Open-faced lunch: butter sandwiches with hard-boiled egg, wild arugula, sliced radishes, and prosciutto

 

Shaved asparagus & wild arugula dressed with a parmesan vinaigrette and served with bruschetta

 

 

Cold terrine of pork and turkey with lots of fresh oregano, filled with hard-cooked eggs and spring peas; bathed in a lemoned mayonnaise with anchovies

 

Linguine with caponata, baby zucchini & really good extra-virgin olive oil

 

 

Eggplant caponata with hard-boiled eggs—pretty is as pretty tastes

 

 

We took a few days off for birthday celebrations. We went out to restaurants and to museums to look at a little art, but nothing was more delicious than being out, breathing in beautiful late spring.

 

Spaghetti with a simple tomato sauce and big spoonful of fresh ricotta

 

Poached halibut with herbed mayonnaise and beets & asparagus vinaigrette

 

A good ol’ working lunch—a sandwich of cold sliced ham on buttered baguette

 

Pan-roasted chicken thighs and little zuc’s cooked in butter with fresh thyme

 

 

Promise of things to come here in the Northeast, the first English peas, only a few weeks away

 

Soup of stinging nettles dressed with a pat of Irish butter, minced chives, and chive blossoms

 

Cannellini beans cooked with smoked ham and rosemary, and fat asparagus dressed with a really good olive oil

 

Canal House late breakfast/early lunch, english muffins with two kinds of pâté and s & p

 

 

Sheets of pasta dressed with lemon butter, asparagus, poached egg, and parmigiano

 

 

Provençal-Style Fish Soup with Rouille and hot toast from Alice Water’s The Art of Simple Cooking

 

We’re on a cleanse! Spring tonic salad of dandelion leaves, watercress, fresh mint, wild arugula, and iceberg for a little crunch, with an anchovy vinaigrette

 

Spring lunch of watercress salad, hard-cooked eggs, and fat local asparagus dressed with a lemon vinaigrette

 

Crax and butters: anchovy and lemon butter, blue cheese with black pepper and chives, and the same with ham

 

Leftover fried rice with fried eggs and fresh chives