Secondary Color Salad
photo from Pottery Barn Kids
I spend my 9-5 (I wish, more like 7-5) with young minds, pushing creative bonds...aka I'm an Elementary Art teacher. I love it! Today, I started a new unit on simple lines and cartoon drawing with one class. Half way through I saw a student across the room turn to his friend and say: "This is awesome, we are just doodling and it is art!" This my friends is what four years of college, long hours and paint in my hair is all about. That moment when a student realizes that this is not work but fun, that someone gets paid to design an animated movie, take pictures for a magazine cover or draw up blueprints for your house. Out there right now someone is getting paid to use art skills and they are looking at their co-worker saying "This is awesome, we're getting paid to do what we love and it is art!" *chills* So forgive me when my love for teaching art spills over into my blog and my love for cooking.
Here is two fun dishes that have structure in secondary colors. Here is a refresher course in color: secondary colors are orange, purple and green. They are the colors made by the primary colors of blue, yellow and red. When you mix a primary with a secondary you get a terciary color. This is your blue greens (teal), red purples (burgundy) and yellow greens (lime).
Same color scheme... two different dishes
Not only are secondary colors eye catching and pop when placed together, they are very edible colors. For both of these dishes I used red cabbage for the purple hue. I'm totally a fan of red cabbage for its versatility, it also doesn't seem to go bad as quickly as other vegetables.
Secondary Colors Salad
1 medium size orange or tangerine
1/2 cup diced red cabbage
1 cup romaine lettuce, cut or torn into smaller pieces
Toppings: shredded organic coconut and balsamic vinegar from The Olive Branch
Chop, mix enjoy!
Secondary Colors Sliders
2 slices italian bread cut into thirds
3 slider size patties of your choice (my husband was cooking so he picked beef)
1 slice of colby jack cheese cut into thirds
Several bread and butter pickles (recipe from the Ball Jar Blue Book of Canning)
After your patties are cooked, assemble the sliders. I layered mine as follows: bread, cabbage, meat, cheese and pickles and left it as an open faced sandwich. These are served with parmesan garlic fries. Enjoy!
