Pan Sauteed Mushrooms
A quick-and-easy mushroom sautéed that becomes a main dish when served over couscous or angel hair pasta.
Tuscan Tomato Soup (Pappa al Pomodoro)
A traditional hearty Tuscan soup made with stale ciabatta or farmer-style bread, ripe juicy tomatoes, basil and, of course, green fruity extra-virgin olive oil.
Bavette Cacio and Pepe
Swirled with extra-virgin olive oil, cracked peppercorns, parsley and freshly grated pecorino Romano, the pasta dish is a study in simplicity.
Primavera de Crudaiola
A salad that’s so rustic it’s elegant, Primavera di Crudaila is a seasonal selection of raw vegetables drizzled with high-quality olive oil.
Spicy Onion Marmalade
With its bold flavor and texture, Spicy Onion Marmalade is a perfect topping for veggie burgers
Fresh Corn Arepas with Queso Blanco and Fresh Chiles
These cornmeal patties are similar to English muffins, but they are made from precooked corn flour —masarepa or arepaharina—which is available in supermarkets and Hispanic…
Diablo Dipping Sauce
Every culture has its own condiments, which add personality and panache to food. Here’s a Latin-inspired sauce for grilled veggies or tofu.
Soothing Yogurt Mint Raita
Perfect for saucing grilled vegetables, especially eggplant, this minty sauce is cool and refreshing.
Microwave Black Truffle Oil Tater Chips
soak sliced potatoes in cold water. rinse them off. allow potatoes to dry between clean dish towels. lay the potatoes in a single layer on…
ZUCCHINI CURRY SOUP
Sauté onions in 1 cup of water for 7 -10 minutes; when translucent add 2 spoons olive oil and sauté for another 3 minutes. Meanwhile…
Loaded Twice-Baked Potatoes
Pieces of broccoli and carrots stud the fluffy filling in these loaded twice-baked potatoes.
Rice, Tofu and Vegetable Packets
Assemble these little packets of rice, tofu and vegetables, store in the fridge, and pop one in the oven you’re your hungry. They’ll keep three…