True Colors

Looks matter, at least when it comes to food. Eating is as much about sight as it is about taste, smell and touch, and a great meal engages all senses except perhaps for hearing - other than the pop of a champagne cork or the crackle of hot oil in a fondue pot, you hardly want sound effects from your plate or, for that matter, your dining companions.

Color is a great way to make a meal visually appealing. Nutritionists will tell you that a colorful meal ensures healthy doses of lycopene, lutein and other essentials, although Lucky Charms prove that theory wrong. But more than just being good for you, vibrant hues can make any dish look interesting and even exotic. Depending on the season, you might find more of one or the other color - in the fall, tones of orange in squash, pumpkin and yams, and in the spring shades of green in peas, artichokes and asparagus. 

Purple has been my inspiration in these last weeks of summer. At the beach it was beautiful, pale purple baby eggplant I unexpectedly found at the local Variety Store, conjuring Thai flavors and setting the tone for dinner: I tossed eggplant halves with olive oil, garam masala and salt and pepper, and served them grilled with tilefish in coconut milk and cilantro, and steamed jasmin rice. 


This weekend at the Farmer's Market I couldn't resist a bunch of purple basil and added torn handfuls of it to cooked whole wheat spaghetti, along with fresh chopped garlic, olive oil, salt and liberal amounts of parmigiano-reggiano. Purple, still-tart plums are sitting on our kitchen counter, waiting for a more imaginative use than being cut and served with spoonfuls of vanilla yoghurt. 

On your next trip to the store or market, bring home a color that strikes your fancy and let your creative juices flow. You'll end up with pretty, good meal.