Meant To Be
One of my all-time favourite culinary sayings is "What grows together goes together."
This may refer to the idea of terroir, where, for instance, a certain regional wine may successfully be paired with a cheese produced nearby.
It also applies to two different things which like to grow in the same climate, such as tomatoes and basil.
Far from being an unbreakable rule, I believe that this sort of advice lends itself nicely to cooking by inspiration.
Another fantastic way to create meals off-the-cuff is to pair produce of the same family.
All one needs is a basic knowledge on the plant families of certain vegetables.
For instance, have you ever wondered why parsnips and carrots pair so beautifully in a roasted vegetable dish? Or why dill and parsley seem to enhance the greatness of a carrot? It just so happens that they are from the umbelliferae family.
Bell peppers and tomatoes, which seem like they were made for each other in dishes like this Peperonata, are both solanaceae.
And who can forget the classic liliaceae duo of onions and garlic?
By following this logic, you might come up with plenty of tasty combinations, including spinach and beets, which will both be featured in your share this week.
Our household makes this classic beet salad every year from September until snow falls since it is a great way to make these two peas in a (cheno)pod shine. Vegan friends may try this delectable recipe instead.
And while one doesn't necessarily need to learn how to pronounce the latin group names, one may choose to see it as a fun bonus.