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Mushroom Wellington
Try this stunning vegan main course at your next dinner party! Most of it can be made the day before freeing up time for other dishes on the day of your dinner!
Fettuccine with Peas and Asparagus
Wonderful spring pasta dish that takes advantage of farmer’s market vegetables especially when asparagus is plentiful. Use fresh herbs for better flavor.
Prosciutto and Melone
An easy appetizer, perfect for the summer months when fresh melon is easily obtained from your local farmers market. Use honey dew and/or cantaloupe and good quality prosciutto for this refreshing appetizer. Salty meat and sweet melon is key!
Macedonia (Fruit Salad)
An Italian version of fruit salad. This is pretty sweet and while I don’t prefer alcohol in my fruit, most of my family just loves this recipe.
Mustard Grilled Pork
Here’s an easy gluten-free, dairy-free main course recipe. The blend of Dijon mustard, fresh tarragon and a bit of brown sugar makes a flavorful marinade!
Pilaf with Pine Nuts and Currants
This is a staple dish in the near-east and naturally vegan, vegetarian and dairy-free. The currants and pine nuts are both optional.
Farfalle with Beets and Pine Nuts
A colorful dish that highlights the warm flavor of yellow beets. You can use a different pasta shape, but it needs to be robust enough to hold up to the sauce.
Rigatoni with Spicy Sausage Red Sauce
A flavorful sauce that provides a spicy alternative to normal ragu sauce. It’s a great starter for a dinner or could be a meal on its own with a salad and bread.
Green Beans Almondine
Very simple, easy to make recipe that dresses up green beans. This simple dish works with a variety of main dishes and is vegan and gluten-free!
Rigatoni with Shrimp, Peas, and Basil
Lovely spring/summer pasta that is easily modified. Add or omit shellfish as you wish. You can also serve the Parmesan on the side to make if dairy-free.