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
Category Archives: 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 Brooklyn, spring design, tuna
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 Brooklyn
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 Brooklyn, 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 Brooklyn
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 Brooklyn, spring design
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 Brooklyn
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 Brooklyn
what we made for lunch 11.23.11
a deluxe ploughman’s lunch of prosciutto cotto, cheddar, the amazing kumato, Branston’s pickle and crisps
Also posted in Branston's, kumato, ploughman's lunch, spring Brooklyn
what we made for lunch 11.17.11
some leftovers! Heather’s baby croque madame with quail eggs and chives, domestic prosciutto with olive tapenade and arugula
Also posted in spring Brooklyn, spring design