While conceiving your repast, whether it’s a snack or a meal, build around one element. Fish, fowl, meat, vegetable, fruit, salad…..cheese, egg, dairy….Add from there to enhance your creation.
When you think of flavor elements, such as onions or peppers, tomatoes, or squash, remember that they come in in many shapes and sizes.
The way you cut them can change the look of your dish entirely. Rounds, diagonals, wedges….slices, dices, julienne….shredded or mashed. Peel or leave the skin on. The size of the cut can make a big difference.
The many varied root vegetables are great raw and cooked. Carrot, parsnip, turnip, potatoes, yams and celery. Celery? Well it’s not a root vegetable but acts like one sometimes.
Greens and herbs offer a variety of shades, colors and textures from the subdued hue of the tiny leafed thyme to the bold color and shape of basil. Dill is fluffy and bright. Romaine and endive are crunchy and light.
Seeds, nuts and dried fruits…pickles olives and condiments….All can dress up a simple plate. Citruses: lemon, lime, orange grapefruit aand kumquat…Zest, slice wedge or section. Berries: raspberries, strawberries, black and blueberries….sliced fruit of any sort……all can garnish and palette refresher.