The Chef: ColleenThe Menu: Roasted red-pepper and broccolini rotini borrowed from yesterday’s leftover bounty, fresh oregano and olive oil crostini, and a light, slightly sweet salad of romaine hearts, grape tomatoes, shredded carrots, celery, cashews, almonds, and goji-berries.
The Goods: Here at the VNHQ, especially when Colleen’s at the kitchen’s helm, we don’t do leftovers. (Okay, truth be told, we don’t exactly exhibit restraint when it comes to cleaning our lunch plates —let's just say our Tupperware is on the bottom shelf of our pantry collecting dust). But we had such a delicious mountain of pasta left over from yesterday’s VegNews Wedding Celebration, and Colleen knew just how to turn it into something new and fresh. Delish!
Note #1: The opinions expressed by the preceding may or many not have been influenced by Colleen’s homemade cupcakes which we enjoyed for dessert and that you’d swear came from a professional, butter-happy bakery.
Note #2: Don't forget to get your submission in for this month's blog (cough *goodie-bag* cough) giveaway!
1 comment:
Looks awesome!
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