Meatless Mediterranean

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...

For this dish, I started with my recipe for Scrambled Egg Breakfast Pitas with Zucchini and Peppers and added some feta cheese for an ext...

For this dish, I started with my recipe for Polenta with Spinach, Raisins, and Pine Nuts and simply left out the raisins, since several o...

This salad is fairly simple, but it's loaded with flavor and nutrition. Bags of romaine-radiccho blend are available in most supermark...

In this recipe, my homemade Tzatziki adds a delicious Mediterranean twist to a basic veggie burger. This recipe works best using hamburg...

Vegetarian "bacon" is available in most large supermarkets in the U.S., usually refrigerated or frozen . I discovered that it...

My Italian grandmother regularly served this dish, but she made her own fresh ravioli from scratch. Here I substitute purchased ravioli, ...

For this recipe, I started with my Lemon-Balsamic Arugula Salad with Pine Nuts and added some sliced black olives for an extra flavor dim...

My Italian grandmother never used mayonnaise in her potato salads. She always used good olive oil instead. In this version, I added some ...

This recipe was inspired by my friend Shirley, who suggested adding Grand Marnier orange-flavored liqueur to the custard mixture when maki...