rainbow food for Pride Month
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Celebrate Pride this year with a rainbow-inspired menu featuring eats, drinks, desserts, and even a cocktail representing all the colors of the LGBTQ+ flag. 

Happy Pride! Whether you’re part of the LGBTQ+ community or a proud ally, June is a month-long celebration of living life to the fullest and embracing your authentic self. What better way to celebrate than with a rainbow-themed and healthy (Fire Island season has officially arrived) dinner fit for a group of the most fabulous people you know? Nothing, that’s what. Because a love for food reminds us that, at the end of the day, we are all equal and want the same things: happy tastebuds and a full belly.

Related Reading: 5 Fab LGBTQ-Friendly Bars & Restaurants to Visit

Scroll through for a colorfully curated meal fit for a queen. Has ROYGBIV ever looked better? We think not.

The Entire Rainbow: Pride Popcorn

rainbow pride popcorn recipe

Chowhound

It has enough sugar to induce a coma, but your guests will need something to nosh on before dinner. Just don’t set this near any of your white furniture. You’ll end up with a room inspired by Lisa Frank. Here’s the recipe:More Rainbow BitesMake Your Pride Party Extra Festive

  • 2 cups sugar
  • 1/2 cup water
  • 1 tablespoon coconut oil
  • 1 teaspoon salt
  • 1 batch plain popcorn
  • food coloring (red, orange, yellow, blue, green, and violet)
  • rainbow marshmallows (picked out of a box of Lucky Charms) and/or rainbow sprinkles
  • at least 6 medium-sized bowls and 1 large serving bowl
  • parchment-lined baking sheets

1. Heat the sugar, water, coconut oil, and salt together, stirring until the mixture is melted and smooth.

2. Divide it evenly among 6 bowls, then add a few drops of food coloring to each bowl, stirring until the color intensity is where you want it.

3. Divide your freshly popped plain popcorn evenly among the bowls, tossing thoroughly to coat in each color, then spread out on parchment-lined baking sheets until the coating hardens. (If you want to incorporate small sprinkles or edible glitter, toss it with the popcorn now, before the coating hardens, so it doesn’t all fall to the bottom of the bowl.)

4. Mix the popcorn together in one large bowl and add in rainbow marshmallows if you want to be extra (and why wouldn’t you?).

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Now, time to give each color of the rainbow its own spotlight in which to shine.

Yellow: Yellow Bicycle Cocktail

Chowhound

No Pride party is complete without a stiff cocktail. Since we gays find any excuse to down a bottle of prosecco, this citrusy drink with Yellow Chartreuse and a witty name more than delivers. Get our Yellow Bicycle Cocktail recipe.

Red: Classic Tomato Soup

Chowhound

Frankly, chicken noodle gets way too much attention. Can you dip a grilled cheese sandwich into chicken noodle soup? Well, sure. But will it taste as delicious as classic tomato? Absolutely not. This is not the time to offer anything less than the best. You’ve been forewarned. Get our Classic Tomato Soup recipe.

Purple: Purple Cabbage Salad with Pecans and Dill


If there’s one color in the rainbow that you shouldn’t eff up, it’s purple. You’ll be safe with this cabbage-based salad with garlicky dressing, fresh dill, and crunchy pecans (or try a version with crumbled feta and spicy pepitas). In fact, you (and this dish) may just be the star. Get the Purple Cabbage Salad with Pecans and Dill recipe.

Green: Sautéed Broccoli Rabe

Chowhound

Everyone loves a little bitterness (or shade, as we like to call it). And since broccoli rabe is one of our favorite bitter vegetables, it fits in with this meal quite thematically. Toss it in garlic and olive oil for a healthy side that will have you saying “oh, guuuuurrrrl.” Get our Sautéed Broccoli Rabe recipe.

Orange: Orange Rosemary Glazed Salmon


It’s hard to mess up a good salmon fillet. The versatile fish is tops when it comes to a heart-healthy dinner. Be sure to go easy on the orange, though. You don’t want this to turn into a vitamin C mess. Get the Orange Rosemary Glazed Salmon recipe.

Blue: Healthy Blueberry Cheesecake


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Hello, everyone! 👏 Long time no see. I hope you had nice holidays. I took a few days off last week and now I am trying to get back to my everyday routine. But it’s sooo hard ’cause I really enjoyed doing almost nothing. Well, except making a few desserts. Here is my stracciatella, maqui berry, and white chocolate cheesecake from last weekend. Wishing you all a great evening! 😘 * * Crust: 80 g toasted almonds (ground), 80 g toasted cashews (ground), 3 T coconut oil, 10 g cacao powder , 2 T agave * * 1st layer: 240 g cashews(previously soaked for min 4 hours), 100 g coconut cream (the thickened cream from a can of full-fat coconut milk), 4 T agave, 4 T coconut oil, 3-4 T lemon juice, 50 g dark chocolate (chopped) * * 2nd layer: 160 g cashews(previously soaked for min 4 hours), 80 g coconut cream (the thickened cream from a can of full-fat coconut milk), 2 T coconut oil, 100 g white chocolate, 1-2 T agave, 2 T lemon juice, 2 t maqui berry powder, 3-4 T almond milk * * Line the base of a 16 cm cake tin with baking paper. Process all the crust ingredients until the mixture sticks together. Press the crust mixture evenly into the cake tin. * * 1st layer: Place all the ingredients (except chocolate) in a high-speed blender and process until the mixture is smooth and creamy. Gently stir in chopped dark chocolate pieces and layer the filling on top of the crust. It’s best if you put chopped chocolate pieces in the freezer for half an hour before adding it to the filling (make sure it’s not warm from blending) to ensure that chocolate pieces won’t melt. * * 2nd layer: Melt the chocolate in a medium pot over low heat. Place all the ingredients in a high-speed blender and process until the mixture is smooth and creamy. Pour the mixture on top of the first layer. Place the cake in the freezer to set for at least 3-4 hours. * * * * * #dessert #blueberries #feedfeed #feedfeedvegan #foodblogfeed #f52grams #cupcakeproject #vzcomade #hautecuisines #bestofvegan #thrivemags #letscookvegan #healthyfood #plantbased #foodstylist #foodstyling #foodpic #foodglooby #buzzfeedfood  #cakeart #heresmyfood #thekitchn #vegandessert #veganfoodspace #eathealthy #nourish #veganrecipes

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Dessert during speedo season? Blasphemy! Just kidding (kind of). We encourage dessert at all times over here at Chowhound, so get your sugar on with this healthy upgrade of a decadent classic. It may just be too pretty to eat. Get the Healthy Blueberry Cheesecake recipe.

Related Reading: The Best Cookbooks from LGBTQ Chefs

Header image courtesy of Shutterstock

Joey is a NYC-based writer/editor, TV/radio personality, editor-at-large for Chowhound, author of "Basic Bitchen," and host of "Dish This." His work has been featured in outlets like Food & Wine, People, InStyle, Travel+Leisure, and BuzzFeed. Prior to a career in editorial, he served as the lead publicist for hit TLC shows like "Here Comes Honey Boo Boo," "My Strange Addiction," and "My Crazy Obsession." In his spare time, he enjoys volleyball, visiting the beaches of Naples, Fla. (his hometown), worshipping Beyoncé, eating sour candy, writing depressing poetry, interior design, and perfecting his stand-up comedy routine. He's also been struck by lightning—quite the shocking experience.
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