Tony Brueski at The Taste Spot demonstrates his sweet & savory
Ruby Jewel Sweet Red Corn basil cakes
Click here to see this recipe and other great cooking demos at TheTasteSpot.com

Delicious Sweet Red Corn Salad From the Culinary Center of Monterey.
Great as a light summer salad or pico de gallo salsa.
Ingredients: 8 ears Colorful harvest Sweet Red Corn, 3 green onions, 2 jalapeno peppers, 1 red bell pepper, 1/2 red onion, 2 stalks of celery, 1/3rd cup rice wine vinegar, 1/3rd cup extra virgin olive oil, 1 tsp. salt.

1. Boil ears of corn for 4 minutes and allow to cool. 2. Remove kernals from ears of corn with sharp knife. 3. Finely chop all of the onions, peppers, and celery. 4. Combine all ingredients and mix in large serving bowl.

Tony Brueski cooks a spicey Rainbow Crunch Carrot curry soup on TheTasteSpot.com
Click here to see this recipe and other great cooking demos at TheTasteSpot.com

Click here to get acquainted with Jerry Regester, Executive Chef at the Intercontinental Clement Hotel, Monterey, California.
Chef Jerry's Rainbow Crunch Carrot Risotto!
Rainbow Carrot Risotto With Leeks & Vella Dry Jack Cheese.
Yield: 8 Servings
Ingredients:
• 2 bunch Leeks
• 1 Tbsp Garlic (chopped)
• 2 lbs Rainbow Carrots (Peeled quartered and chopped into medium size pieces)
• 1 Tbsp Thyme (chopped)
• 2 cups Arborio Rice
• 1 cup White Wine
• 8 cups Vegetable Stock
• ½ cup Dry Jack Cheese (grated)
• Salt and Pepper to taste
• 4 Tbsp Butter
Procedure: First get your pot hot add a pinch of butter and sauté Rainbow Carrots, thyme and leeks over medium heat for 5 minutes. In the last minute add the garlic. Next, add the Arborio rice and cook approximately three minutes longer until rice is coated with the butter. Then add the white wine and continue cooking while stirring constantly until reduced by half. Then add the stock (about six ounces at a time) stirring constantly until the stock has been absorbed and repeat until all of the stock is gone. The rice should be cooked al dente (with a little bite to it). Finish by mixing in the butter and dry jack cheese, place in a bowl and ENJOY!

Click here to see how Colorful Harvest cooks with color at the Culinary Center of Monterey.
Rainbow Crunch CarrotTM Risotto
Ingredients:
7 lbs. Colorful Harvest Rainbow Crunch Carrots julienned and diced (brunoise), 3 minced red onions, 6 minced cloves of garlic, 2-3- quartschicken stock, 1/2 cup cream, 2 cups Parmesan cheese, 5 cups chopped parsley.
Steps:
1. Sweat onions in a small amount of oil.
2. Add carrots and stir for 2-3 minutes.
3. Add warm stock 4 oz. at a time while stirring.
4. After each addition of stock, check carrots.
5. When tender, finish with cream and cheese.
6. Season with salt, pepper and parsley.
Serving suggestion:
Colorful Harvest Rainbow Crunch Carrot risotto goes well with grilled or roasted chicken or beef. (Pictured with balsamic glazed skirt steak.)

Click here to see how Colorful Harvest cooks with color at the Culinary Center of Monterey.
Orange Cauliflower & Broccoli Harlequin Soup
Ingredients:
2 lbs. Colorful Harvest orange cauliflower, 2 lbs. broccoli, 1/2 diced yellow onion, 2 qts. chicken stock or water, 1/4 tsp. nutmeg, 1/4 tsp white pepper, 1/4 cup butter or margarine, 1/2 cup flour, 1/2 cup heavy cream.
In separate pots, cook orange cauliflower soup and broccoli soup:
1. Boil cauliflower/broccoli, onion and chicken stock in a stock pot.
2. Reduce to simmer and add nutmeg and white pepper.
3. Over low heat melt butter and whisk in flour to make roux.
4. Cook roux for 3 minutes and allow to cool.
5. Remove tender cauliflower/broccoli from heat and puree with a wand mixer.
6. Return to heat and bring back to boil. Whisk in roux stirring constantly.
7. Remove thickend soup from heat and whisk in cream.
8. Adjust each soup to equal density with roux and cream.
9. Simultaneously ladle into opposite sides of bowl
to keep separate. Swirl, garnish and serve.

Minnesota Sue's Rainbow Carrots
with Rosemary and Chives

1 ½ lbs Colorful Harvest Rainbow Carrots sliced on the diagonal
1 Tbsp. chives (I have also used shallots)
1 tsp. or more fresh rosemary
1 Tbsp. brown sugar
½ cup homemade chicken broth
1/8 tsp. pepper
Cook carrots in water for 8-9 minutes. Drain, but reserve 2 Tbsp. of the liquid to add to the above mixture. Bring the above mixture to a boil and
mix with carrots to coat.

Minnesota Sue's Ginger-Garlic Rainbow Carrots
1 ½ lb Colorful Harvest Rainbow Carrots sliced on the diagonal
2 tsp. vegetable oil
2 Tbsp. fresh ginger, peeled and minced
8 cloves garlic, minced
1/3 cup low sodium chicken stock
Wash and peel the carrots, and cut into 1" pieces on the diagonal. Cook carrots in water for 6-7 minutes, drain and set aside. Heat vegetable oil over low heat. Add ginger and garlic and sauté 3 minutes, or until tender. Add chicken stock, stir. Add carrots, cook 4 minutes stirring occasionally.

Colorful Harvest Purple Broccoli and
Orange Cauliflower Casserole

Ingredients:
-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)
Steps:
1. Cook rice and set aside.
2. Simmer broccoli and cauliflower for 10 minutes and drain well. 
3. In a large sauce pan, melt butter and sauté onion. 
4. 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. 
5. 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.

Rainbow Crunch^TM Carrot Raisin Salad

Ingredients:
- 3 Rainbow Crunch carrots, shredded
- 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
Directions:
1. Combine first 4 ingredients and toss together. 
2. Mix together the mayonnaise, sugar and lemon juice and combine with the carrot mix.
3. Chill and serve.

Italian Stuffed Artichokes

Ingredients:
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
Directions:
1. Mix stuffing ingredients well.
2. Cut off artichoke stems so bottoms will lie flat.
3. Remove bottom row of tough leaves.
4. Cut 1/4 inch straight across the top, leaving top flat.
5. With scissors, cut off remaining tips of each leaf. 
6. 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.