Creamy Cucumber-Tomato Salsa ♥ Recipe

Today's quick and easy cucumber and tomato “salsa”: It’s a quick mix of cucumber and tomato plus a little radish for bite and crunch. Serve it as a healthy dip or on the side. Weight Watchers Friendly, WW 0 or 1 PointsPlus. Low Cal. Low Carb. Gluten Free. Vegetarian. "Out the ying-yang.” That’s what I’m thinkin’ about the garden’s dutiful presentation of a basketful of cucumbers one morning after the next now that the temperatures here in eastern Missouri have climbed into the more-seasonal if less-welcome 90s. I’m ruthless about rejects: if there’s even a hint of bruising or biting from creatures-of-the-night, bam, into the compost box those babies go. (And have I told you about the cucumber-loving woodchuck? Okay, encourage me and I will. Tee hee ...) But even the perfect ones stack up, so many we can barely give them away. Some times I fear that if I see even one more cucumber, I might just start wishing away the summer. Instead, I peel and chop and voila, the cucumbers

Garden Eggs "Benedict” Recipe ♥
with Giant Squash, Summer Tomato, Bacon, Cheese and an Egg on Top

Today's tasty breakfast recipe, straight from the garden: It’s a garden version of Eggs Benedict. Low calorie. Low carb. Paleo if you leave out the cheese, primal if you leave it in. Weight Watchers friendly. Gluten free. Okay, so you’re right, of course. This isn’t really eggs benedict, because there’s no English muffin, no Canadian bacon and no hollandaise. Even the egg is fried, not poached. But that’s why I call it Garden Eggs “Benedict”. And it’s closer to traditional eggs benedict than you might think, given all that’s missing! It starts off with a slice of a large zucchini, a good way to use those "baseball bats” of zucchini that emerge from the garden this time of year. Then there’s a layer of warm tomato, isn’t it so good to have tomatoes again?! Crispy bacon is an easy substitute for Canadian bacon. If you keep the yolk runny, it makes a “sauce” that spills all over the whole pile once you dig your fork in. So phooey on the classic version, Garden Eggs “Benedict

A Northern Girl's Ode to Okra: Skillet Stewed Tomatoes & Okra ♥ Recipe

Today's okra recipe: Summer tomatoes and okra cooked slowly, ev-ah so slow-ly, in a skillet right on the stove, developing nuance and sweetness. Low carb. Gluten-free. Paleo. Weight Watchers 1 or 2 points. Not just vegan, " Vegan Done Real ". Long have I known that my soul looks to the North, where summer nights are long and ice fairies dance atop snow drifts in the brilliant late-winter light. But somewhere along the way, a "southern gene" must have taken hold because lordy-lordy, I do love okra. (And grits. But that’s a story for another day.) In late summer, okra’s small finger-shaped pods come off the plants by the basketful, so precious: the arrival of the first okra is greeted with the same excitement as the season’s first asparagus, the first sweet corn, the first beets, the first tomatoes, the first butternut squash.

Succotash Salad Recipe ♥ with Green Beans, Lima Beans, Corn & Tomatoes

Today's summer salad recipe: A salad version of the American South's succotash, here with the traditional lima beans (just a few, they're precious) and corn, but with green beans added for bulk, celery for crunch, tomatoes for a little sweetness, all married together with a lime vinaigrette spiked with hot sauce. Low carb. Gluten-free. Paleo. Weight Watchers 2 PointsPlus. Not just vegan, " Vegan Done Real ". So here's the thing about lima beans. It takes a whole pile of lima beans still in their pods from the garden to yield a measly half cup of edible lima beans. By my reckoning, it takes nearly 3 pounds of unshelled lima beans to yield a pound of lima beans. No wonder, til now, the only lima beans I've cooked for A Veggie Venture came straight from the freezer section, cheap and convenient. But when a few lima beans showed up in my CSA box, I knew exactly what I wanted to make, succotash. I once made a warm succotash, a Thanksgiving Succotash , but

Roasted Beet Salad with Fresh Mango, Blueberries & Blue Cheese ♥
A Recipe in 140 Characters or Less

Today's vegetable recipe: A simple roasted beet salad with fruit and a few herbs. No dressing required! Weight Watchers 2 PointsPlus. Vegetarian. Primal. Gluten-Free. Your veggie evangelist is a Twitter dropout – back in 2010, I gave up Twitter for Lent and never went back. But I l-o-v-e the concept of recipes in 140 or characters or less, that’s the limit of the message length of a “tweet”. So here’s your recipe, which one would grab your attention?! Reci-tweet #1: Roasted Beet Salad with Fresh Mango, Blueberries & Blue Cheese with a few fronds of fresh herbs. Serve chilled or at room temp. [127 characters] Reci-tweet #2: My favorite salad of the summer. Cubes of earthy beets and wet mango with blueberries that go “pop” and creamy blue cheese. [123 characters] Reci-tweet #3: Summer in a bowl, a contrast in color, texture, taste. Just beets, mango, blueberries and blue cheese. [102 characters] Got it? Now go make it.

Master Recipe: Crustless Quiche with Greens & Garden Vegetables
(Swiss Chard, Green Pepper, Tomatillo & Zucchini)

Today's new "master" vegetable recipe, the latest in a series: A formula for a "skinny" quiche loaded with ribbons of healthy greens (pictured, Swiss chard) and fresh summer vegetables, whatever's on hand (pictured, zucchini, tomatillo, green peppers and cherry tomatoes). Vegetarian, low carb and Weight Watchers just 4 PointsPlus. Wow. Last week we feared this year's garden might be a bust: something is eating the okra, boo hiss; the plants are producing lots of leaves but not much edible. But Sunday morning, the morning's harvest was worthy of a special vegetable quiche, sweet little tomatillos and bell peppers, a couple of miniature zucchini (plus one giant yellow-skinned zucchini!), even a few cherry tomatoes. The vegetables needed cooking beforehand. I might have sautéed each one individually but decided instead to "flash cook" (often called "blanching") the greens and fresh vegetables in a minimum of water, just enough to

Quick Reminder for Google Reader Users

Anyone else procrastinating about the demise of Google Reader? Here's what to do. If you use Google Reader to follow A Veggie Venture and/or Kitchen Parade and all your other favorite blogs, you already know that as of July 1, Google is pitching Google Reader into the compost pile. And if you’re like me, you’ve been procrastinating finding a replacement, hoping against hope that Google would change its mind. Nope … So here’s what to do. Me, I’m doing all three. STICK WITH AN RSS READER Go to either Feedly or Bloglovin quick-quick -- that means, today . Either free service will import your blog RSS subscriptions from Google Reader with a couple of clicks, this will preserve your existing subscriptions, otherwise, g'bye, gone forever. I’m kinda keen on Feedly, myself. SWITCH TO EMAIL For the blogs we care about the most, email subscriptions are best. Click here to subscribe to A Veggie Venture , click here to subscribe to Kitchen Parade . If you already receive emai