Really Good Ribs

The Chef: Lyndsay

The Menu: A meal befitting of the utterly gorgeous day we're currently enjoying here in San Francisco. OK, does that actually tell you what we ate? No. Does it tell you that the food must have been extra-awesome since we likened it to the pristine weather? Yes! So, for the actual food, Lyndsay whipped up some Morningstar Farms Riblets, which she then drenched in Frankie's barbecue sauce. Garlic fries, served with garlic aioli, and a multicolor salad with yellow tomatoes, green olives, and red onion completed the tasty plate.

The Goods: The mercury is currently sitting just above 80 degrees, which means that we are delirious with joy. It's also a happy day here at the VNHQ since the whole team is back in the office. We're enjoying having everyone here for the next couple of days before the majority of the office heads down to Los Angeles this weekend for AR 2009!

Southern-Inspired Casserole

The Chef: Aurelia

The Menu: Um, wow. Aurelia busted out an incredible three-course treat for lunch today, which we happily devoured. The main attraction was a casserole with black beans, corn, green chiles, chopped meatless ribs, and sautéed Swiss Chard, which she topped deliciously with baked polenta dotted with cheddar-style Teese and spices. If you are thinking, "oh my god!" right now, you have the appropriate thought going through your head. In addition, we had the most smoky and delectable sautéed kale on the planet, and a light, fresh salad with shaved red onions, carrots, cucumber, and avocado.

The Goods: This outrageously yummy meal made the perfect base for what was to follow: a belated birthday cake for Lyndsay, who took advantage of our take-your-birthday-off policy. Yes, we've eaten more cake in the last week than any office should ever be able to, and the 3pm sugar pangs are getting stronger by the day. Today's fabulous meal was also a bittersweet occasion, as it marked Aurelia's last turn in the VNHQ kitchen. Thanks for all the amazing lunches, Aurelia!

Ribs! Rawr!

The Chef: Colleen

The Menu: Really, really, really good ribs. As you know, we love ribs (meatless, as if we even need to say so) here at the VNHQ. Today's were no exception, drenched in barbecue sauce and served alongside mashed sweet potatoes with cumin and cinnamon. Of course, no meal would be complete without a scrumptious salad, and Colleen dressed today's romaine-and-carrot combo with a garlicky homemade vinaigrette.

The Goods: We are all freaking beside ourselves with anticipation as rumor has it that our May+June issue might be arriving in the office today. Eeek! Yes, when we're excited we revert to using monosyllabic exclamations like rawr! and eeek!, what of it?