The Chef: Colleen
The Menu: A delicious oversized salad with tomatoes, shredded carrot, olives, and green onion—all tossed with warm brown rice in an olive oil-balsamic vinaigrette.
The Goods: I didn't have much at home to prepare lunch today, but after eating out a few times last week, I really wanted to kick-off the work week with something fresh and homemade. Enter some aging lettuce (remove the outer leaves!), a handful of olives, a single carrot and green onion, and some leftover brown rice. And voila—a healthy lunchtime meal, and it tasted great! Hey, have you checked out the amazing menus from our 2011 vegan wedding couples? They'll blow your mind. If I ever get married, I am going straight to these stories for inspiration. And happy 25th anniversary to Farm Sanctuary, who celebrated in style this weekend with a star-studded event in New York City. VN's NYC correspondent was there, so read all about it on Press Pass!