Tonight was a special supper, a one-dish meal, fish and vegetable all in one. It's available here , as a Kitchen Parade extra.

One of my favorite recipes on all of A Veggie Venture, pickled beets made with canned beets. They're just delicious! Especially in summer, keep a jar of these on hand in the refrigerator, ready to add to salads at lunch, to plates at supper. They even just look pretty, all ruby-aglisten, waiting to be eaten! These are "refrigerator pickles" and keep for several weeks in the refrigerator without hauling out the home-canning gear. Great for Meal Prep. Weight Watchers Friendly & Freestyle Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Skip Straight to the Recipe Since first making Swedish Pickled Beets back in 2005, I keep a big jar in the refrigerator nearly all the time. It's just so convenient to grab one or two small beets for a quick salad or a vegetable snack. Plus I've become a huge fan of beets, this might have been the first recipe to turn me into the "beet queen"! Mostly, my beet recipes start with fresh beets so it

Pretty good! And easy! And fast! Thus: a keeper! Cooking the spinach in the lemon and honey -- vs adding them afterward -- inserts a brightness I've not noticed before. And I really liked the underlying bite from the red pepper flakes. LEMON & HONEY GLAZED SPINACH Active time: 20 minutes (including 7 to clean farmer's market spinach) Time to table: 20 minutes Serves 4 with small portions, 2 with generous portions 1 pound spinach greens (see ALANNA's TIPS) 1 tablespoon olive oil (see TIPS) 1 tablespoon garlic (from a jar!) Zest of a lemon Juice from about half a lemon 1 tablespoon honey (next time, try doubling) 1 teaspoon kosher salt Red pepper flakes Salt & pepper Clean greens well, removing tough stems. (See TIPS.) Heat a large skillet on MEDIUM HIGH. Add olive oil and let heat. Add garlic, zest, lemon juice, honey, salt and a sprinkle of red pepper flakes, then stir a bit. Add about half the greens and stir well continuously. As the greens b

Wondering what to make with that door weight called a rutabaga that showed up in your CSA box? LOL, start here, a silky-smooth mash of apples and the golden-colored root vegetable called rutabaga (or swede, a much prettier name, yes?). It has gorgeous color and is a lovely side dish or better still, an "under dish". Real Food, Fresh & Seasonal. Budget Friendly. Weeknight Easy, Weekend Special. Low Fat. Weight Watchers Friendly. Vegetarian. Naturally Gluten Free.

Tonight's Lesson: No matter what your mother used to say, it's perfectly okay to "play with your food". On Saturday, I made an early trip to Soulard, the big St Louis farmers market. My favorite farmer is Charles, who has the best rhubarb, spinach and basil in the market. This week his stand also displayed bundles of greens tied with string. 'Poke' read the hand-written sign. I wondered out loud, What in heavens is poke? and another shopper answered, Don't you know that old song, Poke Salad Annie? (I didn't but listened to it here .) There was no leaving the poke behind! No matter that I hadn't a single clue how to cook it. Online I learned that 'poke salad' is a citified 'poke sallet', that Harlan County, Kentucky holds an annual Poke Sallet Festival , and that most recipes call for a 'mess of greens' and specify cooking the tender-looking shoots in fresh water three times, then cooking them with onions in a 'heap of b

~ recipe updated & photo added in 2006 ~ Tonight was good, completely worth repeating. It was tasty, easy and fast - and a great way to take advantage of the piles of fresh asparagus that are at farm stands and the supermarket. Tonight I served this atop mostly-white omelettes: delicious. Leeks have an almost-sweetish onion essence. Paired with butter, they are delicious. When seeking a sweet touch of onion, why not use a "sweet onion" like a Vidalia? Sweet onions lose their onion-oomph when cooked so are best used raw. Leeks, however, will impart that sweet touch. LEEKS & ASPARAGUS Active time: 5 minutes + occasional stirring Time to table: 15 minutes for thin spears, 25 for fat spears Serves 4 1 tablespoon butter 1 large leek or 2 small leeks (see ALANNA's TIPS) 1 pound asparagus, thin or thick spears, woody ends removed, and if thick, stripes of skin removed with a vegetable peeler Salt & pepper Melt butter in a skillet over MEDIUM HIGH. Reduce heat to MEDI