The Chefs: Colleen and Valencia Whole Foods
The Menu: A freshly made, grilled panini with portobello mushrooms, roasted red pepper, avocado, spinach, and tomato slices—all on rosemary focaccia bread.
The Goods: Although I felt guilty for not brown-bagging lunch today (who has time during these final days before Christmas?!?), all feelings of guilt quickly subsided after one bite of this lovely panini. The folks at our neighborhood health food store/gourmet market whipped up their signature vegan sandwich filled with roasted vegetables, and then added fresh tomatoes and avocado for good measure. For that, I thank them. I am also thankful because the entire VegNews staff is off for our annual break until Monday, January 3. We hope you have a wonderful holiday and New Year celebration, and we'll be back in 2011. Cheers!