Imagine my surprise when unloading my grocery bag recently, I discovered that I had purchased only foods that were orange. And it wasn’t even Halloween.
First out of my bag were the bunches of carrots with long, slender shapes that oven-roast particularly well with olive oil and balsamic vinegar.
My sack also contained organic yams and red garnet sweet potatoes which still looked orange when cooked. Instead of butter or sour cream, try hummus or salsa as the filling. Mariano’s has also started carrying thinly sliced sweet potatoes so you can easily make your own baked chips.
Moving to my citrus selection, I had one mandarin satsuma orange, a blood orange, a Murcott mandarin, a couple of clementines, a Cara Cara navel orange and my favorite orange, the Mineola. Oh, yes, I also had a small bag of kumquats with edible peels. For some reason, I find toasted cashews to be the perfect accompaniment for all of these citrus beauties.
And then there were my two Ataulfo (or Manila) mangos which are much easier to eat now that I have my very own mango-slicer.
There had been a sale on orange peppers at Mariano’s so they were also there in my produce array.
I ended with a can of organic pumpkin puree which is always welcome in my cupboard. Whip a half cup into whole eggs or egg whites, plus sweetener and cinnamon, scramble them and you have dish that could be either breakfast or dessert.
Was I filling a vitamin deficiency or merely attracted to the vibrant color orange? Perhaps I will intentionally select all red or purple foods next shopping expedition. Eat the rainbow, indeed.