Today's recipe: Something old, something new. Mark Bittman's savory oatmeal, part of his new diet regime. Weight Watchers 1 point. Vegan. "Something old, something new. Something borrowed, something blue." If this were a bride's wedding day tradition, she'd be three out of four with today's healthy breakfast recipe. Something Old : Oatmeal for breakfast. (See How & Why to Cook Oatmeal Every Day . I'm an oatmeal fiend!) Something New : Oatmeal in a brand-new way, oatmeal with an Asian flair, with green onion and soy sauce. Sound weird? Um, yes. But is it good? Yes!! I'm not giving up my favorite oatmeal with peanut butter (or a new stir-in, tahini!) but I was surprised how hearty and satisfying this oatmeal tasted, and lasted, throughout a cold and blustery morning. Something Borrowed : Food writer Mark Bittman's diet strategy, Vegan Til Dinner. He used it to drop 35 pounds, lower his cholesterol and blood sugar. It's a simple idea, no

Asparagus and scallions gently poached together, then drizzled with a simple vinaigrette and tossed with hard-cooked egg. (Who else has leftover cooked eggs from Easter?!) Dreamy good plus low carb and low cal. For Weight Watchers, this substantial (lunch anyone?) salad adds up to only PointsPlus 2. ~updated & republished 2015~ ~ more recently updated recipes ~ How many children have gagged over boiled asparagus? What were we thinking, leeching all color and flavor from the earthy spears, leaving a mushy gushy slimy mess? Ish, no wonder. So please, stick with me here, I really truly want to sell you on this little salad which I completely adore. These asparagus are not boiled – nosiree, they are poached . What's the difference? Marketing, people, vegetable marketing. WORD DANCERS And one more thing. The asparagus are poached with – no turning up your nose, please! – scallions. Yes, other people call those little gems green onions, but me, I'm sticking to scallions i

How to fall in love with radishes: Toss together a quick medley of chopped radishes and tomatoes brightened with olives, capers, parsley and lemon juice. Add canned beans for protein. Skip the oil. Swoon. Turns out, every year I fall in love with a new vegetable. In 2009, the unlikely addiction is the radish. For the last few months, radishes are such a staple that like lettuce and milk, they need no mention on the grocery list. Texture-wise, I've fallen in love with their crunch, taste-wise with that slight bite of radish pepperiness, visually with those clean white interiors framed by clear red skins. All winter long, one salad after another, radishes add a special oomph. Forgive me, but am I truly writing an ode to the radish? What crazy person creates room for radishes in her brain? Aren't they always an afterthought, never the star? In this quick 'n' easy lunch salad, the radishes do take center stage, they're what turn a bean 'n' stuff salad into somet

Today's vegetable recipe: An unusual side dish, a purée of a vegetable and a fruit, here parsnips and pears mellowed with cognac, sour cream and allspice. P arsnip P ear P urée. Say that three times, fast. Pppppp. Now join me in wondering how to make something that looks so plain -- it's just a blob of white stuff, right? -- look as pretty as it tastes. Perhaps a plump piece of pork perched upon top? and prepared for a party? Enough with the Ps. This stuff is good. It is also one of the most unusual savory side dishes I've ever tasted -- still, it's not 'weird'. (We know how people hate weird, right? Me too.) Mostly, you take a taste and wonder, What is that? Is it nutmeg? No, it's sweeter than nutmeg, something almost fruity. It's also a great way to use up a surfeit of pears, 12 pounds of bruised-looking but otherwise perfect fruits purchased over the weekend for $.89. Any ideas on what to do with the rest of those pears? PARSNIP PEAR PURÉE Hands-on ti