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Showing posts with label avocado. Show all posts
Showing posts with label avocado. Show all posts
what we made for lunch 04.10.12
what we made for lunch 02.08.12
what we made for lunch 06.30.11
avocado on toast with ham - actually was improved with cornichons to give a little bite
what we made for lunch 06.10.11
avocado with olive oil, balsamic vinegar, spicy organic watercress, kumato (a brown tomato, new to us as well - really good, sweet and tomatoey) and shaved pecorino and parmisan
what we made for lunch 06.02.11
another in the 'on toast' (or bread of course): avocado on 7grain with a nice pecorino and roasted red pepper
what we made for lunch 03.31.11
toasted 7 grain with avocado, smoked pastrami salmon and cornichon - simple
what we made for lunch 03.03.11
meanwhile, another tasty but very hard to eat open sandwich (some serious slipping and collapse!) - fresh casareccio bread, fresh mozzarella, arugula, prosciutto and avocado. And we're done setting up the new show - thank you Corie and Selam
what we made for lunch 02.15.11
a repeat - roast chicken and habanero mayo with avocado and arugula; this time on the really good wholewheat bread from the bakery at Eataly
what we made for lunch 01.28.11
very green and yellow - egg salad (mixed with habañero mayo) on toast with an arugula, fennel and avocado salad
what we made for lunch 01.22.11
so simple, so good! avocado on toasted casareccio with my salt from Puglia, olive oil and balsamic along with a cup of tomato soup
what we made for lunch 11.13.10
seems to be a variation on lunch from 11.11 but different - from the bottom: 7 grain bread, spinach, lentils, avocado, sautéed chicken and some of our new habanaro mayo all go together for some ungainly, but delicious eating along with stacey's naked pita chips - always good
what we made for lunch 11.06.10
a full plate of - avocado on toasted wholewheat baguette, ham, delicious black (edible) charcoal rind sheep/cow cheese that we got from the New Amsterdam mkt at Fulton St, arugula salad and the sweet/hot red pepper jelly from chef Matt
what we made for lunch 10.21.10
a spread of avocado, brinata, prosciutto cotto and Anna G's home-made beetroot chutney with an arugula salad with sunflower seeds
what we made for lunch 10.16.10
open sandwich today - from the bottom up: the multigrain mini from Pain d'Avignon, arugula, avocado and sautéed chicken (from last night along with the potatoes and yellow pepper) with crunchy salt and olive oil and balsamic - very tasty
what we made for lunch 07.24.10
an instant lunch for one: whitefish salad from Acme along with avocado, a little balsamic vinegar and hot chili powder on well toasted sourdough
what we made for lunch 06.23.10
bruschetta with avocado, rock salt, olive oil and balsamic vinegar; bruschetta with tomatoes (that are finally actually tasting of tomato now) with toasted pine nuts
what we made for lunch. 06.18.10
grilled chicken and avocado cream on a mesclun salad with tomatoes and baguette
what we made for lunch 06.11.10
simple avocado on the mini olive wholewheat bread (toasted) from Pain d'Avignon, tomato and ricotta salata
What we made for lunch 04.24.10
avocado on toasted baguette (with the usual olive oil, balsamic, rock salt and black pepper) and a grape tomato salad - already a favorite
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