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If you are looking for a low-carb zuppa toscana, try this delicious Italian vegetable soup where cauliflower is used instead of potatoes.
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The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).
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This recipe makes a very flavorful chilled side salad filled with rice and vegetables, and dressed with oil and vinegar.
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This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.
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Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili.
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This is a savory alternative to sweetened squash side dishes. Acorn or other winter squash is baked with dry stuffing mix, tomatoes, onions, green pepper, and feta cheese.
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Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese!
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A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
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I came up with this recipe while in culinary school for a dinner party with my friends. These are my friend Bryon's favorite burgers!
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A light and lean turkey breast is seasoned with north African-inspired spices and slowly cooked for hours in a slow cooker with acorn squash, onions, and carrots. Try it with potatoes instead of squash, if you prefer.
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In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.