Stuffed Peppers with Rosemary Risotto
Rosemary infused oil is the key to this healthy Mediterranean dish.
Medley of Curried Mushrooms over Polenta
Cooking of the mushrooms yields a curry reduced sauce poured over parmesan-polenta.
Broiled Stuffed Eggplant with Black Pepper-Garlic Sauce
This dish works like twice-baked potatoes. A final napping with the Black Pepper-Garlic Sauce adds great flavor.
Roasted Red and Green Peppers
Oven or grill roasted peppers flavored with olive oil, basil and garlic.
Grilled Vegetable Short Stack
A towering dish made up of seasonal vegetables and drizzled with an herb-vinaigrette. Soft goat cheese hidden in the short stack is an option.
PBulgur Pilaf with Mixed Greens and Garlic
Greens are cut in thin strips and steamed with the bulgur so the grains become infused with vibrant flavor.
Rice-and-Dill-Stuffed Zucchini
Baked with brined grape leaves to give the dish a tangy flavor.
Pasta with Grilled Vegetables and Feta
Pasta, cheese and summer vegetables make a light and healthy dish.
Rainbow Slaw
With two hues of cabbage and two kinds of apple, as well as carrots and yams, this multi-colored slaw will look gorgeous on your table.
Sautéed Asparagus with Wild Mushroom Sauce
A medley of mushrooms is the base for the sauce and it is served over sautéed asparagus and polenta.
Fave-Bean Purée with Dill an Lemon
Seared chunks of chuck slowly braised in a red wine and beef reduction topped with pearl onions, lardoons and croutons. Served with fresh noodles.TOP
