Once upon a time, there was a girl named Meghan, who loved working out and eating fresh, healthy food. One fine spring day, Meghan decided to walk around at a local farmer's market, looking for produce to use during that week's meals. She bought cilantro and dill and a large bunch of rainbow chard...and then she saw it: a booth full of all kinds of wonderful, multicolored tomatoes! It was like walking into a vegetable production of Joseph and the Amazing Technicolor Dreamcoat.
The most fearful point of our tale comes when Meghan nearly collapsed from the agony of choosing just which beautiful tomato to take home. Rest assured, dear readers, she struggled bravely on and finally made her choice: a large Pineapple Tomato in vibrant yellow. She picked it up, sacrificed her five dollar bill, and gently placed the rescued P.T. in her reusable shopping bag.
And they lived happily ever after. THE END
Farmer's Market Tomato and Rainbow Chard Salad
What you need:
- Rainbow chard
- Pineapple tomato
- Olive oil
- Brown sugar
- Balsamic vinegar
- Black pepper
- Sweetened dried cherries
- Pumpkin seeds
- Cut your tomato into pretty slices
- Chop up rainbow chard (raw for optimal nutrient value) and put into bowls
- Arrange tomato slices atop chard
- Mix about 2 tablespoons of olive oil and 1 tablespoon of brown sugar
- Add 1 tablespoon of balsamic vinegar and freshly ground black pepper
- Drizzle dressing on your salad
- Add a handful each of pumpkin seeds and dried cherries
- Round out your meal with cilantro steak tacos
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