Pasta Bolognese

Ragu Alla Bolognese is a rich and creamy tomato-based sauce, typically made with a variety of meats, heavy cream, wine and beef broth. I was surprised how easy a task it was to translate this dish to a lighter meatless version. As with many recipes that contain meat, it is actually the supporting “cast members” …

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Parsley Tofu

Parsley Tofu This recipe is an old German family favorite. Although when my mother made it, she used chicken, the parsley sauce was always my favorite part of the meal. And, this was one of the first dishes from my childhood that I was able to successfully convert to vegetarian and now it has become …

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Pasta with Red Onion, “Bakin,” Radicchio, and Edamame

Pasta with Red Onion, “Bakin,” Radicchio, and Edamame This was a dish that I grew up with and have adapted. It’s so easy to make in a pinch and a wonderful way to use up leftover pasta. Use any vegetables you like, but keep the edamame. It’s firm texture holds up well against the al …

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Summer Pasta with Tomato, Arugula, Basil, and Red Onion

Ingredients: 1 box ziti or pasta of choice 4 vine-ripened tomatoes, in large dice 1 ½ c. baby arugula 1 c. basil leaves ½ small red onion, chopped 1 ½ T. good quality balsamic vinegar About ¼ c. olive oil Salt and fresh black pepper Cold Fontina cheese (optional) To prepare: In a small bowl …

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Pesto Unlimited

Pesto Unlimited Pesto brings to mind large handfuls of fresh basil, olive oil, and nuts and, while this is the most common way people think of it, lots of other vegetables and leafy herbs can be turned into a pesto, which simply means “paste.” Last night I made a broccoli pesto, but I have also …

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Pasta Leftovers

Pasta Leftovers Leftover pasta can be a great quick meal when you’re in a time crunch, but the longer you store it the tougher and starchier it gets. Four days is about the limit for keeping plain, undressed pasta. After that, the best you can do is add it to a soup. My method for …

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