Tag Archives: Lunch

Spaghetti with fava beans and prosciutto; zucchini with onions – 7 July 2019

We decided Friday not to plan Sunday dinner but to punt it; then I went to the Bowl and found, among other things, very nice-looking fava beans, and bought them assuming they’d come in handy at some point. We had … Continue reading

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Herb-crusted cauliflower with green beans and small tomatoes – 18 May 2019

This is a complicated recipe till you plot it out – then it’s not hard to follow. The problem is that there are several threads, which split and/or join one another. A flow chart comes in handy. Here’s where I … Continue reading

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Avgolemono; collards – 15 May 2019

The return of winter weather – another “atmospheric river” is upon us, and it’s grey and rainy – so I said maybe we should have soup. I also wanted to make my boudin blanc pasta, and suggested I could get … Continue reading

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Lori’s Pizza at Drake’s Dealership before Apollo 11 – 14 May 2019

Wonderful new place for pizza! I wanted to see Apollo 11 on the big screen, and it was showing exactly one place, for one night, in this area (New Parkway Cinema – good place!). D is steadfastly uninterested in anything … Continue reading

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Spaghetti alla puttanesca – 30 April 2019

D had in mind to make a Pasta all’Amatriciana, which he read about in the special (come-on?) edition of the new Milk Street magazine from Christopher Kimball. But we don’t have the meat for it, and we did have an … Continue reading

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Orange roughy poached in parchment; pilaf; long choi – 25 April 2019

We’ve had a bottle of Mea Culpa in the fridge for some time b/c D brought it up on spec, but I really wanted to come up with a good meal for it. I thought a simple white fish would … Continue reading

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Truffled egg toasts and grilled asparagus – 12 April 2019

Our favorite restaurant in NYC – ‘ino – closed, but had a note on their website saying, in part, ‘Thank you for trying our truffled egg toasts.” We just loved that place onceĀ  student of mine directed us to it. … Continue reading

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Chicken-basil sausage; Thai jasmine rice; prenatal bok choy – 11 April 2019

We wanted to finish up our taxes, so D suggested an easy dinner – just cook up two of the sausages E&I bought at Costco (despite the “Paleo” brand, which was obviously unrelated to the food) and have some rice … Continue reading

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Spaghetti with filet beans and tapenade – 8 April 2019

We are celebrating the return of Gaeta olives to Berkeley Bowl with tapenade recipes. D originally found this in the Chez Panisse book Pasta, Pizza, and Calzone, and he makes it a lot. The tapenade is Gaeta olives, anchovies, garlic, … Continue reading

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Leftover grilled polenta with black bean salad and poblano/cilantro sauce – 1 April 2019

Well, this couldn’t have been easier. I just took the bean salad and the sauce from the fridge, and also the half-tray remaining of polenta, cut the polenta in half and brushed both sides with canola oil (Wesson, I think … Continue reading

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Broccoli calzoni – 26 March 2019

We had three broccoli stems to use up, but they were getting old (with gaps down the center, in some cases). D was going to the store, and since we’d planned to use up the stems in this meal but … Continue reading

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Leftover Common Grill Black Bean Soup – 25 March 2019

D still under the weather. We had planned to have the leftover soup for lunch, but he suggested saving it for dinner, by which time the rains would have returned, and also, he would feel more like getting up and … Continue reading

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Dinner at Cornerstone after the concert – 24 March 2019

The BSO concert was, unusually, at 4pm today, and so we invited R&E to have dinner out with us after the show, place TBD. D was feeling quite unwell, and decided at almost the last minute that it was a … Continue reading

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Last of the leftover lasagna; Romano beans – 12 March 2019

I am writing this up on the 27th, from photos and memory, but pretty sure when we finished the second incarnation of the lasagna, I again moved the leftovers into containers where they could be both stored and reheated – … Continue reading

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Hamburgers; broccoli – 10 March 2019

I had this tomato left over from a linked threesome I bought when I needed two tomatoes (Sultan’s Soup, pizza) and decided I could use the third for hamburger topping. I really, really should not consider buying tomatoes in winter, … Continue reading

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“Paul’s Lasagna”; salad – 8 March 2019

I have to add the recipe card to this! I had only 3/4 or so of the required cottage cheese (well, I guess it wasn’t actually required, then, was it?) and 3.5 instead of 5 strips of bacon (Niman Ranch … Continue reading

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Pacchieri with hen of the woods and eryngii mushrooms in sage cream sauce; salad – 6 March 2019

[Filling in on the 26th] I had some brand new (ergo, never frozen) Boudin Blanc sausages from Christopher Lee, and wanted to make this pasta before I had to freeze them. I finally weighed stuff and recorded what I actually … Continue reading

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Omelette with leftover pepper mostarda after a promising city meeting – 5 March 2019

We were not impressed by the red and yellow pepper mostarda paired with the leftover porchetta, but thought perhaps the mostarda would make a good omelette. I realized this would be the night for it, when we would be at … Continue reading

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Sausage; leftover fagioli; grilled zucchini – 4 March 2019

We finished the porchetta last night, but still have a mound of fagioli all’uccelletto. We were not entranced by these, though they are perfectly good food. Probably we should learn more about cooking them. We decided to have a sausage … Continue reading

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Porchetta; fagioli all’uccelletto; grilled zucchini – 2 March 2019

This was a celebration dinner, my excuse to purchase Christopher Lee’s prepared (but uncooked) porchetta, which he describes thus: Loin of Berkshire Pork rolled with Wild Fennel, Rosemary, Sage, and Garlic, tied and oven-ready. Each roast is 4 ribs, total … Continue reading

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Pizza with chicory, bacon, and scallions – 1 March 2019

Filling in old stuff on the 26th. D was home and I suggested I make this favorite pizza, which usually uses dandelion greens, but for which the “Italian chicory” from the garden, which we bought in a six-pack last summer … Continue reading

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[The Day Of Two Pizzas!] Personal pizza with roasted cauliflower and poblano chili, feta, and cilantro; Brussels sprouts. AND piperade pizza – 17 February 2019

When I decided to make the cauliflower wonderfulness again, I realized I would have LOTS of cauliflower left over, and I decided to try roasting some of the florets while the main recipe cooked. I tossed them in olive oil … Continue reading

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Kabocha and potato soup – 11 February 2019

D made a soup to use up the second half of the kabocha squash. It was good – not exciting, but very yummy. He used stock that he made last week from some leek tops, that has been in the … Continue reading

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Pizza with red pepper, onion, feta, and tapenade – 10 February 2019

We still had some Bulgarian feta to use up – about 3 oz, after the rind was cut off – and I found this Cheese Board cookbook pizza on my pizza list, which also said we liked it a lot … Continue reading

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Fettucine with grilled radicchio and endive, toasted walnuts, and gorgonzola dolce – 5 February 2019

D had said we had Roquefort to use up, and I didn’t check on that, but planned this dinner for the purpose. When I went to get it out of the fridge (at 6:15) it was not Roquefort at all, … Continue reading

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