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: spring design
what we made for lunch 02.12.13
Also posted in mozzarella, Pain d'Avignon, spring gallery, spring lunch
what we made for lunch 01.02.13
a Mexican style green soup special from Anna today – quinoa, black beans, spinach, avocado, jalepeño, a dollop of creme fraiche, cilantro, lime, some roasted clili pepper salsa and toasted country bread – so good.
in case you notice the big gap – I’m skipping ahead as I was getting just too far behind in posting. I have the lunches and will try to fill in when I can!
Also posted in quinoa, spring lunch
what we had for lunch 11.30.12
a roasted cauliflower, potato frittata with ricotta, piave and chili oil, along with a lettuce, red onion and mint salad
Also posted in frittata, ricotta, 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
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 Brooklyn, 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 Brooklyn, spring lunch
what we made for lunch 05.10.12
what a spread – smoked salmon, cream cheese & cucumber on multigrain toast with french lentils with a watercress, celeriac and radish salad
Also posted in smoked salmon, spring Brooklyn
what we made for lunch 04.04.12
bresaola with shaved parmisan, a salad of arugula, tomato & basil and monster black cerignola olives
Also posted in bresaola, cerignola, spring Brooklyn
what we made for lunch 02.10.12
a tuna salad with everything – celery, celeriac, cucumber, grape tomatoes, red onion, edamame, black olives, cornichons and celantro on butter lettuce with 7 grain bread from Pain d’Avignon
Also posted in 7 grain, olive bread. Pain d'Avignon, spring Brooklyn, spring lunch, tuna salad
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 Brooklyn, spring lunch, tuna