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Kitchen Parade Extra: Strawberry Rhubarb Crumble Recipe

Today's recipe at KitchenParade.com: My recipe for strawberry rhubarb cobbler, one of spring's classic dessert recipes, topped with a buttery cornmeal crumb.
Thank goodness for rhubarb recipes. Otherwise A Veggie Venture might become altogether too healthful, bereft of sweets and desserts. Once the rhubarb is ready for harvesting and starts to show up in the grocery stores, who can resist a thick slice of rhubarb pie, the perfect balance of rhubarb-sour and sugar-sweet? But for simplicity, an easy cobbler recipe is the ticket, whether a 'plain' rhubarb cobbler or today's recipe, rhubarb and strawberry cobbler.



BUSTED Many thanks to Maggie, a reader who makes her home in New York City on the top floor apartment of a building originally constructed in 1839 as a one-family house. Maggie's apartment runs due north to due south so the northern windows get no direct sun and southern windows and skylights get so much sun that anything short of a cactus would be fried.…

Never Buy Fresh Herbs Again ♥
How to Grow Fresh Herbs at Home in Pots

Pantry with a Purpose: How to grow a few favorite fresh herbs at home, the pots, the soil, the planting. Everything you need to know about growing fresh herbs. It's a great way to save money and inspire summer meals.
~first posted 2008, updated 2012 & 2015~
~more recently updated recipes~
Food prices are skyrocketing with no end in sight. This is the second post tackling the idea of saving money on groceries by – stay with me a minute, it's not entirely intuitive – by cooking more. The idea, you see, is to stop paying crazy-high prices for store-bought by making our own or in this case, growing our own.

Now I know that fresh herbs are a luxury in many households, it's dried or nothing or maybe even nothing. But cooking at home is as much about eating better as eating less expensively. Fresh herbs add life to salads, vegetables, salad dressings, meat dishes, even desserts and drinks.

In my grocery, small, plastic packets of fresh herbs are now $3 for a small bunch. Tr…

Party Asparagus with Aioli ♥ Two Classic Recipes

Today's recipes: How to cook and shock fresh asparagus to retain the bright green color and enhance the natural asparagus flavor for serving chilled. How to make aioli, the classic sauce. Great for parties, buffets, composed salads.
~recipe & photo updated 2011, republished 2013~
~more recently updated recipes~
First the asparagus. At Easter, my favorite dish at a magnificent brunch prepared by a former White House chef and recent Silver Toque winner was, um, yes, the asparagus. Aiii it was good – arrayed on huge platters, stems peeled halfway to the tips and perfectly salted. At first, I thought there might have been garlic in the cooking water. The chef sniffed at that idea so hmm, perhaps not. At home, it took three tries and three pounds of asparagus to get the salt balanced properly. Yes, I concede, dozens of spears were sacrificed to get the salt right. (2011 Update: Chef Chambrin is the source of the recipe for Raspberry Bliss, my first column in the St. Louis Post-Dis…

Baba Ganoush ♥ (Recipe for Middle Eastern Eggplant Spread)

Say hello to the traditional Middle Eastern spread that's found on meze platters in Middle Eastern restaurants along with hummus, tabbouleh, olivada and other shareables. This one's homemade, no more than eggplant, garlic, lemon, tahini and a touch of fresh parsley. Low Carb. Weight Watchers Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Paleo. Whole30 Friendly.
BACK IN 2008 What's Baba Ganoush, you ask? First, let's just put this out there, that if you like hummus, odds are high that you'll like Baba Ganoush. And if you love hummus but avoid legumes, Baba Ganoush is your new savior, it's like a vegan, low-carb hummus: eggplant substitutes for chickpeas. So what is Baba Ganoush, again? It's a simple purée of grilled or roasted eggplant mixed smooth with garlic, lemon juice, tahini and parsley. It's a healthy Middle Eastern spread or dip that's traditionally served with pita bread but is easy to use up in other ways too. We like …

Slow-Roasted Asparagus ♥

Today's unusual asparagus recipe: Spears of asparagus quick-cooked, topped with grated Parmesan and dotted butter, then roasted. Low carb. Delicate, dark and dreamy.
~recipe & photo updated & republished 2012~
~more recently updated recipes~
Original Post 2008: These days, when people talk about slow food, it's generally code for Slow Food, the Italian organization that's become an international movement, one that fights the disappearance of local food traditions, people’s dwindling interest in the food we eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

But not me, when I write about slow food, I mean slow food quite literally, that is, food cooked unusually slowly, sloooooow food.

This obsession with all-things-slow, it started with my first forays into slow-roasted tomatoes and really picked up steam with the life-changing slow-baked potatoes. But I would never-ever-ever have guessed that asparagus – so lovely when st…

Never Buy Salad Dressing Again ♥ A DIY Challenge

Pantry with a Purpose: How to stock your pantry with simple ingredients for making easy, delicious and economical homemade salad dressing recipes.
Almost, not quite, but any day now, it will be salad season! Tender spring greens are soon to appear. The weather's turning warm and so we make our annual return to lighter, fresher and "greener" food. So here's my challenge to readers of A Veggie Venture and to salad lovers from all over: Never Buy Salad Dressing Again.

Let's make it a hashtag! #NeverBuySaladDressingAgain!

I'm here to help. Cookbooks and cooking magazines often suggest ingredients for a well-stocked pantry. But how many of us fill our pantries, then forget to empty them?! And we shouldn't. That's because "cooking from the pantry" is the best way to save money on groceries – at the same time avoiding the calories, additives, waste and inconvenience of carry-out, drive-through and frozen food.

So let's stock our pantries w…

German Salad Dressing ♥

Today's recipe: Milk. Vinegar. Sugar. No more. No oil! Low carb. Weight Watchers zero points.
It gets no easier than this. When my brother-in-law visited over Christmas, he mentioned the salad dressing that his mother, a World War II German war bride, makes all the time. They call it 'German Salad Dressing'. Me, I'm tempted to dub it "salad dressing for dummies" because it has just three ingredients.

Three ingredients.

And it's got me to thinking. Why in the world do we buy bottles of salad dressing when it's this cheap and simple and tasty to make? So I'm launching a new series of occasional posts with collections of simple classic recipes for home cooks who want to feed their families economically and healthfully. Look for the first one tomorrow. I'm calling it "Never Buy Salad Dressing Again". Who will take the challenge?

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