Monday, July 21, 2008

Transcontinental Mélange

The Chef: Jenny

The Menu:
Greek-inspired soba noodles, served cold with dill, celery seed, and vinegar-marinated tofu and mixed baby greens. Nestled on the left sit three crispy and warm rosemary-baked squash "boats."

The Goods:
Jenny likes movies, and Jenny likes to cook. So, this weekend, after enjoying the lively and sensual cultural offerings of a Greek film, Jenny brought her inspired energy into the VN kitchen and made her own rendition of a Mediterranean-style pasta dish. Sticking closer to our New World roots—and never wanting her co-workers to leave the table hungry—she also created this bright and comforting side dish.

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