Serious Eats - seriouseats.com

IMHO,
Fresh chiles are by far the best, and can serve as a delightful and savory complimentary addition to many pizza flavors,,,,,
Jalapenos sliced thinly or diced, serranos or Thai hots minced finely, poblanos or Anaheims roasted, peeled, and sliced thinly or chopped, a tiny dab of habanero or chile pequin, are all super fabulous!

Talk about damning with faint praise....
To paraphrase:
"The best part of the pizza was the salad mixture that immediately fell off the pizza".....the pizza itself does not look good at all to me, no, not at all-ick, icky

This beverage sounds FANTASTIC!!!!!, especially with
the crunch and bitterness of the addition of coffeegrounds,
though one would probably be a good candidate in short order for "This Is Why You Are Fat", if you consumed these on a regular basis.......

I am VERY hungry now!

I wish that "Woe is me, I have too many truffles" Italian gal would pop over and invite me back over to her place in Italy for supper.

I don't eat meat, but even if I did, I would not want rubbery bits of fishy stuff on any pizza, ever.

Maybe it's because I am a lifelong vegetarian, but a fried bologna sandwich just doesn't say "yummy breakfast treat" to me....

Oh, my, yes, count me in-I was even found a few years ago snorting the fresh truffles at Central Market here in Austin!!!
Seriously, though, very few foods make me feel as swoon-y as truffles do, and I usually think that the simplest of preparations showcase them best, as mentioned above by many others- shaved atop creamy scrambled eggs, on (and in) fresh pastas, mac 'n' cheese, on golden roasted potatoes, mashed potatoes, oil drizzled on homemade potato chips, sigh....

I don't have a Trader Joes here(Austin,Tx.), nor Safeway, Giant, or Han, but I know Whole Foods has an extensive bulk collection, and that Safeway now has an organic section, and may carry bulk now. Many co-ops will allow you to pay in increments, and/or work in lieu of full payment(inventory, stocking,etc.)

Dressing, made without egg/meat(so it can sit a little longer at room temperature)...stuffed acorn squash is also good at room temperature, stuffed with dressing, rice, or lentils, or unstuffed glazed with maple syrup or honey, with a little cinnamon and cayenne and a sprinkle of toasted pecans...a composed citrus-beet salad, a field greens salad with a lovely dressing and shaved parmesan or goat cheese- really, we need more info, as above commenter noted.
Do you have any access to heating or cooling?
What is a "good" temperature in your opinion for lunch?

Er, that would be refrigerator-y.

I ALWAYS make my cornbread from scratch. I save and use up soured milk for it, if I don't have soured milk on hand I add a tablespoon or so of either vinegar or lemon juice to the milk to sour it, giving the cornbread that wonderful buttermilky tang without having to use buttermilk, plus it interacts with the leavening and helps with the rise.
I HATE, ABHOR, AND JUST WON'T EAT SUGARY DESSERT-STYLE CORNBREAD, WITH SAVORY DISHES, OR OTHERWISE-FEH!!!!
One can easily discern that I feel rather strongly about this.:)

Well, that asparagus and egg pie appears to have reached the level of food porn for me....I salivated at the very sight of it, sigh....