Lentil Shepherd’s Pie with Mashed Cauliflower Topping
Lentil Shepherd’s Pie with Mashed Cauliflower Topping Vegetarian This Lentil Shepherd’s Pie is a hearty and nutritious twist on the classic comfort food. It features a flavorful lentil and vegetable filling, topped with creamy mashed cauliflower instead of traditional mashed potatoes. This vegan and gluten-free dish is packed with protein and fiber, making it a satisfying and healthy option for a family dinner. Enjoy the comforting flavors and textures of this delicious Shepherd’s Pie with a twist! Ingredients For the lentil filling: 1 cup dried green or brown lentils, rinsed and drained 3 cups vegetable broth 1 tablespoon olive oil 1 onion, diced 2 carrots, diced 2 celery stalks, diced 3 garlic cloves, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 cup frozen peas Salt and pepper to taste For the mashed cauliflower topping: 1 large head of cauliflower, cut into florets 2 tablespoons vegan butter or olive oil 1/4 cup unsweetened plant-based milk (such as almond or oat milk) Salt and pepper to taste Optional garnish: Chopped fresh parsley Instructions Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.In a medium-sized saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender. Drain any excess liquid and set aside.In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables have softened.Add the minced garlic, dried thyme, and dried rosemary to the skillet. Cook for an additional 1-2 minutes until fragrant.Add the cooked lentils and frozen peas to the skillet. Stir well to combine. Season with salt and pepper to taste. Cook for another 2-3 minutes until the peas are heated through. Remove from heat.Meanwhile, prepare the mashed cauliflower topping. Steam the cauliflower florets until tender, about 10-12 minutes. Drain well.Transfer the steamed cauliflower to a large mixing bowl. Add the vegan butter or olive oil, plant-based milk, salt, and pepper. Mash or blend with a hand mixer until smooth and creamy.Spread the lentil filling evenly into the prepared baking dish. Top with the mashed cauliflower, spreading it to cover the lentil filling completely.Bake in the preheated oven for 20-25 minutes or until the top is lightly golden and the filling is bubbly.Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.Serve this comforting Lentil Shepherd’s Pie with Mashed Cauliflower Topping as a wholesome and satisfying main dish. Enjoy the flavors and textures of this nutritious twist on a classic favorite! Dig into this delicious Lentil Shepherd’s Pie with a twist! Flavorful lentil and vegetable filling topped with creamy mashed cauliflower, creating a wholesome and satisfying meal. Vegan and gluten-free, it’s a healthy comfort food option for the whole family. 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Greek Spanakopita with Spinach
Greek Spanakopita with Spinach Vegetarian Indulge in the flavors of Greece with this delicious Greek Spanakopita. Made with layers of flaky phyllo pastry and a savory filling of spinach, feta cheese, and aromatic herbs, this traditional dish is a true crowd-pleaser. The combination of tender spinach and tangy feta creates a harmonious balance of flavors, while the crisp phyllo pastry adds a delightful crunch. It’s a perfect appetizer or main course for any occasion. Ingredients 1 package (16 ounces) frozen phyllo pastry sheets, thawed 1 pound fresh spinach, washed and chopped 1 small onion, finely chopped 3 cloves of garlic, minced 1 cup crumbled feta cheese 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley 1/4 teaspoon ground nutmeg Salt and pepper to taste Olive oil, for brushing Instructions Preheat the oven to 375°F (190°C).In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.In a mixing bowl, combine the cooked spinach mixture, crumbled feta cheese, chopped dill, chopped parsley, ground nutmeg, salt, and pepper. Mix well to combine.Lay one sheet of phyllo pastry on a clean surface and brush it lightly with olive oil. Place another sheet on top and repeat the process until you have 6 layers.Spoon a portion of the spinach and feta mixture along one edge of the layered phyllo pastry, leaving a small border.Carefully roll the phyllo pastry, enclosing the filling, into a tight log or triangle shape.Repeat steps 5-7 with the remaining phyllo sheets and filling.Place the prepared spanakopita on a baking sheet lined with parchment paper. Brush the tops with olive oil.Bake in the preheated oven for 25-30 minutes or until the spanakopita is golden brown and crisp.Remove from the oven and let it cool for a few minutes before serving.Serve the Greek Spanakopita warm as an appetizer or main course. Enjoy the flaky layers of phyllo pastry filled with the delicious spinach and feta mixture. Transport your taste buds to Greece with this delightful Greek Spanakopita. Layers of golden, flaky phyllo pastry are filled with a savory mixture of spinach, feta cheese, and fragrant herbs. Baked to perfection, each bite offers a crispy exterior and a luscious, flavorful filling. Whether you serve it as an appetizer or main course, this traditional Greek dish will impress your guests with its authentic taste and irresistible charm. 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Baked Ziti with Sausage and Ricotta Cheese
Baked Ziti with Sausage and Ricotta Cheese Pasta & Noodles This hearty and delicious baked ziti is made with savory sausage, creamy ricotta cheese, and zesty tomato sauce. It’s the perfect comfort food for a cozy night in. Ingredients 1 pound ziti pasta 1 pound Italian sausage, casings removed 1 onion, chopped 4 garlic cloves, minced 1 can (28 ounces) crushed tomatoes 1/4 cup tomato paste 1/4 cup chopped fresh basil 1 teaspoon dried oregano Salt and pepper, to taste 1 cup ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese Instructions Preheat your oven to 375°F (190°C). Cook the ziti pasta according to the package instructions until al dente. In a large skillet, cook the sausage over medium heat until browned and cooked through. Add the onion and garlic and cook until softened. Add the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper to the skillet. Bring to a simmer and let cook for 10 minutes. In a large bowl, mix together the ricotta cheese and 1 cup of the shredded mozzarella cheese. Add the cooked ziti pasta to the bowl with the ricotta cheese mixture and stir to combine. Spread half of the sausage and tomato sauce in the bottom of a 9×13 inch baking dish. Spoon the ziti mixture over the sauce and spread evenly. Top with the remaining sauce. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top of the ziti. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the ziti is heated through. Let the baked ziti cool for a few minutes before serving. This hearty and delicious baked ziti is made with savory sausage, creamy ricotta cheese, and zesty tomato sauce. It’s the perfect comfort food for a cozy night in. 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Grilled Vegetable Skewers with Balsamic Glaze and Quinoa
Grilled Vegetable Skewers with Balsamic Glaze and Quinoa Vegetarian These grilled vegetable skewers are loaded with colorful veggies and drizzled with a sweet and tangy balsamic glaze. Served over a bed of fluffy quinoa, this dish is healthy, delicious, and perfect for summertime grilling. Ingredients 2 zucchini, sliced into rounds 2 yellow squash, sliced into rounds 1 red onion, cut into chunks 1 red bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks 1 cup cherry tomatoes 1/4 cup olive oil Salt and pepper, to taste 1/4 cup balsamic vinegar 2 tbsp honey 1 cup quinoa 2 cups water Fresh parsley, chopped (optional) Instructions Preheat the grill to medium-high heat. Thread the sliced zucchini, yellow squash, red onion, bell peppers, and cherry tomatoes onto skewers. In a small bowl, whisk together the olive oil, salt, and pepper. Brush the mixture onto the skewers. Grill the skewers for 10-15 minutes, flipping occasionally, until the vegetables are tender and lightly charred. In a small saucepan, whisk together the balsamic vinegar and honey. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 5-7 minutes, stirring frequently, until the glaze is thickened and syrupy. In a medium saucepan, combine the quinoa and water. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15-20 minutes, or until the quinoa is tender and fluffy. To serve, place a scoop of quinoa on each plate and top with the grilled vegetable skewers. Drizzle the balsamic glaze over the skewers, and garnish with chopped fresh parsley if desired. These colorful grilled vegetable skewers are loaded with flavor and drizzled with a sweet and tangy balsamic glaze. Served over fluffy quinoa, this dish is healthy, delicious, and perfect for summertime grilling. 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Sweet Potato and Black Bean Quesadillas with Cilantro Lime Sauce
Sweet Potato and Black Bean Quesadillas with Cilantro Lime Sauce Vegetarian These vegetarian quesadillas are filled with roasted sweet potatoes, black beans, and melty cheese. They’re topped with a zesty cilantro lime sauce for a burst of flavor. Ingredients For the quesadillas: 2 large sweet potatoes, peeled and cubed 1 tbsp olive oil Salt and pepper, to taste 1 can (15 oz) black beans, drained and rinsed 1 cup shredded cheese 4 large flour tortillas For the cilantro lime sauce: 1/2 cup plain Greek yogurt 1/4 cup chopped fresh cilantro Juice of 1 lime 1 clove garlic, minced Salt and pepper, to taste Instructions For the quesadillas:Preheat the oven to 400°F (200°C).Toss the cubed sweet potatoes with olive oil, salt, and pepper.Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and lightly browned.In a large bowl, mix together the roasted sweet potatoes and black beans.Heat a large skillet over medium heat.Place one tortilla in the skillet and sprinkle with 1/4 cup of shredded cheese.Spoon a quarter of the sweet potato and black bean mixture over the cheese.Top with another 1/4 cup of shredded cheese and another tortilla.Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortillas are lightly browned.Repeat with the remaining tortillas and filling.For the cilantro lime sauce: In a small bowl, whisk together the Greek yogurt, cilantro, lime juice, garlic, salt, and pepper.Adjust the seasoning to taste.To assemble: Cut the quesadillas into wedges. Serve with the cilantro lime sauce on the side. These vegetarian quesadillas are filled with roasted sweet potatoes, black beans, and melty cheese. They’re topped with a zesty cilantro lime sauce for a burst of flavor. MORE TO DISCOVER Moroccan-style Chicken Tagine with Olives and Preserved Lemon Chocolate Peanut Butter Swirl Bars Beef Bourguignon with Red Wine, Mushrooms, and Bacon Parmesan Crusted Chicken Tenders Authentic Chicken Fajitas with Homemade Seasoning Delectable Stuffed Mushroom Caps Steak and Potatoes with Garlic Butter and Thyme Beef and Mushroom Stroganoff with Egg Noodles Mushroom Risotto with Parmesan and Truffle Oil Honey Glazed Carrots with Thyme Classic French Onion Soup with Gruyere Croutons Cinnamon Swirl Coffee Cake with Streusel Topping Authentic Italian Lasagna with Homemade Meat Sauce Homemade Strawberry Sorbet with Fresh Berries Cucumber and Mint Lemonade. 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Spicy Chickpea and Spinach Curry with Basmati Rice
Spicy Chickpea and Spinach Curry with Basmati Rice Vegetarian This Spicy Chickpea and Spinach Curry with Basmati Rice is a flavorful and nutritious vegetarian meal. The dish is made with protein-rich chickpeas, spinach, and aromatic spices such as cumin, coriander, turmeric, and garam masala. Served with fluffy basmati rice, this curry is a perfect comfort food for any day of the week. Ingredients 1 cup uncooked basmati rice 2 tablespoons olive oil 1 large onion, chopped 4 garlic cloves, minced 1 tablespoon grated ginger 1 teaspoon cumin seeds 1 teaspoon ground coriander 1 teaspoon turmeric powder 1/2 teaspoon garam masala 1/2 teaspoon cayenne pepper (optional) 2 cans chickpeas, drained and rinsed 1 can diced tomatoes 1/2 cup vegetable broth 4 cups baby spinach leaves Salt and black pepper, to taste Fresh cilantro, chopped (optional) Instructions Rinse the basmati rice in cold water and drain. In a medium saucepan, add the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. In a large skillet or Dutch oven over medium heat, heat the olive oil. Add the onion and cook until soft and translucent, about 5-7 minutes. Add the garlic, ginger, cumin seeds, coriander, turmeric, garam masala, and cayenne pepper (if using) to the skillet. Stir well and cook for 1-2 minutes, until fragrant. Add the chickpeas, diced tomatoes, and vegetable broth to the skillet. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the chickpeas are heated through. Add the baby spinach leaves to the skillet and stir well. Cook for an additional 2-3 minutes, or until the spinach is wilted and tender. Season with salt and black pepper to taste. Garnish with fresh cilantro, if desired. Serve the spicy chickpea and spinach curry over basmati rice. This Spicy Chickpea and Spinach Curry with Basmati Rice is a delicious vegetarian meal that’s packed with protein, veggies, and aromatic spices. Serve with fluffy basmati rice for a satisfying and flavorful dinner. MORE TO DISCOVER Sweet and Spicy Sriracha Popcorn Authentic Chicken Fajitas with Homemade Seasoning Homemade Hummus with Pita Chips and Veggies Mushroom Risotto with Parmesan and Truffle Oil Korean-style Beef Bulgogi Key Lime Pie with Graham Cracker Crust and Whipped Cream Jamaican Jerk Chicken with Mango Salsa and Rice Cucumber and Mint Lemonade. 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Cauliflower Fried Rice with Peas and Carrots
Cauliflower Fried Rice with Peas and Carrots Vegetarian Ingredients This Cauliflower Fried Rice is a healthy and delicious alternative to traditional fried rice. Made with cauliflower rice, peas, and carrots, it’s a low-carb and veggie-packed dish that’s perfect for a quick and easy weeknight dinner. 1 head cauliflower, riced (or 4 cups pre-riced cauliflower) 1 tablespoon vegetable oil 1 small onion, chopped 2 cloves garlic, minced 1 small carrot, diced 1/2 cup frozen peas 2 tablespoons soy sauce 1 tablespoon sesame oil Salt and pepper, to taste 2 scallions, sliced (optional) Instructions If using a whole cauliflower, remove the stem and leaves and cut the florets into small pieces. Working in batches, pulse the cauliflower florets in a food processor until they are about the size of rice grains. Alternatively, use pre-riced cauliflower. Heat the vegetable oil in a large skillet or wok over high heat. Add the chopped onion and minced garlic to the skillet and stir-fry for 1-2 minutes, or until fragrant. Add the diced carrot and frozen peas to the skillet and stir-fry for 3-5 minutes, or until the veggies are tender. Add the cauliflower rice to the skillet and stir-fry for another 3-5 minutes, or until the cauliflower is cooked through and slightly crispy. Pour the soy sauce and sesame oil over the cauliflower rice and veggies and stir-fry for another 1-2 minutes, or until everything is evenly coated. Season with salt and pepper to taste. Garnish with sliced scallions, if desired. Serve the Cauliflower Fried Rice hot, as a main dish or side dish. This Cauliflower Fried Rice is a healthy and delicious alternative to traditional fried rice. Made with cauliflower rice, peas, and carrots, it’s a low-carb and veggie-packed dish that’s perfect for a quick and easy weeknight dinner. MORE TO DISCOVER Creamy Artichoke and Roasted Red Pepper Dip Butternut Squash and Sage Risotto Banana Bread French Toast with Cinnamon and Maple Syrup Decadent Black Forest Cake with Cherry Compote Spicy and Smoky Chipotle Black Bean Soup Chicken Bruschetta Chocolate Peanut Butter Swirl Bars Sweet and Spicy Sriracha Popcorn Roasted Rack of Lamb with Rosemary and Garlic Vegetarian Lasagna with Spinach and Ricotta Grilled Mahi-Mahi with Mango Salsa Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Huevos Rancheros Breakfast Burritos Spicy Thai Coconut Chicken Soup Pan-Seared Scallops with Lemon Butter Sauce Honey Glazed Carrots with Thyme Raspberry and Almond Croissant with Powdered Sugar Beef Bourguignon with Red Wine, Mushrooms, and Bacon Homemade Strawberry Sorbet with Fresh Berries Spicy Grilled Shrimp Skewers with Mango Salsa Parmesan Crusted Chicken Tenders Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Sauteed Spinach with Garlic and Lemon Homemade Hummus with Pita Chips and Veggies Cucumber and Mint Lemonade. Vegan Pad Thai with Tofu and Vegetables Grilled Chicken Caesar Salad with Homemade Dressing Sheet Pan Chicken Fajitas with Bell Peppers and Onions Pineapple Turmeric Smoothie Slow-Cooked Beef Ragu with Polenta Japanese Chicken Teriyaki with Sticky Rice and Vegetables Mushroom Risotto with Parmesan and Truffle Oil Moroccan-style Chicken Tagine with Olives and Preserved Lemon Pad Thai with Shrimp and Tofu Iced Peach Green Tea Grilled Salmon with Mango Salsa Fresh Strawberry Shortcake with Homemade Biscuits One-Pot Lemon Garlic Shrimp Pasta with Arugula Easy Chicken Stir-Fry with Vegetables and Soy Sauce Delectable Stuffed Mushroom Caps Classic Pork Schnitzel with Lemon and Capers Korean Kimchi Fried Rice with Scallions and Egg Wild Rice Pilaf with Cranberries and Pecans Jamaican Jerk Chicken with Mango Salsa and Rice Roasted Beet and Goat Cheese Salad with Candied Walnuts Cauliflower Fried Rice with Peas and Carrots Cinnamon Swirl Coffee Cake with Streusel Topping Authentic Chicken Fajitas with Homemade Seasoning Korean-style Beef Bulgogi Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Spicy Thai Green Curry with Shrimp and Vegetables Key Lime Pie with Graham Cracker Crust and Whipped Cream Beef and Broccoli Stir-Fry with Jasmine Rice Sticky Honey Mustard Chicken with Brussels Sprouts Quinoa and Black Bean Salad with Lime Vinaigrette Grilled Lamb Chops with Mint Chimichurri Sauce Buffalo Chicken Macaroni and Cheese Classic Meatloaf with Homemade Ketchup Glaze Soft and Chewy Pretzels with Honey Mustard Sauce Creamy Cauliflower Soup with Crispy Prosciutto Classic French Onion Soup with Gruyere Croutons Homemade Spinach and Ricotta Ravioli with Tomato Sauce Lentil Soup with Vegetables and Herbs
Mushroom Risotto with Parmesan and Truffle Oil
Mushroom Risotto with Parmesan and Truffle Oil Vegetarian This creamy mushroom risotto with Parmesan and truffle oil is a luxurious and flavorful dish that’s perfect for a cozy night in. The risotto is made with Arborio rice, sautéed mushrooms, white wine, and vegetable broth, and is finished with freshly grated Parmesan cheese and a drizzle of truffle oil. served with a refreshing mint chimichurri sauce. Ingredients 4 cups vegetable broth 2 tablespoons unsalted butter 2 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 pound mushrooms, sliced 1 1/2 cups Arborio rice 1/2 cup white wine 1/2 cup freshly grated Parmesan cheese 1 tablespoon truffle oil Salt and black pepper, to taste Fresh parsley, chopped (optional) Instructions In a medium saucepan, heat the vegetable broth over medium-low heat. In a large skillet, melt the butter and olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the mushrooms to the skillet and cook until browned and tender, about 8-10 minutes. Remove from heat and set aside. Add the Arborio rice to the skillet and stir to coat with the onion and mushroom mixture. Add the white wine to the skillet and stir until the liquid has been absorbed. Begin adding the vegetable broth to the skillet, 1/2 cup at a time, stirring constantly and waiting until the liquid has been absorbed before adding more. Continue adding the broth and stirring until the rice is tender and creamy, about 20-25 minutes. Remove the skillet from the heat and stir in the Parmesan cheese and truffle oil. Season with salt and black pepper to taste. Serve the risotto hot, garnished with chopped parsley if desired. This creamy mushroom risotto with Parmesan and truffle oil is a luxurious and flavorful dish that’s perfect for a cozy night in. MORE TO DISCOVER Roasted Beet and Goat Cheese Salad with Candied Walnuts Slow-Cooked Beef Ragu with Polenta Grilled Chicken Caesar Salad with Homemade Dressing Delectable Stuffed Mushroom Caps Mushroom Risotto with Parmesan and Truffle Oil Korean-style Beef Bulgogi Grilled Lamb Chops with Mint Chimichurri Sauce Vegetarian Lasagna with Spinach and Ricotta Sauteed Spinach with Garlic and Lemon Grilled Salmon with Mango Salsa Grilled Mahi-Mahi with Mango Salsa Moroccan-style Chicken Tagine with Olives and Preserved Lemon
Vegetarian Lasagna with Spinach and Ricotta
Vegetarian Lasagna with Spinach and Ricotta Vegetarian Layers of pasta, spinach, and creamy ricotta cheese make this vegetarian lasagna a delicious and satisfying meal. Baked with marinara sauce and mozzarella cheese, it’s a classic comfort food that’s perfect for family dinners or entertaining. served with a refreshing mint chimichurri sauce. Ingredients 12 lasagna noodles 2 tablespoons olive oil 1 onion, diced 4 cloves garlic, minced 2 cups fresh spinach, chopped 2 cups ricotta cheese 1 egg 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 1/4 teaspoon salt 1/4 teaspoon black pepper 3 cups marinara sauce 2 cups shredded mozzarella cheese Instructions Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain and set aside. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly. In a medium bowl, mix together the ricotta cheese, egg, parsley, basil, salt, and black pepper. To assemble the lasagna, spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles on top of the sauce, then spread 1/2 of the ricotta mixture over the noodles. Sprinkle 1/3 of the mozzarella cheese over the ricotta mixture, then spoon 1 cup of marinara sauce over the cheese. Repeat with another layer of noodles, ricotta mixture, mozzarella cheese, and sauce. Top with a final layer of noodles, remaining sauce, and remaining mozzarella cheese. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly. Let the lasagna cool for 10 minutes before slicing and serving. This vegetarian lasagna with spinach and ricotta is a comforting and satisfying meal that’s perfect for family dinners or entertaining. MORE TO DISCOVER Moroccan-style Chicken Tagine with Olives and Preserved Lemon Grilled Mahi-Mahi with Mango Salsa Korean-style Beef Bulgogi Slow-Cooked Beef Ragu with Polenta Sauteed Spinach with Garlic and Lemon Grilled Chicken Caesar Salad with Homemade Dressing Delectable Stuffed Mushroom Caps Vegetarian Lasagna with Spinach and Ricotta Roasted Beet and Goat Cheese Salad with Candied Walnuts Grilled Lamb Chops with Mint Chimichurri Sauce