The Chef: Anna and Noe Valley Whole Foods Market
The Menu: Homemade butternut squash soup and salad topped with fava beans, carrots, cherry tomatoes, red bell peppers, water chestnuts, and balsamic vinaigrette
The Dish: You know what's great when autumn showers descend upon Monday like VN staffers on a birthday cake? Soup, that's what. This tasty bowl of butternut-y goodness is blended up with some local apples that were freshly picked by my roommate yesterday—I was watching the Raiders beat the Texans while she was out, so I was only able to be present for the eating, as opposed to picking, portion of the meal. I'm very excited, however, to be present for the VegNews Book Bash with Spork Foods taking place at the VNHQ October 21. Want to join us for Champagne, hors d'oeuvres, a cinnamon bun bar, and more? Buy your ticket today!