toasted 7 grain with avocado, smoked pastrami salmon and cornichon - simple
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what we made for lunch 03.30.11
nice mix of crucolo (a latteria cheese from North Italy), prosciutto cotto, asparagus, arugula, artichoke hearts and toast - all went well together
what we made for lunch 03.29.11
looks like an explosion of arugula and radicchio salad on toasted ciabatta bread with sauteed portobello mushroom, chavrie goat cheese and a sprinkle of chili flakes
what we made for lunch 03.26.11
meanwhile, back from Acme with a zipcar, we have the melt in the mouth pastrami smoked salmon and creamy chavrie goat cheese on Ryvita with cornichons, along with a small salad of watercress, radish and butterbeans - so good!
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