This multi-colored mini pepper and purple kale salad keeps beautifully for about one week in a ziplock bag, sealed tightly.  The lower picture shows how it is stored in the refrigerator. I personally like a Tahini Dressing or any creamy dressing to compliment this colorful garden bouquet.

1 bunch purple kale, washed and thoroughly dried and torn fine.  Remove stems.
4 each mini size yellow, red and orange peppers                          
4 green scallions, sliced
8 medium radishes, sliced
2 c. red cabbage, sliced fine
1/2 c. celery sliced fine

After making up the salad in a large bowl, put it in a ziplock bag for storage in the refrigerator.  Save cut stems in a small ziplock bag for a stir-fry or for steaming.


Tofu Medley

This medley can be served over any whole grain, or noodle.

1 – 16 oz. package tofu, medium firm, cubed (in a separate skillet)
(To drain tofu, place tofu between 2 plates with paper towel underneath,
placing weight on top for about 30 minutes). 
1 tbsp. olive oil
sea salt and black pepper to taste

Saute  cubed tofu in a separate skillet until golden brown on all sides, season with salt and pepper. Set aside.

In another skillet
3 cups brown onions, cubed
2 cups peppers, multi-colored, sliced
1 box mushrooms, washed and sliced
1 tbsp. garlic, fresh, minced
3 cups spinach, fresh, washed and drained
1/2 tsp. olive oil for mixture
season with sea salt and black pepper to taste

1.   Add olive oil, onions and sauté until golden brown.
2.   Add peppers until slightly tender.
3.   Add mushrooms and garlic
4.   When above mixture is al dente, add spinach and mix throughout, shutting off heat.
5.   Drain liquid, and gently mix in tofu.
6.   Re-season if necessary.
7.   Serve hot.

You can also substitute diced potatoes for tofu.