TIP OF THE DAY: Add Color To Thanksgiving

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November 11, 2013 at 8:39 am · Filed under Thanksgiving & Fall

Surround beige foods with colorful garnishes.
Photo courtesy iGourmet.

Thanksgiving can be a pretty brown-and-beige affair: turkey, gravy, potatoes, stuffing, biscuits, pumpkin and pecan pies. Only cranberry sauce and vegetables such as brussels sprouts and green beans add a splash of color. Sweet potatoes are a vibrant orange, but not every family serves them.

Think ahead, and you can add a splash of color to every course, whether as an individual food garnish or plate/platter decoration:

Green: baby artichokes, herbs (basil, cilantro, parsley, sage), grapes, sugar snap peas

Orange: bell pepper strips, carrots (baby carrots, sliced carrots), kumquats, grape tomatoes, orange wedges and peel

Purple: grapes, Peruvian potatoes

Red: bell pepper strips, cranberries, cherry tomatoes, figs, grapes/champagne grapes, grape tomatoes, lady apples, mini red jacket potatoes, pomegranate arils, radicchio, radishes, red onion

Yellow: bell pepper strips, lemon wedges and peel, miniature pattypan squash, star fruit (carambola)

You can also find seasonal specialty items, like red walnuts and red scallions.

Do you have a favorite garnish? Let us know.

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