It’s the iconic drawing made by children everywhere: two smiley-faced white clouds connected by a rainbow arch of varying colors determined only by which crayons remain unbroken. When your child proudly hands you her primitive Picasso, you post it on the refrigerator just as your mother did. That evening you stand together in the kitchen, taking turns sliding the brightly colored vegetables you have on hand along bamboo skewers in varying patterns and textures—playing with your food like two happy little clouds.
Raleigh, NC, 2014
After a long day we are all hoping for some kind of reward to make up for any dark clouds that interfered with our day. Unfortunately, in real life there usually isn’t a pot of gold at the end of the rainbow, and there isn’t even dinner on the table if you don’t make it yourself.
Even after sitting through a soccer game in the middle of a thunderstorm, you can avoid dinner related stress, knowing that there is a vessel full of DIY meals waiting for you at home. You know the meal has pre prepared ingredients, which is a little gift to you, the amateur chef, and a gift to your amateur rainbow artist who is hungry because it’s almost 7:30pm.
Your cooking, like your kid’s drawing skills, will improve over time with some guidance from Terra’s Kitchen, but today you just want to feed your family a quick healthy meal. The time you spend together eating this colorful dinner, prepared by you, without the stress of shopping, prepping and planning, is all the reward you ever needed.
We hope you will enjoy making and eating these tropical Vegetarian Rainbow Kabobs with your family. Share your experience with us on social media using #ARecipeForRealLife.
- Canola Oil
- Freshly Ground Black Pepper
- Kosher Salt or Flake Sea Salt
- Jasmine Rice
- Pineapple & Red Onion Kabobs
- Red Pepper Flake
- Zucchini, Yellow Squash and Red Onion Kabobs
What to do:
- Soak skewers in water
- Cook Rice: In a small saucepan, over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered for 5 minutes. Fluff with a fork.
- Heat a lightly oiled grill or grill pan to medium high heat.
- Thread Kabobs: Thread the zucchini, squash and red onion onto their skewers. Thread the pineapple and red onion onto their skewers. Brush kabobs lightly with oil. Liberally salt and pepper.
- Cook Kabobs: Place skewers onto the hot grill and cook (turning once) until lightly charred on each side (about 2 minutes per side).
- Zest lime. Cut lime in half. Roughly chop the parsley (reserve 1 tablespoon for garnish).
- Finish Rice: Whisk together lime juice, zest, honey, 1 teaspoon oil, as much red pepper flake as you can handle, ½ teaspoon salt and ¼ teaspoon pepper. Stir mixture into rice. Stir in parsley.
To Serve: Spoon rice onto plates and top with kabobs. Garnish with reserved parsley.
Head over to our menu to discover even more healthy meal delivery options like this one and start cooking today.