It’s said that a simple guideline to the nutritional value of a meal is its colorfulness. Our supper last evening qualified. It was colorful, delicious, and nutritious. [Beauty and taste are in the eye and tongue of the taster; the nutritional value is objectively verifiable!] What you see are carrots, cauliflower, beets, kale, spaghetti squash covered with tomato sauce and peas, asparagus spears on the main plate, mostly organic. The smaller salad plate has romaine lettuce, cucumber slices, radish slices, cut-up celery, and avocado. Back of the salad plate is a plastic bottle of nutritional yeast, of which two tablespoons will go on the salad, along with a teaspoon of raspberry infused balsamic vinegar. The desert bowl has sweet seedless watermelon. We loved it!
