Monday, January 4, 2010

Split-Pea Soup

The Chef: Colleen

The Menu: One tasty batch of split-pea soup, complete with perfectly cooked potatoes, carrots, and onions. Turning a basic dish into gourmet dining, Colleen seasoned the soup with cumin, thyme, and her secret ingredient—a splash of wine. Slices of crunchy baguette were the perfect side for dipping, and a simple salad of mixed greens, tomato, and avocado finished the meal.

The Goods: Happy New Year, everyone! We couldn't be more excited to be back in action, and today's lunch was the perfect opportunity to catch up on everyone's holiday hijinks. With gorgeous weather and good eats, what could possibly have made it better? How about the warm welcoming of two new, fantastic editorial assistants, Kristen and Abigail? With a full house here at the VNHQ, we can't wait to get 2010 started.


dining tables said...

They say that peas should be eaten on New Year because it brings good luck. Nothing wrong in believing! It has been our tradition here at home and so far we have been blessed every year!

Marty said...

Where is the recipe? The pic looks great.