french lentils with drunken goat cheese, spicy salami and a salad of arugula and endive

it’s time for another frittata – this time  chicken jalepeno sausage and green bean along with a spinach and tomato salad and toasted country bread

Anna’s squash soup with a dollop of goat cheese, rosemary, toasted pumpkin seeds and a swirl of olive oil – a big hit. More soups to come.

a regular repeat of avocado on toasted seven grain bread from Pain d’Avignon with tomato, sea salt, balsamic vinegar and olive oil  – it’s always good

wholewheat penne with fresh spinach, artichoke heart, sliced red pepper and shaved parmesan 

fresh mozzarella, ham and tomato on a baguette (from Pain d’Avignon), with some hot chili paste

a good mix of flavors that includes beetroot with goat cheese, carrot and walnut with some thinly sliced red onion, cucumber, endive on mixed green salad

chicken jalepeno sausage sandwich with avocado and watercress on pane francese from Pain d’Avignon

this time it’s green bean and mushroom  frittata along with an arugula, tomato salad and toasted baguette

continuing with quinoa, baby spinach, radish,  cannellini, avocado and crumbled feta cheese with fresh baguette from Pain d’Avignon