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September 1, 2004 in General food and drink discussion
Jun 27 2005
Apr 20 2008
Mar 29 2008
Aug 9 2008
September 1, 2004
how come we don't have one already?
I'm inspired by the roasted red pepper I'm eating right now at my desk, marinated overnight in EVOO, red chilli and garlic, the strips rolled with anchovy and c
October 30, 2004
Wow. This is a way better lunch thread. I enjoyed reading all of it. I'll add my pedestrian goodies when I eat them.
Inspired by the hard-boiled egg thread, an open-face sandwich of sliced egg, Irish cheddar, and grainy mustard on toasted sour rye (with seeds) from Bread Alone. A change from my usual open-face crunchy peanut butter on toasted BA multiseed health bread (or whichever of their sandwich loaves we happen to have).
Spouse made me lunch - chopped liver on a challah roll. Several weeks ago Blovie decided he wanted to master making homemade chopped liver. And I've been the beneficiary!
Very pleased with the sandwich I made myself today. Homemade hummus with sliced hard boiled egg, Israeli pickles, and purslane on a whole wheat challah roll.
That sounds great. Raw purslane? I've been just barely wilting my CSA purslane to make it easier to consume in quantity. With eggs. Homemade hummus, pickles and challah would understandably make for a very pleasing sandwich.
The purslane was raw, which is how I always use it. I've never thought to cook it.
Feel free to copy. I was thinking roasted red pepper and maybe roasted tomatoes would be good as well. But it was too hot to turn the oven on, and I was too lazy to pick some roasted tomatoes out of the olive oil I pack it in.
Zucchine con acciughe e capperi ("zucchini with anchovy and capers")
Pasta con salsa di mandorle e bietole ("pasta with chard and almond sauce").
Adapted from: http://www.lidiasitaly.com/recipes/detail/942 (with heirloom parsley instead of basil, twists instead of strangozzi and Parmigiano-Reggiano cheese instead of Grana Padano).
it was a variety I bought from USGM a couple of weeks ago from I can't remember which stand.
chicken veggie soup
Worked from home as usual yesterday, but I was so busy that my lunch was an ad hoc omelet with a mashed avocado filling and toast on the side.
zucchini pasta with beef bolognese
Not ramen nor udon noodle soup. Good way to use some of the multitudes of vegetables in the fridge, with celery, carrots, peas, radish, spring onion, mushrooms, scallions, etc. Broth is a combo of recently made chicken and mushroom stocks. A little cooked chicken heated up in the stocks to serve. With that scallion/ginger sauce to punch it up.
I used these Korean noodles, which were surprisingly good...
Big salad, topped with individual cans of Italian tonno as well as a few Spanish anchovies. Love the little gems.
Dorie Greenspan's Lower East Side Brunch Tart. Made in advance for lunch tomorrow - first day of Shavuot.
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