a return to the classic: fresh mozzarella, prosciutto crudo and artichoke heart on multigrain toast with big black cerignola olives - need I say how it tasted?
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what we made for lunch 02.25.10
what we made for lunch 02.24.10
sautéed portabello and a creamy goat cheese with parmisan shavings, parsley and my hot chili oil on multigrain toast with a green leaf lettuce & red onion salad
what we made for lunch 02.23.10
couscous with butternut squash, red pepper, pine nuts with cerignola olives, manchego cheese and a green lettuce salad
what we made for lunch 02.19.10
pot-luck leftovers! cliff's summer rolls with peanut dipping sauce and Sylvia's roasted sesame yam and a mixed green salad
What we made for lunch.02.17.10
what just may be the favorite sandwich - fresh mozzarella with a smear of anchovy paste and broccoli rabe with chili flakes and a little olive oil. A Roman holiday!
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