what we made for lunch 06.18.11

roast herbed chicken (from wholefoods) and habanero mayo with Anna's great orzo salad that has feta, artichoke heart, parsley and toasted pine nuts

what we made for lunch 06.03.11

tasty leftover day - two different chicken wraps (we didn't make) and our orzo salad with artichoke heart, toasted pine nuts, parsley, feta cheese

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 12.15.10

another sandwich (we seem to be on a sandwich run) which is OK - delicious prosciutto di Parma from di Palo's, artichoke paste, chef Matt's red pepper jelly and artichoke heart on country bread from P d'A along with a mixed green salad

what we made for lunch 12.03.10

a deluxe tuna salad - hydroponic watercress, butter beans, fennel, cucumber and artichoke heart with a little mustard dressing and hot chili flakes, country bread from Pain d'Avignon

what we made for lunch 11.30.10

tasty sandwich - fresh mozzarella and speck from di Palo's with artichoke paste, arrtichoke heart, escarole and radicchio on a nice country bread frm Pain d'Avignon

we also had tomato soup, but I forgot to include it in the picture

what we made for lunch 11.23.10

it's a tuna and canellini salad with our hot habanero mayo, parsley, red onion and artichoke heart - all on a warm onion nan

what we made for lunch 11.20.10

grilled radicchio, artichoke paste, fresh mozzarella and artichoke heart on the really good peasant bread from Pain d'Avignon

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 06.09.10

the (vegetarian) kids are away , so we have prosciutto di san daniele from di Palo's and fresh mozzarella on toast with arugula and artichoke hearts

what we made for lunch. 06.03.10

keeping within the new challenges: a tuna and cannellini salad with red onion, capers, artichoke hearts on spinach along with boiled Yukon potatoes and a baguette

what we made for lunch. 03.17.10

the freshest mozzarella and prosciutto crudo with artichoke heart and cress on a cibatta roll - perfect

What we made for lunch. 04.15.09

It still feels like winter so Anna made a potato & leek soup this morning which we had with an arugula and endive salad, prosciutto di Parma and artichoke heart