Here are some of the lunches we’ve had recently at the Pavka/deVilla household. Tap any of the photos to see them at full size.
March 20: Salami-wrapped cheese and salad.
March 26: Coleslaw, smoked mullet with kewpie mayo, Florida avocado from Bearss Groves topped with Trader Joe’s “Everything but the bagel” seasoning.
March 27: Smoked trout, vegetable stir-fry, Florida avocado from Bearss Groves topped with Trader Joe’s “Everything but the bagel” seasoning and kewpie mayo.
March 28: Scrambled eggs with greens and mushroom, jasmine rice topped with furikake.
April 2: Spinach salad, Florida avocado from Bearss Groves, shrimp, homemade cocktail sauce (it’s easy: ketchup, horseradish, lemon).
April 3: Dill pork loin, sautéed zucchini, plantains cooked in coconut oil, butter, and five spice, Swiss Chalet sauce (I maintain a local stash of packets that I buy whenever I’m in Toronto).
April 4: Tuna salad, english muffin, Florida avocado from Bearss Groves, coleslaw, cucumbers, organic tomatoes in freshly ground pepper and balsamic.
April 15: Salmon topped with salt, pepper, and dried lemon peel on top of garlic brown rice, collard greens cooked in garlic olive oil and Maggi.
April 16: Spinach salad topped with leftover sautées yellow squash, smoked trout with kewpie mayo, Florida avocado from Bearss Groves topped with Trader Joe’s “Everything but the bagel” seasoning.
April 18: Pork sisig, Mexican street corn from Gallito/Rooster and the Till, sautéed zucchini, shredded cabbage with kewpie mayo.
