Brighten up winter meals with splashes of color.
You can do that with sides like beets, red cabbage slaw and winter squash. But you can also employ colorful garnishes and condiments.
Green garnishes like parsley and mint have been used for…centuries? millennia?
Here are brighter recommendations in orange, red and yellow:
Bell pepper (orange, red, yellow) circles, cut-outs, dice, sticks
Cherry or grape tomatoes (halved plain or vinaigrette)
Colored oil droplets (red chile oil, green basil oil)
Condiments like chow chow or mango relish
Fruit slices or cubes: guava, kiwi, mango, papaya, watermelon)
Orange or lemon zest
Pickled vegetables: beets, carrots, red bell pepper, radishes, red cabbage, red onions (how to quick pickle)
Radish flowers (how to make them)
Red chiles, whole or slice
Red grapes, whole or sliced
Red or red-tinged microgreens: beet, bull’s blood, red amaranth (you can grow them at home)
Red sauce/purée droplets, swirls or zigzags: bell pepper purée, tomato sauce, winter squash purée)
Spice sprinkles: achiote, alaea red lava salt, aleppo or other chile flakes, annatto seeds, piment d’espelette, sriracha salt and other red gourmet salts
Yellow sauce/purée droplets, swirls or zigzags: curry sauce, hollandaise, mustard sauce
Watermelon radish slices
We know there are other options out there, so feel free to add to this list!
 Check stores and farmers markets for bright garnishes (photo courtesy Botanica | LA).
 A line of sauce droplets on the left and piment d’espelette on the right.<
 A plain brown sausage enlivened with a mustard zigzag, chile sauce and shishito peppers (photo courtesy Pain d’Avignon).