Loading

4 Colorful Recipes You Can Make on National Crayon Day

RSS
National Crayon Day
Photo by cottonbro from Pexels

March 31st is National Crayon Day, and it’s a day to fill the earth with color the best we can. These little coloring sticks have made artists out of children and adults since their invention in the early 1900s.

Many people choose to celebrate this day in various ways, and all ways are welcome and accepted. Some commemorate the day by trying their hands at making DIY crayons, while others make lots of pictures and colorings, whether they are artists or not. While these are terrific ways to celebrate this colorful day, have you thought about celebrating it with some food? Sounds delicious, right?

Colorful Foods Benefits

Colorful foods are laden with phytonutrients, which are the compounds that make them brightly colored. These phytonutrients also contribute to their distinct aromas and tastes. They are rich in vitamins and antioxidants, which help strengthen the immune system. They are also known to protect us against cancer and other chronic illnesses, such as heart disease.1

Most colorful foods are usually fruits and vegetables, making them a very healthy option due to their high fiber content. With all these benefits, you must be wondering how you can be creative with your colorful food apart from just eating it right out of the garden. Here are fantastic recipes for you to stay healthy as you celebrate National Crayon Day.

Oven Roasted Vegetables2

Oven roasting is an excellent cooking method, and roasted vegetables preserve their flavor and nutrients since they are directly untouched by heat on the inside. They also should be eaten hot as they tend to wilt when they get cold. Delight your family with this delicious meal for National Crayon Day.

Ingredients

Method

  1. Preheat oven to 425° F
  2. Using a basting brush, spread oil on a baking sheet. You can also spray with a cooking spray on the sheet or a foil spread over the sheet.
  3. Mix the cut-up vegetables and garlic in a large bowl.
  4. Add olive oil and balsamic vinegar and toss until all the vegetables are covered.
  5. Add rosemary leaves and salt, and toss some more
  6. Put the vegetables in the oven and roast the vegetables for 30 minutes. Stir only once.
  7. When the vegetables are brown on the outside edges and tender on the inside, they are ready.
  8. Remove from the oven and serve hot.

Roasted Sweet Potatoes and Grains Salad3

This meal is bursting with tastes and textures, and it’s also bound to be filling.

Ingredients

  • 2 teaspoon vegetable oil
  • 2 cups freeze dried sweet potatoes
  • 1 tablespoon gochujang, plus 2 teaspoon for the dressing
  • 1 tablespoon rice vinegar
  • A handful of frozen radishes, defrosted and quartered
  • 1 cup cooked mixed grains
  • 1⁄4 cucumber, chopped
  • 1⁄2 cup dried red bell pepper
  • A bunch of coriander 
  • 1 tablespoon sesame seeds, toasted

Method

  1. Preheat the oven to 350°F
  2. Pour the oil and sweet potatoes into a bowl with some seasoning, and toss.
  3. Pour them onto a baking tray and roast for 25 minutes until they become soft and crispy.
  4. Remove from the oven and brush each wedge with some gochujang, then return to the oven for a further 10 minutes. When they are charred at the edges, they are ready.
  5. Whisk 2 teaspoon of gochujang with 1 TBS of water, rice vinegar, and a little seasoning in a large bowl to make the dressing.
  6. Heat the mixed grains following pack instructions.
  7. When they are ready, tip them into the bowl and toss.
  8. Leave to cool, then stir them into the radishes, cucumber, pepper, and coriander.
  9. Pile them onto a plate and then top with the sweet potato wedges.
  10. Sprinkle the toasted sesame seed on tops.
  11. Serve hot.

Steak Salad with Cranberries and Squash4

For National Crayon Day, we need lots of reds and yellows, and what better way to make colorful food with berries and butternut? This meal is bright, healthy, and very well balanced.

Ingredients

  • 2 cups butternut squash, peeled and diced
  • ¼ cup freeze dried raspberries
  • Cooking spray
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • Sirloin steak three tablespoons olive oil  
  • 1 tablespoon white wine vinegar
  • 1 teaspoon minced fresh rosemary
  • A bunch of baby spinach
  • ¼ cup toasted hazelnuts, coarsely chopped
  • One small shallot, thinly sliced
  • ¼ cup blue cheese, crumbled

Method

  1. Preheat oven to 400° F
  2. Arrange butternut squash in a single layer on a baking sheet and coat with the cooking spray. Sprinkle some salt and pepper
  3. Bake at 400° F  for 15 minutes or until browned. Ensure you stir once halfway through cooking.
  4. When the squash is ready, remove it from the oven.
  5. Heat a medium skillet over medium-high and coat the pan with cooking spray.
  6. Sprinkle steak with salt and remaining pepper.
  7. Put on the pan and let it cook for 5 minutes on each side or until it’s done the way you like it.
  8. Place the steak on a cutting board cut across the grain into thin slices.
  9. Mix the remaining salt, olive oil, vinegar, and rosemary in a small bowl and stir with a whisk.
  10. Arrange spinach on a platter and top with butternut squash, raspberries, and steak.
  11. Sprinkle with hazelnuts and shallot, and drizzle some vinegar mixture over the top.
  12. Sprinkle the cheese and serve.

National Crayon Day is much more than crayons, it’s a day to celebrate color, and a rainbow of recipes is one of the best ways to create memories for your family. Do not be afraid to mix more fruits and vegetables to make salads and experiment. You’ll rarely go wrong with color on your food; let your imagination lead.

Order our freeze dried fruits and vegetables and make the celebration a success.

References

  1. https://www.health.harvard.edu/blog/phytonutrients-paint-your-plate-with-the-colors-of-the-rainbow-2019042516501
  2. https://www.favfamilyrecipes.com/roasted-vegetable-medley/
  3. https://www.olivemagazine.com/recipes/healthy/gochujang-roast-sweet-potato-with-mixed-grain-salad/
  4. https://www.cookinglight.com/recipes/steak-salad-butternut-squash-cranberries

Previous Post Next Post

  • admin
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields