A Multi-Colored Vision

Do you ever have a vision quest? I have them all the time. I got some groovy new dishes for shooting food (You know, that always sounds so funny to me: shoot food. Yep, I’m in Texas, and we shoot things here, but not our food. That would be madness. And wasteful. I should say “photograph my recipes” but that sounds mundane and home-ecky. I’m going to stick with shooting food. You know what I mean anyway.) And I just absolutely had to shoot multicolored tomatoes on these creamy, dreamy chic plates I acquired.

American Tableware

Keith Kreeger is a ceramicist in Austin, and I have long admired his tableware. As I am developing a style for this blog, it just didn’t seem fitting for me to use props that had no story, such as cast off dishes picked up at the thrift store, or odd bits of china that my grandmothers had left me. My blog is about the Americas, so I wanted to use dishware that gives the reader (that’s you, amigos) a sense of place. With many of our experiences becoming more internet based, I wanted to present an authentic food world of the Americas online. And thankfully, I found a world class American artist in Keith Kreeger, just down the road in our State’s capitol.

I ordered two of his plates, and I have been so excited to shoot them (with my camera, not my Glock) My vision was that the first shot (photo) created with Keith Kreeger’s plates would be with mixed color cherry tomatoes, and something green. Basil was a no-go, as it seemed too Italian. So I went with avocados, and developed this tangy Avocado Cilantro Veggie Butter.

I impressed myself with this simple little recipe. Easy, heart healthy, chic and the perfect pair for my new Keith Kreeger dishes. I just love the way each plate and bowl frames a recipe. Keep an eye out: my goal is to continue to collect more pieces of his tableware for my food shots. (And of all the ironies, I shoot with a Canon.)



Avocado Cilantro Veggie Butter

Avocado Cilantro Veggie Butter
  • Author: Melissa Guerra
  • Yield: Makes about 1 cup (240ml)


1 ripe avocado

2 tbsp. rice wine vinegar (30ml)

1/4 cup olive or avocado oil (60ml)

1/4 cup water (60ml)

2 tbsp. cilantro leaves (10gr)

1/4 tsp. sea salt (1gr)


Using a mini-beverage blender, food processor, or immersion blender, combine ingredients and blend until smooth.

Serve with your favorite snack veggies, such as cocktail tomatoes, sliced cucumbers, baby carrots or julienned jicama.

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