How to cook the slightly peppery leafy green called "broccoli raab" or "broccoli rabe" or some times "rapini" with slices of red pepper. Red and green is so pretty! Sometimes you wonder if 2 + 2 adds up to 4. 2: When I checked the index of How to Cook Everything for a simple treatment for broccoli rabe, I noticed it read "broccoli raab (rape)" ... hmm, rapeseed? 2: See the pretty yellow flowers that were all abud in the broccoli rabe from the grocery? It reminded me of July's undulating fields of brilliant yellow in the northern reaches of Minnesota and the prairies of southern Manitoba ... hmmm, fields of rapeseed for canola oil? (And oh-so-gorgeous when the next fields are ablue with flax.) Equals 4?: Is broccoli raab the "leafy green" of the canola plant? This piece from the San Francisco Chronicle sorts it out. The short answer is "no" but the two do share the same (ahem) genetic roots. Sometimes 2+2 adds up ...

Too bad. The watercress was gorgeous. The orange and mustard dressing seemed so promising after Day 335's mache with a delicious orange and cumin dressing. Too bad. The dressing was just blah. Too bad, too bad, too bad. FROM THE ARCHIVES ... Check the Recipe Box for other ideas for green salads and dressings . WATERCRESS with ORANGE & MUSTARD DRESSING Bookmark or print this recipe only Hands-on time: 10 minutes Time to table: 10 minutes Serves 4 8 ounces watercress, washed well, trimmed, left to drain/dry a bit while mixing dressing DRESSING Zest and juice of an orange Juice of a lemon 2 teaspoons Dijon mustard Salt & Pepper to taste 1 tablespoon olive oil Whisk and toss with salad greens just before serving. NUTRITION ESTIMATE Per Serving: 49 Cal (60% from Fat, 12% from Protein, 28% from Carb); 2 g Protein; 4 g Tot Fat; 0 g Sat Fat; 4 g Carb; 0 g Fiber; NetCarb4; 74 mg Calcium; 0 mg Iron; 53 mg Sodium; 0 mg Cholesterol; Weight Watchers 1.5 points...

This recipe is one of my favorite quick suppers, the marinade ingredients have been taped inside a cupboard for years now! It's vegan so a good choice for Meatless Mondays and low in fat and calories so a great choice for Weight Watchers and healthy eaters. For awhile, I called this recipe "Kitchen" Stir-Fry because honestly, it tastes good made with whatever's in the kitchen. Just keep tofu and frozen vegetables on hand, then add whatever other vegetables sound good. After that, honestly, this stir-fry kind of cooks itself. Real Food, Fresh & Flexible. Weeknight Easy. Weight Watchers Friendly. Naturally Gluten Free. High Protein. Not just vegan, Vegan Done Real . This Recipe Has Moved You'll find it published here in my food column called Kitchen Parade >>> Marinated Tofu Stir-Fry . The only downside to food writing is that once a favorite is published, it's rare to make it again. There's endless inspiration from new dishes to try, une...

An easy vinaigrette, bright and vibrant, just fresh-squeezed orange and lemon combined with the earthy spice called cumin. Orange and cumin are a magical combination! Real Food, Fresh & Fruity. Weeknight Easy, Weekend Special. Weight Watchers Friendly. Low Carb. Naturally Gluten Free. Not just vegan, Vegan Done Real . Great for Meal Prep. This recipe has moved to Kitchen Parade, my food column! Please see Orange & Cumin Vinaigrette ! I think you'll love it! 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, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special. © Copyright Kitchen Parade 2005 & 2020

What to make for a potluck? It's like a closet full of clothes: so many choices and nothing wears quite right. After deciding, redeciding and then starting over three times, I finally decided to take advantage of a gorgeous head of cauliflower, some bacon and blue cheese and then, a rarity in my kitchen, just started to cook, seeing where the gourmand gods would guide. And the concept is definitely one to work on. To my taste, this version turned out overly rich, so the recipe shows both what I cooked and what I'll do another time. My panko-butter-pimenton topping was so-so, though I loved the color the pimenton added. But are cauliflower, bacon and blue cheese from-the-gods good? You bet. Now if I could only decide what to wear. CAULIFLOWER BLUE CHEESE GRATIN Hands-on time: 35 minutes Oven time: About 45 minutes at 350F (from room temperature) Serves 8 - 10 1 large head cauliflower, in florets 3 ounces bacon, diced (6 ounces was too much) 1 onion, diced 2 tablespoons ...

Maybe this is tonight's supper? It's simple pasta supper, made with pantry ingredients plus some broccoli rabe (what that? see its different names, below) that shows up in well-stocked grocery stores in late winter. I've updated this 2006 recipe to make it very Weight Watchers Friendly with High Protein. A quick announcement, Veggie Lovers! March is "broccoli rabe month" here at A Veggie Venture, or as contributor StephenCooks calls it, a Broccoli Rabe Festival . Whether you call this wonderful leafy green "broccoli rabe" or "broccoli raab"or "rapini", do join in! There's a running round-up of recipe ideas – that's here at Broccoli Rabe Recipe Roundup . All month long, your contributions, new and archived and just plain recipes, are most welcome! At Simply Recipes, Elise and her folks call Shell Pasta with Sausage & Greens a "keeper". I tweaked Elise's recipe but trust me too, sausage and broccoli rabe a...

If it's Lent and it's Friday, then fish is the answer, perhaps a delicous salmon chowder that uses my new favorite for soups, fat-free half 'n' half? It's featured in this week's Kitchen Parade column . PLUS there are other ideas for meatless Fridays during Lent here . PLUS Catholics are permitted (I hear?) to eat meat on March 17th, St Patrick's Day? so I've posted an archive column for Caraway Corned Beef with potatoes, carrots and cabbage and doused in yummy cheese sauce. PLUS the Column Archives feature lots of "green food" possibilities for St Patrick's Day festivities . (c) Copyright 2006 Kitchen Parade