sliced hard boiled egg on asparagus with a lemon mustard vinaigrette, rosemary ham with an arugula and beet salad
Category Archives: spring Brooklyn
what we made for lunch 02.04.12
Also posted in asparagus, beetroot, boiled egg, fra mani ham, spring
what we made for lunch 02.02.12
the favorite avocado on toasted multgrain with some more of the tiger shrimp from yesterday – we’re using some pink peppercorns from the Indian spice shop dual trading on 1st Ave
Also posted in dual trading, spring lunch
what we made for lunch 12.15.11
quite a salad – tuna on butter lettuce, celery and celerac, with artichoke heart, cornichons, black olives
Also posted in spring design, spring lunch, tuna
what we made for lunch 12.10.11
a first today – a BLAT! bacon, lettuce, avocado and tomato – some english mustard on the bottom, mayo on the top and a sprinkle of chili flakes.
Also posted in dynomighty, spring design
what we made for lunch 12.08.11
smoked sockeye salmon and sliced boiled egg with a little red onion and cornichon on toasted 7 grain – so good
Also posted in sockeye salmon, spring lunch
what we made for lunch 12.07.11
tiger shrimp and avocado on an arugula salad with toasted 7grain mini from Pain d’Avignon – delicious
Also posted in spring lunch, tiger shrimp
what we made for lunch 12.06.11
finishing up the roast pork with avocado, the ever tasty kumato and arugula and cucumber salad
Also posted in spring lunch
what we made for lunch 12.03.11
Alaskan smoked sockeye salmon, goats cheese and cornichons on toasted country bread along with the orzo salad from yesterday
Also posted in orzo, smoked salmon, spring design, spring lunch
what we made for lunch 12.02.11
we have a guest today – producer Anne Chaisson. We have the herbed roast pork with cornichons and a mesclun salad and with our orzo salad with black olives, basil, toasted pine nuts and artichoke hearts
Also posted in Anne Chaisson, herbed roast pork, orzo, spring lunch
what we made for lunch 12.01.11
some nice fra mani rosemary ham with english mustard, cheddar with Branston’s pickle, kumato, a spinach and persian cucumber salad – along with the 7 grain mini from Pain d’Avignon – a ploughman’s deluxe
Also posted in Pain d'Avignon, spring lunch