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THERE ARE A few essential ingredients for a truly successful Marin beach day: sunscreen, a s weatshirt and a really great sandwich. Fortunately, The Lunch Box with its artful array of gourmet sandwiches is mere steps from the Stinson sand (and the neighboring Village Green Park, to which the place willingly delivers). Founded in 2011 by culinary couple Lee and Rachel Cecchi
— he a graduate of San Francisco’s Culinary Academy and former mentee of Duilio Valenti;
she a Frantoio co-worker and the daughter of Wendy Di Paolo of Willow Camp Catering in
West Marin — The Lunch Box has a menu packed with fresh and innovative sandwiches
like the Salmon Po’boy, the BLT with almond-crusted tomatoes and the Stinson Beef,
featuring roasted beef, whiskey onion horseradish pimento aioli (an ambitiously yummy-sounding sauce), frisée lettuce and melted Swiss cheese. You’ll also find a selection of salads and, Thursday
and Friday evenings, a full taqueria menu with fresh tacos, empanadas, burritos and such. Aside from
beachside eats, Lee and Rachel offer event catering, bringing their simple California aesthetic to weddings
and large-scale events and even delivering to film sets. Here the duo shares a recipe for an easily crafted —
but unsurprisingly elevated — summer sandwich: The Veggie. lunchboxmarin.com CALIN VAN PARIS
Seaside Snacks
Lee and Rachel Cecchi put a gourmet twist on traditional beach fare.
Out & About / FLAVOR
The Veggie
SERVES 2
Ingredients
½ bunch asparagus
2 zucchini, julienned
1 handful green beans
2 Meyer lemons
1 shallot
½ bunch parsley
½ cup olive oil
1 red beet
1 cup goat cheese
2 Bordenave’s sweet French rolls, halved
and lightly toasted
1 bunch frisée lettuce
Salt and pepper
To Prepare
For veggies 1 Lightly blanch asparagus,
zucchini and green beans in salt water. 2
Bring lemons, shallot and parsley to a boil
in olive oil. Steep in oil for 5 minutes; let
cool. 3 Add veggie mixture to the liquid
to marinate. For spread 1 Wrap beet in
tinfoil and roast at 375°F until well done,
approximately 1½ to 2 hours depending
on size; let cool completely. 2 Combine
beet with goat cheese in food processor
until smooth. To assemble 1 Liberally
spread the beet and goat cheese mixture
on both halves of both rolls. 2 Distribute
vegetable mixture evenly between the two
sandwiches. 3 Add a generous amount of
frisée. 4 Finish with olive oil and salt and
pepper to taste.
RECIPE
