A Kitchen Sink Salad

The Chef: Anna and Valencia Whole Foods

The Menu: Pesto pasta with sun-dried tomatoes atop a salad of corn, carrots, fava beans, hummus, dried cranberries, cherry tomatoes, chickpeas, and some other stuff I can't remember.

The Dish: I wasn't really hungry when lunchtime rolled around today, so I figured I might as well try to get some greens in there. Sure, pesto pasta isn't necessarily the "green" I went to the store with the intention of buying, but at least I got some of the leafy stuff in, right? My stomach was mostly filled with taro fries that we taste tested earlier in the day, and just so happens to be one of the seven delicious, taro-based recipes in our July+August feature. Want to get your hands on a copy before it hits store shelves? Order a subscription today!

Pesto Pasta and a Leafy Green Salad

The Chef: Joni and Valencia Whole Foods 

The Dish: A healthy green salad and pesto pasta with sun-dried tomatoes 

The Goods: See that pesto pasta? I’m obsessed—as my go-to lunch, it costs less than $4 and really showcases the earthy flavor of basil. After yesterday’s amazing feast, I wanted a light lunch so that I’ll have plenty of room for feasting this weekend! If you still don’t have Thanksgiving plans, check out this handy guide for event ideas across the country, and don’t forget to save some time to come up with the perfect recipe for our first annual Holiday Cookie Contest! Have a great weekend (also, isn't it great to be able to say that on a Wednesday?)!

Trifecta of Salads

The Chef: Hilary and Valencia Whole Foods

The Menu: Generous helpings of three tasty vegan salads: Kale and tofu salad, white bean salad with celery, and pesto pasta salad (sort of) with sun-dried tomatoes. 

The Dish: All's quiet on the Western front. With two of our comrades out of the office today (one for her birthday; feliz cumpleaños Anna!), my stomach rumbles were loud and mournful in the quaint editorial room. Not one, not two, but three delicious varieties of salad were needed to hit the spot. After yesterday's amazing Chocolate Peanut-Butter Bomb Cake extravaganza and the subsequent aftermath (overindulgence, tummy aches, and sugar highs/crashes), I decided to err on the nutritious side. Now I just need to yoga retreat in Mexico a la VegNews Vacations to balance my tendency towards decadence with a little bit of healthy exertion. 

Pesto Pasta and Salad

The Chef: Joni and Valencia Whole Foods

The Menu: Pesto pasta topped with sun-dried tomatoes with a side salad of tossed greens, chickpeas, black beans, carrots, corn, and balsamic vinaigrette dressing.

The Dish: At least one person (usually more) seems to chow down on Valencia Whole Foods' offerings of delicious vegan fare every single day. I'm addicted to this pesto pasta, introduced to me via Editorial Assistant Hilary, but I'm even more addicted to the beautiful sunshine gracing San Francisco today, enjoyed on our newly revamped VNHQ deck! Consider making an appointment to the Vaute Couture Pop-Up Show for this Friday or Saturday, so you can check out the VNHQ deck's facelift and pick up some new veg threads. Also, today marks the final opportunity to vote in the Veggie Awards, so voice your opinion before it's too late!