sliced portobello (cooked in La Chamba) and goat cheese on toasted country bread from Pain d’Avignon along with a mesclun and tomato salad
Category Archives: La Chamba
what we made for lunch 11.08.12
Also posted in Pain d'Avignon, portobello, spring Brooklyn, spring lunch
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!
Also posted in borlotti, couscous, spring Brooklyn, spring gallery, spring lunch, zucchini
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
Also posted in farfalle, portabello mushroom, spring gallery, spring lunch
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
Also posted in eggplant, humous, spring Brooklyn, spring gallery, spring lunch
what we made for lunch 04.25.12
a great ‘leftover’ from our potluck – cooked in a big La Chamba pot, this is Nathalie Herling’s traditional Colombian Ajiaco soup: chicken, corn, avocado, cilantro and secret ingredients(!)
Also posted in Colombian Ajiaco soup, Nathalie Herling, spring Brooklyn, spring lunch