Yaki udon with chicken, shrimp, pork belly, cabbage, mushrooms, onion, and bell pepper
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Appetizers for lunch - I played in my kitchen this morning and tried 2 seafood stuffed mushroom caps recipes - 1) Baby Bella mushrooms from raw with (mock) crab/cheese/sour cream/ w. sauce and 2)white mushrooms par baked then stuffed with shrimp/cheese/Old Bay/minced red peppers/Panko. Both had lemon juice and garlic salt in the mix and cheese was combo of shredded cheddar and cream cheese. All were broiled 10 minutes to finish cooking. The shrimp version was slightly more flavorful but crab version was decidedly easier to prepare. Served beside some Costco spanakopita (still working our way thru the giant box of 48, purchased before Thanksgiving), and grocery deli fresh fruit mix.
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Trout roe and cream cheese on toasted challah bread.
Baba au rhum, warm raspberry jam, raspberries and crème fraîche.
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Good ratio of egg:rice 
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Scrambled eggs/feta/chorizo and scallions. No “proper” bread for toasting so I used a couple of toasted dinner buns.
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*dinner rolls
dinner buns sounds sexier
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Jambon-beurre on olive-garlic bread. Okay, yeah, it was just regular ham. But pretty tasty and “a” favorite sandwich - I probably have a bunch that I consider favorites.
And nice because I haven’t made a baguette recently, and thought all the olive bread had been eaten and I’d have to settle for regular loaf bread. But I found my wife had bagged and stashed a fair chunk of the olive bread in the fridge.
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Crunchy GC&B on uber fresh pane Pugliese with a side of crispy, baked, wedge cut potatoes and a dollop of catsup.
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Feels more brunchy than lunchy bc eggses on eggses, but here we are 
The last dredges of the trout roe, which was getting a bit long in the tooth…
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Reheated Gnocchi chicken pot pie soup , mine made with standard ingredients, not gluten-free. And a trio of salads - deli potato salad, bag Italian lettuces, and our favorite mock crab & cheese spread. Whole wheat baguette for the soup, and Club crackers under the crab spread. We have the best leftovers at this house.
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Taco casserole today, featured in a recent Allrecipes video. I made a half-recipe in 8x8 pan, using 1 pound of ground turkey and the full can of chili beans, undrained per the video although the printed recipe says drained. Plenty for 2-3 lunches for two (i.e., we have good leftovers ahead). Lettuce, guac and red grapes on the side.
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The last of the soup. A big bowl it was. Carrot ratio was a little more… reasonable (i.e. not enuff 
).
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And today , lunch was mapo tofu from the Sichuan Restaurant and I made a sesame-scallion roll that pretty much stole the spotlight! Scallions, sesame oil and chili crisp were the fillings. The dough itself had some sesame oil that upped the flavor.
Chocolate dessert for later!
ETA…the roll was suggested by the NYT but I did not make it according to their recipe.
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