The Chef: Colleen
The Menu: A Mexican-inspired torta sabrosa—a toasted tortilla wrap filled with potatoes, onions, eggplant, and spices—plus sautéed organic Swiss chard with sliced garlic
The Goods: A local company, Las Cascada, sells these sabrosas at my neighborhood market, and they make great lunch fare at the office. I also brought in a head of chard, sautéed it up in our handy electric wok, and voila: Lunch is served. I find it hard to eat any meal without a fresh salad or cooked greens, as both give me the balance I want during a meal. Too bad the pound of chard resulted in a tablespoon of greens! It's going to be a busy week here at the VNHQ, as we've got our Isa/Terry Twitter Chat tomorrow night, our big Spork Foods party Friday night, our November+December Veggie Award issue arriving to subscribers everywhere, and lots of design and editorial meetings in between. We hope you'll join us somewhere along the way!
1 comment:
Thankss for writing
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