Marvelous Mac 'n' Cheese

The Chef: Colleen

The Menu: Mac 'n' cheese. Um, hell yes. It's been way too long. We missed the incredibly cheesy, bread-crumb-topped, perfectly garnished, ultra-rich fabulousness that is this dish. Oh, and Colleen made a salad. Whatever.

The Goods: We had the goods trifecta today: amazing food, excellent company, and outstanding weather. We thoroughly enjoyed the mac 'n' cheese, of course, but Colleen also treated us to a special dessert: Neapolitan bars. Make these. Now. And with whom did we share these fine foods? None other than the very wonderful Kris Carr and her husband, Brian Fassett, who are just about as cute as two awesome vegan activists can be. Want proof? See below. Also, it was a gorgeous, sunny day. Yeah, things are pretty stinking good.

Righteous Risotto

The Chef: Elizabeth

The Menu: A not-quite-seasonal springtime risotto. With crisp asparagus, flavorful sun-dried tomatoes, and some very zesty lemon zest, this rich dish really hit the spot on an extremely cold winter's day. With a simple spinach salad, and maybe a little dessert, the meal was complete.

The Goods: Since we're perpetually working four months in advance of the actual date, we sometimes run into a little trouble of having to test recipes with seasonal ingredients that are, to put it bluntly, totally out of season. Nonetheless, we're sure that this yummy main course will be even better come March, just in time for the March+April installment of Jesse Miner's column, High-Tech Chef, in VegNews! Want to know what else you'll find in that issue? Oh, just a little something we ate after lunch called Neapolitan Bars, courtesy of Ms. Hannah Kaminsky's My Sweet Vegan column. Yes, your curiosity in said bars is well founded.