similar, but very different from the last lunch…. kind of mini ‘pizza’ sliders – grilled fresh mozzarella, grape tomato, prosciutto cotto on toasted 7grain mini from Pain d’Avignon – so good
Category Archives: Pain d’Avignon
what we made for lunch 02.12.13
Also posted in mozzarella, Pain d'Avignon, spring design, spring gallery, spring lunch
what we made for lunch 02.09.12
welsh rarebit (it’s cheese on toast!) deluxe. grilled English sharp cheddar & Coleman’s english mustard, hot grape tomato and prosciutto cotto on toasted peasant bread from Pain d’Avignon – perfect
Also posted in colman's mustard, Pain d'Avignon, spring gallery, spring lunch, welsh rarebit
what we made for lunch 11.08.12
sliced portobello (cooked in La Chamba) and goat cheese on toasted country bread from Pain d’Avignon along with a mesclun and tomato salad
Also posted in La Chamba, Pain d'Avignon, portobello, spring Brooklyn, spring lunch
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
Also posted in frittata, orzo, Pain d'Avignon, spring gallery, spring lunch
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
Also 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
Also posted in borlotti beans, Pain d'Avignon, spring Brooklyn, spring lunch
what we made for lunch 09.28.12
green and great – orzo with edamame, thinly sliced raw zucchini and shallot with a mustard lemon vinaigrette, arugula and 7grain mini from Pain d’Avignon
Also posted in orzo, Pain d'Avignon, spring Brooklyn, spring gallery, spring lunch
what we made for lunch 09.14.12
looks are deceiving – one of the best sandwiches possible! fresh mozzarella with a wipe of anchovy paste and broccoli rabe from yesterday with some hot chili oil on fresh country bread from pain d’Avignon
Also posted in mozzarella, Pain d'Avignon, spring gallery, spring lunch
what we made for lunch 05.12.12
a great SLT – jalepeño chicken sausage, Colman’s mustard, Boston lettuce, tomato and a little mayo on pane francese from Pain d’Avignon
Also posted in Pain d'Avignon, spring Brooklyn, spring gallery
what we made for lunch 05.11.12
sliced hard boiled egg, done just right, with aioli on asparagus with watercress, tomatoes and 7grain bread from Pain d’Avignon
Also posted in 7 grain, asparagus, Pain d'Avignon, spring Brooklyn