Italian

This pasta dish features a light but flavorful cream sauce colored with sun dried tomatoes, asparagus and black olives. This dish is pretty handsome all decked out with a bow tie and all. It tastes pretty good, too!

This creamy Italian-inspired soup is low in fat and very filling. A portion of its chunky mixture is blended up to achieve its creamy consistency. This technique is a great alternative to richer soup bases that are dairy derived and higher in fat.

Quinoa, the mother of all grains, gives this traditional Italian dish a gluten-free makeover
kicking pasta to the curb. Petite cut Italian veggies are combined with a vegan creamy
white sauce that is then tossed with fluffy cooked quinoa for a delicious one-dish meal.

This hearty Italian soup features: pasta, beans and veggies for a delicious and filling dish. This is one of my favorite soups and its so easy to make!

This colorful, textured dish features bowtie pasta, avocados, roma tomatoes and fresh herbs. This dish can be eaten hot or cold, as a side salad or as a main course.

Traditionally "A La King" is a rich sauce or gravy that has chicken or turkey and is served over a bread like biscuits or pastry puffs, noodles or rice. There are many sources that claim the origin of the original "A La King" recipe. Most speculate that it is of French origin and that is was named after a person. This vegetarian version uses fresh asparagus and a rich cashew-based cream sauce.

I like to call this dish “God’s Spaghetti!” This unique squash is delicious and a great, natural substitution for spaghetti. Spaghetti squash is full of nutrients, wheat free and low in calories at only 42 calories per cup.

This dish is kinda like spaghetti and meatballs but instead of the meat these balls have beans. Aside from being delicious the name of this dish is fun to say - beanballs. These beanballs give plain old spaghetti some life and they round out your meal with a boost of protein. Enjoy!

Pasta E Fagioli or Pasta & Beans is also known as Pasta Fazool. This Italian inspired dish originated as a peasant dish - because pasta & beans were available and cheap. The consistency of this dish ranges from soup to pasta on a plate. This simple and filling recipe is the thicker variety. I think the 1920’s vaudeville stars Van and Schenck said it best, “don’t be a fool, eat pasta fazool”!

You can’t beat homemade pizza! The taste, the price and the satisfaction of taking raw ingredients and making a beautiful crust! Rich red sauce, fresh mushrooms, red onions, green peppers, tomatoes and black olives make this pizza a vegetarian’s delight! What are you waiting for -- start tossing some dough!