The Chef: Colleen
The Menu: A Thanksgiving-leftover-inspired spread complete with roasted butternut squash soup, extra-super-garlicky garlic bread, and a fall salad with mixed greens, sliced pears, dried cranberries, and candied pecans. Can Thanksgiving-themed food go on forever, please? Today's soup had the extra-savory spice of toasted cumin seed, which gave it a slightly exotic flavor. Oh, and in case it wasn't already clear, we love us some garlic bread—with extra garlic, of course.
The Goods: This is the kind of meal every week should start off with: delicious, colorful, and celebratory in feeling. Maybe some of us swore we'd never eat again after the delectable deluge that was last Thursday, but then again, maybe some of us knew we were lying when we swore that particular oath. Here's to being back in action after the holiday weekend!