Mediterranean Kale Salad
Although Tuscan kale is the most tender, you can use any kale varietal to make this salad as long as the tough stems are stripped away and the leaves thinly sliced.
Creamy Aubergine and Peanut Curry
If using dried curry leaves add them in with the tomatoes in step 4.
Quick Spinach Curry
As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls.
White Bean and Farro Soup
Cannellini beans are the classic for this soup, but you can use anything- borlotti, cranberry, pinto, Lima beans, you name it
Summer Vegetable Ragout
Drizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.
Mediterranean Winter Squash Salad
Line a shallow platter or serving bowl with the baby spinach. Tip the dressed squash on top of it. Sprinkle with the crumbled feta. Serve.
Vegan Mocha Chocolate Mousse
While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.
Twice-Baked Quince
Fall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.
Eggplant Polpettone
Looking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.
Pressure Cooker Risotto
Cover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. Cook at medium-high pressure for 6 minutes.