Firm enough to slice or grate, but so tasty that I usually just cut it into cubes to snack on.
Chicken-free version of a classic Italian entrée: lemony, garlicky, capery chickpeas served over pasta or mashed potatoes.
A saucy and very flavorful vegan eggplant parmigiana.
These elegant little eggplant slices rolled around herbed cheese will impress everyone.
Making fresh pasta takes less than an hour and you can't beat it for taste and texture. Kids will love the different color possibilities.
Grilled vegetables dressed with olive oil make a wonderfully simple summer salad.
This easy sauce is rich and delicious.
Red, white, and green always make me think of Italy, and mozzarella cheese, tomatoes, and basil are a classic combination.
This is my version of marinara, an Italian tomato sauce recipe which I have been making for years. It works equally well with pasta, lasagna, eggplant, and pizza.
This is a very simple but delicious alternative to caramelized onions. It takes longer than cooking onions on the stove, but requires almost no work at all.