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Although Ms. Waters is referring to organic brown rice, the beauty of versatile food is all around us. Tomatoes can produce a myriad of flavor profiles; they can be used in a range of dishes, from salsa to stew to salads, and more. Sweet potatoes are another versatile food which can be baked, fried, mashed and roasted, and used in soups, stews and more. Eggs are another food that offers flexibility in the kitchen. Of course we like them fried, scrambled, hard boiled, soft boiled and poached, but they’re also used in fresh pasta dough, quiche, souffles, salad dressings—the list goes on. It’s no wonder the American Egg Board’s slogan, created in 1977, was “The Incredible, Edible Egg.”
What is your favorite versatile food? Let me know in the comments below.