You guys, I can TASTE COLOR

It might feel like summer right now, but there's still plenty of bright spring pastels in them thar fields. This week's salad is so full of saturated color it should've been on a Lisa Frank trapper keeper(holler to my millenials!). You got your bright spring green Chinese cabbage, your winter radishes--watermelon, and purple daikon--lightly pickled beets, and PINK celery. Because neutrals balance a composition and protein is important, there are some nice white beans marinated in an herby gremolata vinaigrette. You can det it with or without goat cheese from Decimal Place, your call.

A simpler, less surreal pleasure is the return of the big, flat, chewy q for the treat this week. Or the beef meatballs, sliding in to cover for the chicken meatballs for a couple weeks.

Also returning is the vegan hot & sour soup: silky tofu, meaty shiitakes, Very Flavorful Broth...it's a great go-to when you need a meal that will make you feel more alive for eating it.