Boy, this one was HARD work. First I strode barefoot out to the Back Forty where I battled the grasshoppers to search more than a dozen corn rows for ears that had that just-ripe scent and then ... NOT. Yes this is a Gimme. But real life needs regular Gimme's, yes? This Imagine-brand corn soup tastes great -- and because it's from Trader Joe's, it's inexpensive, too -- and a cup is low in calories (100) and Weight Watchers points (2). And for those who attend to such, it's organic and vegan as well. For anyone considering Family Survival Packs since Katrina, this may qualify since its aseptic packaging doesn't require refrigeration. I tasted a cold spoonful: not bad. And the expiration date is six months away so as long as the supply were replenished twice a year, it could work.

Still cleanin' out the frig, yes, so it's the perfect night for a veggie frittata. This one was long on vegetables and short on eggs: that'd been the intent, calorie-wise, but I missed the extra egg, missed the extra creaminess from a bit of cheese. Still, twas quite good. And there's no reason to despair: the next one will be different because the leftovers in the vegetable bin are never the same. LIGHT SUMMER FRITTATA Hands-on time: 20 minutes Time to table: 30 minutes Serves 4 1 tablespoon butter 1/2 a medium zucchini, diced 1/2 a yellow pepper, diced 1 teaspoon garlic 1 large tomato, diced 2 eggs 3 egg whites 1/2 cup fresh ricotta Salt & pepper Heat an oven-proof skillet over MEDIUM HIGH. Add the butter. When it's hot, add the zucchini and pepper and saute for 2 - 3 minutes. Add the garlic and tomato and let simmer until the vegetables are cooked through and the tomato liquid has cooked down. Meanwhile, whisk together the eggs, the wh

~ recipe updated & photo added in 2007 ~ 2005: [No photo, sorry, photographer malfunction.] In old cookbooks, vegetables seem to come creamed or fried, fried or creamed. So it is surprising that in 151 (!) days of cooking veggies in new ways here at A Veggie Venture, neither one's been done. But who'd think to start with creamed radishes??? Someone who's cleaning out the frig, that's who. WOW. Awhile back, the nearby international market had exotic-looking black radishes that ended up tasting like plain-ol' red radishes in a so-so salad. But tonight, cooked and then creamed, they were, my oh my, very good. But it's possible that Creamed Kibbles would have been good too -- so long as pimentón was included. Tonight was my first taste of the smoky Spanish paprika. Wow. 2007: Well, maybe based on their homely washed-out appearance, creamed radishes should remain photo-less. But they sure do taste good! I recommend using them as a base for grilled or roasted mea

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!