Fast, Vegan Frittata

The Chef: Abby

The Menu: Remember the frittata mix we got in yesterday on This Just In? Well, in case you need clarification about how things work around here, when food comes in, we eat it. Today Abby whipped up a yummy frittata, with broccoli, bell peppers, and carrots, which she topped with salsa. What also goes with salsa? Chips, especially the Lime flavor Food Should Taste Good chips. Abby also made her signature biscuits, and a lovely salad with broccoli, chickpeas, chips, and salsa. Yes, chips and salsa are great salad ingredients, thanks for asking.

The Goods: Today we eagerly await the beginning of the weekend. We're travel weary just from looking at all the awesome photos of our publishers' trip to NYC (where they'll be next week too, more photo fun to come!), tuckered out from the excitement of our editorial schedule (May+June should be here early next week and July+August is going gangbusters!), and tired from the constant excitement of our upcoming event! Didn't hear that we're having one? Well, guess what? We are! Don't miss the humane-meat debate of a lifetime: Fourth-generation cattle rancher-turned-vegan Howard Lyman versus Niman Ranch co-founder, Nicolette Niman, in a provocative and and lively conversation you won't want to miss. Tickets will sell out quickly, so reserve your spot today! With so much going on, we're looking forward to a little R&R this weekend before it all starts up again next week!