Wednesday, February 6, 2008

Pasta Fantastica

The Chef: Lisa

The Menu: Fancy-pantsy pasta. Ms. Lisa dove into her culinary treasure trove today and brought out the big guns. Just like our metaphors her pasta was mixed. Okay, that couldn't be resisted. But really, she mixed capers, leeks, cherry tomatoes, port wine jelly, and rosemary with rice rotini for one lovely lunch. Balsamic-vinegar-sautéed Swiss chard and spinach and rosemary focaccia complemented her marvelous main.

The Goods: For dessert today we got to try out a truckload of truffles from Eat Pastry. We love our chocolate around here, as you may already know. Imagine our surprise and delight when a new combination—a peanut butter and jelly truffle—came out of the box. In case you were wondering, this is the best idea anyone has ever had. Here's a photo of a few of the other flavors, as the pb&j didn't last long enough to shoot:

You'll have to wait for a full review of these sweets in the pages of VegNews, but suffice to say, yum. Don't forget: Tomorrow we'll be announcing the winner of our first-ever monthly giveaway contest! There's still time to leave a comment and possibly win our signature tote bag, chock full of surprise goodies!

4 comments:

Melisser; the Urban Housewife said...

Oooh, peanut butter and jelly truffles sound AWESOME!

VeggieGirl said...

Mmm, what a delectable pasta dish!! And I wholeheartedly agree with Melisser - those PB&J truffles sound HEAVENLY!!

Dave Johnson said...

Those chocolates are all broken! Get your money back, this is absurd.

THE chocolate Taster said...

In response to Dave Johnson's comment before: those chocolates don't look broken- they look like they've been cut up on purpose. I've ordered Eatpastry's chocolates, and they were not broken! They were actually fantasitc :D