seems to be a variation on lunch from 11.11 but different – from the bottom: 7 grain bread, spinach, lentils, avocado, sautéed chicken and some of our new habanaro mayo all go together for some ungainly, but delicious eating along with stacey’s naked pita chips – always good
a full plate of – avocado on toasted wholewheat baguette, ham, delicious black (edible) charcoal rind sheep/cow cheese that we got from the New Amsterdam mkt at Fulton St, arugula salad and the sweet/hot red pepper jelly from chef Matt
a spread of avocado, brinata, prosciutto cotto and Anna G’s home-made beetroot chutney with an arugula salad with sunflower seeds
open sandwich today – from the bottom up: the multigrain mini from Pain d’Avignon, arugula, avocado and sautéed chicken (from last night along with the potatoes and yellow pepper) with crunchy salt and olive oil and balsamic – very tasty
an instant lunch for one: whitefish salad from Acme along with avocado, a little balsamic vinegar and hot chili powder on well toasted sourdough
grilled chicken and avocado cream on a mesclun salad with tomatoes and baguette
simple avocado on the mini olive wholewheat bread (toasted) from Pain d’Avignon, tomato and ricotta salata
avocado on toast with herbed prosciutto cotto
avocado on toasted baguette (with the usual olive oil, balsamic, rock salt and black pepper) and a grape tomato salad – already a favorite