The Chef: ElizabethThe Menu: A not-quite-seasonal springtime risotto. With crisp asparagus, flavorful sun-dried tomatoes, and some very zesty lemon zest, this rich dish really hit the spot on an extremely cold winter's day. With a simple spinach salad, and maybe a little dessert, the meal was complete.
The Goods: Since we're perpetually working four months in advance of the actual date, we sometimes run into a little trouble of having to test recipes with seasonal ingredients that are, to put it bluntly, totally out of season. Nonetheless, we're sure that this yummy main course will be even better come March, just in time for the March+April installment of Jesse Miner's column, High-Tech Chef, in VegNews! Want to know what else you'll find in that issue? Oh, just a little something we ate after lunch called Neapolitan Bars, courtesy of Ms. Hannah Kaminsky's My Sweet Vegan column. Yes, your curiosity in said bars is well founded.
1 comment:
Mmm mmm, looks good to me!
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