Vegetable Bouquet
Sometimes veggies are just too pretty to eat.
May 8, 2008 Elizabeth Edwards
Select a half-dozen or so colorful stalks of fresh chard--Swiss or rainbow. Rinse them gently and drain on paper towel. Place them in a slender vase that allows their leafy green heads to pop over the rim. Fill the vase with water. Carefully wash a dozen or so luscious red radishes with full verdant greens and drain them on paper towels. Place them, radishes down, in a squat, clear bowl. Fill with water.
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