The Chef: Elizabeth
The Menu: Basics. Today was all about simplicity as we are putting the final touches on our January+February issue, and needed to not spend much time making lunch. So, for an on-deadline meal we've got basic broiled tofu, basic baked butternut squash, and a not-quite-as-basic salad that got a teeny bit spruced up with some cubes of mozzarella-style Cheezly and capers.
The Goods: Yep, we're under a little time pressure here today, so you'll have to forgive us the short post. But, since it was another nice, light meal, maybe the sparsity of words here is appropriate? We hope you all had more time for lunch!