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40 Bright Recipes for Purple Produce Season (What Beige?)

Yeah, that’s right—there’s more than just potatoes at the farmers market right now (yeah, that’s also right: There’s a good chance your market is still boogying in the winter.)

In our weekend shopping, we found all these purple (and purple adjacent) foods: beets, carrots, rutabaga, kohlrabi, radishes, turnips, Swiss chard, kale, cabbage, radicchio, red onions, shallots, blood oranges, pomegranates, purple potatoes, and purple yams.

No beige here.
No beige here.
Photo by James Ransom

Here’s how to eat the rainbow’s deepest, most vibrant color all winter long:

Roots, so many roots

Blue potatoes, purple yams, beets, purple carrots, rutabaga, kohlrabi, radishes, and turnips.

Beet, Orange, and Black Olive Salad
Beet, Orange, and Black Olive Salad
by Alexandra Stafford

Leaves

Swiss chard, red kale, cabbage, and radicchio.

Waverley Root's Agrigento Red Cabbage with Black Olives and Capers
Waverley Root’s Agrigento Red Cabbage with Black Olives and Capers
by Genius Recipes

Fruits

Blood oranges and pomegranates.

Pomegranate Flank Steak
Pomegranate Flank Steak
by Phyllis Grant

Alliums

Red onions and shallots.

Crostini with Duck Breast and Red Onion Jam
Crostini with Duck Breast and Red Onion Jam
by Merrill Stubbs

Go all-out purple

To keep this purple parade going, here are the cutting boards, platters, and pans to make it all happen.

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