Tuesday, August 2, 2011

Quesadillas and Salad

The Chef: Hilary and Gracias Madre

The Menu: Sweet potato and caramelized onion quesadillas with cashew nacho cheese and pumpkin seed salsa; plus a salad of farm lettuce and stone fruit tossed in a balsamic vinaigrette, topped with toasted hazelnuts and served with grilled Acme bread and vegan queso blanco

The Dish: After a late night at Homestead celebrating a friend's birthday, my friend Kris and I decided to meet up mid-workday and take the Tuesday afternoon edge off via the ever-delicious culinary stylings of Gracias MadreI needed something light due to my Cinnaholic hangover and vegan Japanese feast last night at Cha-Ya, so we decided to share a couple of the smaller dishes and call it a lunch. Every time I dine at Gracias Madre, I pray that they'll start selling vats of their incredible cashew cheese so that I can drench everything that I eat in it. They won the 2010 Veggie Award for Restaurant of the Year, and I can't wait to see who takes the top honors this year. Don't forget to vote! 

Kris loves vegan quesadillas and voting in the 2011 Veggie Awards.

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