Rainbow Kitchen: Vegetable Kale and Beans Recipe
Moving across the country to attend medical school left me without a fridge that was magically full of Russian salads, homemade breads and grilled goodies. This magic was never much of a rainbow. It was domineered by the deep purplish-red of cooked beets. Despite their sweet and hearty favor, I didn’t want my kitchen, cloths and fingers to turn into a heavy and semi-permanent shade of faded purple. I began to grocery shop like a …