Wednesday, July 20, 2011

Salad & Bagel

The Chefs: Elizabeth and Valencia Whole Foods

The Menu: A spinach salad with roasted red peppers, garbanzo beans, cherry tomatoes, and artichoke hearts, and a whole-wheat bagel topped with vegan cream cheese, capers, red onion, and tomato.

The Goods: After a truly exquisite meal at the home of Associate Editor Jennifer Chen last night—she made an all-star lineup of VN recipes, all of which were phenomenal—it was really tough to decide what to have for lunch today. Nothing, it seemed, would compare, and indeed, this salad-and-bagel combo, while delicious, just couldn't stand up to the memory of Beer-Battered Tempeh Fish with Tangy Tartar Sauce, Hot Chocolate Ice Cream, and Mac 'n' Cheese. Until we meet again, tartar sauce...

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