Building Plates By Color?

Could be the move.

We’ve been conditioned to design our meals like a checklist:

✅ One protein

✅ One starch

✅ One vegetable

And sure it works. I have been a repeat offender of this framework.

But what it often leads to is a beige plate: plain chicken, white rice and a sad pile of broccoli.

I want more than that. I want dishes that are as exciting on the plate as they are in the mouth!

Enter: Color-First Cooking

Color isn’t all about looking good (though it helps). It’s often shorthand for flavor and nutrient diversity. Think about it:

• Deep green = earthy, bitter, rich in folate (kale, herbs)

• Vibrant red = sweet, acidic, full of antioxidants (tomatoes, beets)

• Yellow = creamy, bright, comforting (corn, squash)

  
  

When your plate has a range of colors, chances are it

a) feeds your body more completely and

b) slaps.

Yeah but how does that work in the real world?

Instead of starting with "what’s my protein?" start with "what’s the visual story I want?"

🟢 Green + Pink

• falafel + beet hummus or moutabal

• sweet pea purée with pork and red cabbage slaw

  
  

🟣 Purple + Gold

• carrot & ginger bisque with purple asparagus

• rainbow chard + crispy chickpeas + seared halloumi

  
  

🟠 Orange + Black + White

• sausage & chardonnay soup with tortellini

• apricot-glazed chicken over coconut rice

  
  

  

  
  

Color-first cooking isn’t just visual — it invites play. It encourages layering textures, balancing flavors, and leaning into contrast.

It’s how you break out of ruts.

It’s how you make plates that slap.

Want to try color-first cooking without lifting a finger?

That’s what Crewneck Chef meal prep is for 😉