Peeling 'stripes' off the spears Roasted asparagus is one of spring's great delights. In this recipe, peel 'stripes' of asparagus skins off the spears, this helps the balsamic vinegar absorb into the flesh. ~recipe & photo updated 2011~ ~ more recently updated recipes ~ 2006: The asparagus just keeps coming and coming . And I keep cooking it and cooking it! This is another simple treatment, just thick-stemmed asparagus with a tablespoon of olive oil and a tablespoon of balsamic vinegar, roasted. It tasted great -- and was so easy to make. TO PEEL OR NOT TO PEEL I rarely peel the skins from asparagus stems, it's just never seemed necessary. But tonight I tested the flavor both ways. Those that were skinned a bit, in stripes, soaked up more balsamic vinegar flavor. I'd recommend the extra step. NUTRITION NOTES You'll use piles less oil for roasting if you'll only take a minute to measure out a tablespoon of olive oil and then use your han

Say hello to my very favorite way to cook carrots, just tossing them with a little oil and seasoning, then roasting in a hot oven until cooked, ranging from "barely cooked" (as pictured, best for meal prep) to "dark and toasty". Written especially for new cooks and others curious about tips and tricks for roasting vegetables. Fresh Vegetables, Fast & Casual. Just Carrots + Pantry Ingredients! A Summer Favorite When Served at Room Temperature with Fresh Dill. Year-Round Kitchen Staple. An Easy Side Dish for Weeknight Suppers. Budget Friendly. Little Effort, Big Taste. Easy Meal Prep. Low Carb. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly. One of My Very Favorite Carrot Recipes.

Think of Missouri agricultural products. Do corn and soybeans come to mind? Of course. But now, think gourmet: do oh-so-sweet local Missouri pecans top the list? If not, you heard it here, first! Missouri pecans are smaller and sweeter than southern-grown pecans. They're harvested tree by tree from 200-year old native trees that line rivers and separate fields ... and are spectacular in a pair of recipes from this week's Kitchen Parade column , a delicious buttered pecan ice cream and an old recipe from my Auntie Gloria, pecan meringue cookies. For the record, this is my contribution to the summer ice cream event at Sweet Pleasure! (c) Copyright 2006 Kitchen Parade

From A Veggie Venture's Recipe Box Greek Greens ... the base technique is a wonderful way to 'hold' fresh greens for a couple of days so they can be used later, this year in a great fish and pasta salad (recipe added to the post) ... how great? so great that a nine-year old came back for seconds! Leeks & Asparagus ... very simple, just leeks in butter, this year with fat spears of asparagus that held their shape but turned almost cream ... luscious! No-Cook Taboulleh ... just delicious! And the calories dropped in half by changing the proportion of couscous:tomato and cutting the olive oil. Carrot Coins with Dill ... served at room temperature or cold, just barely cooked carrots tossed with fresh dill, great flavor and texture combination, a good refrigerator salad Red Onion Beets ... if you've got cooked beets, a quick 'n' easy side dish ... just sauteed red onions warmed with beets and capers ... isn't it pretty?!

Can one uphold tradition while flouting it? Meet the Bakewell Tart, an English favorite inimitably conjured by Becks & Posh , English Patis , Caper Berry Gravy and Sarah Discovers How to Eat along with the English-born Albion Cooks whose recipe I followed. Despite all the tarty food bloggers, there's some fear that Bakewells are a dying (t)art. So the ever-so-English SpittoonExtra is encouraging a revival . The traditional Bakewell Tart (or its country cousin, the Bakewell Pudding) begins with a pastry crust spread with strawberry or raspberry jam, then is topped with frangipane (a good English word if there ever were one ...) and then baked to fluff and fall. But for a vegetable-obsessed blog like mine, where's the vegetable in a strawberry or raspberry tart? Enter rhubarb, botanically a vegetable even if often treated as a fruit! (And one of my favorite foods, to boot.) And so I cooked a thick rhubarb sauce to substitute for berry preserves ... with great success. And

Wild rice is such a treat! With this long-time family favorite salad from a 2003 Kitchen Parade column , I used up the last of my current stock before heading home to the Canadian border of Minnesota to replenish the pantry with new rice ... Red Rose tea ... Macintosh toffee ... Canadian peanut butter ... homemade jam from my former Sunday School teacher Mrs Colbath ... Holte honey from the 40-year old hives next door ... wild blueberries unless the bears get to 'em first ... sun-drenched raspberries unless the blackbirds get to 'em first ... ... ... FOR THE RECORD ... The wild rice salad is my contribution to From My Rasoi, this month themed " For the Love of Rice " and hosted by The Cooking Adventures of Chef Paz. (c) Copyright 2006 Kitchen Parade

Just check out this gorgeous salmon, glazed with maple syrup and soy sauce, spiked with pepper and featured in this week's Kitchen Parade column . It's a family recipe from my Canadian cousin Lynda who's one terrific cook. I've made it sooo many times ... with wild salmon from my favorite St Louis fishmonger Bob's Seafood , with salmon steaks from Trader Joe's, and then as shown here for a small crowd, with a big slab of salmon from Sam's or Costco. All are delicious! And if you like the looks of the lemony zucchini , they're roasted at the same oven temperature (500F!) and pair beautifully with salmon ... so do feta-stuffed zucchini boats and summer lentils . (c) Copyright 2006 Kitchen Parade