Food Art for your Palate

We are often told that we “eat with our eyes.” Some recipes are enticing just looking at them. This was certainly the case with Zucchini Crepes by Amanda Scanlan and Black Bean Saute with Jicama/Avocado Salad and Mango Coulis by Shannon Doran, RD. Both recipes contain at least two separate components that, when combined, work together to make these dishes appealing.

black bean saute Black Bean Saute with Jicama/Avocado Salad and Mango Coulis by Shannon Doran, RD includes three separate components that can be featured separate, but must be combined when eating to fully enjoy the flavor of this dish.

zucchini crepes

Zucchini Crepes by Amanda Scanlan involve the preparation of crepes, a thin French pancake, as well as a creamy filling. The filling can also be used as a garnish (see picture).

Both recipes are also a great way to try your artistic skills at food styling and wow your family and friends.  So grab your aprons and start cooking!

About Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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