The Chefs: Elizabeth and Louie Castoria
The Menu: A delicious bowl of (what else?) Bachelor Soup, accompanied by a big shredded kale salad with carrots, shredded beets, cucumbers, and avocado, and vegan eggplant Parmesan with Daiya and the best homemade marinara sauce on the planet.
The Goods: One of the best parts of Mondays is that they come right after the weekend, which often means that you get to relive part of your work-free revelry by lunching on leftovers. Today, I got to enjoy not only my favorite soup (I've seriously had it six times in the last week. Send help.), but also dined on leftover eggplant Parmesan made by my very own dad! He's a genius when it comes to translating Italian classics into vegan versions, and this crispy, delicious dish leftover from Easter dinner was no exception. Here's hoping that everyone had a wonderful weekend, and that we all get to enjoy the week ahead.