bird & cleaver

 We eat a lot of salads around here. Sometimes, they are so good we deem them worthy to be shared. Others, they are smothered in ranch dressing, and only recognizable as such by a wayward tomato or one lone green leaf. Obviously, we prefer to post the former.

It would make my life so much easier if  I had the capacity to lie to you all. I would say cool things,  like "we were looking for a a good recipe to incorporate a F@#k load Anthocyanins into your diet".  People love science and swear words! I know I do! Put them together and you have a recipe for success. I would really like to position us right dead center between Thug Kitchen and Dr. Oz. I think that would be the perfect storm. Unfortunately, I am somewhat lacking in the science department, and I try to keep my F-bombs to a minimum. Not to mention, I am a terrible liar. So, I guess we will just keep on keepin' on.

Luckily for us, our food tastes good. Not to mention, it is quite healthy the majority of the time. So we often utilize this fact and ride it out without a lot of the excess hoopla most of the time. Meaning, you should consider it a bonus when we throw in additional facts about cancer preventing capabilites, or tell you how fucking awesome Ume plum vinegar is when it's paired with a whole mess of really earthy ingredients like raw beets and chard. I guess that would make recipes like this one doubly good; and who doesn't want something doubly good?!

• 2 cups chard. Chopped, loosely packed
• 2 cups assorted mixed green. 
• 2 small plums. Cut into wedges
• 1 medium beet. sliced on thinnest setting of a mandoline, or as thin as possible with a chefs knife.
• 1 medium tomato (preferrably purple cherokee , duh) sliced into wedges
• 1/4 cup black corinth table grapes