italianrecipes
Take your taste buds on a culinary journey to Italy with these authentic recipes.
Spinach Gnocchi with Rapini and Grilled Lamb Chop
lusolife.ca
Grilled lamb from the kitchen of Caffino Restaurant in Toronto.
submitted by Luso
Tomato and Olive Bruschetta
veggieideas.co.uk
Tomato and olive bruschetta is packed with fresh ingredients. Serve it with toasted artisan bread to make a colourful starter, side dish or party food.
submitted by VeggieIdeas
Broccoli and Blue Cheese Risotto
veggieideas.co.uk
Broccoli and blue cheese risotto is a simple one pot vegetarian meal which is quick to prepare making it perfect for busy days and midweek meals.
submitted by VeggieIdeas
Sourdough Panzanella with Peaches & Burrata
sourdoughbrandon.com
This Sourdough Panzanella salad recipe is easy to make and is the ideal summer salad! It's made with crunchy sourdough croutons, juicy peaces, and creamy burrata cheese.
submitted by sourdoughbrandon
Vegetarian Minestrone Soup
veggieideas.co.uk
Forget shop bought soup, this tasty vegetarian minestrone soup takes only minutes to prepare. Minestrone makes the most of summer and autumn vegetables and is packed with healthy ingredients.
submitted by VeggieIdeas
Burrata Pasta with Blistered Tomatoes
thecandidcooks.com
This elegant burrata pasta with tomatoes, fresh basil and balsamic vinegar comes together in under 20 minutes for a surprisingly easy date night dinner.
submitted by thecandidcooks
Chicken Parm Pizza
thecandidcooks.com
Our chicken parm pizza recipe transforms the classic Italian pasta dinner into your favorite handheld treat for the ultimate homemade pizza night!
submitted by thecandidcooks
Baked Farrotto with Basil-walnut Pesto
parsleyandparm.com
Creamy, al dente, and oh so yum, this farro risotto (or farrotto) does most of its cooking in the oven and requires very little stirring. Use store-bought pesto to make it even faster and easier!
submitted by Parsley&Parm;
Mostly Traditional Ratatouille, Ready In An Hour – Vegetarian Recipes For Mindful Cooking
butteredveg.com
Traditional ratatouille is a stewed vegetable dish made with zucchini, eggplant, tomatoes, bell peppers, onions, and garlic, with plenty of extra virgin olive oil, fresh herbs, and red wine.
submitted by Andrea Hayley-Sankaran
The Caprese Sandwich
butteredveg.com
Vegetarians can always count on the satisfying caprese sandwich, made with fresh mozzarella, tomatoes, and basil.
submitted by Andrea Hayley-Sankaran
Easy Vegetarian Risotto Recipe with Parmesan and Peas
butteredveg.com
This is the creamiest, easiest, healthiest, tastiest, and unbelievably foolproof parmesan and pea vegetarian risotto recipe ever!
submitted by Andrea Hayley-Sankaran
Potato Gnocchi
sticksscratchkitchen.com
These Potato Gnocchi are fluffy, pillow-soft, and require just four ingredients: potatoes, flour, salt, and Italian seasoning. They’re freezer ready and vegan, plant-based, and vegetarian friendly.
submitted by sticksscratchkitchen
‘chewy’ Pasta with Succulent Arugula Pesto and Baby Turnips
butteredveg.com
This is a satisfying vegetarian pasta dinner that even feels a little gourmet due to the arugula and baby turnips, and your pasta noodles cooked to al dente perfection.
submitted by Andrea Hayley-Sankaran
Easy Chicken Milanese • Flavor Feed
flavor-feed.com
Chicken Milanese is a beloved classic for good reason: It’s a quick and simple preparation that yields crispy breaded cutlets topped with tender greens dressed with a light vinaigrette.
submitted by flavorfeed
Mediterranean Bruschetta with Salmon and Feta Cheese
healthyhungrycat.com
The Mediterranean Salmon and Feta Cheese Bruschetta is an excellent way to salvage some bread and rolls that are going stale. Try these extremely flavorful bruschette!
submitted by healthyhungrycat
Spicy Miso Carbonara
waitthatsgood.com
This amazing Simple Spicy and Creamy Udon Miso Carbonara will have you saying, “Wait, that’s good!” It is spicy, creamy, and so delicious you won’t put it down.
submitted by waitthatsgood
Alice Waters’ Basil Pesto (alla Genovese)
butteredveg.com
This traditional basil pesto recipe is taken from the cookbook by Alice Waters “Chez Panisse Vegetables.” I have included a method for mortar and pestle, and a compromise method using a food processor
submitted by Andrea Hayley-Sankaran
