Hemp Seed Balls by Phyllis Smith

Powerful little protein bombs.

Tuna Stuffed Eggs by Phyllis Smith

I first had these as part of a beautiful salad that also included fried eggplant rounds and several types of olives, at the Locanda Rosati near Orvieto, Umbria, Italy. Wonderful for a spring antipasto or as part of a summer lunch.

Jacques Pepin's Ravigote Sauce by Phyllis Smith

Including this here so I can always find it -- wonderful on poached salmon.

Cafe Flora Asparagus Tarragon Scramble by Phyllis Smith

Super simple for Springtime, asparagus and eggs. I use their recipe for Sundried Tomato Aioli with this, a perfect accompaniment. (Recipe in my recipe box)

Tuscan White Bean Spread by Phyllis Smith

So good, so easy, so adaptable ... Make it the way YOU like it.

Giada's White Bean Dip/Spread by Phyllis Smith

She calls this a sort of Italian version of hummus. It's excellent for dipping with pita bread or spreading on crostini.

Easy Whole Grain Flatbread (Mark Bittman) by Phyllis Smith

This is beyond easy, and beyond delicious. I have only done it with chickpea flour, for a gluten free version.

Breakfast smoothie by Phyllis Smith

Super berry green smoothie by Phyllis Smith

Italian Bruschetta by Phyllis Smith

This is as close as I have gotten to the treat I have enjoyed in Italy many times. Some regions include ricotta cheese, some have parmigiano reggiano shredded on top; this is simple and, depending on the bread, vegan. The amounts of vinegar and oil can be adjusted according to individual tastes.

Zuppa Di Verdure, Vegetarian by Phyllis Smith

Quick, easy, good. Be careful not to overcook vegetables.

My Thick Split Pea soup by Phyllis Smith

This is a very simple recipe, and my husband's favorite. No ham required.

Mexican Tomato Rice Soup by Phyllis Smith

This can be garnished with avocado, sour cream or Greek Yogurt and cilantro. A smaller amount of stock will make a thicker soup; use your judgment for the desired consistency. For reheating you will have to use additional stock because the rice absorbs liquid as it sits.

Vegetarian Baked Beans by Phyllis Smith

You could use canned beans, but cooking them yourself is much better.