From the Wooden Box.....

...and the wellness kitchen's “recipe creator" for tossed salads:

torn leaf lettuce from the soft greens column,

tah tsai (or tatsoi) from sturdy greens,

arugula from pungent greens,

red onion, an add-in,

and a garnish, which we forgot (could have been walnuts or parmesan cheese or a number of other possibilities). This was topped with orange-balsamic dressing, which included a green onion from "the box."

This wonderful tossed salad accompanied whole wheat biscuits and turkey chili with white beans, a great combination for a cool May Sunday.

God Is an Artist

“A Colorful Meal" featured color as the artist's tool. Behold these far-beyond-boring lettuces planted in our garden! Are they artistic in form, or what? Attractive in appearance, attractive in interesting flavors as well. I love the variety!

A Colorful Meal

I've read that intense colors in our foods are good signs of the most healthful nutrients to put into our bodies. While I rode off to work on my bicycle this afternoon through the pleasantly fresh air and sunshine of one of the first such days in the Pacific Northwest's unusually long, wet spring (The month of May can present some hot days here, but not this year!), Anita tackled the leaves and stems in the wooden box. (We subscribe to the same CSA as daughter Jennifer of the earlier post, “What's for Dinner?")

See evidence of color variety and intensity in the photo. Dinner featured chicken with mustard and spring greens (modified from recipe online) and microwaved yams. Bok choi and tah tsai (a Chinese cabbage) from the CSA box comprised the spring greens, supplemented with carrots, red bell peppers, onions, and garlic. Red pepper flakes added a tang to the spring greens, and ginger, a good sharp flavor to the chicken. The results were beautiful and delicious.