Meatless Entrees

Asparagi alla Bismarck
April 8, 2019

Roasted Mixed Vegetables
May 29, 2018

Vegetarian “Meatballs” Made From Egglant & Cannellini Beans
March 29, 2018

Roasted Carrots & Beets With Carrot Top Pesto
January 30, 2018

Instant Pot Meaty Mushroom Ragu
January 23, 2018

Roasted Mediterranean Vegetables With Eggs
October 26, 2017

Artichoke Parmesan {Parmigiana alla Carciofi}
April 27, 2017

New Year’s Day Lentil & Farro Soup
January 6, 2017

Frizzone – Vegetable Stew From Emilia Romagna
June 6, 2016

Farro Zucchini Cakes With Roasted Red Pepper Sauce
March 29, 2016

Eggs In Purgatory With Spinach & Peppers
January 21, 2016

Fennel Parmesan {Finocchi alla Parmigiana}
October 12, 2015

Zucchini, Ricotta, & Egg Pie
August 24, 2015

Eggplant Parmesan With Buffalo Mozzarella {Parmigiana di Melanzane}
August 11, 2015

Lentil “Meatballs”
July 2, 2015

Barley & Lentil Stuffed Cabbage Rolls {Vegetarian}
April 23, 2015

Eggplant Rollups {Involtini di Melanzane}
February 10, 2015

Garden Fresh Eggplant Parmesan
August 28, 2014

Roasted Summer Tomatoes With Beans
August 13, 2014

Stuffed Baby Eggplants
August 11, 2014

Slow Braised Beans & Greens
March 25, 2014

Oven Roasted Vegetables With Farro & Oranges
March 24, 2014

Pasta With Lentil Bolognese
January 2, 2014

Roasted Vegetable Lasagna
August 27, 2013

Braised Lentils Topped With An Olive Oil Fried Egg
July 15, 2013

Bread and Cheese “Meatballs”
June 23, 2013

Trevi Celery Parmigiana
November 5, 2012

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The essence of Italian cooking today is simplicity. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food.

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