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62 Ways to Eat the Rainbow

You may have heard that it's smart to 'eat the rainbow.' Colorful foods tend to be packed with nutrients, and eating lots of different colors is even better. Dig into these beautiful, healthy recipes, perfect for every day.

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Triple Tomato FlatbreadTaste of Home

Triple Tomato Flatbread

Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my plum, sun-dried and cherry tomatoes. It's so easy, and will absolutely impress. —Rachel Kimbrow, Portland, Oregon

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Ribbon Salad with Orange VinaigretteTaste of Home

Ribbon Salad with Orange Vinaigrette

Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada

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Tuscan-Style Roasted AsparagusTaste of Home

Tuscan-Style Roasted Asparagus

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. —Jannine Fisk, Malden, Massachusetts

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Seared Salmon with Strawberry Basil RelishTaste of Home

Seared Salmon with Strawberry Basil Relish

Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper. —Stacy Mullens, Gresham, Oregon

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Fresh Corn and Tomato FettucciniTaste of Home

Fresh Corn and Tomato Fettuccini

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida

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Fruit-Filled Puff PancakeTaste of Home

Fruit-Filled Puff Pancake

This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. —LeAnne Senger, Oregon City, Oregon

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Chicken Tacos with Avocado SalsaTaste of Home

Chicken Tacos with Avocado Salsa

A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. —Christine Schenher, Exeter, California

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Cumin-Roasted CarrotsTaste of Home

Cumin-Roasted Carrots

Carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida

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Crisp & Spicy Cucumber SaladTaste of Home

Crisp & Spicy Cucumber Salad

Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! —Alivia Dockery, Jensen Beach, Florida

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Calico Scrambled EggsTaste of Home

Calico Scrambled Eggs

When you're short on time and scrambling to get a meal on the table, this recipe is "eggs-actly" what you need. There's a short ingredient list, and cooking is kept to a minimum. Plus, with green pepper and tomato, it's colorful. —Taste of Home Test Kitchen

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Italian Sausage-Stuffed ZucchiniTaste of Home

Italian Sausage-Stuffed Zucchini

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. —Donna Marie Ryan, Topsfield, Massachusetts

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Roasted Sweet Potato & Prosciutto SaladTaste of Home

Roasted Sweet Potato & Prosciutto Salad

I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. —Helen Conwell, Portland, Oregon

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Spicy Beef & Pepper Stir-FryTaste of Home

Spicy Beef & Pepper Stir-Fry

Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida

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Roasted Cauliflower & Red Pepper SoupTaste of Home

Roasted Cauliflower & Red Pepper Soup

When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington

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Shrimp & Nectarine SaladTaste of Home

Shrimp & Nectarine Salad

For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York

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Asparagus Ham DinnerTaste of Home

Asparagus Ham Dinner

I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. —Rhonda Zavodny, David City, Nebraska

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Tangy Poppy Seed Fruit SaladTaste of Home

Tangy Poppy Seed Fruit Salad

For a fruit salad that’s delightful, we combine berries and citrus with a honey-lime dressing flecked with poppy seeds. —Carrie Howell, Lehi, Utah

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Spicy Roasted Sausage, Potatoes and PeppersTaste of Home

Spicy Roasted Sausage, Potatoes and Peppers

I love to share my cooking, and this hearty meal-in-one has gotten a savory reputation around town. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, Mississippi

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German Red CabbageTaste of Home

German Red Cabbage

Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee

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Black Bean Chip & Dip BurgersTaste of Home

Black Bean Chip & Dip Burgers

I finally invented a healthy quinoa burger that wasn't dry and crumbly or really boring. These fit the bill—even my grandkids prefer them over hamburgers. They taste like chips and dip in a burger! —KT Rehrig, Allentown, Pennsylvania

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So-Easy GazpachoTaste of Home

So-Easy Gazpacho

My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York

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Vibrant Black-Eyed Pea SaladTaste of Home

Vibrant Black-Eyed Pea Salad

My black-eyed pea salad reminds me of a southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Sewickley, Pennsylvania

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Yellow Squash & Watermelon SaladTaste of Home

Yellow Squash & Watermelon Salad

I always like to bring this to parties and potlucks, and people seem to really appreciate having a healthy option. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois

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Peach SmoothieTaste of Home

Peach Smoothie

Whip up this creamy concoction as a refreshing and nutritious snack or a quick chilled breakfast. Because you can use frozen fruit, you don't have to wait until peaches are in season to enjoy this delicious smoothie. —Martha Polasek, Markham, Texas

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Strawberry Corn SalsaTaste of Home

Strawberry Corn Salsa

This recipe makes art in a bowl! All the colors of summer are captured in this salsa with a fresh, light flavor perfect for snacking between swims or to kick off a backyard barbecue. This can be served with chips or alone as a side dish. —Catherine Goza, Charlotte, North Carolina

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Heirloom Tomato SaladTaste of Home

Heirloom Tomato Salad

This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California

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Parmesan Chicken with Artichoke HeartsTaste of Home

Parmesan Chicken with Artichoke Hearts

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington

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Sweet Chili Salmon with BlackberriesTaste of Home

Sweet-Chili Salmon with Blackberries

My garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California

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Rhubarb Compote with Yogurt & AlmondsTaste of Home

Rhubarb Compote with Yogurt & Almonds

My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York

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Garbanzo-Stuffed Mini PeppersTaste of Home

Garbanzo-Stuffed Mini Peppers

Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California

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Pea Soup ShootersTaste of Home

Pea Soup Shooters

Appetizers really don’t get any easier than this. These shooters can be made ahead, they’re colorful, and they won’t weigh you down. Top with a small dollop of yogurt for a little more tang. —Jacyn Siebert, San Francisco, California

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Orange Pomegranate Salad with HoneyTaste of Home

Orange Pomegranate Salad with Honey

I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington

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Vegetable & Beef Stuffed Red PeppersTaste of Home

Vegetable & Beef Stuffed Red Peppers

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

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African Peanut Sweet Potato StewTaste of Home

African Peanut Sweet Potato Stew

Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois

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Slow-Cooked Turkey with Berry CompoteTaste of Home

Slow-Cooked Turkey with Berry Compote

We love to eat turkey, and on hot summer days, here's how we get our fix. For golden-brown turkey, broil for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama

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Roasted Carrots & FennelTaste of Home

Roasted Carrots & Fennel

This addictive vegetable combo is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia

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Creamy Berry SmoothiesTaste of Home

Creamy Berry Smoothies

Who can tell that this delicious smoothie is made with tofu? No one (especially your kids)! The blend of berries and pomegranate juice makes this welcoming drink a refreshing delight. —Sonya Labbe, West Hollywood, California

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Red, White & Blue Potato SaladTaste of Home

Red, White & Blue Potato Salad

Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California

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Beef & Veggie Sloppy JoesTaste of Home

Beef & Veggie Sloppy Joes

I’m always looking for ways to serve my family healthy and delicious food, so I started experimenting with my favorite veggies and ground beef. I came up with this favorite that my three kids actually request! This healthy take on sloppy joes reminds me of my own childhood. —Megan Niebuhr, Yakima Washington

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Cod with Bacon & Balsamic TomatoesTaste of Home

Cod with Bacon & Balsamic Tomatoes

Let's face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it all with a big, tomato-y pop. —Maureen McClanahan, St. Louis, Missouri

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Sesame Beef & Asparagus SaladTaste of Home

Sesame Beef & Asparagus Salad

Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington

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Cool Summertime OatmealTaste of Home

Cool Summertime Oatmeal

Start this breakfast the night before so you can get a few extra z's in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana

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Chicken Nicoise SaladTaste of Home

Chicken Nicoise Salad

This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey

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Rosy ApplesauceTaste of Home

Rosy Applesauce

I always end up with lots of rhubarb each summer, but many of the recipes use a lot of sugar. This one lets the fruit sweeten up the rhubarb instead. I refrigerate the sauce overnight to help the flavors blend. —Amy Nelson, Weston, Wisconsin

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Basil Grilled Corn on the CobTaste of Home

Basil Grilled Corn on the Cob

Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio

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My Underground Vegetable SaladTaste of Home

My Underground Vegetable Salad

Oven-roasting root vegetables is a delicious way to get the most out of these earthy treats, bringing out their subtle sweetness. Serving them over endive with a homemade vinaigrette is just a bonus! —Peter Halferty, Corpus Christi, Texas

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Ginger-Kale SmoothiesTaste of Home

Ginger-Kale Smoothies

Since I started making this green smoothie recipe for breakfast every day, I honestly feel better! Substitute any fruit and juice you like to make this recipe your own healthy blend.—Linda Green, Kilauea, Kauai, Hawaii

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Grilled Stone Fruits with Balsamic SyrupTaste of Home

Grilled Stone Fruits with Balsamic Syrup

Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California

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Cherry-Chicken Lettuce WrapsTaste of Home

Cherry-Chicken Lettuce Wraps

I came up with this amazing recipe when I had a load of cherries on hand. My family polished them off fast, and asked for more. Luckily I had enough fruit to make them again the next day! —Melissa Barlow, Fruit Heights, Utah

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Sweet Potato Fries with Blue CheeseTaste of Home

Sweet Potato Fries with Blue Cheese

I used to avoid sweet potatoes as a child, mostly because they came out of a can. When I heard of the many health benefits, I began trying fresh sweet potatoes with my husband. Now we enjoy fries topped with cinnamon sugar or cayenne pepper. We've also discovered how awesome they are with blue cheese. —Katrina Krumm, Apple Valley, Minnesota

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Minty Watermelon SaladTaste of Home

Minty Watermelon Salad

My four year old twin grandchildren love to cook and create in the kitchen with me. Last summer, the three of us were experimenting with watermelon and cheese and that's where this recipe began. It's ideal for neighborhood gatherings and picnics, or as a healthy snack on a hot summer day. —Gwendolyn Vetter, Rogers, Minnesota

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Grilled Nectarine & Cheese CrostiniTaste of Home

Grilled Nectarine & Cheese Crostini

At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

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Color It Ruby SaladTaste of Home

Color It Ruby Salad

Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario

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Fresh Asparagus SoupTaste of Home

Fresh Asparagus Soup

We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights all the flavor of the vegetable and is very easy to make. I like to heat some soup up in a coffee mug for an afternoon snack! —Sherri Melotik, Oak Creek, Wisconsin

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Garlic Spaghetti Squash with Meat SauceTaste of Home

Garlic Spaghetti Squash with Meat Sauce

I have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this recipe, I discovered that spaghetti squash is fun to experiment with as well as eat. —Becky Ruff, Mc Gregor, Iowa

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Mango GuacamoleTaste of Home

Mango Guacamole

I needed a change from the standard guacamole recipe, so I added mango for more sweetness. It really complements the heat from the chili pepper, and it looks beautiful, too! —Adam Landau, Englewood Cliffs, New Jersey

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Curry ScrambleTaste of Home

Curry Scramble

I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri

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Edamame Corn Carrot SaladTaste of Home

Edamame Corn Carrot Salad

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California

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Carolina Shrimp SoupTaste of Home

Carolina Shrimp Soup

Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina

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Turkey Quesadillas with Cranberry SalsaTaste of Home

Turkey Quesadillas with Cranberry Salsa

A sweet-tart cranberry salsa is the ideal accompaniment to leftover turkey in this breezy quesadilla. With a hint of lemon and pear, the salsa is also good with chicken or pork. —Jodi Kristensen, Macomb, Michigan

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Roasted Vegetable StrataTaste of Home

Roasted Vegetable Strata

With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia

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Avocado Endive Cups with SalsaTaste of Home

Avocado Endive Cups with Salsa

I jazz up guacamole by serving it atop endive leaves. Add a brilliant red pepper salsa, and you’ve got a standout appetizer. —Gilda Lester, Millsboro, Delaware

Ellie Martin Cliffe
Now a deputy editor at Taste of Home, Ellie has been writing about food and parenting for the last decade. When she isn't at TOH HQ, she's likely trying gluten- and dairy-free recipes, canning whatever's in season, listening to anything with a fiddle, or playing Uno with her family.

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