back from an overdue trip to Sahadi's - here we have baba ganoush with paprika and olive oil, onion nan, a watercress, tomato and cucumber salad along with a made salad of orzo, peas, black beans and sweet corn
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what we made for lunch 11.17.10
looks like an explosion: under is our favorite mackerel (from the CO-OP) with a bit of mayo and white wine vinegar on toast; on top - watercress, cucumber, red onion, sliced jalepeño along with caper berries and pickle
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 11.12.10
sliced pear and creamy gorgonzola dolce on a spinach and radicchio salad with mustard dressing and toasted baguette - so good
what we made for lunch 11.11.10
today we have Michael McDevitt (of Illegal Art) visit for lunch - and there's a lot going on on the plate: sautéed chicken with sage and a mustard dressing, french lentils and a salad of spinach, endive, thin sliced shallot, sunchokes and toasted pine nuts.
what we made for lunch 11.10.10
fresh mozzarella, prosciutto di Parma with some of chef Matt's red pepper jelly, on toasted integrale wholewheat bread (from Eataly!) and a spinach, sliced shallot and tomato salad
what we made for lunch 11.09.10
grilled radicchio, oil, balsamic and sea salt along with the amazing charcoal dusty cheese from the market and prosciutto di Parma on pane integrale
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 11.05.10
room temperature pan roasted steak with a new mayo & habanero mix (very, very hot), french lentils, arugula and roasted parsnip
what we made for lunch 11.04.10
simple enough - bresaola, mozzarella, tomato, an arugula salad, wholewheat baguette and a tomato soup. A nice olive oil, balsamic vinegar and a sprinkle of toasted cumin and coriander brings it all to life
what we made for lunch 11.03.10
sauteed portobello mushroom and saffron pecorino (yes, it really is this color!) and arugula on the very good multigrain mini from Pain d'Avingnon
what we made for lunch 11.02.10
another day for soup and a sandwich - this time we have cashew carrot ginger soup and broccoli rabe and fresh mozzarella with a smear of anchovy paste on fresh ciabatta
what we made for lunch 10.29.10
spinach, radicchio and toasted pine nuts with bresaola, saffron pecorino, pear and mini multigrain from Pain d'Avignon
what we made for lunch 10.28.10
we cooked some extra tilapia in order to have these delicious 'taco' type things using wholewheat tortillas with red onion, cucumber, tomato jalepeña and some extremely hot chili and mexican jalepeña paste
what we made for lunch 10.27.10
bresaola, pecorino and baby spinach and fennel salad, toasted baguette
what we made for lunch 10.26.10
mackerel (the favorite from la co-op) with fennel, spinach, bit of mayo and cornichons on a baguette - so good
what we made for lunch 10.23.10
scrambled egg with oregano and tyme with ham and tomato on a wholewheat bun
what we made for lunch 10.22.10
it's cold! time for tomato soup. multigrain mini with arugula, heirloom tomato, mozzarella and salami
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 10.20.10
still on the sandwich run - mozzarella and prosciutto cotto from di Palo's, big slice of heirloom tomato from the farmer's mkt and arugula on pane francese with artichoke paste - tasty
what we made for lunch 10.19.10
at first glance, a pretty average looking sandwich - but this was really good! red, yellow and white chard, dressed with olive oil and balsamic, pecorino con foglie di noce (wrapped in walnut leaves) and bresaola on a wholewheat bun
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