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 gallery
what we made for lunch 02.12.13
Also posted in mozzarella, Pain d'Avignon, spring design, 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 lunch, welsh rarebit
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 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, La Chamba, spring Brooklyn, 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, La Chamba, portabello mushroom, 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, La Chamba, 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 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 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
what we made for lunch 04.17.12
tasty ciabattina – fresh mozzeralla with grilled veg – eggplant, peppers, tomatoes with a little chili oil – so good
Also posted in mozzarella, spring Brooklyn, spring lunch