Eggplant Parmesan by Jennifer Bass

Arangini.....or Rice Balls....or Werewolf balls....I'm not sure by Michael Swiney

The German Goddess and I were discussing food one day, as happens a few times a week. On day I was making something that she couldn't pronounce and she just deadpanned "Dracula's Balls?" Ummm.....Noooo, but that's what we'll call it from now on. K?…

Summer Fresh Risotto by Feeling Food

Light and simply delicious. Also please refer to my blog for nutritional information and background of my recipe. http://feelingfoodblog.blogspot.com/

PURPLE AND WHITE EGGPLANT PARMIGIANA--BAKED--NOT FRIED by Cecelia Heer

I think that the first time I ever made eggplant parmigiana was in 1979. Back then, it was the "typical pizza parlor" dish with eggplant fried in vegetable oil and then covered with that Polly-O mozzarella cheese "stuff" that was wrapped in plastic and tasted as such, dusted with Parmigiano "cheese" that had the consistency of baby…

No Fry Eggplant Mootz by Unknown Chef

Preface: Mootz - pronunciation of mozzarella in the old neighborhood. Roni - must I explain? Dear Great Nanna, Nanna and Mimi: I felt guilty when I made this meal last night. You all passed before Babe was diagnosed with Celiac Disease so I'm not apologizing for using gluten free bread to make the bread crumbs in place of…

Gnocchi with artichokes by Easy Cook - Laka kuharica

This is a very simple, delicious and easy to make elegant meal for gnocchi lovers.

Polenta Basic by branna

How to make a good basic polenta dish

Gnudi by The Accidental Chef

These are also referred to as "Naked Ravioli". They are like a Gnocchi made from ricotta cheese and a very small amount of flour. My recipe is for savory spinach & garlic but use your imagination, you can change it up. Perhaps butternut squash & nutmeg? (I forgot to take a picture. The one here is from the web)

Stuffed Pumpkin Peppers with Red Quinoa, Mushroom and White beans by Foodessa

Stuffed Pumpkin Peppers with Red Quinoa, Mushroom and White beans. For a dedicated post...refer to: http://www.foodessa.com/2014/10/autumn-table-invite-and-laurentian.html

Caramelised onion and goat's cheese quiche by Lemon Squeezy

A lovely combo of creamy goat's cheese and tangy red onions

Artisanal Fusilloni w/ Roasted Red Pepper Romesco Sauce & Broccoli Crumble by Victoria Prehn

Easy pasta fit for a special occasion.

Cheesy Vegetable Lasagna by Beth Roan

This is the best meal I have found to hide vegetables. You can use any raw vegetable you want. I prefer zucchini but you could use squash, broccoli, mushrooms, bell peppers.....So far my girls believe me when they ask "what is this green stuff???" I tell them it's just spices.

Italian Vegetable Casserole by Carolinaheartstrings

Welcome to November! Many of us are starting to get ready for the holidays with busier schedules and more tasks on the “to-do” list. Yikes! With that in mind Tammie and I decided to focus on casseroles this month. What better way to save a little time than to make a complete meal, pop it in the oven and move on to another project…

Risotto with asparagus and prosciutto by Easy Cook - Laka kuharica

Originating from Venetian cuisine, this risotto is truly mouthwatering.

baked EGGPLANT burger patties -Turkish influence by Foodessa

Coated patties of creamy textured eggplant with robust flavours get baked. A satisfying vegetable burger was enjoyed from this crispy outer with its soft interior. For a detailed post...refer here: http://www.foodessa.com/2015/09/baked-eggplant-burger-patties-turkish.html