The Chef: Colleen
The Menu: An organic Red Leaf and Butter Lettuce salad with Jasmine rice, Kalamata olives, and red onion
The Dish: It may not be the most gorgeous lunch of my life, but it was simple and delicious. I was in Santa Cruz this past weekend visiting family, and my mom's neighbor's son owns an organic produce farm. We bumped into them at the farmers' market, and they gave us several bunches of kale, Swiss chard, and Red Leaf and Butter lettuce. I couldn't have been more excited (fresh + free organic greens!), and have been eating them all week. Today, I tossed the lettuce with steamed rice, olives, onion, olive oil, and balsamic vinegar—and loved every bite. Today's an exciting day 'round here at VegNews. First, our July+August summer issue ships to subscribers, and inside we announce our 2012 VegNews Vacations (get ready!). Second, it's the deadline for the brand-new VegNews Street Team! Thank you to all the incredible people who have applied so far. And, third, I spent the morning talking all things vegan with DC radio host Kojo Nnamdi (check out what we chatted about here). Have a great night!
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