Call us crazy, but we love cooking with color. Honestly, it started as a way for us to make it through the produce section after a long day of work. Then it turned into a game when we were stuck trying to decide what tasted good for dinner. And now it’s something we can’t help ourselves from doing, especially when we come out with 4-course meals like this week!
We used one of our favorite cooking combinations, Fig Balsamic & Coratina Reserve, for every course!
Course 1: Eggplant Hummus
We love roasting our eggplants split in half & stuffed with garlic. Mixing in our Reserve oil help keep the texture creamy & thick, while our Fig Balsamic drizzled overtop gives every bite a combination of smoky, sweet & tangy.
Course 2: Cabbage & Pepper Salad
We like to keep our salads simple & raw, letting chopped up veggies be the frame for the piteresque taste of our oil & vinegar dressing. Don’t forget a pinch of black pepper, salt & Paprika.
Course 3: Turnip & Beet Purée with Grilled Carrots
Admittedly we just wanted to make sure to gets that rich purple color somewhere in the finished product, but this dish is as delicious as it is nutritious so really we are doing all of us a favor with this recipe. We grill the carrots with the Fig Balsamic (& for when you’re feeling wild, drizzle more on top when you serve the meal).
Have you ever roasted fruit with sage then melted cheese into the dish? Admittedly a tired attempt that turned out terrifically tasty. What does Bob Ross call this? Happy accidents? That was this. Make sure to roast grapes & plums with plenty of oil.