some very good leftovers - roasted sockeye salmon with a chili mayo and fennel tops, baby red potatoes with parsley and a spinach and fennel salad, sea salt and the 7 grain bread from Pain d'Avignon
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what we made for lunch 12.28.10
soup! this time a tasty potato and cauliflower soup from superfine, with a dollop of chavrie goat cheese, olive oil, tyme and toasted country bread
what we made for lunch 12.24.10
bit of everything really - beetroot with toasted cumin and coriander, a mixed green and radicchio salad with creamy gorgonzola dolce and walnuts, prosciutto di parma and toasted country bread
what we made for lunch 12.23.10
sometimes egg salad just is the right thing - with spinach on 7grain mini from Pain d'Avignon and tomato and red pepper soup with cannellini
what we made for lunch 12.22.10
chicken with our habanero mayo (we're addicted to it!) and a salad of baby spinach, thin sliced sunchoke and toasted pine nuts
what we made for lunch 12.21.10
Anna's minestrone soup (with carrot, celery, cannellini, bok choy etc) and the good taste of the hay wrapped pecorino from di Palo's along with a Gala apple from our display and country bread from Pain d'Avignon
what we made for lunch 12.20.10
pan roasted pork with habanero mayo, mixed green salad, beetroot and sweet potato - delicious
what we made for lunch 12.19.10
fresh mozzarella, radicchio and prosciutto di parma on calamata olive bread from Pain d'Avignon along with a straightforward tomato soup
what we made for lunch 12.18.10
creamy gorgonzola dolce with gala apple and a mixed green & walnut salad and toasted country bread
what we made for lunch 12.16.10
another round of lentil and chard soup along with a sandwich of prosciutto cotto, and mixed greens
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 12.14.10
soup's up! again. this time it's Anna's lentil and swiss chard which was chili hot. Along with a mixed green salad, the nice hay wrapped pecorino from di Palo's and a baguette
what we made for lunch 12.10.10
the cold sets in and prompts the need for soup - tomato and a sandwich of fresh mozzarella, sautéed cremini mushrooms and arugula
what we made for lunch 12.09.10
a white asparagus and parmesan frittata with an arugula, radicchio and fennel salad; so good with the mini 7 grain from Pain d'Avignon
what we made for lunch 12.08.10
tomato soup and a sandwich - super fresh mozzarella from Saxelby's, prosciutto cotto, chef Matt's red pepper jelly and radicchio on a baguette
what we made for lunch 12.07.10
spring welcomes Maggie with a simple penne with pesto, sliced red pepper, black olives, sun-dried tomato, parsley and hot chili
what we made for lunch 12.05.10
different color scheme today - butter beans, radicchio, thin sliced red pepper, jalepeno, pickled carrot with steamed shrimp and a sprinkle of toasted cumin & coriander
what we made for lunch 12.04.10
a very tasty La tour like goat cheese from di Palo's on toasted country bread, with crispy green Granny Smith apple slices, an escarole, fennel salad and speck
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 12.01.10
mini 7grain fron Pain d'Avignon with sliced hard boiled egg, prosciutto cotto and a little habanero mayo with a nice organic watercress salad
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'Avignonwe also had tomato soup, but I forgot to include it in the picture
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