Today's nutritious, delicious and eye-appealing recipe: Simple spinach sautéed with roasted red pepper. Low carb and just one point for Weight Watchers. Not just vegan, " Vegan Done Real ". Plus, just in time for Christmas, another "red and green" recipe! ~recipe & photo updated & republished 2012~ ~ more recently updated recipes ~ Original June 2005 Post on "Day 65": Isn't it pretty? And it just tastes like summer! The original recipe called for three time more fat and roasting peppers. I dismissed the former, planned for the latter. But as time ran out, I turned to one of the great convenience products in the vegetable world, a jar of roasted peppers. For a couple of bucks, a jar holds 5 - 6 peppers. They're not quite so delectable as just-roasted ( How to Roast Peppers ) but for the time and money, can't be beat. In just a few minutes, supper was on the table, including this plate-brightening spinach, a beautiful bed for gril

What can you make with one of those ready-to-eat bags of broccoli slaw besides coleslaw? Just toss it with a little olive oil and onion in a skillet and in five minutes, you've got a great side dish or meal prep base for supper salads. This, my fellow cooks, is convenience food at its very best: quick, healthy, adaptable. Grab a bag with your next grocery run! Real Food, Fast & Casual. Just Two Ingredients! Not Just Easy, Summer Easy . Year-Round Kitchen Staple. Budget Friendly. Little Effort, Big Taste. Weeknight Easy. Easy Meal Prep. Low Carb. Low Fat. Weight Watchers Friendly, Zero Points! Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly.

And so we launch into the third month of Kitchen Parade's Veggie Venture! It remains an adventure, fun to explore new vegetables and new ways of cooking. I can't imagine stopping now! And the traffic energy has kicked up, thanks to recent mention in Kiplog and the Cheap Veggie Gourmet . While it's hardly 'summer' food, I gave in to a craving for cauliflower and cheese sauce tonight. My mom made it all the time when my sister and I were kids, cheese sauce on anything, always made with Velveeta. My contemporary addition is wasabi - skip this, however, for the simple comfort food, just cheese sauce on cauliflower. The cheese sauce took more minutes of attention than I'd have guessed. If you (or your kids!) like cheese sauce, however, double or triple the sauce, keep it in the frig for other vegetables on other nights. CAULIFLOWER with WASABI CHEESE SAUCE Active time: 20 minutes Time to table: 25 minutes Serves 4 (with 3/4 cup sauce leftover) 1- 1/2 - 2

Easy, simple, ingredients on hand - there's nothing better! ASPARAGUS with CREAMY MUSTARD DIP Active time: 5 minutes (dip only) Time to table: 5 minutes Makes 7 tablespoons 3 tablespoons low-fat mayonnaise (original recipe suggests non-fat) 2 tablespoons sour cream (original suggests non-fat) 2 tablespoons Dijon mustard 1 1/2 teaspoons dried tarragon 1 pound steamed asparagus (see ALANNA's TIPS) or other vegetables Stir together dip ingredients. Serve immediately or refrigerate until ready to serve. NUTRITION ESTIMATE Dip only, per tablespoon: 31 Cal (83% from Fat, 4% from Protein, 13% from Carb); 0 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Carb; 0 g Fiber; 10 mg Calcium; 0 mg Iron; 104 mg Sodium; 4 mg Cholesterol Weight Watchers 1 point One tablespoon dip with 1/4 pound asparagus: 55 Cal (46% from Fat, 19% from Protein, 36% from Carb); 3 g Protein; 3 g Tot Fat; 1 g Sat Fat; 5 g Carb; 3 g Fiber; 37 mg Calcium; 3 mg Iron; 107 mg Sodium; 4 mg Cholesterol, Weight Watchers 1

Mark Bittman cooked for an NPR All Things Considered segment tonight - including his recipe for Beet Roesti that we cooked way back in April and still a Veggie Venture personal favorite! But hey, you discovered it here, first, way back on Day 22 !

How to cook broccoli in a hot skillet. It's super simple, just broccoli, a touch of oil, salt and pepper. The real secret ingredients? Flat surfaces and heat. If you keep a mental list of simple ways to cook broccoli, this recipe belongs on your "make now" list too. Here's your new recipe! Perfect Pan-Fried Broccoli A Year-Round Kitchen Staple. Weeknight Easy, Weekend Special. Rave Reviews. Weight Watchers Friendly. Low Carb. Low Fat. Naturally Gluten Free. Whole30 Friendly. Not just vegan, Vegan Done Real . 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

A simply cooked, simply eaten dish, easy to imagine aside scrambled eggs or pan-fried fish. It's not one to rave about but it's certainly a keeper, especially given the ease of preparation. SAUTÉED CABBAGE with DILL Active time: 5 minutes Time to table: 15 minutes Serves 4 2 teaspoons unsalted butter 1 large leek 1 8-ounce bag shredded cabbage and carrot 2 tablespoons fresh dill Bit of lemon zest 1 tablespoon lemon juice (about half a small lemon) Salt & pepper to taste (I didn't feel any was needed) Melt the butter in a large, deep skillet with a cover on MEDIUM HIGH. While it melts, clean the leek (see ALANNA's TIPS). Add the leek and the cabbage mixture to the pan and turn them with a spatula several times to evenly distribute the butter. Cover, reduce the heat to MEDIUM and let cook for about five minutes or until the cabbage is cooked, stirring occasionally. While the cabbage cooks, chop the dill and grate a bit of lemon zest. (Use a microplane