A colorful potato salad made with both potatoes and sweet potatoes, then amped up with crunch and a lively vinaigrette. No mayonnaise! Fresh & Seasonal, A Summer Classic. Great for Meal Prep & Outdoor Meals. Scales from Small Plates to Large Platters. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free.

Oh man oh man. This was soooo good. Good enough for company. And easy. Easy enough for every day. And fast. Fast enough to leave time for putting together the rest of the meal. And made with ingredients that are around 99% of the time. How can this not be a winner? Well, it's not low-cal, that's for sure. This is the highest calorie dish in 69 days. Using half the butter would drop each serving to 4 Weight Watchers points, still a lot for a vegetable and might not be as enjoyable. I'll try this with half the butter. But either way, in my diet regimen, this is for special occasions, enjoying every single bite! TOMATO BREAD PUDDING Active time: 10 minutes Time to table: 30 minutes Serves 4 28 ounce can petite dice tomatoes, including juices (see ALANNA's TIPS) 3 tablespoons brown sugar 2 teaspoons Worcestershire sauce 2 pinches cayenne 4 slices bread (see TIPS) 4 tablespoons butter Preheat oven to 400F. Mix tomatoes, brown sugar, Worcestershire sauc

I thought this'd be a snap. The lawn needed mowing, a storm was coming and needed to be beat. And the carrots needed to sit before serving. I chose the stove over the lawn mower. The bad news is the storm hit before the carrots were done. (That's why they say, Tomorrow is another day.) The good news is the carrots turned out great and there wouldn't have been enough time to finish the yard anyway. But oh what a pile of dishes! #1 the food processor #2 the pan for blanching #3 the collander #4 the ice water bowl #5 the mixing bowl I did, half successfully combine #2 and #4. And #2 or #4 could be used for #5 if time weren't an issue. At least I made a double recipe, 2X the results for 1X the dishes. But this may not be a keeper (only because of all the dishes it requires) even if it does look beautiful in the refrigerator. (I just love glass containers!) CARROTS WITH DILL Active time: 30 minutes Time to table: 1 - 2 hours Makes 6 cups Water Table s

Supper preparation started late tonight. This slaw took a mere 10 minutes and was different than anything tasted before, still slaw, but different somehow. And good! The defining ingredients were the sherry and the peanut oil though substitutes of course would work. SHERRY SLAW Active time: 10 minutes Time to table: 10 minutes Makes 7 cups DRESSING 2 tablespoons Dijon mustard 2 tablespoons sherry (or balsamic vinegar, the original recipe suggests) 1/4 cup peanut oil (reduced from 1/2 cup and next time I'd use 1 or 2 tablespoons) 1 tablespoon sugar 6 cups (about 8 ounces) shredded cabbage (a supermarket bag works great) 1 red pepper, chopped 1 small sweet onion, chopped Salt & pepper to taste Whisk together dressing ingredients. Stir the cabbage into the dressing, about a third at a time. (see ALANNA's TIPS) Chop the pepper and onion and stir in. Season to taste with salt and pepper. NUTRITION ESTIMATE With 1/4 Cup Peanut Oil Per 1/2 cup: 51 Cal (69%

Visit the Kitchen Parade weekly blog for a terrific summer salad made with quinoa, a fast-cooking, protein-packed sort-of-but-not-really-grain and black beans. Not long ago, I delivered a dish to a neighbor who called later to ask, What was that? and reported that she'd eaten half a bowl at first sitting! Tis good ...

Tonight's supper was more inspiration than recipe. The start was plucky sunflower sprouts from yesterday's green market. I didn't know how to use them beyond the obvious: the greens in a sandwich, a salad topper. Home, I turned to www.epicurious.com for ideas. I'd wondered about a salad plate and a recipe there clinched the idea, even though I didn't follow it. The frig was full of possibilities. Instead I kept it simple. First the dressing. There was a garlic/rosemary/olive oil rub, left over from last night's lamb. I added good vinegar and a bit of cream -- it's so obvious, of course, but I didn't know til today that the transformation of a vinaigrette to a creamy vinaigrette requires only, well, cream. There was a bit of that leftover from last night's supper too. And some salmon from the night before. And some home-grown strawberries the size of fingertips. And goat cheese. And a few capers for salt. All on a bed of butter lettuce, baby sp

Today's old-fashioned recipe: Cucumbers sliced thin, salted, then tossed with sour cream and fresh chives. Low carb. Weight Watchers 2 points. ~ recipe updated 2008 ~ This is a reprise of Nana's Cucumbers, the classic summer dish of sliced cucumbers in sour cream. Back on Day 45 I made them with non-fat yogurt, a health- and calorie-conscious choice -- and they were good, decent, in fact. With sour cream on hand and the chive needing a good clip, tonight was the night for the real thing, cucumbers with real sour cream. And oh my -- ever ever so good, so simple, so simply perfect on a hot summer night. Surprise: For an easy, unusual appetizer, place a slice or two of sour cream-drenched cucumber on a bit of bread with butter or goat cheese. Even after dessert tonight, this is what people wanted 'just one more, please'. VEGETABLE RECIPES from the ARCHIVES ~ more cucumber recipes ~ ~ more family recipes ~ ~ more vegetables with sour cream , all worth the calories! ~