1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 1/2 pound cremini mushrooms, sliced 2 garlic cloves, minced 1 1/4 (26-ounce) bottles (4 cups) favorite marinara tomato sauce 1 (12-ounce) jar roasted red peppers, drained and finely chopped 1 cup cream Salt and freshly ground black pepper 1 pound penne pasta 1 cup … Continue Reading →
Instead of having a greasy, battered coating, the tofu “steaks” in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce. This Italian classic will please even those who are tofu-phobic. From EatingWell magazine. 1/4 cup plain dry … Continue Reading →
Adapted from Bon Appetit. 1/4 cup extra-virgin olive oil 2 tablespoons plus 1 teaspoon balsamic vinegar 3 garlic cloves, minced, divided 6 large portobello mushrooms, stemmed 11/2 cups panko (See Note) 1 cup shredded mozzarella cheese or cubed fresh mozzarella 1/2 cup grated Parmesan cheese 1/4 cup chopped green onions 11/2 teaspoons chopped fresh basil … Continue Reading →
From Tasteofhome.com 3 eggs, lightly beaten 1 cup dry breadcrumbs 3 green onions, chopped 1 tablespoon butter, melted 1 teaspoon Italian seasoning 1 garlic clove, minced 1/2 teaspoon minced fresh thyme 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon Worcestershire sauce 1/8 teaspoon hot pepper sauce 1 package (10 ounces) frozen creamed spinach 2 large … Continue Reading →