Friday, September 11, 2009

Roasted-Eggplant Puttanesca

The Chef: Colleen

The Menu: A perfectly seasoned puttanesca with roasted eggplant, tons of garlic, and salty capers, tossed with fresh spaghetti. Did Colleen also make some of the most amazing garlic bread on the planet, which featured tons of both garlic and Parma!? Yes, yes she did. Finally, a lovely green salad with big chunks of fresh avocado finished off the plates.

The Goods: After yesterday's slightly longer-than-usual, adventure-filled lunch, this meal was a comforting return to the VNHQ. We also had the pleasure of dining with Amy and Olga, friends of Joseph and Colleen, who were visiting this weekend from New Mexico. Not only were both ladies very nice, but they humored Elizabeth by talking about green chile sauce, with which she is obsessed. And so ends another week. Happy weekend to everyone!

2 comments:

The Vegan Food Snob said...

where can i find your recipe for fresh pasta without eggs? this looks great....

Kristy said...

That puttanesca looks divine! I'm definitely going to have to try it out myself! :)