Color

Colorful Salads

Photographing some colorful food today -  Greens, oranges, yellows, reds make for a refreshing color combo.  Above is a summer roll toped with a variety of colorful greens 
next to a papaya salad.
While shooting food, my goal is to create a whimsical, playful design that juxtaposes unexpected colors and textures. For example, I toss fruit, nuts or herbs onto anadd 
zest or  entrée to include colorful fruit to achieve a more vibrant shot.

A sprinkle of cinnamon for added texture and taste

Choosing the right plate, bowl, glass or cutlery can also significantly improve the look of your shot. When you shoot food, it is important to choose a color scheme that that will complement the color or character of the food. A darker background can intensify the color of a dish, while shooting on a white background will always create a clean look. 
Accenting food with texture and added color will add to the appetite appeal and 

give more depth to the platter. 

Blueberries Sprinkled with Cinnamon

Farmers Market Time

Grilled Veggies From the Farmers Market

Raw Veggies 

Nothing beats the flavor of fresh vegetables from the farmers market.  Roast carrots with
beets for a satisfying meal.  For a snack, carrots pulled from the ground have a flavor
that you can't find at a regular grocery store.

Happy Earth Week.

Be kind to our planet:  @sproutsinthehood

Venison for a Holiday Meal

Although I did not make venison for this Easter/Passover Dinner, I did think it would be a great idea to prepare elk or venison for this special occasion.  I shot this photograph for Terra Restaurant in Santa Fe, New Mexico, at the Four Seasons Resort.

Venison with Berries

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Dried Sage and Red Shiso Microgreens

The image on the right is dried sage with a small glass filled with sage tea.  On the left, is baby red shiso from Koppertcress,  an online store which carries a wide variety of unique microgreens and sprouts.

I liked the juxtaposition of the dried flora next to some newly sprouted greens:
A reminder that spring flowers are around the corner.

Korean Miso Broth with Steamed Winter Vegetables

Miso Broth and Vegetables Photographed in Bowl by Corby Hall

This is a very easy recipe that combines colorful vegetables which simmer together in a miso broth.  I
prefer a Korean miso, but the a Japanese white miso works too.  The finely designed soup dish, by Cory Hall, adds to the beauty and sensation of the dish.

Recipe:
In a large saucepan over medium heat, combine water, garlic, anchovy paste, scallions,and Korean miso. Bring to a boil and let boil 3 minutes. Stir in carrot, zucchini, peas, snow peas mushrooms, jalapeños, and delicate squash then let simmer for 25 minutes.  Stir in tofu and  simmer for until squash is tender.  Add a pinch of salt and pepper to taste.