Showing posts from April, 2010

Sweet Potato Salad Recipe
with Roasted Poblano, Roasted Corn & Chipotle

A sweet potato salad for summer, a colorful and mouth-watering blend of sweet potato, roasted poblano pepper and roasted corn. No mayonnaise so perfect for a 'dish to carry' for potlucks, picnics and family dinners.
"This is a keeper for summer. Thanks for the inspiration." ~ Anonymous
"It is just wonderful!" ~ DLA in OKC
"This is the perfect summer sweet potato recipe!" ~ Holly
Please welcome Mario Aranda of O Olive Oil, my guide to the pleasure of fine olive oils and artisan vinegars for a couple of years now. And meet Mario’s mother, too, his ‘vinegar mother’, that is.~ Alanna “Vinegar is essentially sour wine; even the word itself is taken from the French for Vin Aigre, sour wine. “To make vinegar, you start with wine, then trigger the acidifying process. For most vinegars, this is a harsh 48-hour chemical and mechanical process in steel tanks. “Not so for good vinegar. Good vinegar starts with good wine and a very old vinegar start…

A Give-Away for Mother's Day

To celebrate Mother's Day, a special give-away just for the readers of Kitchen Parade. SWEET DEALS on
from O OLIVE OIL FOR PURCHASES, A 15 PERCENT DISCOUNT Between now and Mother's Day on Sunday, May 9, 2010, use the discount coupon code "mother" when purchasing goods at O Olive Oil.(Would you like to know more about how good vinegars are made with a 'mother'? It's quite a story! Read it and get the recipe for a summer Sweet Potato Salad too.) A GIVE-AWAY JUST for READERS of KITCHEN PARADE TWO-BOTTLE NATURAL GIFT BOXES One winner per fifty comments, limit 4. Winners choose which pair of olive oil and vinegar combinations will be sent. I'm especially fond of the champagne vinegar and Meyer lemon olive oil, also the sherry vinegar and Tahitian lime olive oil. But they're all good, let your senses guide! I'm not the only one who loves O Olive Oil, so does O Magazine, Saveur, Bon Appetit, Cook's Illustrated an…

Red Quinoa Salad Recipe - Your Way

The Recipe: A healthy grain salad recipe that starts with red quinoa (don't worry, regular white quinoa works too, so would another grain), a few vegetables for crunch, a sprinkle of fresh herbs for brightness, a handful of feta cheese for creaminess, all tossed in an easy vinaigrette. This will be my go-to salad for the summer, protein-packed, fiber-good and eminently variable.
Spring’s come early to Missouri this year. In the country, the redbud appears especially pink against the dark green needles of the cedars, too bad they’re invasive, the scourge of the Midwest. Here in the suburbs, the fern garden should be little more than fiddleheads, instead, full furls reach west to find full sun. But mine’s a northern soul. When it’s 80-something already in April, the calendar feels all rushed. "Slow down!" I want to demand. We’ve not yet had spring and already it’s feeling a lot like July and a surly-hot summer. The only consolation? Summer cooking is simple and spare, it ta…