Discovering these unusually beautiful vegetables has been a tremendous find. Imagine them placed next to a succulent main dish of medium-rare filet mignon, or a grilled glazed pork loin, or a pair of perfectly grilled lamb chops. To please the eye is the first duty of a well-seasoned cook or chef. At first glance, food has to be appealing, well-plated, and impressive. These purple and blue vegetables taste the same as their more traditionally-colored counterparts, and they lend an immediate air of mystery to tempt us to try them. We sit down, pick up our silverware and gently cut a small portion to taste. Just knowing we are eating a vegetable so pretty makes us appreciate it more.
Beautiful Purple Pole Beans
Delicate Blue-Foot Chantrelle Mushrooms
Royal Purple Cauliflower
Deep Purple Potatoes 
… and potatoes plated
Pair one of these vegetables with a sumptuous main course. Balance it with a bright crisp green salad so your family and guests will feel you have gone out of your way in order to make their meal even more spectacular. Sharing an inspired supper is a sure way to get the conversation flowing. And remember … even though these veggies are purple and blue, enjoying them will never give you The Blues!
just meant to go together, a fact that is perfectly illustrated after one bite of BnB Finder’s 
After I did the 
Frigid conditions have gripped New York this week. Snowy too. Days are getting shorter and nights longer. Winter is here. So what am I thinking we should have for dinner? Soup. The ultimate in comfort food.
I am always on the lookout for new ways to use “too ripe” bananas. Even though I try to use them before they get too ripe, it sometimes happens in spite of my efforts, and I feel guilty for throwing them out. But there’s only so much banana bread two people can eat, and banana pudding is not the ideal use for bananas that are past their prime. So what to do?
As Thanksgiving approaches, my stress level reaches its annual high as I worry about my menu, the number and size of turkeys I have yet to cook, and whether or not everyone will fit comfortably around my dining room table. I share this day, as many Americans do, with loved ones in the comfort of my home. I fill myself with all the holiday delectables and spend the remainder of the day either pretending to watch football or chatting with family and friends.
I sure do love to find new member recipes to cook and review…what a tasty job! And, with so many great recipes here at HHM, it will be a long time before I run out of new ones to try! This week’s recipe caught my eye because it has two ingredients I love…pasta and capers!
Another cool, rainy weekend, another perfect opportunity to try out a Half Hour Meals member recipe! The problem was, that with so many great recipes to choose from, I was at a loss about what to make. Dessert or entree? Sweet or savory? Looking for inspiration, I started searching through all the scrumptious recipes that have been posted recently.