Anna’s squash soup with a dollop of goat cheese, rosemary, toasted pumpkin seeds and a swirl of olive oil – a big hit. More soups to come.
Monthly Archives: October 2012
what we made for lunch 10.11.12
a regular repeat of avocado on toasted seven grain bread from Pain d’Avignon with tomato, sea salt, balsamic vinegar and olive oil – it’s always good
Posted in Uncategorized
what we made for lunch 10.10.12
jalepeño chicken sausage and spinah on a ciabatina along with some kettle sea salt crisps
Posted in jalepeno
what we made for lunch 10.09.12
wholewheat penne with fresh spinach, artichoke heart, sliced red pepper and shaved parmesan
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what we made for lunch 10.06.12
fresh mozzarella, ham and tomato on a baguette (from Pain d’Avignon), with some hot chili paste
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what we made for lunch 10.05.12
the eggplant we cooked in La Chamba this morning came out so well – along with black olive humous with chili powder, cucumber, red & yellow tomatoes and a mesclun salad all goes well together
Posted in eggplant, humous, La Chamba, spring Brooklyn, spring gallery, spring lunch
what we made for lunch 10.04.12
a good mix of flavors that includes beetroot with goat cheese, carrot and walnut with some thinly sliced red onion, cucumber, endive on mixed green salad
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what we made for lunch 10.03.12
it’s back to the favorite – mackerel we brought back with us from the co-op in Italy on toasted country bread, with a little white wine vinegar, mayo, hot chili powder, cucumber and cornichons
Posted in co-op, mackerel, Pain d'Avignon, spring Brooklyn, spring design
what we made for lunch 10.02.12
interesting (and tasty) – couscous with borlotti beans, sautéed crimini mushrooms, cippolini and tomatoes along with country bread from Pain d’Avignon
Posted in borlotti beans, Pain d'Avignon, spring Brooklyn, spring lunch
what we made for lunch 09.29.12
chicken jalepeno sausage sandwich with avocado and watercress on pane francese from Pain d’Avignon
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