The Chef: JennyThe Menu: Mixed vegetables and warm broth: is there anything better on a brisk January day? (The answer is no, fyi.) Ms. Jenny made a delicious soup of multiple veggies—corn, carrrots, fresh peas, spinach, diced tomatoes, and kidney beans—our beloved rice rotini, and a yummy broth. Sides of bell pepper- and carrot-infused brown rice, a salad with mixed tomatoes and a mustard vinaigrette, and fluffy focaccia rolls rounded out this feast.
The Goods: Eeeek! It's editorial deadline day and we are furiously at work getting the final artwork touches on the March+April issue. When the workday itself is so hectic, it's so nice to be able to count on a big, hearty meal to help power us through. And now that it's over, back to work we go!
ahh, that soup!! DEFINITELY perfect for these cold winter days.
ReplyDeletelooking forward to the next issue of VegNews, as always!! :0)