What is it that's just so fun about stuffing vegetables? This is a long-time favorite recipe, partly because while it may look impressive, it takes just 20 minutes to get it into the oven. Thanks to the tang of good feta, it tastes much richer than it is, perfect light summer fare. ~recipe & photo updated & reposted 2012~ ~ more recently updated recipes ~ 2006 ORIGINAL POST Don't those zucchini boats look impressive? Think I must've slaved? But no, no, no! These are a snap to make, just 20 minutes into the oven. (And perfect to make ahead.) And once they're in the oven? The house smells oh-so-good! And a little bit to my surprise, they're not just good, they're delicious — my first really-favorite new vegetable of the summer! I will definitely make these again for a weekend supper or a special gathering. I'd even cut them into one-inch lengths as an appetizer! (Oh my. These must really be good to rate four exclamation points in one paragraphs! Uh

I'm sooo fascinated by the ways food bloggers reign in their cooking possibilities. For example, the classy Cream Puffs in Venice works from a different cookbook every month. Her choice for June, she announced, is the savory'n' sweet tart-muffin-soup-salad all-around inspiring cookbook Once Upon a Tart . I knew it well, as it was a gift from a dear friend awhile back. But it was in pristine condition: no spills yet! Hmm ... maybe Cream Puffs would like to cook together? She did! and so much she suggested inviting others with the same cookbook to join our little party! So say 'hello' to Egg Hunt and 'bonjour' to French Toast ! We're all cooking the same tart today! (Just look at Cream Puff's magnificent tart ! Buff up your French right ici, I mean here ! The others may not be up yet, I'll add them as they come online.) Well ... sort of. For party reasons, I converted the designated nine-inch tart into two dozen mini tarts. The results were good

Summer salads with crunch and spark: there's no getting enough of them this time of year here in the northern hemisphere! Holy Slaw! is a personal favorite and friends who've made it for church potlucks report not a bite left over to haul home! Holy Slaw! is featured in this week's Kitchen Parade column and is perfect for Father's Day gatherings inside and out. Already fixed for salads? Kitchen Parade has other ideas for Father's Day celebrations, both breakfasts and family gatherings. If I were lucky enough to be cooking for my father, I'd make baby-back ribs with a salad or two on the side, then, depending on the berries to be found at the farmers market tomorrow, finish with strawberry shortcake or a beautiful berry tart . Happy Father's Day, Dad! This is a "pie in the sky" (but good news, the no-carb) Father's Day feast! (c) Copyright 2006 Kitchen Parade

Today's vegetable recipe: A quick, colorful throw-together salad. Crunch and sweetness from fennel. Crunch and a little heat from radishes. Lovely little lengths of asparagus and creamy edamame. Love this salad! ~recipe & photo updated & republished 2012~ ~ more recently updated recipes ~ 2006 Original Post: This recipe from She Spills the Beans caught my eye during May's Asparagus Aspirations at Seriously Good. But it just didn't get made. But here it is, June. But it was worth the wait. Low cal. Low carb. High in fiber and protein. Filling. Pretty! What more could you want? 2012 Update: What a fun salad to just throw together using whatever vegetables are on hand. But if you're inclined to follow the ingredient list pretty much as is? You'll be treated to a bowlful of color and texture and flavor contrast.

Another new-to-me vegetable -- parsley root! These knobby roots (see the picture below) are full of parsley fragrance. A recipe scan showed that root parsley (both names are used) is most often used in soups and stews with parsnips, turnips and other root vegetables. Twasn't the season for such, so I paired a sweet potato and the parsley root in a simple mash alongside grilled chicken. These parsley roots, however, were very fibrous. So even though a knife slipped easily into both the sweet potato and the parsley root after 15 minutes of cooking, the parsley root just wouldn't mash, even with an electric hand mixer. Maybe if it cooked longer? I don't know, it was pretty woody. The good news is that the combination has so much flavor that no fat is needed -- it's rich and flavorful even without butter. FOR THE RECORD ... This is my contribution to Weekend Herb Blogging at Kalyn's Kitchen . MASHED PARSLEY ROOT & SWEET POTATO Bookmark or print Mas

If you've ever wondered how to bake brown rice in the oven, or how to cook brown rice so that it always – always – turns out nutty and fluffy and perfect, this is your recipe. I like the technique so much, I asked Cook's Illustrated for permission to publish their recipe and lo and behold, they said, "Yes!" So here's their recipe, followed by my own tips and the ways I've adapted the recipe for my own kitchen over the years. Year-Round Kitchen Staple. Budget Friendly. Low Fat. Weeknight Easy, Weekend Special. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free.

Ah, quixotic adventures ... yes this is the latest in my quest to find the perfect savory tomato bread pudding. (I'm not without companionship: StephenCooks' is back to bread puddings too, with exotic combinations like papaya, ginger and lime .) Along the journey, the creations are delicious. And yet ... so far ... none yet matches the pudding-desination-in-my-mind with its pockets of creamy custard barely sweetened with tomato. Version V is heavy on eggs and so more quiche-like than bread pudding-like. It's time to switch gears with a whole new approach. Will Tomato Bread Pudding VI be the one ... or just one more windmill? KITCHEN NOTES ... The primary differences between IV and V are: Less bread More eggs, extra egg whites vs egg yolks Mustard flavoring vs basil (both good, basil especially fresh, mustard creates a nice tang) "Just baked" vs using hot water bath N EXT TIME ... Bread cubes vs lining pan to create a crust Just custard and t