Cooking from the Archives in August

Favorite Summer Vegetable Recipes from A Veggie Venture's First Year

Swedish Beets ... pickled beets, a refrigerator pickle, oh-so-easy with canned beets which are surprisingly good (I even use the local Schnucks private label beets which are nice 'n' small)

Summer Recipes from the Kitchen Parade Archives

Bloody Mary Salad ... jello for grown-ups, with a kick from horseradish and chives ... a great make-ahead salad for barbecue suppers, outdoor potlucks and family gatherings

Chocolate Cinnamon Whipped Cream Cake ... an easy layer cake ... the chocolate- and cinnamon-laced whipped cream frosting is to-die-for delicious! (Confession: The chocolate whipped cream icing is so good it turns a box cake into something special ...)

Alex's French Eggs ... slo000000OOOOOOw cooked eggs, savored bite by bite by ever-so-slow bite, as much for supper as for breakfast

Slow-Roasted Tomatoes ... call these sloo000OOOOw-roasted tomatoes because it takes a full 11-12 hours at low heat to develop the caramelized flesh that carries the flavor of summer into winter dishes ... see here for ideas on how to use slow-roasted tomatoes, why it's so worth making several batches

Peacherry Blues ... it's a fruit sauce and a fruit soup, spiked with fruity wine ... it's a pancake syrup and an ice cream topping ... it makes amazing smoothies and truth be told, wicked martinis too ...

Buttermilk Balsamic Dressing ... a tangy dressing with 0 Weight Watchers points so a great make-ahead staple for the refrigerator

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.