The Chef: Molly
The Menu: Homemade fantastic falafel, that is. Oh yes, Molly baked—that's right, baked, instead of fried—us up some lovely little chickpea nuggets and made a light, delicious hummus that we heaped on top. Roasted eggplant was her secret for making the hummus wonderfully flavorful and less weighty than traditional all-chickpea hummus. Of course, a stellar salad with tomatoes, mushrooms, and perfectly leafy lettuce completed the plate.
The Goods: You know what's excellent about baked falafel? Along with the obvious benefits of not filling your belly with greaseballs before trying to actually do work in the afternoon, eating slightly lighter fare during lunch makes more room for dessert! Today we enjoyed more spoils from the recent visit of VN columnist and baker extraordinaire, Allison Rivers Samson. Does anyone else like Pecan Heavenly Fudge Brownies? We sure as heck do.