I’ve outlined some options below that make fantastic sides. Some offer a little extra protein if you are going meatless while others are just tasty meatless sides that any guest would enjoy.

Picture courtesy of rfduck (flkr)

Laura Troyani heads up Marketing and Business Development for Plummelo. Not content with just being another behind-the-scenes pencil pusher, Laura decided to give blogging a shot and writes practical, everyday tips for the home cook (or aspiring home cook). Laura’s favorite foods are ice cream, olive oil, ice cream, parmesan cheese, ice cream, and occasionally ice cream. Laura’s favorite recipe.

It’s a habit that may be inherited from my time working in public libraries; I hold a special place in my heart for order. But long before I had even heard about the Dewey Decimal System, a much more instinctive way of cataloging was becoming my first standard: ROY G BIV. I organize my closet, my bookshelf, and even my office supplies by color. And this is also how I organize my refrigerator.

My friends tease me about this habit every time they come over. But there is a method to my madness: by categorizing according to content, I can balance my diet, whip up a great meal on a whim, and be sure that nothing ever goes to waste.

It’s an oft repeated maxim that the fully balanced plate should have representatives from as many color families as possible. That’s because different colored foods tend to hold different nutrients. Red, for example (rhubarb, beets, tomatoes, red chard–did you know that was a type of beet?) offers essential vitamins that promote blood function and healthier hearts. Yellow and orange fruits and vegetables such as carrots, sweet potatoes, and squash give us vitamin C and, unsurprisingly, beta carotene.

Dark or leafy greens such as kale and broccoli are chock full of vitamins A and C, which have been linked to vision and strong, healthy bones. And by grouping all my protein together (tofu, eggs, cheese, and occasionally fresh fish), it becomes easier to be sure that I’m getting enough fuel to my muscles to keep them sharp and active throughout the day.

My cooking habits vary widely, depending on how late a day has ended. Sometimes (ah, weekends!), I can spend an hour or two preparing a complex dish I’ve looked forward to preparing. Most of the time, though, I come home and have to prepare something quickly with what I have on hand. Organization by color allows me to spot the brussels sprouts nearing the end of their usefulness, or the tofu I bought two weeks ago and forgot about. That momentary spark gleaned from my cursory, hungry glance into the fridge will often decide what I’m going to make effortlessly, and from there an easy, tasty meal is usually less than half an hour away.

When I’m cooking this way, I love meals that combine many tastes and textures without an overwhelming amount of effort. Single skillet meals are the perfect answer: you know everything that went into them is balanced, so there are no sides or extras to worry about. When they’re done your only task is to sit back and enjoy. Halibut with Spicy Squash and Tomatoes is perfect for that. I will usually throw in two handfuls of a dark leafy vegetable along with the other veggies. That way you have protein and the colors red, orange, and green–not to mention a few items from last week’s grocery list that have been put to good use. You can check out the full recipe, along with some other colorful one-pot wonders, at my Plummelo profile. Enjoy!

Photos by Adwoa Gyimah-Brempong