I’m eating a rainbow! I can’t get over how gorgeous and colorful the shares are lately. As I cut into the ripe summer tomatoes to reveal a deep ruby center, I almost gasped at their loveliness and then thought to myself, I’m glad I have you to share my love of food with because those eat to live people would think I’m crazy.
This week we received rainbow chard, carrots, colorful baby beets, tomatoes, cucumber, summer squash and cabbage.
This fresh summer salad came together slowly as I waited for Marc to get home from work the other night. I began by roasting some farmers market corn and the CSA carrots. Then I made a chimichurri with the carrot greens because I was determined to use those perfectly good greens. I ate one of roasted carrot coins right off the baking sheet and had to restrain myself from eating them all. I sliced the perfectly ripe tomatoes because I could see a salad forming. Then I threw it all together and it was a delicious bowl of summer. It’s a wonderful side dish or you can just make some rice, quinoa or your favorite grain and mix it in or serve it on top, like I did. Summer living!