Sandwiches at Mustachio

Eggplant and chicken parmesan sandwiches
St. Lawrence Market - 91 Front St E, Toronto

Brunch at Aunties and Uncles

They gave us cookies when we were waiting for our table.
Scrambled egg pockets with ham and cheese on olive focaccia + dijon and dill potato salad.
Address: 74 Lippincott Street, Toronto

Avocado sandwich at Urban Herbivore

Address: 64 Oxford Street, Toronto

Good eats in New York

Baked egg omelet on Bedford ave

Shake Shack burger on the upper west side






















Late night slice on bedford ave ... avocado and black bean pizza!?















Eileen's special cheesecake in Soho






















Egg sandwiches at fanelli cafe in Soho






















Lamb gyro in Soho
















Wichcraft coffee in Bryant park

















Veg taco in Brooklyn

Not so photogenic, but tasty brunch at Clinton st cafe

Street food EVERYwhere






















sandwiches at zampa in west village

Chipotle Pork Tenderloin

pork tenderloin
rub: olive oil, salt, pepper, smoked chipotle pepper
salad: greens, broccoli sprouts, sunflower seeds
salad dressing: olive oil, dijon mustard, balsamic vinegar, salt, pepper

rub the pork, leave in the fridge for a couple of hours, take out of the fridge and leave for 10 minutes. fry the loin to create a nice crust (2 minutes each side), bake in the preheated 350 oven for 20 - 25 minutes. Let rest for 5 to 10 minutes. Slice and serve on a bed of salad.

Butternut Squash Soup + Salad

Butternut squash 1
Sage 1 bunch
onion 1/2
garlic 2 cloves
celery 3 stalks
carrot 2
butter 1 tbsp
vegetable stock 1/5 liter

peel and chop the squash in 1 inch cubes. dress them with olive oil, chopped sage, salt and pepper. roast in 300 for 20 minutes. Meanwhile fry some sage leaves in olive oil (30 seconds for each leaf) until crispy. Let the sage chips sit on a paper towel. Then saute the onion, garlic, celery, carrot and butter in the same pot for 5 minutes. Add the squash and vegetable stock to the mix. Bring to boil and let sit for 5 minutes. Blend until smooth. let sit until you are ready to serve. Garnish with a couple of sage chips. Serve with freshly toasted croutons and a nice salad!