Thursday, January 12, 2012

Roasted Vegetable Salad

The Chefs: Elizabeth and Herbivore

The Menu: A big green salad with grated beets, grilled vegetables, soy chicken, and chunks of avocado.

The Goods: It's exciting times here at the VNHQ, as we begin to wrap up the design of our March+April issue. Basically, we get to enjoy this magical process by which ideas turn into words that then turn into a magazine. It's pretty rad. Since it's January and all, a big, bright salad was just the thing to power me through design meetings today. You know what's totally ingenious? Adding roasted vegetables (which are warm) to salad (which is not!). I know; I understand if your mind is significantly blown. Here's hoping that something as exciting as a warm element in your salad is going on in your world today! (And if there isn't something yet, try checking out the news that meat consumption is expected to decline. That should do it!)

No comments: