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: spring Brooklyn
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, La Chamba, spring gallery, spring lunch, zucchini
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, La Chamba, 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 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 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 gallery, spring lunch
what we made for lunch 06.01.12
smoked salmon, cream cheese, cucumber and cornichons on toasted 7grain with a mesclun and kumato salad
Also posted in kumato, smoked salmon, spring design, spring lunch
what we made for lunch 05.24.12
fancy leftovers after our lunch at spring – poached salmon with orange, orzo with black olives and feta along with a fennel and watercress salad – somehow some bocconcini ended up on the plate as well
Also posted in bocconcini, poached salmon, spring design, spring lunch
what we made for lunch 05.19.12
another round of tilapia, so good with a big salad of tomato, cucumber, red onion and jalepeno on arugula
Also posted in tilapia
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 gallery