Seasonal Sundays (Week 08) Mid February

A mid-winter collection of recipes and life ideas in and out of the kitchen, including for upcoming Mardi Gras gatherings. Plus, the winner of Jubilee, the new cookbook!
Seasonal Sundays ♥, a seasonal collection of recipes and life ideas in and out of the kitchen.

Welcome to Seasonal Sundays!

Happy post-Valentines! How was yours? ♥ We stayed in, happily, but did make a special night of it, cooking lobster for the first time. We kinda-sorta did a lobster boil with roasted potatoes and Brussels sprouts plus a chocolate thingie for dessert. Twas quite lovely! Our kinda night, low key and occasion both at once.

But no living in the past, onward!

THANK YOU! to all who chimed in to offer up small windows into your lives.

This is such a funny job, writing for people who are largely unknown to me. It so helps to visualize some semblance of your lives.

Of course, there was an incentive involved, the chance to win a copy of Jubilee: Recipes from Two Centuries of African American Cooking (affiliate link), the new cookbook. My copy arrived last Sunday and I am super impressed, it's very, very cookable. My husband is fascinated too, we pass it back and forth.

What makes Jubilee especially interesting is all the stories behind the recipes and research. "In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs."

The winner of the Jubilee giveaway is Lindsay who lives in South Dakota and shared that she was most interested in the last week's challenge to try the vegetable kohlrabi. "I grew up eating it raw with a sprinkle of salt, straight out of the garden, picking it with my dad. Great memories there."

Just send me a quick email via with your mailing address, Lindsay. A copy of Jubilee will soon be in your hands! I hope you love it as much as we do!

Just a reminder, I personally select everything that's mentioned here — nothing is sponsored, nothing is paid advertising. Oh and if you happen to buy something via a link to Amazon (just Amazon, no others), Kitchen Parade may earn a small commission. Zero pressure, just an FYI that's required by law and good manners. My Disclosure Promise


Pick One is for those of us overwhelmed by life's unending choices. If that resonates, then check out this one recipe and then call it a day. It's one that I think could make the most difference, the one I hope will become a regular in your kitchen, as it is in mine.

Best-Ever Lentil Salad with an unusual cooking technique ♥ A Veggie Venture

So many times, a pot of lentils simmers away on the stove and then for the next few days, the lentils are the base for an impromptu supper salad (greens, cottage cheese, some times a leftover protein, a little fruit, a roasted vegetable ...)

Readers Chime In!

  • "No bag needed (who knows what kind of clean that bag is?!!), just a pyrex bowl with a ceramic plate on top. I use a tsp of olive oil to 1/4 cup organic popcorn kernels. No butter needed IMO." ~ Karen in Miami, FL, about How to Cook Popcorn in a Microwave in a Paper Bag

Cook. Eat. Repeat.

Here's my appeal for mealtime minimalism, the idea that you don't have to think up a new breakfast or a new lunch every day. It's a way to think less about food rather than more. It's maintains that the ritual of healthy satisfying staples can fill you up in a way that the new and the novel cannot.

Spinach Salad with Fruity Vinaigrette, Fresh Fruit & Maple-Glazed Pecans ♥, a big dinner salad, fresh and green with a rainbow of fruit and g-o-r-g-e-o-u-s Maple-Glazed Pecans, all lightly dressed in a Fruity Vinaigrette.

Ahhh, fresh greens. How so very lucky we are that they're so abundant year-round. This is a combination that we could eat every day.

Don't even think about skipping the pecans, they're amazing and super-super easy.

Seasonal Showcase: Mardi Gras

Gumbo ♥, a classic Cajun gumbo except that the roux is cooked in the oven. Let the oven do the stirring!

Tis the season!

Once upon a time, I talked my husband into a "small" Mardi Gras party, just a few people, I promised. Then, oh my, somehow I hit the wrong button and the email invite went out to a bunch or people. (I swear, it was really truly an accident.) So we ran with it and what fun we had ...

In 2020, the timing is good for Mardi Gras gatherings, no awkward melding with Valentines, etc. Are you ready?

For a few? A bunch?!

Something for Supper

Hamburger Casserole ♥, one-skillet weeknight comfort food, 'lightened up' and highly adaptable. Not a single can of mushroom soup in sight.

Weeknight suppers aren't often so simple ... or so lightened up.

Grocery Store Trends?

Here in St. Louis, we are lucky to have not just one but three local grocery chains, one large (and likely the market leader, even with the Walmart/club store competition), one medium and one small but with a loyal customer base.

Three things I've noticed in that big chain, called Schnucks (rhymes with rooks) just this week.

Are these happening elsewhere? ♥ What are you noticing in your own groceries, as these companies compete with so much new competition?

  • No more tobacco products! Hallelujah! That's huge, making tobacco more difficult to buy.
  • A new category of cashier: grown men, not retired men, not students, but working-age men. It's honest work, of course, but the wage rate is only $7 - $10 an hour. Is this a sign of a great economy?
  • Every aisle has at least one "Instacart" shopper, someone shopping for someone else who'll pickup their groceries later. Mostly these seem to be young moms working during school hours. Who uses Instacart? How does it go?
  • Frozen mussels in the frozen dinner sections. Really?

Weight Watchers Corner

Light Red Cabbage & Carrot Slaw, another bright, healthy salad in a super-light dressing. ♥ A Veggie Venture. Weight Watchers Friendly. Low Carb. Low Fat. Vegan. Naturally Gluten Free. Winter Color!

Zero-point meal prep, here we come! And that color, especially mid-winter, is glorious.

What's New?!

How to Cook White Rice ♥, it turns out perfectly every time without special equipment.

We love brown rice. But our new love? White rice, cooked well.

Carrot & Fruit Oatmeal Slump, another healthy vegan breakfast ♥ A Veggie Venture

Never heard of "slump"? Don't worry, it's a silly family name for a oatmeal breakfast my nephew made over and over for us one year. It's a vegan version of the Swiss Muesli I fell in love with when hiking in Switzerland one summer.

Just Updated!

Chickpea Cakes with Cucumber-Yogurt Sauce, another Healthy Vegetarian Weeknight Dinner Idea ♥ A Veggie Venture. Low Fat. High Protein. Weight Watchers Friendly.

Text Me Back!

I'd love to hear from you. Comment, send me a quick e-mail via, dot-dash in Morse code, build a fire for smoke signals, launch a message in a bottle, send a Christmas letter, get the dog to yip, toss me a note wrapped in a rubberband, write a message in the sky, scratch a note in the sand, listen to a seashell, whatever.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade

Alanna Kellogg
Alanna Kellogg

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


  1. Lindsay S.2/17/2020

    Thank you for the cookbook! I cannot wait to receive it and send some feedback on the results. Keep up the great work with the newsletters!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna