Vegetarian Recipes

Grilled Pizza with Pears, Fig Jam, Melted Cheddar, Lavender Sea Salt

Swiss Chard, Nectarine and Toasted Pecan Salad

Spring Pea Soup with a Pea Shoot Salad

Broccoli Rabe with Orecchietti: A Classic Pasta Dish

Christmas Lima Bean and Celery Soup with Olives and Lemon Garnish

Whole Wheat Angel Hair with Toasted Almonds and Pomegranate

End of Summer Corn and Yellow Zucchini Stir-Fried in Cast Iron

My Italian Great Grandmother’s Simple Eggplant Recipe with Tomatoes

Heirloom Tomato Panzanella with Poached Eggs

Golden Grape Gazpacho, Gluten Free and Vegan

Hand Rolled Tarragon Pasta, Chanterelle Mushrooms Wine Butter Sauce

Dandelion Pasta Salad and How Food Bloggers Successfully Collaborate

Magda Zucchini Bake, When Chubby is Better than Slender

French Tomato Tart with Goat Cheese from Goats I Know

Roasted Asparagus is My Kind of Fast Food

Cast Iron Broccoli Basil Mozzarella Frittata

Roasted Sweet Potato Lasagna

Cooking Italy: Radicchio with Warm Bean Salad

Pizzoccheri and Making Buckwheat Pasta

Borscht, the Elixer of Soups; Brown Bread with Watermelon Radishes

Savory Leek and Carrot Tart

Cooking Italy: Pasta with Broccoli and Anchovy Sauce

Cooking Italy – Tegliate di Biete: Rainbow Chard Torte and Red to Remember Continues

Roasted Brussels Sprouts with Apples and Cashew and Thanksgiving Recipes

Spinach Soup and a little Spinach 101

Cooking Italy: Cappellacci–Ravioli Filled with Sweet Potatoes, Autumn Browned Butter

Ebogoné–Cranberry Beans, Sage, & Rosemary

Purple Food: Not So Naked Roasted Quinoa