Showing posts with label rotini. Show all posts
Showing posts with label rotini. Show all posts

Monday, March 29, 2010

Pasta e Fagioli

The Chef: Lyndsay

The Menu: A hearty, delicious, welcome-back-to-work meal. Lyndsay, it was unanimously decided, makes the best gluten-free pasta of anyone in the office—she always gets the texture just right. On top of her righteous rotini, we enjoyed a lovely tomato sauce (conveniently made by Organicville), to which Lyndsay added red bell pepper and white beans. OK, so maybe this is more pasta than fagioli, but nevertheless it was delectable. Lyndsay also busted out a lovely salad of mixed greens, kale, and avocado. Did we dress it with dressings that were also from Organicville? Indeed we did.

The Goods: Though the weekend here was gorgeous, today's skies were drippy and gray. The warm, satisfying meal Lyndsay made was the perfect antidote. It was great having a full office again, with the return of Joseph and Colleen from their Caribbean adventure on A Taste of Health. We wish they'd brought us some Caribbean sun, but their sunny dispositions will have to suffice this week.

Wednesday, July 8, 2009

Rustic Rotini

The Chef: Lyndsay

The Menu: A lovely, primavera-ish rotini with roasted eggplant, zucchini, green bell peppers, cannellini beans, red onion, and sun-dried tomatoes, all simmered in a savory tomato sauce. A mixed-greens salad in tangy lemon salad dressing completed the plate.

The Goods: Remember a couple days ago when we were griping about the hum-drum weather? Today we gripe no more! It's freaking gorgeous out, and some of us might have even gotten too much sun during lunch. Yes, you read that right, we said too much sun. Insanity. Along with the sparkling sunshine we very much enjoyed the company of Emma and Mike, friends of Elizabeth who are honeymooning their way along the California coast. Did they totally come on the most beautiful day we've had all year? Yes. Did they also bring cookies for us? Yes. Do we wish we had awesome guests every day? Yes!

Thursday, June 11, 2009

Green Curry Noodles

The Chef: Colleen

The Menu: A delicious blend of brown-rice rotini, roasted eggplant, and sautéed zucchini, kale, and bell peppers, all simmered in a savory, slightly spicy green-curry sauce. Alongside, Colleen dazzled us with a marinated-greens salad with fresh tomatoes, Swiss chard, and a homemade vinaigrette. Yes, it was yummy. And yes, we might have had to temper our enthusiasm about this awesome meal in order to leave room for dessert.

The Goods: Today we had the pleasure of dining with Lyndsay's parents! The adorable duo—aka Bev and Randy—drove out from St. Louis as a 30-year anniversary trip, and has been exploring San Francisco and Northern California for the last week. Of course, no such trip would be complete without a lunch at the VNHQ, and we were thrilled to have them here.

Wednesday, September 3, 2008

Excellent Eggplant

The Chef: Jenny

The Menu: Absolutely delicious cornflake-crusted eggplant served alongside a rice rotini. For pasta sauce, Jenny used one of Amy's Tomato Basil Organic Pasta Sauce, which she doctored up with her own spice blend. As if the first two dishes weren't yummy enough, Jenny also busted out a simple side salad and some perfectly toasted bread with herbs.

The Goods: We were treated to another day of brilliant sunshine during today's all-too-short lunch hour. Once someone figures out how to make computer screens readable outdoors, we might move from our current beach-front offices directly to the beach. You know, it's important to get enough vitamin D. Yeah, that's it, sitting happily in the sun is important for our health. That's our story and we're sticking to it.

Friday, May 2, 2008

Leftovers Shmeftovers

The Chef: Colleen

The Menu: Roasted red-pepper and broccolini rotini borrowed from yesterday’s leftover bounty, fresh oregano and olive oil crostini, and a light, slightly sweet salad of romaine hearts, grape tomatoes, shredded carrots, celery, cashews, almonds, and goji-berries.

The Goods: Here at the VNHQ, especially when Colleen’s at the kitchen’s helm, we don’t do leftovers. (Okay, truth be told, we don’t exactly exhibit restraint when it comes to cleaning our lunch plates —let's just say our Tupperware is on the bottom shelf of our pantry collecting dust). But we had such a delicious mountain of pasta left over from yesterday’s VegNews Wedding Celebration, and Colleen knew just how to turn it into something new and fresh. Delish!

Note #1: The opinions expressed by the preceding may or many not have been influenced by Colleen’s homemade cupcakes which we enjoyed for dessert and that you’d swear came from a professional, butter-happy bakery.

Note #2: Don't forget to get your submission in for this month's blog (cough *goodie-bag* cough) giveaway!