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Food as colorful as fall foliage

I love bright-colored food.

Those are both yellow and red/purple beets in the salad. I don't see yellow beets so often.

We have a long season of corn. At first, I cooked all the corn each week. But now I don't eat corn every week. What I don't cook, I freeze. No corn on the cob in winter, but the frozen corn is good for soup and stews. Sometimes I sautée it with a bit of garlic.

I love roast squash. I don't think we got as much this year, but maybe most is coming in the last few baskets.

Sautéed shallots top the chicken breast.

The next day, I had leftovers and added cauliflower, cooked with tomatoes.

Not all meals were colorful.

This eggplant sautée was tasty. I included cucumber and radish. I used to think those veggies were just to eat cold in salad.

What are the colors in your cooking?

Your opinion welcome. Please leave a comment.



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