The Chef: Elizabeth
The Menu: A totally killer Korean-ish meal of bibimbop. Okay, this might not technically be the most authentic dish ever served, but it was pretty palatable nonetheless. The rice blend—including black-eyed peas, green peas, and pinto beans—made a lovely base for sesame-marinated Swiss chard, roasted acorn squash, sautéed butternut squash, and a sweet red chile paste sauce.
The Goods: These days, we're using squash any way we can around the VNHQ, and couldn't be happier about it. While it might seem like two varieties in one meal would catapult us into squash-overload mode, it was actually lovely to get to compare the flavors of the butternut and acorn squashes in today's lunch. Wait, have we said squash enough times in this post? Squash, squash, squash. Now go out and squash someone you love—culinarily, of course.