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Vegetarian stuffed shells use seasoned tofu instead of ricotta cheese, but they taste almost the same because they're coated in pasta sauce and oozing with melted mozzarella cheese.
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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
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Excellent for a quick weeknight dinner or an taste-pleasing entree for guests, these braised chicken breasts stuffed with a mixture of feta, lemon juice, and oregano, and cooked with fresh spinach and ripe tomatoes, are gratifyingly delicious.
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A bright and colorful salad of spinach and lettuce is topped with pretty bell peppers, avocado, cauliflower, and broccoli for a rainbow of delicious veggies. Serve drizzled with your choice of dressing.
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Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen!
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Get Stovetop Lasagna Recipe from Food Network
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Get Lasagna Nonna Recipe from Food Network
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The sauce on this pizza is a mixture of butter, olive oil, garlic, sun-dried tomato pesto, herbs and Parmesan cheese. It's topped with a fresh tomato, spinach, onion and feta cheese.
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Get "da Pork Chop" Recipe from Food Network
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Meatballs, pasta, and cheese are a marriage made in heaven especially when they come together in this Instant Pot(R) soup.
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One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation...
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This omelet will rock your world! I found this recipe in a fantastic book called Healing Foods, that is sadly, no longer in print. Baked omelets are so quick...