Get hungry: check out the best food-inspired Pantone art

In the worlds of graphic, industrial, and fashion design  (and probably other forms of design I’m missing) Pantone swatches are key for color matching. To get that perfect peony-pink shade in the final product, many designers match the intended shade with a Pantone swatch for consistency and clarity. So It’s no wonder many artists and designers are inspired by the the amazing spectrum Pantone offers. There has been a lot of Pantone-inspired food-art floating around the web recently.  David Schwen’s project below, features everyone’s favorite food pairings. You can follow the project on Twitter with hastag #pantonepairings.

pantone pairings of food combosThen there’s Emilie’s Pantone Toasts for Breakfast at Griottes that are simply gorgeous!.

multiple food pantones burgundy pantone food berry pantone swatchAnd most recently Alison Anselot’s Pantone Recipes. I’ve always adored Emilie’s pantone toasts, for their sheer beauty, but I’m loving these new versions by Alison because they move this whole idea out of the conceptual realm and into my kitchen.

strawberry pantone tart red cabbage soup pantone berry lime pie pink pantone pasta verde green pantone

Over on Trendland, you can find matching recipes to a whole host of her Pantone photographs, but if you’re click-lazy, you can just try out my favorite, below, and get a little color going in your kitchen.

 

Pasta Verde

Preparation Time: 30 min

Cook Time: 10 min

1 box of fresh basil fettucini

1 cup fresh peas

1 cup of sugar snaps

green asparagus (small)

olive oil

basil

garlic

salt, pepper

Preparation

Bring water to boil in a pot.

Cook the asparagus in boiling water with salt. Cooking time varies depending on the size of the asparagus but they must be “al dente”.

Once cooked, cool in an ice water bath to stop the cooking.

Repeat the same operation with the sugar snaps.

Then repeat with fresh peas that (cook 10 to 15 min.).

Chop the fresh basil.

Boil water in large pot for pasta. Add a pinch of salt to water. Cook the pasta.

Meanwhile, prepare a skillet with olive oil, saute a little garlic.

Add the asparagus, the sugar snaps, peas, chopped basil, salt and pepper to drained pasta and sprinkle with Parmesan.

Serve immediately.

•Photos courtesy   Trendland, Griottes and Awwwards

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