Vibrant Eats

There is a new level of saturation to farm fresh food. ... I noticed it so definitely as I put together the dinner salad tonight.  Fatouche  (fatussh,fatouch,...I've seen it spelt a few ways). I love this salad. And everything in it was just picked from the earth.. (ok, everything but the pita bread. ..and if you want to be technical. .the salt, pepper, olive oil, and red wine vinegar)

..salad. .romaine, arugula, mixes, all work
1 tomato,  coarsely diced
2-4 scallions, diced
1 toasted pita (let cool and then cut or crumble like a crouton over the salad)
The dressing is olive oil and red wine vinegar. .I don't know the correct ratio,  ...I love vinegars so I do like a 3:1 ratio favoring the vinegar.  A little salt and pepper to taste..and then 1-3 cloves of my old friend, Garlic..

..the colors of the salad were just so vibrant tonight,  really makes me appreciate the food I am able to get my hands on.

My chicken was local organic. ..and my veggies were all local as well.

Then for baby M,....I busted out today's purées of sweet potato and apple and added shredded chicken to it. ..she loved it! 

.....now. ..I want chocolate. .... that however,  is a gifted box of Swedish dark chocolate mixes. ..