The Chef: Lyndsay
The Menu: A tasty trio utilizing our favorite ingredient—garlic! Lyndsay spoiled us with a hearty helping of penne pasta tossed in garlic-infused olive oil, with Swiss chard and extra sautéed garlic added for maximum flavor. Thick slices of roasted garlic artisan bread were the perfect counterpart, while a robust kale salad with iceberg lettuce, broccoli, and carrots balanced the fragrant dishes.
The Goods: It's obvious that here at the VNHQ, there's no such thing as too much garlic. On top of having a fantastic lunch, we managed to get a little vitamin D, thanks to the sun's surprising appearance. The fact that it's December and 60 degrees outside might seem ridiculous to our cold-weather compatriots, but we couldn't be happier.