The Chef: Anna, Rossini's Gourmet, and Valencia Whole Foods
The Menu: A vegan cheese pizza topped with roasted red peppers, marinated artichoke hearts, and vegan Italian sausage, plus a salad topped with cherry tomatoes, avocado, fava beans, green peas, corn, sunflower seeds, and carrots.
The Goods: Managing Editor Elizabeth, Associate Editor Jennifer, and I were left to our own devices for lunch today, and not to toot our own horns or anything, but I think we did just fine. It is well documented that we are salad, pizza, and Valencia Whole Foods lovers, and with this meal we were able to combine the three. Think this spread looks like too much for three people? Well, then you probably haven't met us. A pizza- and salad-filled weekend to all and to all a good slice.