With snow peas, mango, cilantro, scallions, carrots, and bird chiles in a pineapple – soy dressing.

Just a simple preparation of ahi marinated in a simple soy-based mixture, seared and served with very thin asparagus from Mick Klug at the Green City Market and an Israeli couscous based grain blend.

Lots of fresh green herbal flavors again, topped with simply grilled skirt steak and a classic lime juice and fish sauce dressing.  So summery – if only summer would get here!

So the offerings at the market are beginning to diversify: the strawberries are coming in, the asparagus and rhubarb are waning a bit, and we are now starting to see all types of peas.  Today’s risotto has lots of classic spring flavors: tarragon, sugar snap and English peas, saffron, and a nice aged goat cheese.  Lovely.

So, I’m back from my hiatus – I’ve still been making lunches, I just have taken a break from nattering on about them.  My camera had been acting temperamentally and things have generally been busy, but I have been convinced by the guys to return to this forum.

So, why today?  It’s a repeat of the Smoked Chicken and Wild Rice Salad:

I made this today because today is our beloved John’s last TXI lunch as a single man – he is off tomorrow to marry his beloved Katie this weekend – and this lunch is full of some of his favorite things.  Grain salad – check. Curry and cilantro – check.  Bold flavors – check.  Good bread to accompany – check.  I wanted to send him off with a bang.

Thoughtful of me, right?  How do you suppose I have been shown gratitude?  The evidence is here:

Let me point out two things: the missiles in the foreground – hard to tell from this picture, but if he is North Korea, I’m feeling a lot like Japan over here.  Please also note the howler monkey dangling from the desk lamp – this adorable little distraction lets out a primal scream as it whizzes past one’s head, propelled like a slingshot from somewhere over there in North Korea.

So it’s been a fun morning.  See why it can get so hard to write about lunch?

Mazel tov, John and Katie – best of luck to both of you.  It couldn’t have happened to a nicer couple!

A classic Monte Cristo sandwich, with a Spanish twist: filled with Manchego cheese, Serrano ham, membrillo (quince paste), and dijon mustard.  A salad with sherry vinaigrette and peppadew peppers completed the lunch.