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What We Love: Eating in Color: Delicious, Healthy Recipes for You and Your Family

At ChopChop, we love “eating the rainbow”-filling our plates with as many colors as possible. We even did a whole issue dedicated to colorful foods and have created a Rainbow Sandwich. We were so excited to meet someone who loves eating colorfully as much as we do- Frances Largeman-Roth, RDN, author of Eating in Color: Delicious, Healthy Recipes for You and Your Family. We met Frances during the Kids Food Festival in New York City.

We asked Frances to share one recipe of each color from her cookbook with us. Below are some of her favorites that we can’t wait to try here in the ChopChop headquarters (and in our own kitchens!).

Red: Simply Red Fruit Salad

Most kids love fruit, so they usually don’t need that much encouragement to have a few berries or a few slices of apple. But if you want to see your kid eat a lot of fruit, serve them this fruit salad, which is just slightly sweetened. The fruit salad is delicious on its own, or you can serve it over yogurt or even a slice of my Meyer Lemon Pound Cake (yellow).

Serves 8



1 pound STRAWBERRIES, hulled and quartered (halved if small)

1 cup RED GRAPES, halved

2 BLOOD or NAVEL ORANGES, depending on the season

Finely grated zest and juice of 1/2 LIME

1 tablespoon STRAWBERRY JAM



1. In a small heatproof bowl, combine the cherries and enough boiling water to cover them. Let sit for 15 minutes; drain and reserve the liquid in a large bowl.

2. Add the strawberries and grapes to the bowl with the cherries.

3. Over a bowl, using a sharp paring knife, remove the skin and white pith from the oranges, collecting any juices in the bowl. Use the knife to slice alongside both membranes of each segment, releasing the citrus segments and letting them fall gently into the bowl. Squeeze any remaining juice from the membranes. Transfer the segments to the bowl with the cherries, strawberries, and grapes; reserve the juice.

4. In a small saucepan, combine the reserved liquid from the cherries, the reserved juice from the oranges, and the lime zest and juice. Add the jam and bring to a boil, whisking vigorously to break up the jam. Boil for 3 minutes, until the sauce has reduced by half. Let cool completely at room temperature (chilling will cause the sauce to solidify).

5. Before serving, drizzle the sauce over the fruit and top with the pomegranate seeds.


Orange: Coco-Mango Smoothie


Yellow: Meyer Lemon Pound Cake

A slice of this tender pound cake is excellent on its own and if you really want to impress your family, use it to make French toast for a special occasion. My husband gifted me with a Meyer lemon tree this Mother’s Day and I can’t wait to use my own lemons in this recipe.

Serves 12


6 tablespoons (3/4stick) UNSALTED BUTTER, softened, plus more for the pan

11/2 cups ALL-PURPOSE FLOUR, plus more for the pan

½ teaspoon SALT

¼ teaspoon BAKING SODA

2 large EGGS

½ cup low-fat SOUR CREAM

1 teaspoon finely grated MEYER LEMON ZEST

¼ cup fresh MEYER LEMON JUICE (from 2 lemons)

1 cup SUGAR


1. Preheat the oven to 325°F. Grease and flour a 9-by-5-inch loaf pan. Set aside.

2. Combine the flour, salt, and baking soda in a medium bowl and set aside.

3. Whisk the eggs with the sour cream and the lemon zest and juice in a medium bowl and set aside.

4. Place the butter in a large bowl and, using an electric mixer on medium speed, beat until creamy. Scrape the sides of the bowl down and add the sugar in two additions, beating until blended after each one. Add the sour cream mixture and mix. Add half of the flour mixture and mix again. Stir in the remaining flour mixture by hand.

5. Transfer the dough to the prepared pan. Bake for 65 minutes, until lightly golden on top. Let cool in the pan.


Green: Mini Asparagus and Gruyere Frittatas

For some reason, my kids don’t like a wedge of a frittata from a pan, but they’ll happily eat up these fluffy mini versions. Maybe it’s because they’re from a muffin tin. Either way, this recipe is perfect for brunches with friends and the leftovers are easy to freeze.

Makes 12 mini frittatas


COOKING SPRAY, for the pan

6 large EGGS

2 large EGG WHITES

1⁄4 teaspoon SALT

1⁄4 teaspoon freshly ground BLACK PEPPER

1⁄2 cup 1 % MILK

1⁄2 cup (1 3⁄4 ounces) shredded GRUYÈRE CHEESE

2 teaspoons fresh THYME leaves, finely chopped (optional)

1 tablespoon OLIVE OIL

1 SHALLOT, minced

3⁄4 bunch ASPARAGUS, cut into 1-inch pieces, or 2 cups other green vegetables


1. Preheat the oven to 375°F. Spray a 12-cup muffin pan with cooking spray.

2. In a large bowl, whisk together the eggs and egg whites. Stir in the salt, pepper, milk, cheese, and thyme, if using. Set aside.

3. In a small sauté pan, heat the oil over high heat. Add the shallot and sauté for 1 minute. Add the asparagus and sauté for 5 minutes more, until the asparagus is bright green. Allow to cool slightly, then add the shallot- asparagus mixture to the bowl with the egg mixture.

4. Evenly pour the egg mixture into the wells of the prepared pan and place it in the middle of the oven. Bake for 23 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean. Allow the frittatas to cool slightly, then pop them out of the pan and serve. Or let them cool completely, remove them from the pan, and store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat frozen frittatas in a 325°F degree oven for 20 minutes.


Blue: Double Blue Scones

Black and Tan: Pumpkin Seed Chia Granola with Mango


To learn more about Frances and her book, visit or @FrancesLRothRD

Photo Credit: Quentin Bacon


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