Meatless Mediterranean

This easy recipe is loaded with delicious Mediterranean flavors. It serves as a great hors d'oeuvre or snack. It's also great fo...

A pile of brown rice doesn't have to be boring! Cooking it pilaf-style with onion in vegetable broth adds lots of flavor. Some lightl...

I got this idea from trying the Pesto Pizza from Amy's Kitchen , which I found in the health food freezer at my supermarket. Amy'...

This is a combination of two recipes from this website: My Pan-Grilled Polenta Rounds and my sauteed Kale and Cannellini . The combinatio...

For this recipe, I started with my Bowtie Pasta with Chickpeas and Sun-Dried Tomatoes and simply added some sliced black olives that I ha...

This recipe was a friend's idea. I served her my Grand Marnier French Toast , which she loved. And then she suggested that I create ...

A salad doesn't need a lot of ingredients to be good. In this simple but yummy salad, baby spinach leaves are tossed with my homemade...

This is a variation of my recipe for Spaghetti with Tomatoes and Pimiento-Stuffed Green Olives . Here, I used a combination of green and...

I created this pizza to replicate a slice I enjoyed at a pizzeria in the Philadelphia suburbs. I was pleased that my version turned out e...

The popular Mimosa brunch cocktail takes on a fancier flair with the addition of a splash of Grand Marnier liqueur! RECIPE: Orange jui...

For this recipe, I started with my popular Roasted Asparagus and topped it with my Wine-Glazed Mushrooms . The combination is tasty and ...

My hometown of Philadelphia is famous for its cheesesteak sandwiches. This healthier alternative substitutes "meaty" portobello...

For this recipe, I simply topped some Pan-Grilled Polenta Rounds with my Wine-Glazed Mushrooms . The combination is elegant and deliciou...

For this hearty dish, I used my recipe for Eggplant, Tomato, and Chickpea Stew as a base. Since it was the middle of winter and eggplants...

One day, I found some oil-cured black olives in my pantry and thought about what to do with them. I decided to cut them up and add them t...

Here I started with my basic recipe for Roasted Carrots and added a light glaze of honey and cinnamon, which gives the dish a festive fla...

Here I started with my recipe for Wine-Glazed Mushrooms but substituted tarragon for the thyme, giving the dish a sexy French accent. It...

For this recipe, I started with my basic recipe for Roasted Potatoes and Onions and added some fresh rosemary in place of the parsley, to...

For this risotto, I started with my vegan recipe for Saffron Risotto and added some Parmesan cheese to make it more authentically Italian...

This is my latest variation for roasted Brussels sprouts. Here, garlic lends a deep, earthy flavor, while a splash of fresh lemon juice b...

Prunes are dried plums, and fruits and nuts are a great combination. In this recipe, I stuff each pitted prune with a whole roasted almon...

Basil is one of my favorite herbs, and I love to use it throughout the year. Fortunately, I can find it at my local supermarket whenever ...

This recipe is a nice change of pace from the classic hummus made from chickpeas. Canned cannellini beans typically contain more moisture...

This recipe was inspired by a dish I enjoyed when I was in Italy many years ago. The family who served me this meal had taken me earlier ...

I created this salad from some random ingredients that I had on hand, and the combination was delicious. Serve it as a light lunch with s...

For this dish, I started with my beloved recipe for Polenta with Stewed Peppers, Tomatoes, and Chickpeas and substituted fresh green bean...

This recipe was inspired by a pizza I enjoyed recently at a gourmet bistro. My own version is every bit as delicious as the restaurant...

Olive lovers will enjoy this healthy, mayonnaise-free potato salad. I started with my grandmother's classic Potato Salad with Olive O...

At a Philadelphia area restaurant recently, a friend and I enjoyed some hummus that was generously seasoned with cumin. This is my own ve...

This recipe was born when I had some leftover spinach, cannellini beans, and roasted peppers that I needed to use up. I combined them int...