Southern Comfort Food

The Chef: Abby

The Menu: Hello, comfort food! Spicy barbecue ribs, flaky Daiya biscuits, and savory cashew gravy made this one of the most hearty, filling meals we've ever had. Abby's to-die-for biscuits were a rich and delicious treat, especially paired with Frankie's famous ribs and barbecue sauce. Abby rounded out the meal with a fresh green salad that included green bell peppers, diced tomatoes, and avocado. 

The Goods: A lunch brimming with comfort food was exactly what we needed to brighten our very overcast Thursday. Yes, the weather outside is dreary, but things here at the VNHQ couldn't be better. Aside from researching (read: taste testing) delicious baked goods all week, we just received advanced copies of our March+April issue featuring cover gal Leanne Mai-ly Hilgart! Maybe our Thursday is going pretty well, and maybe it's partly because tomorrow is Friday. Or maybe dizzying sugar rushes and/or magazine shipments are to blame. Whatever the cause, we're not complaining!

Stew and Salad

The Chef: Kristen

The Menu: A hearty, spicy bean stew served over perfectly steamed white basmati rice. This supremely satisfying stew included black beans, red bell peppers, diced tomatoes, sweet potatoes, russet potatoes, garlic, and Worcestershire sauce. To accompany the stew and rice, Kristen also prepared a fresh, zesty side salad replete with mixed greens, tomato, mushrooms, and garbanzo beans. She may have also warmed up slices of bread, which we may have happily devoured. 

The Goods: We're having a pretty awesome day here at the VNHQ. First, we had the pleasure of dining with company, as five of Joseph's good friends came for lunch today. Second, it's absolutely gorgeous outside—sunny, breezy weather that smells and feels like summer. Yep, it's pretty exciting. And last but certainly not least: big freaking news! Today marks the unveiling of our March+April cover gal, eco-entrepreneur Leanne Mai-ly Hilgart! Check out our exclusive web feature to learn more about Leanne, and make sure to pick up a copy of the March+April issue when it hits newsstands next month!