Seasonal Sundays (Week 18) Late April

Let's embrace spring! In all its snowy silver-sun switch-ups. For the food? I've got you covered.
Seasonal Sundays ♥, a seasonal collection of recipes and life ideas in and out of the kitchen.

Welcome to Seasonal Sundays ...

We had snow this week, just a couple of inches, definitely real snow, wet and heavy and beautiful. By chance, that day I had scheduled a 15-minute in-person visit with my 95-year old father. These two northern souls just l-o-o-k-e-d out at the late-season falling snow.

April snow is rare in Missouri, especially so late, especially preceded by two or three weeks of pretty-pretty-pretty early spring days, warm sun, cool air. I'd moved back to skirts and sandals, my husband wanted to pull the extra blankets off the bed, we opened up the pool and summer porch.

During those pretty days, it was sooooo easy to forget that the "official" last-frost date here is Mothers Day weekend. It felt sooooo tempting to throw caution to the winds and put in all the summer flowers, the herbs, the annuals, the bulbs. It felt sooooo carefree to ignore history and reality, just because we could, just because it seemed "okay" ... like putting one over on Mother Nature.

Everything interlaces with the virus-pandemic-vaccine right now, at least in my head. I can't help but compare our early-spring temptations with the signs of friends and family eagerly venturing out into the world.

Is it really time? Really?? Or is it too soon???

Honestly, I have no idea.

But now that we've gotten through that late-April snow, in the next week, I'll put in the plants that will color our backyard world for the next six months.

But our frost date? It's still Mothers Day weekend, two weeks from now.

On a personal note, I'm taking May off to work on some family business.

As always, THANK YOU! I so appreciate your checking in for new recipes and for the Seasonal Sunday collections: every single day, I think about what it is you might find useful, interesting, enticing.

With any luck, see you in June! In the mean time, spring!

About the Photo By Popular Request, a Little Insight into the Top Image: Easter weekend was so pretty here, my husband brought home pansies and johnny jump-ups to brighten things up outside our kitchen. Luckily, they're both hardy and thrived in our brief snowy-white world.


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.

Karelian Borscht (Russian Beet Borscht Soup) ♥, extra hearty with sausage and a swirl of sour cream but also especially earthy and delicious as a vegetarian borscht.

Pick One 2020

Smitten Kitchen's Avocado-Cucumber Salad ♥, addictively good, so many variations. Low Carb. Gluten Free.
  • THE RECIPE Smitten Kitchen's Avocado-Cucumber Salad
  • WHY THIS, WHY THEN Early in the pandemic, many of us were looking for a lunch that's quick and fresh and will hold. Sounds good nearly any year, right?


Easy Everyday Bread for the Stand Mixer ♥ Keeps for Days. Adaptable & Budget Friendly.

Shakshuka (Eggs Nested in Summer Vegetables) ♥, a traditional North African and Israeli dish, just peppers and tomatoes slowly simmered, then 'nested' to cook whole eggs.
  • "For Easter brunch, we fixed your recipe for shakshuka. Mmmmm! We garnished it with cilantro instead of parsley, we thought it better, saw a NYT recipe that called for it." ~ Charlie & Jan
  • THE RECIPE Shakshuka (Eggs Nested in Summer Vegetables) A traditional North African and Israeli dish.

What's New?!

Wondering about a recipe from the last while? Check Recent Recipes from Kitchen Parade and Recent Vegetable Recipes from A Veggie Venture.

Roasted Veggie Enchilada Casserole ♥, a Master Recipe, layers of roasted vegetables, salsa verde, corn tortillas and fresh spinach with a little cheese. One for dinner, one for the freezer.

Greek Bread Salad with Toasted Pita Chips ♥ Great crunch and color. Kid Friendly! Weight Watchers Friendly!

Sustainable Fish

For a girl who could clean a fish before she could ride a bike, we sure don't eat much fish around here. In much of my adult life, fish is ... well, problematic.

Mind you, not the fish we catch ourselves. Not the fish the neighbor catches and shares.

No, my long-standing discomfort with fish is the fish that's caught and shipped and then we buy.

Every time I see a Mediterranean diet guide or some weight loss program or some city food writer recommending that "everyone" eat fish once or twice a week, I quake.

First, it's the price. Yikes, fish is one very expensive protein. Unless you catch it yourself, fish is total luxury. (Is this different on the coasts with direct access to fish? Perhaps?)

Second, and mostly, the depletion of our fisheries feels personal. I peer into those beautiful filets and steaks lined up at the fish counter and wonder how long it all can last. I just can't bring myself to buy it, to fuel the consumer side of the supply-demand equation.

Sure, there's the Seafood Watch from the Monterey Bay Aquarium to help guide our decisions. That link, by the way, works way better on mobile than on the desktop, at least in Safari.

Sitka Salmon Shares

But maybe there's another way.

Earlier this year, we signed up for what's called a "CSF" – a community-supported fishery. It's the cousin to the more commonly known "CSA" – community-supported agriculture – except seafood, not vegetables and fruit.

Real fishing families. Catching fish one at time. Flash-freezing and fast-shipping out to subscribers.

We've had just one Sitka delivery but oh! we are loving having vacuum-sealed frozen fish ready and waiting for our next meal. The plan is, Friday fish (hello alliteration) or Monday fish (hello easing into a new week) once a week.

This week I made Fish with Herb Butter, it hardly needs a recipe, just broiled fish topped with a quick mash of fresh herbs and a little butter and a splash of lemon juice.

So good. I cannot wait to make it again. And thanks to Sitka, I can!

PLEASE KNOW This is not a sponsored post. I'm just sharing something that we find useful and that you might appreciate too. Sitka doesn't know me from anyone, we pay for our fish just like any other customer.

But I am so looking forward to more fish!

Roasted Salmon & Asparagus ♥, ever so simple, just salmon and fresh asparagus roasted together, easy enough for a weeknight, elegant enough for company.

Easy Baked Fish with Red Pepper & Cucumber Salad ♥, fish filets topped with a mayo-sour cream sauce and served with a quick vegetable salad.

Fish with Herb Butter, another Quick Supper ♥, simple broiled fish, topped with a little butter and fresh herbs, quick enough for a weeknight, special enough for company. Low Cal. Low Carb. High Protein Weight Watchers Friendly.

The Dinner Bell

Seven days a week, 52 weeks a year, the dinner bell rings. If we're gonna eat, somebody's gotta cook, some nights fuel, some nights a feast. Let's make it good, a welcome end to our days.
Rainbow Chicken ♥, chicken and a pile of rainbow-colored veggies tossed in a spice rub and brightened with lemon slices. So simple and spring-like, it's our new go-to chicken supper.

Asparagus Risotto, the spring classic ♥, except lighter, with more flavor, thanks to a gorgeous Aspargus Stock that uses the whole spear. Weeknight Easy, Weekend Special. Gluten Free.

Lemony Broccoli Salad with Lemon Vinaigrette ♥, surprisingly substantial.

Good to Know

Never Buy Fresh Herbs Again, another budget challenge ♥ How to grow a few favorite fresh herbs at home, the pots, the soil, the planting, everything you need to know.

Put an Egg on Top aka "How About Eggs for Dinner?"

Why should breakfast get all the eggs?! If eggs for dinner were a club, I'd be president, chief marketing officer, resident evangelist, public advocate and ... hey, wanna join my club? Start here!

How to Cook Eggs in a Coffee Mug in the Microwave ♥

Most Useful Recipes, Just One Per Year

When a blogger loves every single one of her published recipes, how in the world does she pick just one favorite? It's stunning, honestly, how each year one Kitchen Parade recipe stands out from all the others that year for sheer usefulness. So that's why I created this collection of best recipes, just one per year, Best-Ever “Most Useful” Recipes 2002 – Present, just one recipe per year from Kitchen Parade. Here's a sample.

Easy Green Chile Chicken Enchiladas ♥, a quick-quick way to get a green chile fix without spending hours in the kitchen.

PS Who's noticed? I'm big on highlighting "usefulness". To mark A Veggie Venture's 15th anniversary in 2020, I took a hard look at the first 365 vegetable recipes from the first year to select just 15 which, all these many years and recipes later, remain ever so useful. You'll want to dig into this collection, 15 Favorite Vegetable Recipes, Still Useful After 15 Years.

Made Me Think ...

Feeding a Sugar-Conscious Sweet Tooth

You too? We're cutting back on sweets without demonizing dessert, usually with smaller batches, smaller servings, shareable desserts or fruit desserts in addition to limiting frequency. But some times?

Easy Margarita Pie ♥, tastes just like a good margarita.


Who else loves seeing old photos pop up, quick memories from years past? Welcome to a recipe timehop ...

Mexican Salsa Bread ♥, easy homemade bread with a kick, just salsa and spices.

Celery & Chickpea Salad, another healthy salad ♥ A Veggie Venture, a captivating salad, a simple lemony mix of crunchy celery (extra points for celery with leaves!) and creamy chickpeas, held together with a touch of feta.


My Top 10 Recipes are predictable, hello Should Cooked Pork Be Pink? and (Sloooow) Baked Potatoes (How Long to Bake a Baked Potato). But every week, seasonal recipes catch the internet's attention and start to trend.

Quick Corn Soup with Coconut Milk ♥, super-quick, super-adaptable.

Something to Read

Kristin Hannah books aren't great literature but I flew through The Four Winds this week, mostly because it's set in times I don't know much about, the Dust Bowl years when so many left the Great Plains for California to escape famine and find work. The "outsiders" and "migrants" were greeted with disgust and treated with disdain.

So much to think about and learn ...

Just Updated!

Chocolate Malt Ice Cream ♥ Old-time fountain flavor made at home.

Don't Be a Stranger ...

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, tuck a question into a plastic Easter egg, 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.