The Chef: ColleenThe Menu: A quiet Friday at VNHQ made for an easy segue into the weekend. Colleen's preparations for our party-of-three lunch smoothed over our appetites and minds with an afternoon retreat led by organic vegetable shepherd's pie. The pie filling was a medley of savory flavors: leeks, mushrooms, and turnips, topped off with a layer of fluffy mashed potatoes. The main course was accompanied by a colorful garden salad drizzled with homemade balsamic-olive oil dressing. We wiped our plates clean with hunks of focaccia and relished in this meal's simplicity and satisfaction.
The Goods: Dipping bread in oil is a favorite pastime of any self-respecting foodie; add an intimate table, red-checkered tablecloth, good conversation, and it feels a lot like a scene from an outdoor café in Europe. Our leisurely lunch mimicked this style of dining and bliss, with sunny window views of all the sidewalk passersby. Bon weekend!
That salad is picture-perfect with the little cherry tomatoes cut in half like that! Mmm, my Friday would also have been a whole lot better if I could have had some vegan focaccia with you guys. :)
ReplyDeleteI love the way that this looks. It looks absolutely perfect. I just think that it looks totally amazing.
ReplyDeleteI am not such a big fan of a photo, though.
Shepherd's Pie is such a comfort food... I need to make it more often.
ReplyDeleteThat sounds (& looks) FABULOUS! I love Shepherd's Pie!
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