Salads aren't known for being the most satisfying of dishes. However, this mix of roasted root vegetables on a bed of greens gives you a tasty and filling meal. I came up with it after finally having a bunch of our winter root vegetables ready for harvesting at the same time - and as a bonus, they opened up a good deal of space for me to starting planting our summer garden.

 

The recipe below looks complicated, but don't let its appearance dissuade you. It mainly describes the prep for the veggies; it's really helpful to stagger when you start roasting the veggies so they're all ready at the same time.

Looking for a way to add some pizazz to your peas? Look no further than edible spray paint - that's right, edible spray paint. According to The Kitchn, The Deli Garage Food Cooperative from Germany has developed a new product called Food Finish. For the low, low price of € 24,80, it offers a way to "chrome-plate and gold-coat everything and anything in the kitchen that fits under its spray nozzle" and goes on to explain that "it is completely harmless and tasteless." While products like this have been used for years in the cake decorating world, I can now imagine the agricultural industry seriously considering buying out the red option to make their flavorless tomatoes look ripe year-round.

Thanks, but no thanks - we'll stick to multicolored peppers, graffiti cauliflower and green zebra tomatoes for naturally vibrant and unusual colors.

We harvested a massive eight pound purple cabbage from our demo garden on Monday and immediately wondered how we were going to use it. After all, eight pounds is a lot, even for a cabbage-lover like myself. I decided to try a recipe for grilled cabbage sandwiches that I've had my eye on for a while. They're kind of like a healthy, vegetarian (or vegan) response to the Reuben - except more beautiful and, in my opinion, more delicious. Plus, if you have any filling left over, it makes a great quick side salad for lunch the next day.