Republic of Tea Blackberry Sage tea, organic spring mixed greens, whole wheat pitas (to stuff with various items and bring for lunch), red onions, chicken breast (to marinate and bake with cloves of garlic and white wine), Cherry Glen chevre (to spread on sandwiches or toss on salads), roasted marinated tomatoes, assorted olives from the olive bar, smoked salmon (on my morning toast, or in a salad with capers and red onion), garlic and herb spread, fresh mixed berries, New Zealand lamb loin chops (to crust with the rosemary I'm growing and pan sautee), parmesan and garlic pita chips, green onions, cucumbers, lemons, avocados (for salads, sandwiches, and fresh guacomole), whole wheat bagels, organic basil (goes on everything), thyme, whole wheat pasta, assorted heirloom tomatoes, poached mussels (to toss with olive oil, garlic, and pasta), a French baguette, marinated artichoke hearts, fresh shrimp, Campo de Montalban cheese, organic chives, peanut butter granola bars (for mornings when I don't have time to eat something real), capers, tuna packed in oil, cans of San Marzano tomatoes (to make homemade pasta sauce), Little Penguin Australian Pinot Noir, and whole dried figs.
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