Taste the Rainbow
By Cooking Panda
Rainbow Veggie Flatbread Pizza
- 1 package (2-piece) Stonefire naan
- ½ cup pizza sauce, homemade or store-bought
- ½ cup shredded part-skim Mozzarella cheese
- About 4 cups chopped colorful veggies (I used broccoli florets, green peppers, yellow peppers, orange peppers, grape tomatoes, red onions and thinly-sliced purple tomatoes)
- 2 tsp. olive oil
- 1 tsp. Italian seasonings
- (optional toppings: grated Parmesan cheese, red pepper flakes)
- Preheat oven to 425 degrees F.
- Lay out both pieces of naan in a single layer on a large baking sheet. Divide pizza sauce between the two pieces of naan, and use a spoon to spread it over the top of the naan. Sprinkle the cheese on top of the pizza sauce. Then layer the veggies in a rainbow pattern on top of the cheese. Drizzle or mist each pizza with a bit of olive oil. Then sprinkle each pizza with the Italian seasonings.
- Bake for about 20 minutes, or until the veggies are cooked and the crust is slightly golden. Remove pizzas from oven, and sprinkle with optional toppings if desired. Slice and serve warm.
Inspired by Gimme Some Oven.
Healthy Rainbow Chopped Salad
Ingredients for the Salad
- 8 – 10 red radishes, chopped
- 1 orange bell pepper, seeded and chopped
- ½ pint yellow cherry tomatoes, quartered
- 2 small zucchini, chopped
- ¼ small red cabbage, chopped
- 1 head romaine lettuce, chopped
Ingredients for the Avocado Chimichurri Vinaigrette
- 1 soft avocado, peeled and pitted
- ½ cup chopped fresh parsley
- 1 tablespoons chopped fresh oregano
- 2 – 3 cloves garlic, minced
- ¼ cup avocado oil, or olive oil
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- ¼ cup water, plus more as needed
- ½ teaspoon salt
- ¼ – ½ teaspoon crushed red pepper
- Place all the vinaigrette ingredients in a food processor or blender. Puree until smooth. Taste and salt as needed.
- Chop all vegetables and toss together in a large bowl. (Or you can lay them out in rainbow rows until just before serving.)
- Once ready to serve, pour the dressing over the salad and toss.
Inspired by A Spicy Perspective.
- 1 box white cake mix plus ingredients listed on back of box
- Food color of choice, I sued Wilton in Rose, Sky Blue, Violet and Lemon Yellow
- Package of white frosting
- Preheat oven to 350 degrees and line muffin pan with cupcake liners.
- Prepare cake mix according to box directions and divide evenly into separate bowls. Add a different food color to each bowl and stir each one to fully incorporate the food color into the batter
- Begin filling the liners by layering a spoonful of each color on top of each other until the liner is ⅔ full.
- Bake for 20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Let cool completely before icing.
- Use food coloring to dye the buttercream the desired color. Put into a piping bag and pipe onto cupcakes. Add sprinkles and store in the refrigerator until ready to serve.
- Make up to two days in advance and store in the fridge.
- These cupcakes can be frozen for up to 3 months. Wrap them in plastic wrap and place in a freezer bag.
- Use a white cake mix for the best color results.
Inspired by Amy in the Kitchen.
Rainbow Roasted Vegetables
- 2 red bell peppers, cut into 1” chunks
- 4 carrots, cut into 1/2 “ thick half coins
- 2 yellow squash, cut into ½” thick half circles
- 1 pound broccoli, trimmed and cut into bite sized pieces
- 1 red onion, trimmed and cut into ½” thick wedges
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 3 tablespoons canola oil
- Preheat the oven to 400 degrees
- In one large bowl add ½ tablespoon of oil and gently toss onions, then place onto tray. Do the same for every veggie except the broccoli when you use a full tablespoon.
- Arrange them in a single layer onto your cookie sheet in the order of the rainbow: red bell pepper, carrots, yellow squash, broccoli and red onion.
- Sprinkle on Kosher salt and black pepper.
- Cook for 20-25 minutes or until they’re just starting to bown and the carrots are fork tender.
Inspired by Dinner Then Dessert.
Italian Rainbow Cookies
- Nonstick cooking spray
- 1 cup sugar
- One 8-ounce can almond paste
- 3 sticks unsalted butter, softened and divided
- 4 eggs, separated
- ¼ cup milk
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- ¼ teaspoon red food coloring
- ½ teaspoon green food coloring
- ½ cup raspberry jam, divided
- 1½ cups semisweet chocolate chips, melted
- Preheat the oven to 325 and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment. In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.
- Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.
- In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between 3 bowls.
- 4. Stir the red food coloring into the first bowl of batter until evenly pink colored, then stir the green color into the second bowl of batter until evenly green colored, leaving the third bowl untouched. Keeping the batters separate, evenly spread them into the greased and parchment-lined quarter sheet pans, and bake, rotating halfway through, until set, 10 to 12 minutes. Then let cool completely.
- 5. Once cooled, spread half of the jam to cover the surface of the green cake and place the undyed layer, making sure the parchment is discarded, directly on top, sandwiching the jam. Repeat this step by spreading the remaining jam on top of the undyed layer and placing the pink layer directly on top of it, discarding the parchment.
- 6. Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours, or overnight.
- 7. Remove the weights and plastic wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, 30 minutes. Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in a even layer over the surface. Return to the refrigerator and chill until set, 30 minutes.
- 8. Once set, trim the cake into a 7½-by-10½-inch rectangle, reserving all trim for snacking or rainbow cookie ice cream (see the recipe). Cut the cake into 1½-inch squares, then serve.
Inspired by Tasting Table.