sautéed portabello and a delicious pecorino di fossa (“sweet start, then a vibrant peppery flavour”!) in walnut leaves along with a mixed green and watercress salad and ciabatta
Monthly Archives: June 2010
what we made for lunch 06.09.10
the (vegetarian) kids are away , so we have prosciutto di san daniele from di Palo’s and fresh mozzarella on toast with arugula and artichoke hearts
Posted in artichoke heart, di Palo's, mozzarella, prosciutto di san daniele
what we made for lunch. 06.08.10
smoked salmon (from Acme, of course!), cream cheese on the mini wholewheat from Pain d’Avignon with sliced cucumber, cornichon and a fennel salad
Posted in cornichons, smoked salmon
what we made for lunch. 06.03.10
keeping within the new challenges: a tuna and cannellini salad with red onion, capers, artichoke hearts on spinach along with boiled Yukon potatoes and a baguette
Posted in artichoke heart, cannellini, tuna, yukon potatoes
what we made for lunch. 06.02.10
OK, this is a first – gluten free ‘pasta’; it’s made from corn and quinoa and actually tasted pretty good – with olive pesto, sun-dried tomato, fresh tomato, ricotta salata and spinach – everyone was happy
Posted in gluten free, olive pesto, quinoa, ricotta salata
what we made for lunch. 06.01.10
a big salad of red lettuce, french beans and tomatoes with a mustard vinaigrette, black olives, cornichons and a hard-boiled egg with tartar sauce (out of mayo); olive bread
Posted in boiled egg
what we made for lunch 05.28.10
more from Acme – hand sliced smoked salmon with cream cheese, cucumber, tomato and cornichons on pumpernickel bagel – a classic
Posted in Acme, pumpernickel, smoked salmon
what we made for lunch 05.27.10
whitefish salad from Acme on the mini olive loaf from Pain d’Avignon with cucumber, cornichons and an arugula salad
Posted in Acme, olive bread. Pain d'Avignon, whitefish
what we made for lunch 05.26.10
back from sahadi’s with humous, baba ganoush, tabouli, harisa, carrot salad, cucumber, radish, black and green provencale olives with pita bread
a big hit with our new particular internss (vegan/no dairy for one and vegetarian/no cow product for the other!)
Posted in baba ganoush, humous, provencale olives, tabouli
