Recipe Finder
-
Breakfast and Brunch
Fresh Tomato and Basil Quiche
Try this fresh tomato and basil quiche recipe from Aviva Goldfarb of The Six O'Clock Scramble shares this recipe. See the full post at…
65 Minutes -
Entree
Lighter Macaroni and Cheese
This lower fat version of macaroni and cheese is popular with kids and adults. Serve it with steamed broccoli. Aviva Goldfarb of The Six…
45 Minutes -
Entree
Wild "Faux" Gumbo
by Chef Ellen Vliet Cohen This vegetarian gumbo can be considered "faux" for two reasons: because of the mushrooms that masquerade as…
-
Entree
Mock Chopped Liver or String Bean Vegetarian Pate
Vegetarians don't have to miss out on this classic Jewish dish. Doralee Patinkin Rubin's recipe makes a delicious string bean vegetarian…
-
Entree
Spicy Eggplant
by Chef Michel Nischan A hot and spicy dish that celebrates the diverse flavors of eggplants and peppers
-
Entree
Steamed Bok Choy and Shiitakes
Try Chef Ming Tsai's steamed bok choy and shiitakes recipe from the PBS program The Victory Garden. Use grapeseed oil, ginger, scallions,…
-
Entree
Couscous with Grilled Vegetables and Charmoula Sauce
by Chef Patsy Jamieson Here is an elegant vegetarian entrée featuring sweet grilled vegetables and a spicy herb sauce. It is an excellent…
-
Entree
Marjoram Pesto with Capers and Olives
by Chef Deborah Madison
-
Entree
Peperoni Ripieni Sottosopra
by Chef Mary Ann Esposito Upside-down stuffed peppers
-
Entree
Chinese Noodles and Broccoli
by Chef Didi Emmons Fresh Chinese noodles served with blanched broccoli and chile oil
-
Side Dish
Crispy, Spicy Tofu and Peanut Slaw
by Chef Didi Emmons A perfect example of how the simple flavor of chilies transform an everyday vegetable like cabbage into a truly…
-
Entree
Eggplant Lasagna
by Chef Michel Nischan Grilled eggplant served "lasagna style"
-
Entree
Eggplant Parmesan
Recipe contributed by Chef Patsy Jamieson; Forget about chicken or veal - make eggplant parmesan instead! Impress your next date or dinner…
-
Entree
Fettuccine with Swiss Chard, Walnuts and Lemon
by Chef Michael Schlow A delicious simple pasta dish with Swiss chard, walnuts and lemon.
-
Entree
Fettucini Gremolata
by Chef Horst Pfeifer Fettuccine with lemon zest
-
Entree
Green Tomato Fondue
by Ana Sortun Served with feta and summer herbs