Check out Hungry Girl, who serves up FUN for breakfast, HUMOR for lunch and tops it all off with EATING WELL for supper and WEIGHT MANAGEMENT for dessert. For kids, click on Whack-a-Snack for an thrill-packed exercise about food choices. VEGGIES for KIDS is a continuing crusade here at A Veggie Venture, a forum for parents wanting to encourage healthful eating habits at home and school. What works for you? What would you like to fix at your own table? Leave a comment, send an e-mail or write your own post -- ideas and links along with kid-tested recipes will be posted in Veggies for Kids .

[Once again, my thanks to Jen Gray for her photographic inspiration!] It's that time again: reviewing the week's posts by other food bloggers in search of veggie favorites. It's sooo easy to tell that the farmers markets are bursting: nearly everyone, it seems, is using up the last gems of tomato and pepper and ... and ... We're Squeezing the Last Bit of Summer Out of the Toothpaste Tube From right here in Missouri, FarmGirl's Summer Harvest Soup with red peppers and yellow squash From Gastronomie, a cream-rich 'real' tomato soup that's so good she may never open a can again From Kevin, the personal chef at Seriously Good, a romesco sauce I WILL make soon , that's a promise And from Mark, another personal chef at ReMARKable Palate, a couple of creative uses for carrots , a salad with daikon and a soup with sweet potato, ginger and maple syrup But Cool Nights and Falling Leaves Can't Be Far Behind From Nic at BakingSheet, a cab

This Recipe Has Moved. You'll Find It Here: Herbed Ricotta with Roasted Cherry Tomatoes at Kitchen Parade, my food column And you'll be so glad you did, because there's definitely something special going on here! 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, 2014 & 2020

Today's "recipe" is one of the basic techniques for cooking vegetables, here applied to colorful, nutritious and inexpensive carrots. It's as simple as can be and produces "plain" (but delicious!) cooked carrots inviting simple embellishments that turn them into "special" carrots you'll be gobbling up like never before. Fresh Vegetables, Fast & Healthy. Year-Round Kitchen Staple. Budget Friendly. Little Effort, Big Taste. Weeknight Easy. Low Carb. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real or Vegetarian. Naturally Gluten Free. Whole30 Friendly. One of My Very Favorite Carrot Recipes!

Looks like a veggie pizza with sausage, right? Wrong. The sausage -- and the twist -- is 100% Bran cereal. When I happened upon the recipe in a 1984 church cookbook, I knew it would either be awful or delicious. Wrong. And wrong. It was however quite good and somehow hit just the right retro note on a warm Friday evening. The bran is barely detectable except on top where it's chewy, crunchy and delightfully nutty (in more ways than one). ZUCCHINI PIZZA with a TWIST Hands-on time: 20 minutes Time to table: 45 minutes Serves 6 Three ingredients are used in different steps. Midstream, I wished I'd assembled them first, something I rarely do. You'll need a total of: 3 cups grated zucchini (from 1 pound) 1 cup 100% Bran cereal 2 cups grated mozzarella (I used a 2% version) STEP ONE 2 eggs, whisked 2 cups grated zucchini 1/4 cup 100% Bran 1/2 an onion, chopped (this was accidentally forgotten but should be included) 1/2 a green pepper, chopped 1/2 a red pepper, chopped 1/2 teas

Act fast, while the tomatoes are still good! This week's Kitchen Parade column features Panzanella , the luscious tomato'n'bread salad first discovered here in A Veggie Venture back on Day 89 . It's one of several that qualify for special status, ones so good we might Easily Make a Meal Out of 'em.

Today's easy vegetable recipe: Zucchini and green onion roasted with feta cheese. Yeah, that simple! It's Low Carb. Weight Watchers Friendly. And seductively delicious! What a history, this recipe. Way back in 2005, I was cooking a new vegetable recipe every day for an entire year. I was in full experimental mode and posted all the results, good or bad. Day 146's recipe for roasted zucchini had so much promise: it was simple and cheesy, then brightened with fresh mint. Instead, it was awful. I made it again, just to see: not awful, but forgettable. Way back in 2008, it was time for an overhaul, a fresh start, a new recipe. The zucchini and feta remain, garlic and onion are added, the mint is nixed. The results? Delicious! And now, all these years later? I roast zucchini with feta all the time .