by laurabonicelli | Jul 21, 2020 | Brunch, Main Dish, Vegetarian
By: Chef Laura Bonicelli My grandmother used to make a version of Corn Squash Fritters using canned cream corn. I loved them, but fresh corn takes them from tasty to amazing! Buy your corn at your favorite Farmers Market! About Fritters Corn fritters originated in...
by laurabonicelli | Jul 9, 2020 | Main Dish, Pasta-Pizza-Risotto, Vegetarian
I started making Zucchini Spaghetti back when gluten-free became a thing. At that point, I’d use a vegetable peeler to create thin strips (still a favorite way to prepare them). But, I also bought a spiralizer – which gives the noodles a traditional...
by laurabonicelli | May 20, 2020 | Main Dish, Pasta-Pizza-Risotto, Vegetarian
By: Chef Laura Bonicelli Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese delights anyone looking for a unique Spring dish. It’s light, fresh, sweet, savory, and delicious! What a combination! I’m taking a hint from Mother nature in this recipe, by...
by laurabonicelli | Apr 27, 2020 | Main Dish, Vegetarian
Serves 4 Ready In: 30 Good For: dinner About This Recipe By: Chef Laura Bonicelli A basic fried rice recipe is a perfect starting point for a quick, healthy, and satisfying weeknight meal. Assembling your ingredients is always essential when making fried rice or any...
by laurabonicelli | Mar 19, 2020 | Main Dish, Vegetarian
Serves 4 Ready In: 2 hrs Good For: dinner About This Recipe By: Chef Laura Bonicelli Barley is a nutritious whole grain and a member of the grass family. It’s the grain that beer comes from and one of my favorite additions to chicken soup. But, it also makes a...
by laurabonicelli | Jan 27, 2020 | Bread, Brunch, Vegetarian
Serves 4 Ready In: 30 Good For: brunch About This Recipe By: Chef Laura Bonicelli When gluten-free became a thing, I saw an opportunity to explore different flours to make the best buckwheat pancakes. ] There are a lot of them. The process turned out to be quite...
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