Thursday, February 28, 2008
The Chefs: Lisa & Molly
The Menu: Salad #1 involved a simple-yet-sensational combo of baby spinach and fresh plum tomatoes tossed in a homemade dijon-garlic vinaigrette. Next up was a surprisingly potent mélange of sweet yellow corn, black beans, fresh lime, crushed garlic, cumin, nutritional yeast, and cayenne pepper. Rounding out our salad-laden plates was a pile of baked regular and bbq potato crisps.
The Goods: Here at the VNHQ, we take pride in our tight-knit, fun, and industrious team, and today's meal was a perfect example. Today we've been extra busy and meeting-intensive, so we all came together to pull off yet another nutritious and utterly delicious lunch by pooling our talents. The results? Molly's garlicky spinach and tomato salad, Lisa's world-famous black-bean salad, and the benefits of Frankie's home-grown limes.