WHAT WAS YOUR FAVORITE MOMENT OF LAST YEAR?
Amanda D. Having my bonus babies for the summer Amanda H. My nine-day Caribbean cruise Maggie Finding out we were having another baby
Brooke Moving into my new apartment Stephanie Coming back to V & T Law Abigayle Vacationing in Blue Ridge for the 1st time Katie Getting my puppy Gianna
“I SEND ALL MY DIVORCE CLIENTS OVER TO VAYMAN & TEITELBAUM, A VERY PROFESSIONAL OUTFIT, AND THE RESULTS SPEAK FOR THEMSELVES. GREAT FIRM FOR ALL THINGS DOMESTIC AND PROBATE.” RAVE REVI EWS
Natasha Watching my cat have kittens
Applying to law school
Ashlyn Going to Boston
R oasted C auliflower S teaks W ith R omesco S auce
ingredients • 1 cup dry small lentils • 6 cups water • 1 tsp salt • 1 extra-large cauliflower • 1/2 red onion • 1 large bell pepper • 4–6 garlic cloves • 3 tbsp olive oil • 1 tsp smoked paprika • 2 tsp cumin, divided
BRAIN BREAK
• 1 tsp coriander • 1 1/4 tsp salt (3/4 tsp marinade, 1/2 tsp sauce) • 1/2 cup almonds • 1/2 tsp pepper • 1/4–1/2 tsp cayenne • 1 tbsp tomato paste • 1 tbsp red wine/sherry vinegar
• 1/4 cup olive oil • 2–4 tbsp water
directions 1. Preheat oven to 425 F. 2. Boil lentils with salt and water until tender, drain, and drizzle with olive oil. 3. Cut cauliflower into 1/2-inch steaks; slice onion; quarter bell pepper. Add to sheet pan with whole garlic cloves. 4. Mix olive oil, paprika, 1 tsp cumin, coriander, and salt; brush over veggies. Bake 35 minutes, removing garlic when golden. Sauce: In food processor, pulse roasted peppers, onion, garlic, and almonds. Add salt, pepper, cayenne, tomato paste, vinegar, olive oil, and water; pulse. Divide lentils among bowls, add sauce, and top with cauliflower.
BOOTS CANDLES CARNATION FURNACE
INSULATE JANUS OPPOSITE RESOLUTION
GARNET HOCKEY
SKATING SWEATER
Inspired by FeastingAtHome.com
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