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

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir