Rachael Ray's non profit organization, Yum-o!

Recipes

Zucchini Crust Pizza Bake

There are even veggies in the crust of this whole new way to make pizza!

Serves 4

South-of-the-Border Tomato Soup

Fresh roasted tomatoes and your favorite toppings give this Mexican-inspired tomato soup tons of flavor and crunch. You can use vegetable broth to make this soup vegetarian.

Serves 4

Chicken and Broccolini with Orange Sauce

This sweet and sassy Asian-flavored chicken stir fry with broccolini and rice is a great all-in-one meal.

Serves 4

Tomato and Mozzarella Salad

Combine sensational summer tomatoes with mozzarella, onions and fresh herbs for this classic salad.

Serves 4

Stacked Fruit Sticks

SUBMITTED BY:

Rachael Ray

These make a great after school snack or a birthday party treat to pass around. You can also try adding a variety of different fruits to the sticks, such as kiwis, pears, apples or mangos.

Serves 6

INGREDIENTS:

6 bamboo skewers (8-inch)
1 cored fresh pineapple
2 seedless navel oranges
6 large strawberries, hulled (remove the greens with a small paring knife)

DIRECTIONS:

Cut pineapple lengthwise into four pieces. Cut each wedge into six chunks, making 24 pieces.
Trim the ends off oranges, leaving the peel on the rest of the orange. Cut each orange into six wedges then cut wedges in half crosswise.
Stack four pieces each pineapple and orange wedges on the sticks and mix in one large strawberry per skewer in the middle.
When you eat the sticks, bite the oranges off the peels and discard peels.
Serve skewers on a platter or place in sealable food storage bags to take on a picnic.