Arrange all ingredients in the shape of a rainbow.
We chose:
Red - Lunch Meat.
Orange - Carrots.
Yellow - Cheese.
Green - Grapes.
Blue - M&M's.
Purple - Kool-Aid.
I sent all my ingredients with my daughter to school so she could arrange them herself.
Using a julienne peeler, a peeler or grater, shred the cucumber and carrots into long strips.
In a mixing bowl, combine the vinegar, sugar, mustard, coriander, black pepper and red pepper flakes. Whisk in the oil and toss with the carrots and cucumbers to coat.
Garnish with the cilantro. Chill until ready to serve.
peel skins if desired (the Rainbow removes the skins, I like
Place the fish on a baking tray and brush with melted butter or oil. Put the salt and pepper, place the carrot, garlic, and swede. Cook in a pre-heated oven at 180 degrees C for 25-30 minutes.
Make sure the food is piping hot throughout before serving.
Boil the potatoes.
f each color a la rainbow.
Lay down about 3
ELTED butter, add the shredded carrot (TIP: If you have a
Combine maple syrup, vinegar and cumin. Season. Add cabbage, kale, peppers, zucchini, carrot, red onion and cilantro. Toss to coat. Cover and chill for 1 hour or overnight.
Toss with peanuts before serving.
To make fries, cut carrots, purple carrot, yellow carrot, purple sweet potato, and sweet potato into french fry lengths and thickness.
Add everything including green beans into a bowl.
Add corn starch, mix so all the vegetables are coated.
Add olive oil, mix so all the vegetables are coated.
Add salt.
Spread the veggie fries evenly on a baking tray covered with parchment paper.
Bake at 425F for 15-20 minutes.
To make dip, blend avocado, yogurt, cilantro, lemon juice.
Add water if too thick.
abbage into thin strips. Grate carrot on largest holes of box
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
Place carrots in a large bowl; add cornstarch and toss, using your hands, until evenly coated. Sprinkle coconut sugar, cayenne pepper, paprika, garlic powder, onion powder, black pepper, oregano, and thyme over carrots. Drizzle olive oil over seasoned carrots and toss to coat. Spread carrots onto the prepared baking sheet.
Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned and crispy, 10 to 15 minutes more.
Using short strokes with a vegetable peeler, shave carrots into thin shavings about 2 inches long.
Whisk olive oil, rice wine vinegar, lemon juice, and cumin together in a bowl; pour over carrots and toss gently with a rubber spatula. Season carrots with salt and pepper; sprinkle with green onions.
ize pan, heat the grated carrot, oats, milk, water, and salt
br>Place the tomatoes, sliced carrot, bell pepper and red onion
hile pastry is baking, cook carrot coins to desired doneness, prepare
Chop, slice, dice, snap and grate vegetables, but keep them separate.
Heat oil in a skillet.
Add vegetables that have the longest cook time first: Onions, Mushrooms, Celery, Green Beans and 2-4 spears of Asparagus, left whole or snapped.
Stir occasionally, then add red cabbage, then red pepper.
When almost finished add the carrot. Stir in soy sauce, if desired and serve.
ith the veggies.
Place carrot strips, endive, and radish slices
Toss the romaine lettuce, cucumber, green onions, yellow bell pepper, red bell pepper, and carrot together in a large bowl. Arrange the apple slice atop the vegetable mixture. Scatter the blueberries, walnuts, and feta cheese over the top of the salad.
Whisk the apple cider vinegar, lemon juice, Dijon mustard, honey, onion powder, and salt together in a small bowl. Slowly drizzle the grapeseed oil into the mixture, whisking constantly until combined. Stir the poppy seeds into the dressing; drizzle over the salad to serve.
ukon Gold potatoes with zucchini, carrot and green onion. Stir cottage
ith a color of the rainbow: red, orange, yellow, green, blue
owls (if doing the full rainbow). Since the first color gets