On the Cusp

Autumn Pumpkin Bread, click photo for recipe

So here we are, on the cusp of summer and fall, one foot still entrenched in heat and humidity, the other lifted to step onto the Labor Day weekend bridge. (Is it three o'clock yet?)

Here's a few recipe ideas from the Kitchen Parade archives, ones that to me, seem perfect for the cusp, the bridge.

See you on the other side.

Late Summer Recipes

(click a photo for a recipe)
Olivada with Mozzarella & Pimento Maple-Glazed Salmon Vichyssoise

Explore all the best recipes for summer but these three are so good, you'll make them again and again, all year round.

This column features easy Italian appetizers, pictured is a simple olive paste that looks so impressive spread on rounds of bread with a bit of cheese and pimento.

Maple Glazed Salmon has been Kitchen Parade's #1 recipe all summer long. Have you tried it yet?

Vichyssoise may be hard to spell and pronounce but the simple potato and leek soup is dead-easy to make.

Early Fall Recipes

(click a photo for a recipe)
Ratatouille Grilled Pepper Salad Creamy Wild Rice Soup

Ratatouille may be 2007's summer's hit movie but it's a long-time favorite on my table. Can you say rat-a-too-ee?

Grilled Pepper Salad is oh so good -- and yet nothing more than a few grilled peppers (look for them at the farmers market this weekend, all colors!) and tossed in a light garlicky vinaigrette.

Creamy Wild Rice Soup is a personal long-time favorite, warm and satisfying.

Favorite Quick Supper Recipes

(click a photo for a recipe)
Quick Supper: Cornmeal Catfish with Warm Potato Salad Quick Supper: Greek Feta Chicken Quick Supper: Italian Sausage with Grapes & Greens

Kitchen Parade's Quick Supper recipes are popular with readers! Here's three - just to get you thinking, What IS for supper tonight?

This was one of my suprise favorites last year, catfish filets lightly dipped in cornmeal paired with a warm potato salad, easy, fast, healthful, perfect for bridging summer and fall - Quick Supper: Cornmeal Catfish with Warm Potato Salad.

This week I remade Greek Feta Chicken. It's so good, including the curried rice. I made a double batch so there'd be plenty left over to eat, cold and sliced, on salads for the weekend.

Or how about the one-skillet Italian Sausage with Greens & Grapes? Yum, Italian sausage with dark greens and fruity grapes!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.