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Warm Root Vegetable Salad in Horseradish Vinaigrette ♥

A celebration of fall on a plate, a medley of root vegetables (you know, like potatoes, sweet potatoes, carrots and turnips plus more unusual vegetables like celeriac, rutabaga, parsnips and kohlrabi) diced and roasted in the oven, then tossed with a mustard-y vinaigrette with a small spike of horseradish. The combination makes a great base for a supper salad or a even breakfast eggs.

Fresh & Seasonal. A Fall Classic. Great for Meal Prep. Scales from Small Plates to Large Platters. Easily Made Vegan. Naturally Gluten Free. Whole30 Friendly.

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(c) Copyright 2006 Kitchen Parade

Kitchen Parade Extra: Acorn Squash with Quinoa & Cherries

Do you ever get a good laugh from food follies?

Read this week's Kitchen Parade column for my biggest laugh of the year ... plus a great fall vegetable, acorn squash roasted and stuffed with nutty quinoa and dried tart cherries, perfect for a fall supper or even, yes, Thanksgiving ...




(c) Copyright 2006 Kitchen Parade

Sauteed Sunchokes with Apple & Pancetta ♥

There are piles of arthritic-looking knobs of sunchokes (also called Jerusalem artichokes) at the farmers market right now. Like mums and falling leaves, they shout 'fall'.

So for a simple fall side dish, I paired the thin-cut slices with other fall favorites, apples and pancetta (some times called Italian bacon). Lovely!

How do you recognize sunchokes? They look like knobs of ginger, about the same size, too.

SUNCHOKE TIPS ...
Do sunchokes need to be peeled? No, and a good thing since all the knobs would make that a fussy endeavor.
Do sunchokes need to be washed? Yes, carefully, for between the knobs are pockets of collected earth. Just break off the knobs to wash.
Must sunchokes be cooked? No, I like them raw, either grated (my favorite way, so far) or in chunks like a carrot.
NEXT TIME ...
I'll cook the sunchokes for awhile before adding the apples. These were a mite on the 'raw' side while the apples were quite soft.
SAUTEED SUNCHOKES with APPLE & PANCETTA
Hands-on…

Herbed Potatoes ♥

What a great way to use the last bits of fresh herbs ~ rosemary, sage, thyme , chive and parsley ~ harvested (snipped, in fact) from the garden! This was just delicious!

The potatoes were heirloom German Butterballs (the November issue of Food & Wine says, "If you like Yukon Gold potatoes, try German Butterballs. Their luscious yellow flesh and adorable name might make them the next hot potato. Chefs from Rick Bayless to Loretta Kelloer are featuring these little heirlooms, which range from golf ball- to fist-size") from the wonderful St Paul Farmers Market so it's only right that the inspiration came from its recipe section. My new foodie friends tried other varieties, Kate in the Kitchen tried the Rose Finn fingerlings (in soup) and Laura from My Sister's Kitchen tried the Peruvian Purple Potatoes (roasted with other root vegetables). We all loved them!

My now-second visit to the St Paul Farmers Market makes me realize how little variety, really, we have avai…

Readers Make My Day

Every so often, a comment or e-mail arrives from a reader who's been inspired by my food blog A Veggie Venture or my food column, Kitchen Parade. I've started to save these messages. On days when blogging lists toward labor, it's good to be reminded that the effort is appreciated.

My heartfelt thanks to all who visit. My special thanks to those who occasionally take time from busy lives to write. It's not expected. But it is appreciated and I thank you!

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From Lisa Stone, a BlogHer founder, with the news that the BlogHer Ad Network is identifying "no profanity blogs" ... "And we're very proud to have you -- although your recipes often do make me swear in appreciation (e.g., how the hell does she DO that?)" (7/10/07 via e-mail)

From Rita in Brentwood, New Hampshire ... "I came across your blog via Farm Girl Fare. Years ago, …

Kitchen Parade Extra: Balkan Sausage Stew ♥

This week's Kitchen Parade column is an ode to fall food.

Color comes late to eastern Missouri: just now the leaves are beginning to turn. So it's time to savor the light, the color, the cool air ... then sit down to a bowl of rustic, rib-sticking Balkan sausage stew.






(c) Copyright 2006 Kitchen Parade