Color can make even the least appealing foods look interesting enough for you to sample them. This week, I pick a color and tell you my favorite foods of that color.
What’s your favorite color when it comes to food? For me, I don’t know that I have one: I like different foods for different reasons, so I can’t put a single color to a favorite.
What I can do, however, is list foods I like that happen to be one particular color or another. So for this week’s edition of the Sunday Seven, I decided to pick the color green. (Maybe that’s because it’s springtime and I’m seeing so much green when I walk Scotty.)
Here are my seven favorite green-colored foods. What are yours?
My 7 Favorite Green Foods
I like salads — unfortunately, my favorite salads are ones with a little too much dressing and other toppings that probably aren’t ideal. But you can’t make a decent salad without good lettuce. I’m not overly picky about the variety of lettuce. I’ll leave that argument to produce enthusiasts.
Here’s a little confession: it wasn’t until within the past seven years or so that I ever tasted guacamole. For some reason, the thought of this green glob of stuff just didn’t appeal to me at all. But I was taken to a little Mexican restaurant and someone ordered some of it, and while we waited for our entrees, I was encouraged to have some. Hating to admit I’d never tried it, I figured I’d dip a chip in and try as little as I could get away with. Needless to say, I became an immediate convert. Add to the fact that the avocado, guacamole’s primary ingredient, is a heart-healthy food because it contains “good fats” and it’s now hard for me to turn away from this particular green food!
3. Bell Peppers
Bell peppers come in a variety of nice colors: green, yellow, orange, red. But the green ones are the ones I tend to use the most and they make a great addition to a salad or sandwich.
4. Sweet Peas
Quick, easy and full of vitamins.
I don’t do a great deal of lime, but it’s fantastic in a little Rum and Coke.
Zucchini is one of the few vegetables that I like steamed. The other day, I saw a recipe for zucchini wedges prepared the way you’d prepare french fries from a fresh-cut potato. I’ve got to figure out where I saw that recipe and give it a shot. As I recall, a little parmesan cheese was sprinkled over the top of the finished product. Sounds pretty good; whether it’s all that diet-friendly remains to be seen.
I list this one a little apprehensively. Collard greens, when cooked well, are wonderful. When they aren’t cooked well, they’re one of the most horrible things in the world. When I was growing up, there was a restaurant that cooked them very well: they added a bit of baking soda to cut the acid, some ham to flavor the leaves, and just enough sugar to make them not be sweet at all, but not be bitter at all, either. So what you had was this almost buttery flavor. If only I had that recipe….
Those are my picks. What are yours? Leave me a comment or play along on your own blog and leave a link to it in a comment!