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 Ricotta Stuffed Artichokes
Cut the
stem off
of the
bottom
of the
artichokes
to make
a flat
surface
in order
to set...
 Stuffed Tomatoes with Sausage and Provolone Cheese
Slice a
thin
layer
off
the...
 Eggplant
Parmigiana
Using a
knife or
mandoline,
slice
each
eggplant
into 1/8
inch
thick
slices...
 Roasted
Eggplant
Parmigiana
Rinse
the
eggplants
to clean
off any
dirt and
grit;
then...
 Beans with Vegetables
Sort,
clean
and soak
the beans
overnight
according
to the
instructions
on...
 Barley and Lentils
Place
the
barley
in a
bowl
and add
enough
water to
thoroughly
cover
the...
 Herb Oil
Mince
the
herbs
and the garlic and
place in
a small bowl. Add the
olive
oil
to...
 Chickpea Vegetable Soup
Cook the
presoaked
chickpeas
according
to the
instructions
on the
package.
Once...
 Roasted Peppers with Garlic and Oil
Line a
large
baking
pan with
parchment
paper
and
place...
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 Caponata Catanese
Rinse the eggplant and remove any stems. Cut the eggplant into 1-inch pieces...
 Stuffed Peppers with Mozzarella, Bread and Pancetta
Rinse
the bell
peppers
and...
 Potato
Croquettes
Cut the
potatoes
into 2
inch
chunks.
Place
the
pieces
into a
large
pot and
fill
with...
 Roasted Potatoes
You will
not miss
French
fries
after
you
taste
these
roasted,
golden
gems!
 Roasted Potatoes (2)
Another
very
tasty
version
of our
roasted
potatoes.
 Swiss Chard and Potatoes
Peel and
chop the
garlic
and set
aside.
Clean
the
Swiss
chard
well to
ensure
all...
 Potatoes and Carrots
In a
large
pot, add
the baby
carrots.
Fill the
pot
with...
 Fried Vegetables
Antipasto
Carrots, zucchini, celery, eggplant and asparagus
fried to
a golden
crisp.
 Stuffed Tomatoes with Rice
Preheat
oven to
375
degrees.
Remove
the tops
of the...
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