Having eaten mountains of salad for lunch during Week 3, we had successfully depleted our stores and were ready to dive into Week 4 with vigor. And with good reason –– we opened our cooler to find the most spectacular broccoli and cauliflower show on earth waiting inside. The vegetables staring back at us were absolutely filled with might and thriving with life. The stalks were like tree trunks and the hearty florets were flanked by robust leaves. In that moment, we realized the broccoli and cauliflower we'd been buying at the supermarket was frail and practically pre-pubescent in comparison. Yes, it would be hard to ever go back to grocery store produce. Not to be ignored, of course, were the usual suspects: purple kale, green kale, red romaine, green romaine, harukei turnips with greens, cilantro, green and white onions and radishes. Were were like kids in a candy store and thrilled with the new goods in this week's share.
Since the hubby was at a concert Saturday night, I made one of my all time favorite (and easy) dinners. That's right, chips with a party on top –– nachos! We all know that nachos are pretty darn close to perfection, so I feel sure no elaboration on the subject is needed from me. But I will say that adding fresh cilantro and green onions to the standard refried beans, salsa, sour cream and cheese really does take 'em up a notch. The kids, naturally, loved the idea of eating chips for dinner, but with a bit of green goodness hidden beneath the beans, our Saturday night nacho party went off without a hitch.
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