The 5 Colors Kitchen
Nourishing Stories and Color-Infused Recipes
Welcome to The 5 Colors Kitchen, your go-to source for vibrant recipes and holistic health tips. Here, each ingredient is carefully chosen not only for its flavor but also for its contribution to your overall wellness—mind, body, and spirit.
We're dedicated to sharing how the joy of eating well can be a powerful foundation for a fully lived life, offering you a collection of recipes and insights to nourish every part of your being.
Gregory Gourdet’s Grilled Salmon and Peach Coconut Curry
Top Chef fans will recognize Gregory Gourdet as a finalist on seasons 12 and 17 of the series. His restaurant, Kaan, won a James Beard Award in 2023. It’s safe to say that this man knows his way around a kitchen. But, as a marathon runner and healthy eating advocate, Gregory’s food is more than just delicious. It’s also designed to feed the body the nutrients it needs to perform at a high level and recover quickly.
This curry has high overall nutritional value, with Omega-packed salmon as the star, but the contribution of the produce that supports it should not be overlooked.
This recipe is perfect with our Bloom Box peaches and screams summer. A little curry paste, herbs, and a drizzle of reduced coconut cream keep the flavor profile in balance. Gregory likes grilling to char the skin, the whisper of bitterness complementing the sweetness of the stone fruit. This dish is best enjoyed warm or at room temperature, perfect for relaxed summer dining.
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Tain (Provençial Vegetable Cassarole)
This is the perfect way to unwind after the workday with a little moving meditation. All you need are these nine ingredients: a sharp chef’s knife, a cutting board, and a great playlist to work to. Once you have all the vegetables cut, you can zen out making patterns in your baking dish to your heart's content. Pop it in the oven, and an hour later dinner is ready and you might even have enough left over for lunch tomorrow.
For those who are unfamiliar, tian is a type of gratin, typically made by baking vegetables in an earthenware dish.In this classic Provençal version, alternating rows of sliced zucchini, eggplant, and tomato are arranged. As the vegetables cook together, their flavors meld, resembling ratatouille. Seasoned with thyme, garlic, and fruity olive oil, this dish is best served at room temperature. According to Lulu Peyraud, the "Cooking Queen of Provence," it tastes even better when prepared a day in advance.
While some will be tempted to see this as a side, this dish is the real nutritional deal all on its own. The combination of eggplants, zucchini, and tomatoes will fill your plate with a nutrient-dense meal that will keep you full and is easy on your digestive system.
This dish is vegan but if you don’t mind cheese, adding dots of goat cheese, feta or halloumi adds a bit of tang and creaminess that takes this recipe over the top.
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Chickpeas and Kale in Spicy Pomodoro Sauce
Chef Missy Robbins of Brooklyn's acclaimed Lilia restaurant reimagines the traditional pasta al pomodoro in a creative twist. In her version of this spicy dish, she replaces pasta with nutritious chickpeas and ribbons of kale. "It's an amazing one-pan dish that's packed with richness but doesn't take a long time to make," says Robbins. To enhance the flavor, she garnishes the bowl with fresh herbs and salty pecorino Romano.
In case you weren’t aware of just how great chickpeas are for you, here’s a quick breakdown. Chickpeas are a highly nutritious legume that offers a range of health benefits. They are an excellent source of protein, fiber, and essential vitamins such as B6 and folate, as well as minerals like iron and magnesium. These nutrients help support muscle health, improve digestion, and maintain healthy blood sugar levels. The high fiber content aids in weight management and promotes a healthy gut. Additionally, chickpeas contain antioxidants that protect against chronic diseases and reduce inflammation.
In short, this dish takes little time to prepare but will deliver the fuel you need to get you through whatever you’re going through with energy to spare.
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Grilled Vegetable Flatbread with Smoked Almond Muhammara
This recipe has become the taste of summer in our house! For the veggies and herbs on top, we use whatever we haul in from our garden: grilled eggplant, cilantro, rosemary, basil, onion, tomato, asparagus, squash, zucchini, even poblanos—as long as it's grilled and veggie, it's a show-stopper. The muhammara sauce seals the deal and will be your new obsession!
In addition to turning heads at your cookouts, this recipe comes with make-ahead options and smart shortcuts. You can make the Smoked Almond Muhammara up to 3 days in advance and stash it in the fridge. You can skip a step and substitute 2 cups of jarred roasted peppers for the grilled bell peppers. Don’t have pomegranate molasses? No problem! Just use reduced balsamic vinegar or glaze instead. Working with a small grill? Cut the flatbread in half, or use lavash instead. Easy days.