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 lunch
what we made for lunch 02.12.13
Also posted in mozzarella, Pain d'Avignon, spring design, spring gallery
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, welsh rarebit
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 design
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 design
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
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
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 gallery, 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 gallery
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 gallery
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