Bright is Beautiful.

Draw from a variety of vegetables bursting with bright colors and you're bound to put together a dinner that's bursting with fantastic flavor and supercharged with phyto-power. So long to the drab days of one veggie per plate; our markets are delivering a wider variety of veggies than ever before, I say use them and use them right. The best way is to sauté boil or steam them just until tender. For most veggies, a few minutes will do. Toss them with California Ripe Olives for the ultimate contrast and you'll see that you really can judge a plate by its color!

So, anyone else out there feeling a little overwhelmed with that constantly changing "what to eat v. what to avoid" talk? Now it's not just about getting enough vitamins and minerals, but foraging for phytochemicals-those plant produced compounds that provide protection against heart disease, certain cancers and premature aging, among other amazing things. Good news is that they're easy to find in the vegetable aisle-just look for the brightest colors, including our favorite black beauties, California Ripe Olives. This time, there's no one "miracle food", instead it's all about mixing and matching in moderation. The result, colorful plates that look fabulous, taste delicious and do wonders for our systems! (Want to know more? See what chefs and nutritionists are learning.)

Kaleidoscope Chicken

• 3 Tablespoons olive oil
• 1 pound chicken breasts, cut into 1-inch pieces
• 1 cup baby carrots
• 1 red bell pepper, diced into 1/2 inch pieces
• 1 cup snap peas
• 2 shallots, sliced
• 2 medium pattypan squash, sliced into wedges
• 3/4 cup California Ripe Olives (whole, pitted)
• 1 Tablespoon fresh basil, chopped
• Salt and pepper to taste

Heat 2 Tablespoons of oil in a large sauté pan, add chicken and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove from pan onto clean plate and keep warm.

Add remaining oil to pan and stir in baby carrots and peppers. Cook for 2-3 minutes, then add peas, shallots and squash. Cook for an additional 3-4 minutes just until veggies are tender. Mix in olives and cooked chicken and season with basil, salt and pepper. Serves four.