Chefs Lindsey Schoenfeld, MS, RDN, and Vahista V Ussery, MS, MBA, RDN, K-12 culinary nutrition experts and founders of To Taste, answer all your questions about “cooking with color” and share six delicious, vibrant, kid-approved recipes they’ve developed specifically for K-12 school nutrition menus.

Phrases like “cooking with color” and “eat the rainbow” are often thrown around in culinary or nutrition circles, but what do they really look like in practice, and why are they worth prioritizing? Some of those answers are pretty straightforward. Colorful foods are visually appealing, and nutritious ingredients like fresh fruits and vegetables naturally come in a variety of vibrant colors. But the ins and outs of how you can use more color within the constraints of a school meal program and how relevant those sayings actually are when it comes to nutrition are a little murkier. Luckily, there are experts who are qualified to speak on it and we’ve collaborated with two K-12 chefs, Lindsey Schoenfeld and Vahista “V” Ussery, to answer all those questions (and more) and share some of the most colorful meals from their K-12 recipe repertoire...