Tropical Pattern

Food Palette: Tropical Sunshine

Here, in middle Tennessee, the earth is bright green, the air is fragrant with magnolias, and the temperature is in the 90s. And so, Summer is in full bloom. The sunshine this time of year, too, seems to be fuller. It changes ever so slightly from the lilting, angled light of Spring, to the dauntless pure rays of Summer. I wanted to find a color palette that captured that special sunshine. To do so, I turned to the fruits of the tropics.

Mango Salad

A fruit salad with mango, mandarins, coconut and pomegranate seeds was the perfect inspiration. Topped with a bit of honeyed ginger, it has just the right balance of simmer and sparkle.

Tropical Mango Palette

The resulting palette is bright and lush, but not overbearing. Just breezy enough for lazy Summer days. Enjoy!

Mango Mojito overhead

Welcome Summer with Mangoes and Goat Cheese

Memorial Day weekend is here, and with it comes the brightest and boldest of seasons. There’s something about the sunshine this time of year that makes colors more saturated and alive. I want to absorb that feeling; to eat it and drink it. So I set out to capture the season’s vivacity in two new recipes.

To stay grounded in the season, I took two warm-weather staples – chips and cheese dip and Mojitos – and recast them with vibrant ingredients. First, the appetizer.

Goat Cheese Pomegranate detail

Seed Crackers with Goat Cheese, Apricot Thyme Jam and Pomegranate Seeds

This is almost too easy to call a recipe! But it’s so good that I just had to share. 😉

Ingredients

  • 30+ seed crackers (I like Mary’s Gone Crackers brand)
  • 1 log goat cheese
  • 1 jar apricot jam
  • 1 t fresh, minced thyme
  • Pomegranate seeds

Directions

  • Spread goat cheese on crackers, followed by a dollop of jam.
  • Sprinkle minced thyme.
  • Top with 3-4 pomegranate seeds.
  • Enjoy!

Goat Cheese Pomegranate Snack

For a refreshing Summer drink, I looked to the Mojito. There are myriad fruit Mojito recipes out there, but the bright, sunny taste of mango fit my definition of “summer in a drink” best. I tried a few variations, and ended up with a simplified version that can be whipped up relatively quickly in a pinch. Just remember to keep extra simple syrup and mangoes on hand!

Mango Mojito

Simple Mango Mojito

Ingredients

  • 2.5 oz of white rum (mango rum would be even better!)
  • Juice from 1/2 a lime
  • 1 oz of simple syrup (or to taste)
  • 6 mint leaves
  • Soda water
  • 1/4 a mango, cubed
  • Ice cubes

Directions

  • Muddle mint leaves with 2-3 mango cubes.
  • Shake rum, syrup and soda water and ice cubes in a shaker.
  • In an empty glass, add mint leaves and non-muddled mango cubes (Note: you may also freeze the mango cubes to act as ice cubes. Freezing them also ensures you always have some on hand!)
  • Pour rum mixture over fruit.
  • Garnish with a lime wedge and extra mint leaves, if desired.

Hope you enjoy these little tastes of sunshine as much as I did. Happy Summer – and cheers!

Jen

Mango Mojito detail

red spinach salad

Marsala: Beyond Chicken

Much like the fortified wine that gives Marsala its name, this tasteful hue embodies the satisfying richness of a fulfilling meal, while its grounding red-brown roots emanate a sophisticated, natural earthiness.

– Leatrice Eiseman, executive director of the Pantone Color Institute®

Marsala Pantone

The color of the year is inspired by the satiation that can only come from a truly great meal. Similarly, I am continually inspired by the colors at play in the foods I eat (as evidenced here and here). But, I’ve never thought about inspiration traveling in the opposite direction. Could a single color inspire a new recipe?

Marsala Pattern

I was skeptical. Particularly given the subdued hue at hand. Besides the obvious chicken Marsala, the only immediate associations I was making with the restrained color were none-too-culinary, (um, chili dogs, anyone?) Further complicating the issue, this color is really hard to pin down –  is it red, brown, or really burnt sienna in disguise??

And yet, in the thick of winter, I kept finding myself drawn to its warm, inviting nature. It reminds me of a shade you might see dancing on a wooden floor in front of a freshly-lit fireplace. It’s sophisticated and easy. I suppose that’s fitting…just like its namesake, Marsala Italian wine.

And so I embraced the marsala, and found my way to three new recipes featuring ingredients which share its color value…or at least, very close variations. Each one has that same hint of sophistication and ease. In fact, each recipe can be prepared in three steps or less, which is hardly enough time to pour yourself that glass of Marsala wine. But, one can try. My skepticism has been proven wrong before. :)

Here they are. My three new, easy (but deceptively sophisticated) ways to eat marsala:

1. Paleo balls with coconut and carob chips, starring dates and dried cranberries

Ingredients (makes about 16)

  • 1 packed cup dried pitted dates
  • 1 cup nut of choice (almonds, cashews or walnuts)
  • 1/2 cup unsweetened shredded coconut, plus more to roll in
  • 2 tablespoons honey
  • 3/4 teaspoon sea salt
  • 1/3 cup dried cranberries
  • 1/4 cup carob chips

Directions

  • Process dates, almonds, coconut, honey and sea salt in a food processor. Add a tiny bit of water if mixture gets too dry. Add in cranberries and carob chips at the end for a final blend.
  • Roll into balls.
  • Keep in an airtight container. I usually keep mine in the refrigerator, but this isn’t necessary.

2. Rosemary root vegetable saute, starring beets

Ingredients (3-4 servings)

  • 1 bunch of beets (about 1 lb.) washed and cut into cubes
  • 1 yukon potato, cut into cubes
  • 1 kohlrabi, peeled and cut into cubes
  • 1 medium red onion, cut into chunks
  • 1 carrot, peeled and cut into medium slices
  • 6 cloves of garlic
  • 2 T rosemary
  • 2 T olive oil
  • Salt and pepper

Directions

  • Preheat oven to 425 degrees F then toss all vegetables in a large bowl with the garlic, rosemary and olive oil until coated.
  • Spread vegetables evenly on a cookie sheet and sprinkle generously with salt and pepper.
  • Bake for 45 minute to an hour, stirring at least once midway through. Serve immediately.

red spinach salad with pomegranate seeds

3. Spinach pomegranate salad, starring red heirloom spinach

Ingredients (3-4 servings)

  • 1 bag of red heirloom spinach (I spied mine at Trader Joe’s)
  • 1/2 medium red onion, cut into medium slices
  • Seeds from 1/2 a pomegranate
  • 1/4 cup chopped walnuts, slightly toasted
  • Salt
  • Red balsamic vinaigrette dressing

Directions

  • Divide spinach evenly into salad bowls. Layer with onions, pomegranate seeds and walnuts. Sprinkle in a pinch of salt.
  • Serve with red balsamic vinaigrette. (Marsala red wine balsamic, if you’re fancy.)

Have any marsala or marsala-ish foods that you love? Let me know in the comments if I left out your favorites!