D found a recipe for an omelette in the Moro cookbook. Moro is a restaurant in England that specializes in Spanish cooking. The omelette has zucchini (salted and let to sit), toasted pine nuts, and a pile of herbs: mint, parsley, and dill. There is sumac sprinkled over the top. It was quite delicious, and very interesting! I toasted up some of the last of the bread (it will still serve for lunch tomorrow) in the toaster oven.
D is a salad genius, and he did it again. Found a cheapo bag of frisee and watercress at the Bowl, and built a salad with pecans, satsuma mandarin sections, and peelings of an aged gouda over the top. The dressing he made for it was a simple vinegar (balsamic) and oil.