Edible Rainbow Garden by Rosalind Creasy

Author:Rosalind Creasy
Language: eng
Format: epub
ISBN: 962-593-299-2
Publisher: Tuttle Publishing

cooking with colors

Now that you know the chemistry of cooking colorful vegetables, it’s on to creating Technicolor layouts. First some of the basics.

To arrange colorful raw vegetables on a dip plate, try making combinations. Instead of using orange peppers or tomatoes alone, experiment by combining them with red, green, and yellow varieties too. Salads lend themselves to the multicolor approach. Use red orach, ornamental kale, lavender radishes, and any of the vegetables mentioned above. Arrange them on a plate to enhance their many colors or add them to a conventional tossed salad.

If you are serving the vegetables cooked, look for light, transparent dressings to feature the colors best. Dark or opaque sauces and dressings muddy the colors. For instance, roasting red onions with olive oil and balsamic vinegar features the rosy colors better than a cream sauce; blue and red potato salads look best with a vinaigrette instead of mayonnaise. For many more ideas enjoy Renee Shepherd’s interview, the multitude of suggestions in “The Rainbow Vegetable Encyclopedia,” and the recipes that follow.

These exotic vegetables should inspire your own creations as perhaps no other produce has. Here’s a chance to treat your garden as an artist’s palette. Make a multicolored quiche, bicolored paprika from orange and yellow peppers, or nestle a rainbow of red, yellow, and green cherry tomatoes among your spaghetti squash strands. I plan to serve a white Bloody Mary with a swizzle stick of red celery. Someday I would like to bake tricolored cornbread from my red, blue, and yellow grinding corns; one section of the loaf will be pink, one light blue, and the other yellow. Maybe I’ll even use one of those cake pans with compartments to separate the batters to make checkerboard cornbread. With a rainbow garden, the sky’s the limit.

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