Skip to main content

Eating a Rainbow! #FRD2014: The Virtual Potluck Recipes

Heartfelt thanks to the bloggers who have shared their many, many recipes for Food Revolution Day!

You can visit my pinterest boards and see the recipes - and others - there: RED foodsORANGE foodsYELLOW foodsGREEN foodsBLUE/PURPLE foods.

photos courtesy of participating bloggers: Curious CuisiniereAmy's Cooking Adventures
Spring Break is Over Red Things Smoothie by Shockingly Delicious
Red Fruit and Vegetable Breakfast Smoothie by Shockingly Delicious
Raw Strawberry Vanilla Chia Jam by Shockingly Delicious
Hatch Chile Cranberry Sauce by Shockingly Delicious
Most Famous Tomato Sauce in the World by Shockingly Delicious
Vegetarian Puttanesca Sauce by Rachel Cotterill
Red Velvet Cupcake Martini by The Martini Diva
Red Beet Smoothie by Spinach Tiger
Shaved Brussels Sprouts with Red Beet Pesto by Spinach Tiger
Ruby Red Strawberry Crumble by Farmersgirl Kitchen
Red Pizza Dough by Amy's Cooking Adventures
Berry Basil Iced Tea by Amy's Cooking Adventures
Roasted Red Pepper Hummus by Amy's Cooking Adventures
Watermelon Gazpacho by Curious Cuisiniere

photos courtesy of participating bloggers: Learning PatienceFarmersgirl Kitchen
Quick Pumpkin Butter by Shockingly Delicious
Onion Squash with Rainbow Risotto by Rachel Cotterill
Spicy Chickpea Pasties by Rachel Cotterill
Orange Truffle Martini by The Martini Diva
Honey Glazed Baby Carrots by Mostly Food and Crafts
Honey Baked Figs with Oranges by Farmersgirl Kitchen
Sweet Potato Rolls by Learning Patience
Sweet Potato Hash by Learning Patience
Yamburgers by Amy's Cooking Adventures
Butternut Squash and Red Lentil Stew by Curious Cuisiniere
Orange Glazed Carrots by An Affair from the Heart
Nutty Chocolate Apricot Bites by On the Move-In the Galley

photos courtesy of participating bloggers:Shockingly DeliciousFarmersgirl Kitchen

Quick Curried Pineapple Sauce by Shockingly Delicious
Butternut Squash and Spinach Risotto by Rachel Cotterill
Lemondrop Martini by The Martini Diva
Upside Down Pineapple Cake by Farmersgirl Kitchen
Dried Pineapple Flowers by Amy's Cooking Adventures
Thyme Infused Lemonade by Amy's Cooking Adventures
Avgolemono by Curious Cuisiniere
Lemon Raspberry Bundt Cake by An Affair from the Heart
Southwest Corn Salad by On the Move-In the Galley
Chili Cheese Cornbread in a Skillet by On the Move-In the Galley
Banana Nut Cookies by On the Move-In the Galley
Lemon Pistachio Biscotti with Lavender by On the Move-In the Galley
Avgolemono with Lamb Meatballs by On the Move-In the Galley

photos courtesy of participating bloggers:Shockingly DeliciousRachel Cotterill

College Tour Detox Green Smoothie by Shockingly Delicious
Tastes Like Ice Cream Kale by Shockingly Delicious
Classic 5-Minute Chimichurri by Shockingly Delicious
Kale Pesto by Shockingly Delicious
Cilantro Pesto by Shockingly Delicious
Warm Halloumi Salad with Lime by Rachel Cotterill
Lemon Garlic Linguine with Broccoli by Rachel Cotterill
The Big KALEhuna Martini by The Martini Diva
Two Green Smoothies by Spinach Tiger
Walnut Pesto with 7 Herbs by Spinach Tiger
Green Pea Carbonara by Farmersgirl Kitchen
Chilled Asparagus Soup by Learning Patience
Pea and Taragon Soup by Learning Patience
Brocomole by Learning Patience
Popeye's Green Pancakes by Amy's Cooking Adventures
Green Pizza by Amy's Cooking Adventures
Spinach Crepes by Curious Cuisiniere
Stuffed Peppers by An Affair from the Heart
Tater Hash with Brussels Sprouts and Kale by On the Move-In the Galley
Fresh Tomatillo Salsa by On the Move-In the Galley
Broadway Pea Salad by On the Move-In the Galley
Pickled Sea Asparagus by On the Move-In the Galley

photos courtesy of participating bloggers:Curious Cuisiniere

Healthy Blackberry Shake by Shockingly Delicious
Purple Nurple Martini by The Martini Diva
Romanian Sweet and Sour Eggplant by Farmersgirl Kitchen
Blackberry Pancakes by Amy's Cooking Adventures
Blueberry Rhubarb Crumble by Amy's Cooking Adventures
Roasted Blueberry Basil Margaritas by Amy's Cooking Adventures
Mulberry Jam by Curious Cuisiniere
Red, White, and Blue Strawberry Shortcake Triffle by An Affair from the Heart
Blueberry Almond Biscotti by On the Move-In the Galley


  1. I am so ready to eat my rainbow! What a wonderful recipe resource you've collected for us! Thank you for including mine.

  2. Thank you for including me. These are splendidly colorful and healthy.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas