Kitchen Parade is on holiday. But never fear, the Veggie Venture continues! We've searched our archives for the best weekly columns featuring vegetables. Here are three ways to use sweet potatoes , in a Chicken Cider Stew, also mashed and roasted. All three are delicious!

Kitchen Parade is on holiday. But never fear, the Veggie Venture continues for we've searched our archives for the best weekly columns featuring vegetables. Here's a long-time favorite recipe for ratatouille , published back in 2002 as Kitchen Parade's debut.

Today's beet recipe: A simple beet salad, just cooked beets tossed with red onion cooked in olive oil and salty capers. Delicious and very pretty! ~ recipe updated & photo added in 2006 ~ 2005: Whaddaya say I get extra credit for this one? The yard is mowed, the suitcases are packed, the Explorer is loaded. Even the dog senses that soon we'll be hitting the road. Yes, tomorrow is the start of a two-week holiday and here I am, using up some of those beets cooked on Sunday. (The rest are in the neighbor's fridge.) So are they any good? Yep. Are they easy? Yep. Are they pretty? Yep. (Sorry, the camera's docking station is packed, too. But imagine beet-stained onions with sassy-green capers. Photo added in 2006 ... but isn't this a pretty dish?! ) Are they a keeper? You bet. 2006: These were even better than I remembered! They make for a hearty, filling side dish but I'd also toss them with pasta for a vegetarian supper. RECIPE for RED ONION BEETS Active time: 1

It gets no simpler than this. It gets no better than this. It gets no easier than this. When my nephew visited recently, his grandmother - his oma, a German war bride - sent along a basket of German goodies, black currant jam, Kevli crackers, chocolate and a loaf of rye bread. Is this a 'vegetable'? I dunno. But today I called it lunch. TOMATO on RYE Active time: 5 minutes Time to table: 5 minutes Serves 4 8 thin slices heavy rye bread Butter 1 tomato, sliced Salt & pepper Spread thin layer of butter on each slice. Top with tomato slice. Sprinkle liberally with salt and freshly ground pepper. NUTRITION ESTIMATE Per Serving: 244 Cal (36% from Fat, 10% from Protein, 54% from Carb); 6 g Protein; 10 g Tot Fat; 5 g Sat Fat; 33 g Carb; 4 g Fiber; 55 mg Calcium; 2 mg Iron; 426 mg Sodium; 20 mg Cholesterol, Weight Watchers 5 points

How to fall in love with beets? Just dice or slice roasted beets, top with good feta crumbles and a squeeze of lemon juice. So simple, right?! But it just might turn you into a beet lover! Fresh Beets, Fast & Casual. Little Effort, Big Taste. Just Three Ingredients! An Easy Side for Weeknight Suppers. Not Just Easy, Summer Easy . Budget Friendly. Weeknight Easy, Weekend Special. Scales from Small Plates to Large Platters. Low Carb. Low Fat. Weight Watchers Friendly. Vegetarian. One of My Very Favorite Beet Recipes.

Visit the Kitchen Parade weekly blog for a light pink (light as in calories, light as in color) strawberry ice cream .

Here's another make-ahead, serve-later refrigerator dish. If you like the idea, check out Day 68 which is similar in approach if not in flavoring. But I've simplified the process - and to absolutely no ill effect - and there's no big pile of dishes at the end. CARROTS in CUMIN DRESSING Active time: 25 minutes Time to table: 25 minutes Makes 6 cups Water to cover Table salt 2 pounds carrots DRESSING 2 tablespoons red wine vinegar Juice of an orange 1 teaspoon ground cmin 1 teaspoon sweet paprika 1/4 teaspoon allspice 1 tablespoon olive oil (reduced from 6 tablespoons! it must have been a typo?) Fill a large pot or Dutch oven with enough water to completely cover the grated carrots and bring to a boil. Add salt. Meanwhile, peel carrots and grate in a food processor. Add to boiling water, in batches if necessary, and let cook about three minutes. Drain in a colander. Mix dressing ingredients in a large bowl. Add hot carrots to dressing, combine well.