The Chef: Lyndsay and Gracias MadreThe Menu: Brussels sprouts with cashew cheese gratin topped with delicious breadcrumbs, and a side of kale sautéed with garlic and chilies.
The Goods: The holiday season has taken a toll on my wallet, so I kept it light today with these amazing Brussels sprouts. The kale was actually Editorial Assistant Gabrielle Pope's, but she was most generous and shared some with me. It's no wonder Gracias Madre was the Editors' Pick for Restaurant of the Year for the 2010 Veggie Awards—the food is absolutely superb, and it definitely hit the spot on this cool Monday. We're really gearing up for the holidays at the VNHQ, and we have a special holiday section at our VN Store to prove it! If you're looking to buy some great cruelty-free gifts this season, be sure to check it out.
1 comment:
Thanks for the post, those pictures look amazing. I am a big Kale fan, but I have never prepared ity like this before, I can't wait to try it!
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