It’s Tuesday…time for a Mighty Good Recipe!

This week’s edition is more for the promotion of locally-grown organic fruits and veggies.  I recently checked out T’afia’s Saturday morning farmer’s market, and came home with a variety of wonderful things.

By Monday night, I was looking to use the veggies up before they went bad.  So, I constructed a salad:

About 4 cups of fresh spinach (organic)
1/2 cup of chopped sausage (from Chappell Hill Bakery and Deli)
1/2 cup of egg salad (from the farmer’s market)
1/2 cup thinkly sliced red onions (organic)
1/2 cup chopped carrots and tomatoes (from Kroger’s)

This is a simple recipe, but the point is this:  You can put anything you have in fridge into a salad like this.  Make your own version.  I can tell you that the fresh spinach was better than absolutely anything you’ll find in the grocery store (organic or non-organic).