Art of the Simple Garden Salad


#169/365 Paintings

I was not a salad lover as a kid. Not at all. Why eat dirty things from the ground when I could eat toast with jam and chocolate ice cream? When I grew up. No, check that… when I got older and found myself working in the Bay Area, I enjoyed some amazing restaurants. I remember Greens Restaurant for teaching me about the art of the plain ol’ green salad. Their simple green salad is quite something: Green Gulch Lettuce, Little Gems and Ancho Cress with K&J Orchard cherries, slow roasted almonds, Big Rock Blue and cherry vinaigrette. I bought their cookbook and found that it’s survived several visits to Powell’s books used book buyers over the years. Greens is famous for their brilliant combinations of vegetables and richly layered flavors. Greens is located at the Fort Mason Center. It’s quite an experience to eat there right on the water.


Rainbow of Love

Copyright. Niya Christine

#151/365 Paintings

I chuckle a bit when I see a gorgeous bunch of Rainbow Chard at the farmers market. I was one of those kids who didn’t like vegetables—at all! “It’s good for you, a rainbow of love,” one of my mother’s hippie friend’s said to me once. My answer was, “It’s very pretty” as I dumped my plate into the dog’s bowl when the adults weren’t looking (the dog didn’t eat it either). Anything related to the beet family seemed like eating dirt to me. Living with rabbits who treat chard like it’s crack cocaine has given me a few second thoughts about this beautiful vegetable. A subfamily to the beet, it’s very good for you. Especially your kidneys. Instant energy.  And, often used in Mediterranean cooking I just have to try this recipe—soonish. Rainbow Chard with Pine Nuts, Parmesan, and Basil.