a great mix of herbed roast chicken, celery, arugula, walnuts, radish and mozzarella with a mustard dressing – tasty and crunchy
Author Archives: steve_ny
what me made for lunch 10.26.12
a very nice frittata with green beans and fresh ricotta spiced up with a chili salsa from southern Italy, along with orzo on an arugula and tomato salad. The bread is the 7 grain mini from Pain d’Avignon
Posted in frittata, orzo, Pain d'Avignon, spring gallery, spring lunch
what we made for lunch 10.23.12
another unassuming sandwich – and yet so good! fresh mozzarella, broccoli rabe and a little hot chili oil on casareccio from Pain d’Avignon
Posted in casa
what me made for lunch 10.19.12
zucchini (cooked in the La Chamba), goat cheese and beetroot on couscous with borlotti beans and basil along side a salad of carrot, cucumber and arugula – quite a spread!
Posted in borlotti, couscous, La Chamba, spring Brooklyn, spring gallery, spring lunch, zucchini
what we made for lunch 10.18.12
straightforward – herbed roast chicken from whole foods and arugula on a ciabatta
Posted in Uncategorized
what we made for lunch 10.17.12
how good was this? farfalle with strips of portabello mushrooms that we cooked whole in the La Chamba, red pepper, parsley, parmesan shaving and crunchy sea salt along with baguette from Pain d’Avignon
Posted in farfalle, La Chamba, portabello mushroom, spring gallery, spring lunch
what we made for lunch 10.16.12
tasty nutty black and mahogany rice with drunken goat cheese, beetroot and an endive and carrot salad with lots of parsley and a mustard dressing
Posted in Uncategorized
what we made for lunch 10.15.12
french lentils with drunken goat cheese, spicy salami and a salad of arugula and endive
Posted in Uncategorized
what we made for lunch 10.13.12
it’s time for another frittata – this time chicken jalepeno sausage and green bean along with a spinach and tomato salad and toasted country bread
Posted in Uncategorized
what we made for lunch 10.12.12
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.
Posted in Uncategorized