This recipe produces a crisp Italian bread that I like to use for roasted Eggplant or Pepper Sandwiches. It slices nicely, has a good texture, and can hold up to marinara sauce..
The Greek-inspired salad in this recipe is great by itself, or stuffed inside a pita or tortilla wrap. Fresh and delicious!
Want a quick dessert that is not too sweet and perfect for a lovely vegetarian meal? This cake will be just the thing!
This meaty little dish has a wonderful Italian flavor and is easy to whip up at the last minute. Use homemade marinara or your favorite store brand.
This honeyed dessert is the perfect finish to a good vegetarian, Greek dinner. The floral tones of the lavender add a nice touch to this traditional treat.
This is a piquant, savory dressing that goes especially well on mixed greens. I use here it on a chard, kale and red sweet pepper mix. Delicious!
I use my Scottish shortbread pan for a great Scottish specialty, Buttermilk Scones. The pan makes it easy to shape and cut the scones in wedges, and allows the sides to crisp up. The scones come out flaky and moist, yet crunchy on the outside.
We recently found a Scottish thistle mold for shortbread in a second hand store. I have used it to make a shortbread that is slightly lower in sugar and much higher in protein. It melts in your mouth with its buttery flavor!
I used orange cauliflower in this recipe, but any color will do nicely. This is an economical entree, and easily doubles for a large family.
Greek flavorings highlight this lemony dish. Great side dish for a vegetarian meal!