A warm summer evening is good enough reason to share a glass of wine on the patio. And I like add a quick bite to eat, too, something from the frig that requires zero effort.Easy appetizers are the subject of a 2003 Kitchen Parade column, published online today for the first time. Red Pepper Crostini, Olivada and Parmesan Crisps -- yes, they're that easy to make and easy to keep on hand for impromptu gatherings.
SO WHAT IS KITCHEN PARADE, EXACTLY? Kitchen Parade is the food column that my Mom started writing for our family newspaper when I was a baby. Today it's published in my hometown newspapers in suburban St. Louis and features 'fresh seasonal recipes for every-day healthful eating and occasional indulgences'.
Where A Veggie Venture is 'pure food blog', full of experimentation and exploration, Kitchen Parade features recipes a modern cook can count on. All are thoroughly tested by a home cook in a home kitchen and many are family and reader favorites. All recipes feature easy-to-find ingredients, clear instructions and because I believe so strongly in informed food choices, nutrition analysis and Weight Watchers points. Want to know more? Explore Kitchen Parade, including Kitchen Parade's Recipe Box!
WHY CAN'T I COMMENT ON THIS PAGE? Because I hope that you'll click through to today's column and comment there!
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007
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