A Spectrum of Good Nutrition Why should you eat a rainbow of colorful produce every day? Each color is packed with different vitamins, minerals and phytonutrients that work together to help fight disease and keep your body in tiptop shape. Browse this gallery of recipes highlighting many colors of the rainbow.

Red: Chilled Tomato and Beet Soup Sun-dried tomatoes and roasted red peppers get their gorgeous hue from the antioxidant lycopene, which is associated with a lower risk of heart disease, of some cancers and of macular degeneration. Lycopene is best absorbed with a touch of fat, like olive oil. Get the Recipe: Chilled Tomato and Beet Soup Chilled Tomato and Beet Soup 0 Reviews Lycopene is part of the carotenoid family and gives tomatoes, bell peppers, watermelon and other red vegetables and fruits their color ... More Recipe courtesy of Food Network Kitchen SAVE RECIPE PRINT Chilled Tomato and Beet Soup Total:1 hr 50 minPrep: 15 min Inactive: 1 hr 30 min Cook: 5 min Yield: 4 servings Level: Easy Nutrition Info Ingredients 3 tablespoons extra-virgin olive oil 6 sun-dried tomatoes, plus 1 tablespoon finely diced Large pinch hot paprika 1/2 cup jarred sliced pickled beets, plus 1/3 cup pickled beet juice 1/2 cup drained roasted red peppers, plus 1 tablespoon finely diced 1 small clove garlic Kosher salt 1 medium ripe tomato, chopped Store-bought beet chips, for garnish, optional Sour cream or yogurt, for garnish, optional ADD CHECKED ITEMS TO GROCERY LIST Directions Combine the oil, sun-dried tomatoes and paprika in a small skillet. Bring to a low simmer over medium-low heat and swirl until the tomatoes soften, 2 to 3 minutes. Set aside to cool completely. Combine the sun-dried tomatoes and oil with the beets and beet juice, peppers, garlic and 3/4 teaspoon salt in a medium bowl. Let sit at room temperature for at least 30 minutes for the flavors to meld. Puree in a blender with 1 cup cold water until very smooth. Transfer to a bowl or large liquid measuring cup and refrigerate until chilled, at least 1 hour. Divide the soup evenly among four bowls. Sprinkle the chopped sun-dried tomatoes and peppers in each bowl. Garnish with beets chips and a dollop of sour cream, if using. From Food Network Kitchens Categories: Tomato SoupVegetable SoupSoupTomatoVegetableBeetLow-CholesterolDiabetes-FriendlyLow-CarbLow Calorie MORE FROM: Recipes and Tips for a Healthy Lifestyle Orange: Carrots with Orange-Hazelnut Vinaigrette The deep orange color found in carrots, pumpkins and sweet potatoes comes from the antioxidant beta carotene (a form of vitamin A). It helps promote healthy vision as well as strong hair and skin. The lighter orange color found in citrus fruit is brimming with another antioxidant, vitamin C, which helps fight infections and keeps nails, skin and hair vibrant and strong. Get the Recipe: Carrots with Orange-Hazelnut Vinaigrette Carrots with Orange-Hazelnut Vinaigrette 0 Reviews Beta Carotene: Carrots are loaded with this member of the carotenoid family (responsible for all the pretty oranges, yellows and reds we see in fruits and vegetables). Our bodies convert Beta Carotene to vitamin A, which helps promote healthy skin and vision (especially at night). Beta carotene is also an antioxidant: It seeks out free radicals in the body to stabilize them. ... Less Recipe courtesy of Food Network Kitchen SAVE RECIPE PRINT Carrots with Orange-Hazelnut Vinaigrette Total:55 minPrep: 15 min Inactive: 15 min Cook: 25 min Yield: 4 servings Level: Easy Nutrition Info Ingredients 3 tablespoons blanched hazelnuts 1/2 teaspoon whole coriander seeds 1 tablespoon finely chopped shallots 1 tablespoon sherry vinegar 1/2 teaspoon honey Kosher salt Pinch cayenne pepper 2 small oranges 2 tablespoons extra-virgin olive oil 1 pound carrots with tops, trimmed (halved lengthwise if very thick) ADD CHECKED ITEMS TO GROCERY LIST Directions Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes. Cool and slightly crush (the bottom of a measuring cup works well). Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes. Crack the coriander and add to a baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, the cayenne and the juice of 1 orange. Whisk in the olive oil in a slow and steady stream. Set aside. Fit a medium, shallow pot with a steamer insert and add about an inch of water. Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes. Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature. Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments. Sprinkle with salt if desired. Serve. From Food Network Kitchens Categories: Nut RecipesFruitOrange RecipesCarrot RecipesVegetableDiabetes-FriendlyLow-CholesterolLow Calorie MORE FROM: Recipes and Tips for a Healthy Lifestyle Yellow: Lemon-Pepper Corn Pasta Yellow bell peppers and lemons are chock-full of vitamin C. A naturally occurring pigment called lutein gives foods their yellow and green hues (like in corn, egg yolks, kale and broccoli). It helps keep your eyes, skin and heart in good shape. Get the Recipe: Lemon-Pepper Corn Pasta Lemon-Pepper Corn Pasta 0 Reviews Lutein is the yellow pigment found in corn and is part of the carotenoid family, which is abundantly available in yellow, orange and ... More Recipe courtesy of Food Network Kitchen SAVE RECIPE PRINT Lemon-Pepper Corn Pasta Total:45 minPrep: 15 min Inactive: 10 min Cook: 20 min Yield: 4 servings (about 6 cups) Level: Easy Nutrition Info Ingredients 8 ounces pappardelle pasta Olive oil, for coating 2 ears corn, shucked 2 tablespoons unsalted butter 2 cloves garlic, thinly sliced 1 yellow pepper, diced Large pinch ground turmeric 1 1/2 cups 2-percent milk 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper 1 teaspoon lemon zest (about 1 lemon), plus lemon wedges for serving ADD CHECKED ITEMS TO GROCERY LIST Directions Bring a large pot of water to a boil. Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water. Toss the pasta with a splash of oil and set aside. Meanwhile, remove the kernels from the corn with a sharp knife. Hold the shaved cobs over a bowl and scrape with the back of the knife to extract the milk, set aside. Discard the cobs. Melt the butter in a large skillet, add the corn kernels, garlic, peppers and turmeric. Cook, stirring, until the vegetables are tender, about 6 minutes. Add the corn milk, 2-percent milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer, cook until slightly thickened (like the consistency of heavy cream), about 5 minutes. Add the cooked pasta, lemon zest and 1/4 teaspoon salt. Gently toss the pasta in the sauce (thin out with reserved pasta water if desired). Divide among four bowls. Sprinkle each with the remaining 1 tablespoon Parmesan and some black pepper. Serve with lemon wedges. From Food Network Kitchens Categories: Pasta RecipesFruitLemonCorn RecipesVegetableMain DishLow-CholesterolHeart-HealthyLow Calorie MORE FROM: Recipes and Tips for a Healthy Lifestyle Green: Halibut Green Curry The green color of many herbs, fruits and vegetables comes from chlorophyll, a pigment found in the leaves of plants. Green-colored foods provide an array of vitamins, minerals and phytochemicals. Many leafy green vegetables (like kale) and fresh herbs (like cilantro) are packed with vitamins A and C, folate and iron. Get the Recipe: Halibut Green Curry Halibut Green Curry 0 Reviews Chlorophyll is the green pigment found in all plants. Not only is it imperative for plant growth, but it may also provide antioxidant ... More Recipe courtesy of Food Network Kitchen SAVE RECIPE PRINT Halibut Green Curry Total:40 minPrep: 15 min Cook: 25 min Yield: 4 servings Level: Easy Nutrition Info HEALTHY Ingredients 1 cup packed fresh cilantro leaves, plus more for garnish 1 cup packed fresh mint leaves 1/3 cup coconut milk 2 tablespoons grapeseed oil 2 teaspoons light brown sugar Juice of 1 lime, plus wedges for serving 1 small clove garlic One 2-inch piece fresh ginger, peeled and chopped 1/2 serrano pepper, seeded Kosher salt 1 large bunch kale, stemmed, washed and torn into bite-size pieces Four 6-ounce fillets halibut, about 1/2-inch thick (skin removed) ADD CHECKED ITEMS TO GROCERY LIST Directions Preheat the oven to 350 degrees F. Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl. Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges. Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges. From Food Network Kitchens Categories: HealthyCurry RecipesFishHalibut RecipesMain DishDiabetes-FriendlyLow CalorieLow-CarbPureeing Recipes MORE FROM: Recipes and Tips for a Healthy Lifestyle Blue: Blackberry and Blueberry Cheesecake Tart Blackberries and blueberries get their stunning color from anthocyanins, one of the most-powerful anti-inflammatory antioxidants around. Research has found that anthocyanins may help lower the risk of certain types of cancer, prevent diabetes and promote healthy eyes. Get the Recipe: Black and Blue Cheesecake Tart Black and Blue Cheesecake Tart 2 Reviews Anthocyanins are responsible for the red, blue and purple pigments found in fruits and vegetables. They are part of the flavonoid ... More Recipe courtesy of Food Network Kitchen SAVE RECIPE PRINT Black and Blue Cheesecake Tart Total:50 minPrep: 10 min Cook: 40 min Yield: 8 servings Level: Easy Nutrition Info HEALTHY Ingredients 3 tablespoons melted unsalted butter 8 whole lowfat cinnamon graham crackers, broken into pieces 1/3 cup plus 2 tablespoons sugar 1/4 cup sour cream One 8-ounce package 1/3-less-fat cream cheese, softened 1/2 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 1 large egg plus 1 large egg white, lightly beaten 2 cups blackberries 2 cups blueberries ADD CHECKED ITEMS TO GROCERY LIST Directions Preheat the oven to 350 degrees F. Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely. Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight. About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve. From Food Network Kitchens Categories: BakingHealthyCheesecakeFruitCheeseCream Cheese RecipesLow-CholesterolLow Sodium MORE FROM: Recipes and Tips for a Healthy Lifestyle White: Cauliflower-Potato and Caraway Salad White foods get their color from anthoxanthins, powerful antioxidants found in cauliflower, potatoes, garlic and mushrooms. Many of these good-for-you foods also contain the phytochemical allicin, thought to help lower the risk of certain types of cancer and heart disease. Get the Recipe: Cauliflower-Potato and Caraway Salad Cauliflower-Potato and Caraway Salad 0 Reviews Anthoxanthins- Not to be confused with anthocyanins found in red, blue and purple fruits and vegetables, anthoxanthins are responsible ... More Recipe courtesy of Food Network Kitchen SAVE RECIPE PRINT Cauliflower-Potato and Caraway Salad Total:2 hr 50 minPrep: 10 min Inactive: 2 hr 10 min Cook: 30 min Yield: 4 servings Level: Easy Nutrition Info Ingredients 1 pound small white potatoes 2 cups small cauliflower florets (about 6 ounces) 1/2 small white onion, thinly sliced 1/3 cup white wine vinegar 1 tablespoon sugar 2 teaspoons caraway seeds Kosher salt 6 whole black peppercorns 5 sprigs fresh dill ADD CHECKED ITEMS TO GROCERY LIST Directions Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes. Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks. Combine the potatoes, cauliflower and onions in a medium bowl. Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight). From Food Network Kitchens Categories: Salad RecipesPotato SaladPotatoVegetableCauliflowerLow CalorieHeart-HealthyDiabetes-FriendlyLow-FatLow-Cholesterol MORE FROM: Recipes and Tips for a Healthy Lifestyle http://www.foodnetwork.com/recipes/food-network-kitchen/cauliflower-potato-and-caraway-salad-recipe-3362155 Ingredients 1 pound small white potatoes 2 cups small cauliflower florets (about 6 ounces) 1/2 small white onion, thinly sliced 1/3 cup white wine vinegar 1 tablespoon sugar 2 teaspoons caraway seeds Kosher salt 6 whole black peppercorns 5 sprigs fresh dill ADD CHECKED ITEMS TO GROCERY LIST Directions Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes. Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks. Combine the potatoes, cauliflower and onions in a medium bowl. Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight). From Food Network Kitchens