Guess What? It's Salad

The Chef: Elizabeth

The Menu: A big ol' salad! This one has mixed greens, Parma!, Organicville Non-Dairy Caesar dressing, sliced Field Roast Smoked Apple Sage sausages, and grilled vegetables including carrots, potatoes, tomatoes, zucchini, and jalapeños.

The Goods: Whenever I eat a big salad for lunch (which is pretty much every day that I don't either go crazy with pizza or have Bachelor Soup), I feel like a very stereotypical vegan. Yes, I'm vegan and I like to eat vegetables—that's just how it is! I'm not saying that I'd turn down a platter of fish-free crab cakes—because that would make me an idiot—but during a hectic workday, a big colorful salad really hits the spot.

Christmas Crab Cakes

The Chef: Elizabeth

The Menu: A colorful composition of lemony crab cakes made with Match Meats and Le Grand Lemon Confit, sautéed spinach with garlic, peanut butter roll-ups with jalapeño jelly, a bright salad with red cabbage and mango, and hunks of warm bread.

The Goods: The inspiration behind this meal was clearly cleaning out the fridge before we leave for the holidays! Frankie and Kassie provided the roll-ups, and with so many ready-made ingredients on-hand, this complex-looking meal came together in just about half an hour. Oh, and there might be about 80,000 types of cookies, fudge, candy canes, and other holiday-type goodies hanging around the office, so we're all feeling pretty freakin' jolly. We're off for the holidays until the beginning of January, so we'll see you in 2010! Happy New Year!