A Palette for the Palate-Passionate About Purple

The surreal vibrant purple sunsets here defy description. But what makes the sky purple instead of the typical orange and red? According to scientists, the colors we see in the sky depend on a process called “scattering” in which the color of light is affected by the wavelength of the light and the size of the particles in the air. Red has the longest wavelength, and its long path often blocks all other colors in the atmosphere, possibly the reason red and orange are the dominant colors of most sunsets. Meanwhile, violet or purple light has a shorter wavelength, but is scattered more easily through molecules in the air compared to other colors on the spectrum. However, because our eyes cannot see violet very well, the sky often appears blue. When the air is lacking molecules that would normally scatter the color away from our eyes, we are more likely to see violet hues. Purple skies are especially prevalent when the air is super-saturated with moisture and storm clouds (and often the sun) are low in the sky.

Mama’s Stuffed Eggplant 

Ingredients:

1 large eggplant

3 Tbsp. extra-virgin olive oil, divided

1/2 lb.  ground turkey (or ground beef)

Salt and ground pepper

1 onion, small diced

1 red pepper, small diced

3 cloves garlic, minced

1/2 c. fresh parsley, chopped, 

1/2 c. fresh basil, chopped

1-1/2 c. grated Pecorino Romano, divided

1/4 c. breadcrumbs

1 egg

4 Roma tomatoes, chopped

Preparation:

Preheat oven to 350°F. Cut eggplant in half and scoop out center, leaving enough flesh inside for the “boat” to hold its shape when baked. Boil scooped-out eggplant until very soft, about 10-12 minutes. In medium pan, heat 1 Tbsp. olive oil over medium heat. Season ground meat with salt and pepper, then add to pan and sauté until liquid is evaporated and meat begins to brown. Drain. Set aside. In another medium pan over medium heat, add remaining 2 Tbsp. olive oil and sauté onions, peppers, and garlic together. In large bowl, mix together cooked eggplant, vegetables, cooked meat, herbs, 1 c. cheese, bread crumbs, and egg. Fill scooped-out eggplant halves with this mixture, dividing evenly between the halves. Top with chopped tomatoes and remaining grated cheese, season with salt and pepper. Place in oiled baking dish and bake for 50 minutes. Let cool briefly, slice widthwise and serve.

Baked Purple Sweet Potato Chips 

Ingredients: 

2 large purple sweet potatoes

2 Tbsp. olive oil

1/4 - 1/2 tsp. kosher salt

1/4 tsp. cayenne pepper

Preparation:

Preheat oven to 350°F. Using a mandolin, slice sweet potatoes (with skin) into very thin, uniform slices. Toss with olive oil and sprinkle with salt and cayenne pepper. Place slices in a single layer, without overlapping, on a large baking sheet. Bake for 10-12 minutes on center rack, then flip slices and bake for another 10-12 minutes. Increase baking time if edges aren’t golden-brown. Remove from oven and let stand about 10 minutes to crisp. Serve immediately. 

Cabbage & Apple Slaw 

Ingredients:

For dressing:

1/2 c. grape seed or olive oil

1/3 c. apple cider vinegar

1 Tbsp. Dijon mustard

2 Tbsp. honey

1/2 tsp. salt

1/2 tsp. paprika

1 Tbsp. ginger, very finely minced

For slaw:

4 c. purple cabbage, sliced thin

2 apples, diced small

1/2 c. sunflower seeds or sliced almonds

1/4 c. green onion, sliced thin (optional)

Preparation:

Mix all dressing ingredients, whisk well, and set aside. Combine cabbage, apple, sunflower seeds or sliced almonds and green onion (if using) in a medium sized bowl. Toss with desired amount of dressing and either eat right away or refrigerate for 4 hours to soften cabbage. **Cook’s notes: Gala or Granny Smith apples recommended. You can substitute julienned carrots for apples or add them to recipe, if you desired. Dressing is also delicious on salads, so make a double batch and save!

Purple Potato Salad 

Ingredients:

2 lbs. small purple potatoes

2 hard boiled eggs, chopped

1 purple onion, diced

3 celery stalks, chopped

1/4 c. chopped fresh dill

1/4 c. chopped fresh parsley

1 c. mayonnaise

1/4 c. Dijon mustard

1 tsp. celery seed

1/2 tsp. cayenne

1 tsp. seasoning salt

1 Tbsp. white vinegar

1 lemon, juiced

Salt and pepper, to taste

Preparation:

Boil potatoes in pot of salted water until fork tender but not mushy, about 20 minutes. Drain, rinse in cold water, and cut into quarters. Place warm potatoes in large bowl and mix in chopped hard boiled eggs, onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, seasoning salt, vinegar, and lemon. Check and adjust seasoning. Add dressing to potato mixture and toss gently to coat. Season to taste with salt and pepper. Serve or refrigerate to serve later.

Boozy Blackberry Mojito Popsicles 

Ingredients:

2 c. blackberries

1 c. fresh mint leaves

1/4 c. sugar

1/4 c. fresh lime juice

1/3 c. white rum

popsicle molds and sticks

Preparation:

In a blender, combine blackberries, mint, sugar and lime juice and blend until puréed. If desired, reserve a few whole berries and mint leaves to place in each mold for decorative effect when frozen. Strain mixture through a fine-mesh sieve to remove seeds, then add rum and stir well. Place any reserved whole berries and mint leaves desired in each popsicle mold, then pour mixture into molds. Insert sticks and freeze for a minimum of 4 hours or until frozen solid.