The Chef: ColleenThe Menu: A quiet Friday at VNHQ made for an easy segue into the weekend. Colleen's preparations for our party-of-three lunch smoothed over our appetites and minds with an afternoon retreat led by organic vegetable shepherd's pie. The pie filling was a medley of savory flavors: leeks, mushrooms, and turnips, topped off with a layer of fluffy mashed potatoes. The main course was accompanied by a colorful garden salad drizzled with homemade balsamic-olive oil dressing. We wiped our plates clean with hunks of focaccia and relished in this meal's simplicity and satisfaction.
The Goods: Dipping bread in oil is a favorite pastime of any self-respecting foodie; add an intimate table, red-checkered tablecloth, good conversation, and it feels a lot like a scene from an outdoor café in Europe. Our leisurely lunch mimicked this style of dining and bliss, with sunny window views of all the sidewalk passersby. Bon weekend!
4 comments:
That salad is picture-perfect with the little cherry tomatoes cut in half like that! Mmm, my Friday would also have been a whole lot better if I could have had some vegan focaccia with you guys. :)
I love the way that this looks. It looks absolutely perfect. I just think that it looks totally amazing.
I am not such a big fan of a photo, though.
Shepherd's Pie is such a comfort food... I need to make it more often.
That sounds (& looks) FABULOUS! I love Shepherd's Pie!
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