Vegetables

Sweet & Sour Peppers With Raisins & Capers {Peperonata Agrodolce}

Caprese Stuffed Zucchini Flowers

Nonna’s Roasted Zucchini With Mint & Vinegar

Artichokes With Nduja Breadcrumb Topping

Braised Artichokes In Tomato Sauce

Artichoke Parmesan {Parmigiana alla Carciofi}

Parmesan Roasted Cauliflower

Asparagus, Ham, & Cheese Puffs

Cheese Stuffed Roasted Mini Peppers

Cacio e Pepe Roasted Potatoes

Sausage, Cranberry, & Apple Stuffed Acorn Squash

Cheesy, Creamy Spaghetti Squash

Fried Potatoes, Peppers, & Onions

Eggplant Patties With Fresh Garden Tomato Sauce

Pan Fried Zucchini Flowers Stuffed With Fontina Cheese

Sicilian Spaghetti Stuffed Eggplant Rollups {Involtini di Melanzane}

Frizzone – Vegetable Stew From Emilia Romagna

Farro Zucchini Cakes With Roasted Red Pepper Sauce

Green Beans With Mustard Vinaigrette & Toasted Almonds

Caramelized Roasted Carrots With Parsley Almond Pesto

Roasted Cauliflower With Lemon Parsley Dressing

Brussels Sprouts With Apples & Sausage Crumbles

Roasted Butternut Squash With Dried Cranberries, Walnuts, and Gorgonzola Crumbles

Fennel Parmesan {Finocchi alla Parmigiana}

Eggplant & Zucchini “Sandwiches”

Roasted Fennel With Onions & Guanciale {Finocchi Arrostiti}

Anchovy Crumb Stuffed Peppers