This is a salad we had in Italy. Use a carrot peeler to thinly slice some zucchini. Top it with broken up parmesan, toasted pine nuts and a healthy drizzle of truffle oil. Truffle oil is a little pricey, but, used sparingly, it is a delicious addition to the salad.
My mom surprised me with a birthday dessert on Thanksgiving. She would not tell me what kind of cake it was. To my surprise, while cutting the cake the knife started showing a blue-green tinge. After I cut a few slices, I figured it out: she had made a blue velvet cake. She took a red velvet cake recipe and substituted blue food coloring for red. She did it in honor of my new school colors. Even given the difference in color, the flavor of the cake was the same (delicious) with the classic cream cheese frosting to boot.