lunch: spring Brooklyn

Showing posts with label spring Brooklyn. Show all posts

what we made for lunch 11.08.12

sliced portobello (cooked in La Chamba) and goat cheese on toasted country bread from Pain d'Avignon along with a mesclun and tomato salad

what me made for lunch 10.19.12

zucchini (cooked in the La Chamba), goat cheese and beetroot on couscous with borlotti beans and basil along side a salad of carrot, cucumber and arugula - quite a spread!

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 10.03.12

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 09.28.12

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 06.01.12

smoked salmon, cream cheese, cucumber and cornichons on toasted 7grain with a mesclun and kumato salad

what we made for lunch 05.24.12

fancy leftovers after our lunch at spring - poached salmon with orange, orzo with black olives and feta along with a fennel and watercress salad - somehow some bocconcini ended up on the plate as well

what we made for lunch 05.19.12

another round of tilapia, so good with a big salad of tomato, cucumber, red onion and jalepeno on arugula

what we made for lunch 05.12.12

a great SLT - jalepeño chicken sausage, Colman's mustard, Boston lettuce, tomato and a little mayo on pane francese from Pain d'Avignon

what we made for lunch 05.11.12

sliced hard boiled egg, done just right, with aioli on asparagus with watercress, tomatoes and 7grain bread from Pain d'Avignon

what we made for lunch 05.10.12

what a spread - smoked salmon, cream cheese & cucumber on multigrain toast with french lentils with a watercress, celeriac and radish salad

what we made for lunch 05.03.12

a classic - smoked salmon and chevrie goat cheese on toasted rustic brown with a dollop of sour cream, sliced jalepeno pepper and cornichons along with a mesclun salad

what we made for lunch 04.27.12

nice salad mix of arugula, tomato, bocconcini, artichoke hearts, black olives and pecorino along with toasted 7grain from Pane d'Avignon

what we made for lunch 04.25.12

a great 'leftover' from our potluck - cooked in a big La Chamba pot, this is Nathalie Herling's traditional Colombian Ajiaco soup: chicken, corn, avocado, cilantro and secret ingredients(!)