For this Hot Vegetarian Italian Sub I have sauteed mushroom and peppers tucked into a hoagie roll then topped with creamy Bertolli® Alfredo sauce. That’s all toasted up under the broiler so the bread gets a little golden, hot, and a little crunchy (but not too much). Then it’s all crowned with some delicious avocado, tomato, and lettuce. Nommy nom nom I tell you! Oh, and I added a little more Alfredo sauce on top for good measure! #VivaBertolli #ad
These tasty little portable veggie filled Savory Spinach & Parmesan Muffins were great comfort food to go with a nice soup. They are also great as part of lunch!
I’ve been asked by my foodie friend Justine of Full Belly Sisters to create a recipe featuring orange food. So, I decided I’d create a recipe that felt inspired by Justine, not only using the color orange, but to make a simple recipe using whole foods that are loaded with flavor. And I bring you Toast with Sweet Potatoes and Chimichurri Sauce.
This is my Vegetarian Holiday Stuffing that I’ve been perfecting for many years. When I first became a vegetarian about 25 years ago I decided that I needed Thanksgiving and Christmas dinner to be tasty, just like they were when I ate meat. So, I set forth to make a great stuffing. And, I think…
These Soft Pretzel Buns are not only super delicious, but they’re versatile. Eat them as fun dinner rolls with some soup or stew. Eat them as a tailgating snack while watching the game. Or, eat them as hamburger buns for your next burger.