|Add a little color to every dish you serve.
It can be green from fresh basil or other herbs. Or brighten up the plate with red and yellow accents from halved cherry or grape tomatoes or rings of bell peppers.
In the doldrums of winter, or when you have nothing fresh in the house, take roasted red peppers or sun-dried tomatoes from the jar. If you like things hot, keep some cans of chile peppers.
For sweet dishes, a couple of red berries make a world of difference. Buy them fresh in season, or keep a bag of whole frozen berries in the freezer.
A plain plate of food is instantly more appealing with the color—and the color tastes great and adds few calories, to boot!
Some raspberries and a sprig of mint turn a
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