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Recipes

Colorful Harvest Purple Broccoli and
Orange Cauliflower Casserole

1/2 cup uncooked white rice
10 oz. Broccoli florets
1 Orange Cauliflower, cut into florets (Colorful Harvest product)
1/2 cup butter
1 small white onion, chopped
8 oz. shredded cheddar cheese (or cubed processed cheese)
1 (10 oz) can condensed cream of chicken soup
6 oz. Milk
1/2 cup seasoned bread crumbs (optional)

Cook rice and set aside. Simmer broccoli and cauliflower for 10 minutes and drain well.
In a large sauce pan, melt butter and sauté onion. Place cooked cauliflower, broccoli and
rice into the sauce pan and combine with the butter mixture. When vegetables and rice are
coated with butter, add the cheese, chicken soup and milk and mix together.
Place entire mixture into a lightly buttered baking dish and sprinkle seasoned bread crumbs on top. Bake in a preheated 350 degree oven for 40 minutes.

Colorful Harvest Rainbow Crunch^TM Carrot Raisin Salad

3 Rainbow Crunch carrots, shredded (Colorful Harvest product)
3/4 cup raisins, rinsed and well drained
1/4 cup finely chopped celery
1/2 cup chopped walnuts

1/3 cup Mayonnaise
1 Tbsp sugar
1 Tbsp lemon juice

Combine first 4 ingredients and toss together. Mix together the Mayonnaise,
sugar and lemon juice and combine with the carrot mix. Chill and serve.

Rainbow Crunch^TM Carrot Chip Stir-Fry

Serves 4

1/2 c. Rainbow Crunch Carrot Chips
1 lb. asparagus, trimmed and cut diagonally into 3inch pieces
1 red bell pepper, sliced into strips
1 tsp vegetable oil
1 tbsp. soy sauce
1/2 tsp sesame oil
1 tsp, minced fresh ginger
3 tsp. toasted sesame seeds

Boil water and add asparagus. Cook until tender but crisp, about 3 minutes. Strain asparagus and run under cold water to chill. Heat vegetable oil in large skillet over medium-high heat. Add Rainbow Carrot Chips and bell pepper and stir for 1 min. Add asparagus and cook 2 more min. Add sesame oil, soy sauce, ginger and cook while stirring until all ingredients are mixed. Serve topped with sesame seeds.

Red Corn Salsa

3 cups Colorful Harvest Crimson Kernel Sweet Red Corn
6 cups diced red or yellow Roma Tomato
1 cup diced White Onion
1-2 diced (small cut with seeds) Serrano Peppers (add more, if hotter flavor is desired)
4 cloves of chopped Garlic
1 cup of Cilantro
4 Limes - juice only
Optional -- add 1 cup each of diced papaya and mango if sweeter taste is desired

Drain all products, mix together and refrigerate prior to serving.
(Serve with chips or sprinkle on top of blackened catfish or chicken.)

Red Corn Bean Salad

1 can (approximately 20 oz.) of Black Beans rinsed and drained
2 cups of Colorful Harvest Crimson Kernel Sweet Red Corn cut fresh off the ear
1 cup Chopped Colorful Harvest Golden or Red Tomatoes
½ cup Chopped Red or White Onion
1/8th of a bunch of chopped cilantro
1-2 chopped peppers (Use Serrano Peppers if hotter flavor is desired)

Optional (Top with Grilled shrimp as a healthy main coarse meal)

Directions: Combine all ingredients, mix and chill prior to serving.

Italian Stuffed Artichokes

4 medium artichokes

Stuffing ingredients:
2 full cups plain bread crumbs
2 large clovers minced garlic
3/4 cup chopped green onions (green tops only)
1/2 teaspoon salt
1/4 teaspoon black pepper

(Mix ingredients together well)

Cut off stems so bottoms will lie flat. Remove bottom row of tough leaves, cut 1/4 inch straight across the top, leaving top flat. With scissors, cut off tips of each leaf. Soak in water for 10 minutes. Rinse under cold water, drain well.Push stuffing down between leaves, separating leaves gently with fingers while doing so. Place in pan where the artichokes will fit tightly against each other. Add about 1/2 inches of water to bottom of pan. Drizzle 1 tablespoon of olive or vegetable oil over each artichoke. Cover, let cook 1 to 1 1/2 hours or until leaves pull out easily. Keep checking water so as not to scorch. Add more water if needed. Baste with turkey baster every 15 to 20 minutes. Can be eaten warm or cold.

Strawberry Cosmopolitan

2-4 fresh California strawberries, cut in half
1 oz. orange liquer (such as Cointreau or Grand Marnier)
1/4 oz fresh lime juice
1 1/2 oz vodka

Directions: Muddle the orange liquer and lime juice with all but one of a strawberry in a mixing glass or martini shaker. Add vodka and ice, shake well, and strain into a martini glass. Garnish with the reserved strawberry half and a thin slice of fresh lime.