The Chef: Elizabeth
The Menu: A yummy pasta lunch, pulled together from what we had on-hand! Maybe roasted-eggplant makes the whole thing sound fancy, but in reality, Ms. Elizabeth spent about five seconds chopping eggplant, garlic, and onions, and tossing them with olive oil and salt before shoving the mixture in the oven for about 40 minutes. Elizabeth sautéed more garlic and onions, and added them to a ready-made marinara. The rest was pretty much as easy as boiling water for the whole-wheat pasta, and grating some carrots and zucchini for the salad, which also featured cubed Follow Your Heart Mozzarella. Voilà, lunch!
The Goods: It's another busy day here at the VNHQ. Thankfully, the sun's starting to peep out from behind the blanket of fog in which we've been enveloped all morning, which is always a good sign.