This Recipe Has Moved. You'll Find It Here: Herbed Ricotta with Roasted Cherry Tomatoes at Kitchen Parade, my food column And you'll be so glad you did, because there's definitely something special going on here! Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables . Join " veggie evangelist " Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special. © Copyright Kitchen Parade 2005, 2014 & 2020

Today's "recipe" is one of the basic techniques for cooking vegetables, here applied to colorful, nutritious and inexpensive carrots. It's as simple as can be and produces "plain" (but delicious!) cooked carrots inviting simple embellishments that turn them into "special" carrots you'll be gobbling up like never before. Fresh Vegetables, Fast & Healthy. Year-Round Kitchen Staple. Budget Friendly. Little Effort, Big Taste. Weeknight Easy. Low Carb. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real or Vegetarian. Naturally Gluten Free. Whole30 Friendly. One of My Very Favorite Carrot Recipes!

Looks like a veggie pizza with sausage, right? Wrong. The sausage -- and the twist -- is 100% Bran cereal. When I happened upon the recipe in a 1984 church cookbook, I knew it would either be awful or delicious. Wrong. And wrong. It was however quite good and somehow hit just the right retro note on a warm Friday evening. The bran is barely detectable except on top where it's chewy, crunchy and delightfully nutty (in more ways than one). ZUCCHINI PIZZA with a TWIST Hands-on time: 20 minutes Time to table: 45 minutes Serves 6 Three ingredients are used in different steps. Midstream, I wished I'd assembled them first, something I rarely do. You'll need a total of: 3 cups grated zucchini (from 1 pound) 1 cup 100% Bran cereal 2 cups grated mozzarella (I used a 2% version) STEP ONE 2 eggs, whisked 2 cups grated zucchini 1/4 cup 100% Bran 1/2 an onion, chopped (this was accidentally forgotten but should be included) 1/2 a green pepper, chopped 1/2 a red pepper, chopped 1/2 teas

Act fast, while the tomatoes are still good! This week's Kitchen Parade column features Panzanella , the luscious tomato'n'bread salad first discovered here in A Veggie Venture back on Day 89 . It's one of several that qualify for special status, ones so good we might Easily Make a Meal Out of 'em.

Today's easy vegetable recipe: Zucchini and green onion roasted with feta cheese. Yeah, that simple! It's Low Carb. Weight Watchers Friendly. And seductively delicious! What a history, this recipe. Way back in 2005, I was cooking a new vegetable recipe every day for an entire year. I was in full experimental mode and posted all the results, good or bad. Day 146's recipe for roasted zucchini had so much promise: it was simple and cheesy, then brightened with fresh mint. Instead, it was awful. I made it again, just to see: not awful, but forgettable. Way back in 2008, it was time for an overhaul, a fresh start, a new recipe. The zucchini and feta remain, garlic and onion are added, the mint is nixed. The results? Delicious! And now, all these years later? I roast zucchini with feta all the time .

Yee-Haw! How easy is this? It's one of those new microwave baked potatoes, wrapped in special plastic. Seven to eight minutes in the mike, there's a "baked potato", cooked, steamy, tasty. A second one cooked at the same time adds 5 minutes. THIS IS DEFINITELY A KEEPER! MICROWAVE "BAKED" POTATOES Hands-on time: 2 minutes Time to table: 15 minutes Serves 4 (as a side dish, could also serve 2 as a main dish) 2 microwave baked potatoes (8 ounces each) Follow instructions to cook in the microwave, then to carefully slit open. Add toppings to taste! NUTRITION ESTIMATE Per 1/2 Potato Serving: 105 Cal (1% from Fat, 10% from Protein, 88% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 24 g Carb; 2 g Fiber; 17 mg Calcium; 1 mg Iron; 277 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points

Wouldn't you think a black radish might, you know, be BLACK? Well maybe not, since red radishes are only red on the outside. Silly me, I thought a black radish would taste considerably different than a red radish. It doesn't. It IS however much bigger, more the size of a large sweet potato. The one in the photo weighed half a pound. This was good enough but I wouldn't go out of my way to have again. The salad itself was the same, fresh, light, enjoyable even, just not something to have again. I CAN see how it might be a refreshing to the palate, however, if paired with fatty meat. And I've got three more like this to go so look for more ideas. PS I did use some of the salad along with egg/sour cream to make a fritatta for supper. It was quite good. BLACK RADISH SALAD Hands-on time: 15 minutes Time to table: 15 minutes Serves 4 8 ounces black radish, peeled and grated 1/4 white onion, sliced thin, then diced Zest and juice (about 2 tablespoons) f