COMING CLEAN: Week 7: Foods on the Color Wheel

In the winter, I prefer warmth, so I sauté greens and tomatoes and zucchini in 1 tablespoon olive oil and crushed fresh garlic, then add some sea salt and a squeeze of lemon. If I’m really hungry or if I make this for dinner, I add that to whole-wheat pasta or barley or quinoa, but it’s good enough on its own.

I happen to work across the street from Lund’s grocery store, and I frequent it for soups, a great deli, snacks, and a large, diverse salad bar. Here was today’s delicious combo:

Spinach
Broccoli
Cherry tomatoes
Beets
Mushrooms
Carrots
Green onions
Dried cranberries
Slivered almonds
Rotisserie chicken

Dressing: Balsamic vinaigrette