Lunch à l'Orange

The Chef: Elizabeth

The Menu: What was to be an autumnal shepherd's pie, but somehow turned out, um, different. But isn't a stew of curried butternut squash, potatoes, garbanzo beans, tomato sauce, and carrots with a side of mashed potatoes really just as good? Well, that's what we got. Elizabeth blended yukon gold and sweet potatoes for the mash, and finished it off with a thorough dusting of cinnamon. A very sprouty salad and slices of fresh bread made nice sides to the strongly savory main courses.

The Goods: If you're thinking that maybe there's a little misleading going on in today's title, you might be right. There was nothing that actually had the flavor of orange in the dishes, though the vast majority of the vegetables used were decidedly beta-carotene colored.