Color matters

Cauliflower, pre-roasted - still not too colorful

You know how it is when a song gets stuck in your head and you can’t shake it? And it’s usually a tune you never liked to begin with? This week’s tune was a reflection of our menus. A Whiter Shade of Pale. Argh. While autumn colors are nearing their peak on the outside, our plates were looking fairly anemic.

It’s not that the meals weren’t tasty.  Gnocchi with roasted cauliflower and celeriac salad with apples and walnuts made a perfectly fine duo for Meatless Monday.  But time ran short on Tuesday.  We ended up with a quick fix of Zatarain’s Dirty Rice with beef and baked cabbage with wine and thyme.  Tasty but, again, not too colorful.  I avoided the kitchen altogether on Wednesday for a business dinner and on Thursday for a night out with friends. As Friday rolled around, my husband pondered if I might cook (having tired of frozen lasagna and deli chicken).

“But I’ve run out of white food ideas,” I explained.  We settled for pizza, a popular option for “Fun Friday.” As I plan next week’s meals, I’m thinking in technicolor!