what we made for lunch 06.22.11

By steve_ny | Published
Jun
24
2011

roasted tomato on spinach with walnuts, nisoise olives, shaved stravecchio and a little chili oil. The 7grain mini is as always from Pain d’Avignon

This entry was posted in nicoise olives, NYC, Pain d'Avignon, spring, spring design, spring gallery.

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