When I worked as a concierge at a fancy hotel, I loved going deep into the kitchens to pick up special trays of foods. Though I admired the delicate creations of the pastry floor, my favorite stop was always the garde manger--also called a cold kitchen, where fruits, vegetables, cheeses and the like were sculpted and arranged with artistic perfection. I try to remember the amazing colors and shapes when I process my own produce at home. Not that I'm carving radish roses or anything, but the idea that I'm readying foods that are both pleasant to the eye and good for the body.
Right now, there are three things keeping my family eating our daily vegetables: Aldi, because I can grab the weekly basics at a consistently low price; yard sale Tupperware, because finding the right container means it's no harder to pop a platter of crudite in the pool bag than a bag of chips; and Sue Gregg's cookbooks, because her inventive suggestions have us eating side salads all week.