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The Cookstr Weekly: Eat the Rainbow

August 17, 2015

You may have heard that one of the easiest ways to eat more healthfully is to make sure you’re incorporating lots of colors into your diet. From red cabbage to crimson beets to yellow peppers to orange sweet potatoes, colorful produce is full of nutrients. But for me, that’s secondary to the joy I find in putting together a plate that looks a bit like a painter’s palette.

The rainbow of fruits and vegetables in season this time of year makes it easy to incorporate bright shades into every meal. See what happens when dark greens get to play with red kidney beans, or blueberries blend with sun-colored peaches!

Warmest regards,

Kara Rota

Editorial Director
by Margaret Howard
This excellent dip is based on aioli, the garlic-flavored mayonnaise of Provence. Adding roasted red peppers to the basic recipe makes a fabulous dip for raw vegetables. Or use it as you would regular mayonnaise.”

More Rainbow Recipes from Cookstr


Anna Watson Carl is the author of the cookbook The Yellow Table: A Celebration of Everyday Gatherings: 110 Simple & Seasonal Recipes. She joins the Clever Cookstr to tell the story of her yellow table, share tips for celebratory meals, and explain why she hates the concept of “entertaining.”

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