a colorful dinner

One of my favorite things about cooking with produce, is that without fail, you always end up with a beautiful rainbow of tastes, smells, and especially colors on your plate. A lot of people don't realize that eating colorfully is actually very important- the different colors of vegetables all have their own nutritional benefits. Reds contain anthocyanins and lycopene which are great for preventing infection, and help you stay both physically and mentally strong. Blues and purples have powerful antioxidants that protect your cells and improve your memory. Oranges have betakarotin that keep our bodies young and healthy, while yellows are rich in potassium which protects your heart. Last but certainly not least, green veggies have vitamins B and C, iron, calcium, fiber, and more.

Now, hopefully I haven't bored you to pieces, and you're not only excited about all of the amazing things you're doing for your body when you eat vegetables (and fruits too!!) but you want to keep eating. As you can see, eating vegetables not only looks pretty, it keeps you pretty both inside and out. I know that not everyone likes produce as much as I do, so hopefully some of the recipes here have inspired you to try and think outside of the box a little bit with your veggies. There are always ways to incorporate vegetables into every meal that you cook. If you have trouble getting your veggies in for the day, make it a goal to add a vegetable to every meal. Believe me, it will be delish, and your body will thank you as well.

The other night my boyfriend and I were so excited about our farmer's market finds of the weekend (if you really want to take in some rainbow beauty, check out your local farmer's market), and trying to figure out what to make for dinner. After deciding to make not one, not two, but three vegetable dishes, our dinner came together in a magical rainbow of deliciousness. And if you've already jumped below to sneak a peak at the recipes below, and you've never seen rainbow carrots, get excited. They're available at most organic markets and farmers markets, and they're absolutely yummy. They get slightly sweeter when roasted, and really bring some color to any meal. Try a few of these recipes out and get some color into your day- your body will thank you!



Pan Seared Skate with Broccoli Puree, served with Roasted Rainbow Carrots and Fresh Kale Salad


5 large rainbow carrots
1 tsp olive oil
salt and pepper to taste
2 fresh sprigs of thyme

rainbow bright

 

Preheat your oven to 425 degrees
Wash and peel your carrots, before slicing them long-ways into fourths
Toss your carrots with olive oil, salt, pepper, and thyme on a baking sheet and roast for 20-25 minutes or until your carrots are soft, or to your liking (check by poking the carrot with a fork)
enjoy!


1 large head of broccoli, stem and florets chopped
salt and pepper to taste
1/4 tsp garlic powder
1 tsp fresh or dry herbs of your choosing (we used dill, rosemary, and chive)
1 tbsp grated Parmesan cheese

mean, green, and amazingly delicious

Bring 1 inch of water to boil and add in the broccoli
Turn the heat down to medium-low, cover the pot, and allow the broccoli to steam until very soft when tested with a fork
Drain all water from the pot, saving about a tablespoon in the pot
Using an immersion blender (or food processor), puree the broccoli until smooth
Add in the spices, herbs and cheese, and stir to combine
enjoy!


2 fillets arctic char (salmon is a good sub here too!)
1 tbsp olive oil
salt and pepper to taste
1 tbsp fresh herbs
a few splashes of lemon juice
1/2 a head of kale, removed from stem and torn into bite sized pieces
a splash white balsamic vinegar

perfectly crisp

Over medium high heat, warm 1/2 tbsp olive oil before placing the fish skin side down
While cooking, season the top side of the fish with the remaining olive oil, salt, pepper, and herbs
After 4 minutes or so, flip the fish so that it is skin side up
Cook for another 4 minutes or so (depending on how thick your fish is) until the top begins to turn just slightly crispy
Serve with a side of Kale tossed with lemon juice and white balsamic
enjoy!

a beautiful rainbow.