honey smoked salmon from Acme with tartar sauce and a salad of everything - watercress, endive, french beans, cannellini and red onion on Boston lettuce with multigrain bread from Pain d'Avignon
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what we made for lunch 09.26.10
we're eating in shifts as it's the Dumbo Arts Festival, so another simple one - whitefish salad on calamata olive wholewheat from Pain d'Avignon with cucumber, cornichons and chili powder
what we made for lunch 09.25.10
simple and always delicious - fresh mozzarella and broccoli rabe with some hot chili oil on a fresh ciabatta roll
what we made for lunch 09.24.10
zipcar over to Acme to pick up some smoked barbeque salmon which we have on toasted ciabatta bread with cream cheese, cucumber and cornichon along with a tomato and endive salad
what we made for lunch 09.22.10
a good mix of gorgonzola cheese, pear, ham, endive and fresh watercress and the multigrain mini loaf from Pain d'Avignon
what we made for lunch 09.21.10
a frittata of zucchini, red onion, parmesan chunks and oregano along with an arugula and tomato salad
what we made for lunch 07.18.10
taste sensation - prosciutto crudo, fresh mozzarella, artichoke hearts, black provencal olives, arugula salad and a nice sourdough bread from Pain d'avignon
what we made for lunch 09.17.10
a straightforward pasta salad - fusilli with pesto, parsley, black olives, raw red pepper, sun-dried tomato and french feta cheese
what we made for lunch 09.16.10
chicken and avocado with tabouli, red pepper, an arugula salad, a dollop of humous and onion nan
what we made for lunch 09.15.10
a long overdue visit to Sahadi's and we have curry couscous, humous, baba ganoush, black cerignola olives, roasted red pepper, onion nan and an arugula and carrot salad
what we made for lunch 09.14.10
a really good mix - tuna, cannellini, red onion, cucumber, parsley and chili oil along with a salad of arugula, small radishes and a anchovy dressing
what we made for lunch 09.11.10
a great mix of flavors - basic mature cheddar and prosciutto cotto (ham) which go very well with home-made beetroot chutney (thank you Anna! in london); dried apricot, walnuts, plum with an arugula and mixed sprouting shoots salad
what we made for lunch 09.10.10
sautéed portobello mushroom with oregano, balsamic vinegar, sautéed red onion and hot chili oil, fresh mozzarella and a mixed salad with endive and pumkin seeds along with a nice ciabatta bread from pain d'avignon
what we made for lunch 09.09.10
sliced hard boiled egg with mayo and chili powder on the seeded multigrain bread from pain d'avignon and a mesclun salad
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