Can Marc Vetri Save School Lunch?

As a young child, much to my dismay, my mother packed my lunch every day. My homemade whole-wheat bread, natural peanut butter, and sugar-free jam sandwiches and carrot sticks seemed boring and embarrassing compared to the pizza-burgers dished out in the school lunch line or the mini bags of chips and cream-filled cake rolls that other kids carried in their lunch boxes. No one wanted … Continue reading Can Marc Vetri Save School Lunch?

Chilled Avocado-Cucumber Soup

I love avocado. And cucumber. And lemon, and add some jalapenos and some dill and I’m definitely going to try the recipe. I whipped up this easy, cold soup in the Japanese “magic bullet” we have in our work kitchen. Before I was even half-done, I had staff begging for a taste. It was, as expected, delicious. Whole Living consistently prints healthy and vegetable-friendly recipes, … Continue reading Chilled Avocado-Cucumber Soup

December GRID Happy Hour Tonight

Hey everyone! Our favorite magazine about sustainability in Philadelphia hits the stands today! Check out my recipe for butternut squash and mushroom lasagna (pictured below) in the print addition or online. GRID Cover December 2009 And join us to celebrate its release: WHERE: The Abbaye (3rd and Fairmount) WHEN: 5-8 p.m. Wednesday, Dec. 9 $3 drafts and ½ price appetizers! See you there! Continue reading December GRID Happy Hour Tonight

September GRID: Goat Cheese and Basil Ravioli with Roasted Red Pepper Sauce

The September issue of GRID is hitting the stands today with a special, larger than ever, “Back to School” issue. Ever conscious of in-season produce (both me and GRID!), I contributed a recipe using September’s still-bountiful crop of bell peppers. The fresh basil and goat cheese ravioli with roasted red pepper sauce, pictured above, may seem complicated, but it’s really just all about multi-tasking. If … Continue reading September GRID: Goat Cheese and Basil Ravioli with Roasted Red Pepper Sauce