Thursday, April 22, 2010

Carrot Soup, Crunchy Salad

The Chef: Abigail

The Menu: A bright, blended, chilled soup that had pretty much every vegetable in our kitchen in it. Abigail used tomatoes, carrots, bell peppers, and even a little bread pudding leftover from yesterday. For her super-crunchy lettuce-less salad, Abigail combined chopped broccoli, orange bell pepper, cherry tomatoes, and apple.

The Goods: Happy Earth Day, everyone! Our lunch today was extra green, since it was vegan (as always) involved zero cooking (Abigail just whipped the soup together in the Vita-Mix), and used leftovers so that they didn't go to waste. Huzzah for the planet! Oh, in case you haven't been following us on Twitter today, we are doing a HUGE Earth Day giveaway. You only have a few hours left to enter, and trust us, you want to enter. Can you say huge gift basket full of goodies from Sweet & Sara?

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