Mother's Day celebrations seem the easiest of all to plan. Just think fresh, simple, breezy. The food is hardly the point, it's the moment to mark the gifts of all those who mother. From the Kitchen Parade archives, check out all the recipe ideas for Mother's Day celebrations . Perhaps a sumptuous breakfast in bed. Pancakes ? Of course! Or perhaps a Dutch baby ! Or for ultimate breakfast decadence, how about strawberry shortcakes ? It's a celebration, after all! Or a family gathering, maybe small, maybe filled with aunts and cousins and new babies and old memories. Start with strawberry pepper salads . Then follow with a beautiful piece of salmon glazed with maple syrup and roasted zucchini and lemon on the side. And for dessert, oh my, the choices. The raspberry cake . If the rhubarb's ripe, a rhubarb sorbet . For those with early berries, oh yes, this fruit tart, plump with blueberries, raspberries and blackberries . Swoon. Or for something light and lovel...

Ah, we all love the convenience of home-delivered pizza. Now "home delivery" is available for vegetable recipes from A Veggie Venture too! Just sign up for an e-mail subscription. Once your address is confirmed, every time a new recipe is posted online (usually once a week, some times less), you'll be the first to receive a preview, right in your very own In Box. And unlike pizza, an e-mail subscription is free and has zero calories! :-) Option #1 – Recipes delivered via e-mail 1 - 2 hours after being published online. Subscribe to A Veggie Venture via FeedBurner , part of the Google machine. Option #2 – Recipes delivered via e-mail just minutes after being published online. Subscribe to A Veggie Venture via Feedblitz , a small private company. IMPORTANT, PLEASE READ – With both Option #1 and Option #2, a minute or two after you've submitted your e-mail address, you will receive a follow-up e-mail asking you to activate your subscription. You MUST activate yo...

Isn't it pretty?! Plus beets and Brussels sprouts are such an unexpected pairing -- and they work, color-wise of course, but also texture-wise. The beets are dense but soft, the Brussels sprouts green and bright. And since the recipe came from Simply Recipes , I knew it would taste good too! What a great vegetable for a summer weekend supper. NEXT TIME I'll add a small bit of lemon zest, a favorite flavor brightener for both beets and Brussels sprouts. I'm also tempted to try dill or chives rather than thyme. CARB EATERS Pairing a higher-carb vegetable with a lower-carb vegetable is a good way to eat fewer carbs but still enjoy something you've been missing. Lots of low-carb eater forgo beets. But paired with Brussels sprouts, a serving of this side dish has only 5 net carbs. GOLDEN BEETS VS RED BEETS There's no doubt that the color of golden beets is spectacular -- especially because that rich gold is unusual in food. But for me, anyway, there's no beating the...

What an easy, elegant salad! It's just thin slices of roasted golden beet topped with a quick relish of capers and red onion. It makes such a beautiful plate or platter! Real Food, Fresh & Colorful. Not Just Easy, Summer Easy . Little Effort, Big Taste. Weeknight Easy, Weekend Special. Scales from Small Plates to Large Platters. Low Carb. Weight Watchers Friendly. Vegetarian. Naturally Gluten Free.

A Love Letter to Food Blogs This story was originally published in Sauce Magazine in December 2006. Its intent was to introduce my fellow St. Louisans to the worldwide explosion of food blogs and especially to the then-handful of local food blogs. It's no longer on Sauce's website, so I publish much of it here. I attempted to update this page in 2021 but ran out of energy checking the links to see if the sites are still active. For me, the lists of food blogs circa 2007 offers a loving look back at the good ol' days of food blogging, a time when we all knew one another, we all supported one another. It was an amazing time, an amazing community. Today food blogs are big business, earning substantial incomes for a cadre of talented business people, especially women. But who knows? Perhaps someday, historians will look for lists of the earliest food blogs and happen onto this page. Thus I leave even broken links intact, for history's sake. Here's my story from ...