The green part is the dish I’m really proud of. It’s a healthy version of Southern collard greens with broccoli and green beans. It has not a gram of fat of oil of any kind, yet it still tastes quite Southern (especially to Northerners). The pink is my signature salmon baked with oranges. And the red is the vinegret.
(The teaspoon is there because it’s Klara’s plate).
Of course, we are planning to go ultra unhealthy on New Year’s, so this is a virtuous dinner in preparation for that mega-bash.