*Eco-Friendly Tip: Wait, don't toss those rainbow stems! Pickle them instead. Thinly slice the stems and add them to a jar along with equal parts apple cider vinegar and filtered water. Stir in a dash or two of sea salt, to taste, secure the lid, and shake vigorously. Keep refrigerated for up to two weeks. Those pretty pink pickled stems make an excellent garnish to this savory breakfast bowl!