Italian

Australian-Italian Beetroot Arancini

During our Australia trip we had a chance to taste few unique vegetarian dishes and snacks. One memorable item was a big, red, deep-fried blob. When we ate it for the first time, we inquired more about it, and took note – because it was delicious! After fate took us to this unusual combination of deep-fried risotto and beets, we finally got to do it our version at […]

Pasta with Roasted Veggies and Veg Pepperoni

When eating eggplant parmesan, I find myself wanting a mild, healthy vegetable and carb accompaniment to balance the tart flavor of tomato sauce and richness of the breading.  This dish perfectly fits the bill.  It’s full of flavor and yet light.  It can be served hot as a meal in itself, or cold as a side.  Or if, you’re like me, it can be gobbled up during a midnight […]

Italian Eggplant Parmesan Lasagne

Eggplant Parmesan is my favorite Italian dish, but I don’t often make it since it’s labor intensive.  But now that I have a kitchen slave, ops I mean “sous chef,” yeah, that’s what I meant, it’s easier and a lot more fun to make.  Deniz and I will race to see who can prepare the eggplant slices faster.  And I’m proud to say that I always […]

Italian Penne with Veg Pepperoni in a Vodka Cream Sauce

My favorite pasta sauce without a doubt has always been vodka cream sauce.  It’s got that perfect balance between tart and creamy.  So it became an imperative mission of mine to figure out how to make it.  Luckily it didn’t take too many tries (30, 40, who’s keeping count?).  This is our recipe, which is slightly modified from Rachel Ray’s recipe.  We felt it needed a meaty component to it, and found […]