The Chef: ElizabethThe Menu: A hearty, veggie-filled lentil soup perfectly balanced with a fresh kale salad. Our super savory soup consisted of red lentils, celery, carrots, and garlic and was just the warming main course we needed. In classic soup-and-salad combo style, Elizabeth paired our tasty main with a heaping side of kale and apple salad, tossed in a spicy, tangy mustard vinaigrette dressing.
The Goods: We don't know what's happening with the weather, but we're putting in a request that it cease and desist. Lately, our windows shift from sunny skies to heavy downpours within what feels like a matter of minutes, making this soul-satisfying soup and zesty salad exactly what we needed to perk up our moods. Does Elizabeth get extra points for steaming today's soup water in our tea kettle? She just might. Did we follow our delicious lunch with birthday cake leftovers? We just may have. Speaking of cake, if you're planning to bake a birthday cake for a friend or coworker—or, ahem, us—look no further than VN's Recipe Club!
1 comment:
Believe it or not, I've been looking for a recipe for a kale caesar salad. Will you be publishing it? New Leaf market in Capitola has a really good one that I'd love to make at home. Please, please, please, I hope you'll share the recipe!
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