The Chef: LizThe Menu: An old-fashioned veggie soup filled with russet potatoes, sweet potatoes, roasted onion and garlic, spinach, and spices cooked and blended in the Vita-Mix. Liz paired this silky soup with a fresh salad overflowing with kale, spinach, diced tomatoes, crimini mushrooms, cucumber slices, chickpeas, shredded carrot, and avocado.
The Goods: It's been awhile—read: more than one week—since we've dined on a crisp, crunchy kale salad, and lets just say that no one is complaining about its return. It's a quiet day here at the VNHQ, with operations slightly slowing after sending our July+August Anniversary issue off to press last Thursday. Don't worry, we're definitely not celebrating by eating our weight in dairy-free Mango Custard. That would be an absurd, delicious waste of time.
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