Easy and economical, your family will love this vegetarian dish!
If you have an abundance of arugula as I did this week, this is a great way to use it! Use home-cooked or canned lentil to make this simple, healthful dish.
This version of eggplant pasta has a lovely fresh flavor. You will learn to love eggplant, if you make this dish!
I used Rainbow Rotini pasta in this dish, but any Rotini would do.This simple dish is light and delightful. It has authentic Italian flavors, yet is so easy to make.
This is an easy vegan dinner that is full of flavor. To add extra protein, you may sprinkle with peanuts before serving.
You do not need a fancy pasta roller to make good noodles at home. Just roll them thinly on a lightly floured surface, and cut them with a pizza cutter. I combined them with a frozen vegetable blend that included edamame beans, boosting the protein of this easy meal.
This salad has a tangy sweet dressing and plenty of crunchy vegetables. This is similar to my American Macaroni Salad, but without requiring sweetened condensed milk. Great for a picnic or cook-out!
This olive sauce goes especially well with mushroom, butternut squash or cheese-filled tortellini. Serve with garlic bread, and an Italian salad.
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.
The Alfredo sauce is rich, but it really makes the flavors of the vegetables come together! This dish may be assembled ahead of time, covered with foil and refrigerated for up to a day, then baked when needed.