Visit the Kitchen Parade weekly blog for a terrific summer salad made with quinoa, a fast-cooking, protein-packed sort-of-but-not-really-grain and black beans. Not long ago, I delivered a dish to a neighbor who called later to ask, What was that? and reported that she'd eaten half a bowl at first sitting! Tis good ...

Tonight's supper was more inspiration than recipe. The start was plucky sunflower sprouts from yesterday's green market. I didn't know how to use them beyond the obvious: the greens in a sandwich, a salad topper. Home, I turned to www.epicurious.com for ideas. I'd wondered about a salad plate and a recipe there clinched the idea, even though I didn't follow it. The frig was full of possibilities. Instead I kept it simple. First the dressing. There was a garlic/rosemary/olive oil rub, left over from last night's lamb. I added good vinegar and a bit of cream -- it's so obvious, of course, but I didn't know til today that the transformation of a vinaigrette to a creamy vinaigrette requires only, well, cream. There was a bit of that leftover from last night's supper too. And some salmon from the night before. And some home-grown strawberries the size of fingertips. And goat cheese. And a few capers for salt. All on a bed of butter lettuce, baby sp

Today's old-fashioned recipe: Cucumbers sliced thin, salted, then tossed with sour cream and fresh chives. Low carb. Weight Watchers 2 points. ~ recipe updated 2008 ~ This is a reprise of Nana's Cucumbers, the classic summer dish of sliced cucumbers in sour cream. Back on Day 45 I made them with non-fat yogurt, a health- and calorie-conscious choice -- and they were good, decent, in fact. With sour cream on hand and the chive needing a good clip, tonight was the night for the real thing, cucumbers with real sour cream. And oh my -- ever ever so good, so simple, so simply perfect on a hot summer night. Surprise: For an easy, unusual appetizer, place a slice or two of sour cream-drenched cucumber on a bit of bread with butter or goat cheese. Even after dessert tonight, this is what people wanted 'just one more, please'. VEGETABLE RECIPES from the ARCHIVES ~ more cucumber recipes ~ ~ more family recipes ~ ~ more vegetables with sour cream , all worth the calories! ~

Today's nutritious, delicious and eye-appealing recipe: Simple spinach sautéed with roasted red pepper. Low carb and just one point for Weight Watchers. Not just vegan, " Vegan Done Real ". Plus, just in time for Christmas, another "red and green" recipe! ~recipe & photo updated & republished 2012~ ~ more recently updated recipes ~ Original June 2005 Post on "Day 65": Isn't it pretty? And it just tastes like summer! The original recipe called for three time more fat and roasting peppers. I dismissed the former, planned for the latter. But as time ran out, I turned to one of the great convenience products in the vegetable world, a jar of roasted peppers. For a couple of bucks, a jar holds 5 - 6 peppers. They're not quite so delectable as just-roasted ( How to Roast Peppers ) but for the time and money, can't be beat. In just a few minutes, supper was on the table, including this plate-brightening spinach, a beautiful bed for gril

What can you make with one of those ready-to-eat bags of broccoli slaw besides coleslaw? Just toss it with a little olive oil and onion in a skillet and in five minutes, you've got a great side dish or meal prep base for supper salads. This, my fellow cooks, is convenience food at its very best: quick, healthy, adaptable. Grab a bag with your next grocery run! Real Food, Fast & Casual. Just Two Ingredients! Not Just Easy, Summer Easy . Year-Round Kitchen Staple. Budget Friendly. Little Effort, Big Taste. Weeknight Easy. Easy Meal Prep. Low Carb. Low Fat. Weight Watchers Friendly, Zero Points! Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly.

And so we launch into the third month of Kitchen Parade's Veggie Venture! It remains an adventure, fun to explore new vegetables and new ways of cooking. I can't imagine stopping now! And the traffic energy has kicked up, thanks to recent mention in Kiplog and the Cheap Veggie Gourmet . While it's hardly 'summer' food, I gave in to a craving for cauliflower and cheese sauce tonight. My mom made it all the time when my sister and I were kids, cheese sauce on anything, always made with Velveeta. My contemporary addition is wasabi - skip this, however, for the simple comfort food, just cheese sauce on cauliflower. The cheese sauce took more minutes of attention than I'd have guessed. If you (or your kids!) like cheese sauce, however, double or triple the sauce, keep it in the frig for other vegetables on other nights. CAULIFLOWER with WASABI CHEESE SAUCE Active time: 20 minutes Time to table: 25 minutes Serves 4 (with 3/4 cup sauce leftover) 1- 1/2 - 2

Easy, simple, ingredients on hand - there's nothing better! ASPARAGUS with CREAMY MUSTARD DIP Active time: 5 minutes (dip only) Time to table: 5 minutes Makes 7 tablespoons 3 tablespoons low-fat mayonnaise (original recipe suggests non-fat) 2 tablespoons sour cream (original suggests non-fat) 2 tablespoons Dijon mustard 1 1/2 teaspoons dried tarragon 1 pound steamed asparagus (see ALANNA's TIPS) or other vegetables Stir together dip ingredients. Serve immediately or refrigerate until ready to serve. NUTRITION ESTIMATE Dip only, per tablespoon: 31 Cal (83% from Fat, 4% from Protein, 13% from Carb); 0 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Carb; 0 g Fiber; 10 mg Calcium; 0 mg Iron; 104 mg Sodium; 4 mg Cholesterol Weight Watchers 1 point One tablespoon dip with 1/4 pound asparagus: 55 Cal (46% from Fat, 19% from Protein, 36% from Carb); 3 g Protein; 3 g Tot Fat; 1 g Sat Fat; 5 g Carb; 3 g Fiber; 37 mg Calcium; 3 mg Iron; 107 mg Sodium; 4 mg Cholesterol, Weight Watchers 1