The Chef: Colleen and Gracias Madre
The Menu: A delicious Mexican lunch of Quelites con Pan (fresh, local micro greens stewed in a chili and vegetable broth, served with a garlic crouton) and an Ensalada de Higos (organic lettuce tossed in a balsamic vinaigrette topped with toasted hazelnuts and grilled figs, served with vegan queso blanco on warm bread).
The Menu: A delicious Mexican lunch of Quelites con Pan (fresh, local micro greens stewed in a chili and vegetable broth, served with a garlic crouton) and an Ensalada de Higos (organic lettuce tossed in a balsamic vinaigrette topped with toasted hazelnuts and grilled figs, served with vegan queso blanco on warm bread).
The Goods: Another amazing meal at our local favorite vegan eatery, Gracias Madre. Seriously, this place just nails it every single time, and we count our blessings that it's a mere two blocks away. Today, we had reason to celebrate, as several staffers have been on vacation recently, and it was high time for us to get together over lunch. VN Assistant Editor Anna Peraino just returned from a long weekend on the beach in South Carolina, Editor-at-Large Laura Beck is back from two fabulous weeks in Greece (with a stopover in Russia!), and Publisher Joseph Connelly enjoyed his first vacation in a very long time in Laos. If you're dying to get away, and haven't checked out our just-announced 2012 VegNews Vacations, don't miss your chance to see the world, vegan style, before all spots are taken. Hope to see you in India, Bali, Thailand, or Mexico!
The very tasty Ensalada de Higos, made with organic greens from Gracias Madre's own Be Love Farm
1 comment:
wow.......it rounds very delicious, most of people in our china eat rice........- -
Post a Comment