Today's recipe: A meaty homemade chili made with fresh tomatoes instead of canned tomatoes, a great way to use up a surplus of garden tomatoes, especially late in the season when it's cooled down a bit too. Most of all, fresh tomatoes served on top of chili are wonderful! Three Cooking Options: "Slow Cook" on the Stove or "Slow Cook" in the Oven or Use an Actual Crockpot. Fresh & Seasonal. A Late-Summer Classic. Great for Meal Prep. High Protein. Weight Watchers Friendly & Freestyle Friendly. Naturally Gluten Free. Whole30 Friendly.

Fresh salmon and a vegetable hash with summer squash, bell pepper and corn roasted together in a sheet pan, served with an avocado-buttermilk sauce with hints of guacamole. But the recipe has moved to a new location, please see Sheetpan Salmon with Garden Hash & Creamy Avocado Sauce at Kitchen Parade, my food column. Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous Asparagus-to-Zucchini Alphabet of Vegetables . Join " veggie evangelist " Alanna Kellogg to explore the exciting world of common and not-so-common vegetables where recipes range from seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special. © Copyright Kitchen Parade VV 2015 & 2023 (retired) & KP 2023

How to roast a whole head of cauliflower in the oven. Yes, I really did say a "whole head" of cauliflower! It comes out all brown and nutty and dramatic looking, easy enough for a weeknight but impressive enough for your mother-in-law. Real Food, Fresh & Impressive Looking. Just Two Ingredients! Not Just Easy, Summer Easy . Budget Friendly. Little Effort, Big Taste. Weeknight Easy, Weekend Special. Low Carb. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly. Rave Reviews.

Fresh green beans and tomatoes cooked in a slow cooker and served with rice. A great recipe for spanning the seasons, late summer through early fall. Gluten Free. Paleo. Not just vegan, " Vegan Done Real ". So.Here's.The.Thing. Slow cookers? You drive me C.R.A.Z.Y. The inspiring recipe from a trusted recipe source, one I have great success with again and again, said to cook these beans and tomatoes for seven hours in a slow cooker. Seven hours? Lucky I checked, mine were done in one hour although I did let them cook another half hour. And then because dinner wasn't planned for another few hours, I just let the beans/tomatoes cool down and served them later at room temperature on top of rice. The result? A wonderful late-summer and season-spanning supper, easy, simple and satisfying.

OH MY. This is salad is food for kings, so much more than the sum of its parts. "All it is" is perfect summer tomatoes, sliced thin, drizzled with olive oil and vinegar, topped with ice-soaked onions and fresh mint. But somehow? So so much more. ~recipe updated 2015 for a little weeknight salad inspiration~ ~ more recently updated recipes ~ WAY BACK IN 2008 Whew! For a week or more now, St. Louisans have been worrying whether the 2008 tomato crop would be worth eating. Perhaps because of a long, damp and cool spring, the early tomatoes were mealy and flavorless. The heirlooms were worse, scaly on the outside with dense pockets of inedible flesh inside. What a difference some hot summer sunshine makes! These tomatoes from my hometown farmers market were gorgeous, definitely worthy of this oh-so-simple treatment that adds up to way more than the sum of its parts. There are two tricks here. The first is the effect of soaking thin-sliced onions in ice water for a half ho...

Today's easy vegetable frittata: An easy-to-make, quick-to-the-table frittata, soft and custardy and studded with bits of green bell pepper. Weight Watchers Friendly, just PointsPlus 6 for a generous, filling and satisfying serving. Low Cal. Low Carb. High Protein. Naturally Gluten Free. Hello, all! Anyone else having a relaxing long weekend? It's the unofficial end of summer for many, me too, even if it's still hot-hot-hot here in eastern Missouri, even if the cornucopia of late-summer vegetables will be with us for at least another month. You know the ones, right? Eggplant. Tomatoes. Zucchini. Tomatillos. And Bell Peppers! Barrels and baskets of rainbow-colored peppers, orange, red, yellow, purple, gold! And yes, green peppers too although too bad, the most common pepper isn't so popular right now. Me, I love the savory side of the green pepper, slightly bitter. The ones from our garden (and your farmers market) have thinner skins, a more pungent flavor than their...