Quick! Before I get a new bouquet at the market in the morning, let me show you the one from last week. This was a new color of stock for me. So pretty. So delicate. So sweet smelling. And I like the way it looks in that extremely loud pink vase.
While I am at it, here is quick recap of what I made with all the stuff I bought last week. The rainbow chard was stemmed, rough chopped, and wilted with about a tablespoon of olive oil, a clove of garlic, and salt and pepper.
Next up, the kale. What I learned from the nice people at the extension table, who were handing out a recipe and samples, is that adding some cayenne pepper to the dressing puts a whole new spin on things. I put what I had on hand in the salad and then used their dressing recipe. Highly recommended for you to try. I did not massage the kale by the way. The warm quinoa does the same thing for me.
In case you are wondering - I used one yellow pepper, some quinoa, raisins, cranberries, and toasted almonds that I add right before I eat it. I used regular apple cider vinegar and honey (not raw) othewise followed the dressing recipe exactly. It's addicting.
Lastly, and not from the market, but I did this while I was taking care of the greens. I sliced up carrots and radishes and pickled them to eat with tacos. I sprinkled in some cilantro too. For color.
Ever since going to "Los Tacos" in California with my sister I like to have pickled carrots and radishes and onions with my tacos. The crisper drawers in my refrigerator now stand ready for whatever new things I find in the morning. On the first day of a 3 day weekend I might add. Me. Oh. My.