what we made for lunch 10.12.12

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.

what we made for lunch 10.11.12

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

what we made for lunch 10.10.12

jalepeño chicken sausage and spinah on a ciabatina along with some kettle sea salt crisps

what we made for lunch 10.09.12

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

what we made for lunch 10.06.12

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

what we made for lunch 10.05.12

the eggplant we cooked in La Chamba this morning came out so well - along with black olive humous with chili powder, cucumber, red & yellow tomatoes and a mesclun salad all goes well together

what we made for lunch 10.04.12

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

what we made for lunch 10.03.12

it's back to the favorite - mackerel we brought back with us from the co-op in Italy on toasted country bread, with a little white wine vinegar, mayo, hot chili powder, cucumber and cornichons
 

what we made for lunch 10.02.12

interesting (and tasty) - couscous with borlotti beans, sautéed crimini mushrooms, cippolini and tomatoes along with country bread from Pain d'Avignon

what we made for lunch 09.29.12

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

what we made for lunch 09.28.12

green and great - orzo with edamame, thinly sliced raw zucchini and shallot with a mustard lemon vinaigrette, arugula and 7grain mini from Pain d'Avignon

what we made for lunch 09.27.12

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

what we made for lunch 09.26.12

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

what we made for lunch 09.25.12

getting ready for the new show with intern assistance - also with some particular dietary preferences (vegetarian, lactose intolerant, celiac) so we have gluten free penne with eggplant, tomato, toasted pine nuts and shaved parmesan

what we made for lunch 09.21.12

we start spring's new assistant Audrey with avocado with tomato, balsamic, chunky salt and olive oil on on toasted 7grain mini from Pain d'Avignon 

what we made for lunch 09.18.12

straightforward ham from Heritage Farms in Essex St market with drunken goat cheese, watercress salad and 7grain bread

what we made for lunch 09.14.12

frittata is always good - this time with sweet corn and red pepper with a salad of arugula, endive & yellow tomatoes on toasted country bread

what we made for lunch 09.14.12

looks are deceiving - one of the best sandwiches possible! fresh mozzarella with a wipe of anchovy paste and broccoli rabe from yesterday with some hot chili oil on fresh country bread from pain d'Avignon