this time it’s green bean and mushroom  frittata along with an arugula, tomato salad and toasted baguette

continuing with quinoa, baby spinach, radish,  cannellini, avocado and crumbled feta cheese with fresh baguette from Pain d’Avignon

getting ready for the new show with intern assistance – also with some particular dietary preferences (vegetarian, lactose intolerant, celiac) so we have gluten free penne with eggplant, tomato, toasted pine nuts and shaved parmesan

we start spring‘s new assistant Audrey with avocado with tomato, balsamic, chunky salt and olive oil on on toasted 7grain mini from Pain d’Avignon 

straightforward ham from Heritage Farms in Essex St market with drunken goat cheese, watercress salad and 7grain bread

frittata is always good – this time with sweet corn and red pepper with a salad of arugula, endive & yellow tomatoes on toasted country bread