Red, yellow, green curries? Chicken, pork, beef, or vegetarian. I always use the multicolored bell peppers in mine, plus carrots or butternut squash, red and white onion, etc.

Salads are easy to make colorful but not sure if an entree salad with a protein in it works for your group - does it? I found this when I searched colorful entree but it looks more appetizer to me. Didn't track it to what the recipe is but I know you could make it up.

It’s a bit of a cheat, but how about Rainbow trout?

LOL Jojo! We actually have them in our pond.

I guess you‘ll have to wait for a “pond to table“ theme

No eating the pets! LOL

I make an orzo salad that is really colorful and would work as a main course with a skewer of lamb kabobs served atop each plate.

orzo, drained

-3 bell peppers (red, yellow, green)

-mixed fresh olives (not canned) sliced

-artichoke hearts chopped

-grape tomatoes, sliced

-red onion, chopped

-feta cheese, cubed

-Paul Newman balsamic vinegrette dressing

mix all together except feta.Add feta after mixing.

It is one of my favorite summer meals

How about something that is served with a fresh fruit salsa or a chimichurri?

multicolored bell peppers

The mini peppers are so easy to use. They're lovely roasted and keep their color.

Just thinking of colorful foods:

grilled salmon with dill sauce (white and green) and lemon slices

slaw with purple and green cabbage

stuffed red, green, orange and yellow peppers

rainbow carrots

heirloom tomatoes

marbled rye/pumpernickle bread

Lots of Italian food is white, red and green

Beets and mandarin oranges?

White and yellow turnips

Think about putting the entree on colorful sauces...pureed root vegetables, pesto or chimichurri, raspberry, purple dragon, orange...

Bowl of Skittles. ”Taste the rainbow”

My son commented that our dinner last night was a rainbow. We had slices of grilled chicken eitg forbidden rice, a chunky salad of mango, cuke, avocado, cherry tomato. It was topped with minced herbs from the garden(basil, mint, chive, chervil). Very pretty.

Chickpeas and/or cannelini beans, jammy roasted cherry tomatoes, onions, garlic, crispy pancetta and wilted kale, in just enough strong chicken stick to make it brothy but not a soup. Very colorful, delicious and nutritious.

When I make these "burrito bowls" I put in a lot of red cabbage (decrease the rice) and that cobined with the red bell peppers, mango, and cilantro, it's quite colorful, especially if you layer carefully. You could definitely swap the tofu for chicken if that's more to your taste.

https://cookieandkate.com/mango-burrito-bowls-with-crispy-tofu/

This grilled mahi mahi with mango salsa is also quite colorful.

https://feelgoodfoodie.net/recipe/grilled-mahi-mahi/

I eat this as an entree salad. It's quite colorful with the red cabbage, carrots, and snap peas.

https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

Summer rolls? Fresh spring rolls?

I've never made them with flowers, but thought these were very pretty.

Love those Oly, they are a staple in my house, that I learned about 10+ years ago, at a cooking club!

Some great ideas but mainly I am now craving marble rye, Annie!

Ooh, those look lovely.

Does Colorful language count? I can help.

or gazpacho.

I saw this earlier and was going to come back to share the same idea that Oly did.

I have been getting peppers stuffed with a ground turkey, quinoa, herbs and vegetable filling-- and a sharp cheddar on top. Would be very colorful with red, yellow, green and orange peppers. I get them prepared but I have made similar in the past. Shouldn't be hard to come up with a recipe if you like the idea.

a little more summery: Giada's rosemary garlic chicken burgers (white/green) with yummy fresh tomatoes in red, orange, yellow. I really love these burgers and in addition to variety of colorful side dishes or salads I think they'd pair well with a colorful sauce, salsa, jam or chutney as a burger topping. Of course, not sure how complicated or special you want for cooking club. They are not "typical" ho hum burgers.. but they are burgers.

How about a pasta primavera type dish? Veggies are so colorful. You could even get a non-white pasta like spinach tortellini.

Took me a while to wake up and think about this more than spring rolls. Sounds like you want something your group hasn't made? I went through my Pinterest saves and found these that appeal to me:

Someone mentioned gazpacho: Chilled Watermelon Gazpacho

https://alexandracooks.com/2007/09/06/watermelon-gazpacho-watermelon-salad/

A specialty Italian market near me has tortellini and ravioli in a myriad of different colours, some striped- all natural; beets, spinach, tumeric...

I don't know what algorithm has a hold of me now, but for the past week or so, I keep getting images of focaccia bread decorated with various vegetables. Just google "floral focaccia" and all kinds of ideas come up.

I particularly like the bottom right below. All edible.

This conversation inspired me to make this this morning. No green peppers as dh is allergic to them. I have pork kebobs marinatng in a greek lemon based recipe Will serve with the orzo salad.

A lot of the things I cook come out black. Would that count?

A pasta primavera putting your own spin on (interesting sauce, unique pasta, prosciutto/other Italian cured meat, or any other kind of meat, etc) could be good, and as colorful as you want.

With Salmon:

Feathers, I keeping getting those, too! Especially this one:

I keep getting those flower focaccias too-- and I don't make them nor have I searched for them!

Oly, love the concentric circles tart/quiche.. that is so cool. I will definitely try one!

I think a simpler palette is better. Rainbow food just isn’t thst appealing to me (as a main course). I would serve grilled salmon with lemon slices on top and a side of fettucini with lemon cream sauce and let the others bring the color in desserts and some veggie dishes. And a nice bottle of a chilled sancerre) Btw, in Amalfi we were served salmon that was grilled on large oiled lemon leaves It was heavenly.

I know you said entree but just came across this - talk about colourful!

@jojoco it's funny that my reaction is completely opposite. It might be because I'm a vegetarian and for me meals are most inviting when there are a lot of different fruits and vegetables involved with bright fresh colors. Seems like it may be just different preferences for different people. I know sometimes I will love a dish and my husband will feel like there are "too many flavors" involved.

I do think colors on vegetables and fruits tend to be most vibrant when raw or minimally cooked. So if the goal is lots of color, it can help to keep that in mind.

I’m a big dummy and totally forgot about others bringing sides. Scratch my primavera idea!

Please show us what everyone (and you of course) contributes! I love this theme for a meal. :)

Not sure how it works for a pot luck but we are having a grain bowl meal tonight and it will be very colorful with all the vegis.

I was at the deli counter and while waiting, I was looking at all their prepared foods for colors. One thing that stood out surprisingly was stuffed cabbage with tomato sauce. And the carrots with dill. And the tri-color tortellini.

I consider pasta primavera to be a main course, especially when you add meat to it, and it can be more colorful by using multicolored pasta, although that could be overkill.

I have bought multicolored carrots at the farmer's market, and they also have multicolored potatoes, but those would be used mostly in side dishes.

I would love to belong to a Cooking Club, but I cannot find any here in Los Angeles. I did find a cookbook club (not what I'm looking for), but it tends to meet in Encino, which is 45 minutes from me and can take longer when traffic is bad. Its last meeting was in January, and so I guess it is not all that active.

@arcy_gw that sounds yummy. Do you use a sauce or dressing?

Prickly, I will take veggies over any meat every time. I love the look of fresh vegetables and fruit especially when the presentation looks natural. I just don't like a forced presentation--especially as a main course. But I also agree that in order to get rich colors in a main course, you'll have to rely on fresh veggies; preferably blanched.

Something like this (which looks amazing)

Yum!

That paella looks delicious! And beautiful.

@jojoco that paella really does look delicious and colorful! I'm saving off this recipe for the future.

Brilliant idea, Jojoco! Looooooooove paella .. and I've been looking for a way to justify an outdoor paella cooker for years!

Plus while the traditional versions typically include shrimp and other shellfish-- there are so many amazing variations including the really beautiful one you shared above!

I always feel bad when I don't use a suggestion from here, but I took into consideration 1)we needed protein on the menu 2)I am in a bit of rush today and 3)I made this once in a cooking class and it is lovely and delish. Wasn't able to go to the specialty market for watermelon radishes, but just the regular ones are pretty too.

I am going to try one of those pretty Foccacia one day, and the concentric tart!

Here is what I am making:

Grilled Steak Salad

serves 6

2 pounds skirt steak, trimmed

3 heads romaine lettuce

1 large radicchio

1 bunch watermelon radishes, sliced

crumbled blue cheese

1⁄4 cup crème fraiche

1⁄4 cup buttermilk

2 tablespoons capers, chopped

1⁄2 cup (compressed) chopped herbs (mix of parsley, dill, tarragon, chives)

1⁄2 teaspoon minced garlic

salt and pepper

Heat the grill.

Sprinkle the steaks with salt and grill to your desired temperature. Rest for 10 minutes before

Slicing.

Prepare the romaine and radicchio by trimming and cutting into quarters . Drizzle with olive oil and lightly salt, then grill until slightly charred on all sides.

To make the dressing: whisk together all the ingredients and season to taste with salt and

pepper. Drizzle over the lettuce and top with steak, crumbled blue cheese and radishes to

serve.

Here is everyone else:

Green goddess and tomatoes

Beets and mandarin orange salad

Berry soup shots

Shrimp and quinoa paella

Fruit berry salad with orange zest

Pink grapefruit bars

Blueberry something

Broken lasagna pasta salad

Danish rice pudding with cherry black pepper sauce

Mmm, that all sounds wonderful!

It does sound good - well exept for the quinoa paella - I am the only person who thinks quinoa tastes like dirt? Plus thos little "tails" skeeve me out. I tried very hard to like it, I reallly did. I'm definitely going to do the grilled veggie paella when our friends, one of whom is a vegetarian, come for a visit later this month.

I always feel bad when I don't use a suggestion from here

Don't! Your threads always foster great ideas for all of us!

nekotish, I am with you on quinoa. I can eat it but it's never my first choice and I never cook with it. I did recently have a fabulous tabouli at a wonderful Middle Eastern restaurant in Portland OR that was made with quinoa. I didn't even notice at first. But it was very green dense with very little grain; when I make it with bulgur, it usually has more grain than this did. I might make it their way for a GF option sometime.