Cooking from the Archives in June

From A Veggie Venture's Recipe Box

Greek Greens ... the base technique is a wonderful way to 'hold' fresh greens for a couple of days so they can be used later, this year in a great fish and pasta salad (recipe added to the post) ... how great? so great that a nine-year old came back for seconds!





Leeks & Asparagus ... very simple, just leeks in butter, this year with fat spears of asparagus that held their shape but turned almost cream ... luscious!






No-Cook Taboulleh ... just delicious! And the calories dropped in half by changing the proportion of couscous:tomato and cutting the olive oil.





Carrot Coins with Dill ... served at room temperature or cold, just barely cooked carrots tossed with fresh dill, great flavor and texture combination, a good refrigerator salad








Red Onion Beets ... if you've got cooked beets, a quick 'n' easy side dish ... just sauteed red onions warmed with beets and capers ... isn't it pretty?!







Beets with Feta ... oh so simple and sumptuous, quick-quick with pre-cooked beets ... a recent hit with 20-somethings atop salad greens with a bit of dill








From the Kitchen Parade Archives


Quinoa & Black Bean Salad ... cool, refreshing and healthful, good for potluck and easy supper side salads







Tomato Soup Vegetable Salad ... my grandmother's favorite summer salad, a definite throw-back to the 60s and 70s, made contemporary with veggies and low-fat products






Beet Roesti ... small pancakes of grated beet, this time made with dill rather than rosemary, easier than you'd think, absolutely delicious








Red & Yellow Pepper Relish ... just colorful bell peppers sauteed with a touch of good mustard and a few olives, so simple!








Wild Rice Salad ... wild rice "vegged up" with peppers, peas and mushrooms. It's a long-time family favorite!










(c) Copyright 2006 Kitchen Parade

2 comments:

Overwhelmingly good! The beets with feta has really caught my eye!

mmm I like it....) realy)

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna