Recipe Collection

Pappardelle with Asparagus, Mushrooms, and Pea Tendrils

Elevate your pasta game with Pappardelle featuring a medley of asparagus, mushrooms, and pea tendrils, creating a delectable and vibrant dish.

Zucchini Eggplant Involtini

The Italian word "Involtini" translates to "rolls." It's fun to bake these in individual ramekins and serve them as a first course. The brightness of the lemon in the filling sets this dish apart

Vegetarian Chickpea Tagine

A vegetarian tagine is a delicious type of comfort food. I love the subtle spiciness of this dish and the tanginess of the preserved lemon.

Pizza Dough

This is an easy to handle, no-fail pizza dough. I usually parcook it on a stone before topping.This recipe will make 2 large pizzas, 6 to 8 mini pizzas, or 24 appetizer pizzas.

Polenta Cakes with Cherry Tomato Mushroom Ragu

Crispy Cakes with a hearty, flavorful sauce.

Tofu Stir-Fry with Cauliflower Rice

This MM-Green Tofu Stir-Fry is colorful, crunchy, nutritious, and delicious! The sauce has a mild sweetness and some excellent heat from the ginger and sambal.

Smoky Roasted Cauliflower with Pecan Pesto and Butter Beans

I love Smoky Roasted Cauliflower with Pecan Pesto and Butter Beans served over nutty Basmati rice. The recipe makes extra pesto to serve alongside. The pesto is great to have on hand. It's a nice compliment to all vegetables.

Stuffed Peppers with Moroccan Couscous

Walnut Chickpea Basil Croquettes

Walnuts and chickpeas combine to make a firm croquettes with a lovely crust.

Snap Pea Minestrone Verde

Snap Pea Minestrone Verde is a fresh light minestrone that uses the best of springs produce.

Jalapeño Sweet Corn Frittata

My Jalapeño Sweet Corn Frittata is hearty but light. It's a great recipe to have on hand during sweet corn season.

Butternut Squash and Wild Rice Croquettes

A fall favorite. These are delicious paired with Apple Maple Syrup Sauce and Maple Cayenne Bacon

Vino Rosso Cacio e Pepe

Beautiful deep burgundy-colored pasta. Cacio e Pepe literally translates to cheese and pepper.

Asiago Eggplant

Crisp on the outside, creamy on the inside. This is a lovely addition to an antipasti platter or a delicious side dish.

Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta

Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta will delight you and your family. The combination of cooked and fresh vegetables makes the dish light and a completely satisfying meal.

Spinach Frittata

A frittata is an Italian omelet that can be finished on your stovetop, or in your oven. I love this simple combination of ingredients.

French Omelet

A classic French omelet that can be filled, served with a sauce, or eaten plain.

Potato Crust Quiche

Potato Crust Quiche is an elegant presentation of a traditional quiche. The potato layers form the perfect crust.

Brown Rice Bowl with Edamame

Chewy brown rice provides a perfect base for the mixture of fresh and cooked ingredients.

Farro Bowl with Artichokes, Red Pepper, and Spinach

A fun and highly nutricious Italian bowl.

Moroccan Chickpeas with Israeli Couscous

Moroccan Chickpeas with Israeli Couscous is a complexly flavored vegetarian dish with great texture. It goes together in about 30 minutes.

Vegetarian Lasagna with Eggplant Sauce

Vegetarian Lasagna with Eggplant Sauce is hearty without meat. The layer of shredded carrot, spinach, and cheeses is a bit unusual for lasagna, people love it.

Lemon Pasta

Lemon Pasta is a favorite of the Bonicelli family, and one of Chef Bonicelli's signature dishes.

Sweet Corn Chive Flan Salad with Basil

This Sweet Corn Chive Flan with Basil is an elegant, unexpected side dish or light dinner. The flan is like a delicate corn pudding.

Eggplant Parmesan

My Eggplant Parmesan recipe skips the heavy breading and frying. It features the eggplant with fresh mozzarella and a terrific sauce.

Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna is a wonderful vegetarian and gluten-free option for a hearty main-dish lasagna.

Veggie Chili

MM Veggie Chili is a version of my signature vegetarian chili. If you want to increase the heat, add more sambal. Add a half cup of cooked short-grain brown rice to put this in the "Reset Blue" category. You can also add a sprinkle of Cheddar cheese, a dollop of sour cream, or a slice of avocado.

Vegetarian Chili

My Vegetarian Chili is a hearty crowd-pleaser. I love serving it over chewy short-grain brown rice.

Porcini Mushroom Tart (Torta di Fungi)

I recreated this tart after my first trip to Italy. I usually make the tart the day before I serve it and reheat it for 15 minutes in a 350º oven.

Cauliflower Steaks with Walnut and Caper Gremolata

Cauliflower Steaks with Walnut and Caper Gremolata make a wonderful main or side dish. The steaks are delicate and beautiful.

Warm Lentil Salad with Roasted Butternut Squash and Green Beans

Warm Lentil Salad with Roasted Butternut Squash and Green Beans is a complete and hearty meal. I love the combination of the zing of the lemon with the fresh herbs.

Ratatouille

This version of Ratatouille is a rustic French stew. I usually serve it over polenta.

Instant Pot Italian Stew

Instant Pot Italian Stew starts with soffrito (mirepoix) that includes tomatoes, onions, and peppers. That base creates the depth in flavor that makes this dish successful.

Chestnut Croquettes in Taleggio Sauce

These crochette are slightly sweet. The taleggio sauce is rich and creamy. Together, they are a lovely combination for a starter or a vegetarian main course.

Roasted Butternut Squash Ravioli Filling

This recipe has a secret ingredient! Why not put cookies in your ravioli?

Instant Pot Vegetarian Cassoulet

Instant Pot Vegetarian Cassoulet is a hearty stew. Serve it with a crusty bread and a glass of red wine.

Potato Gnocchi

If potato gnocchi is on the menu, I order it. But, I really love making my own. This recipe makes light pillows that hold sauce beautifully.

Southwestern Stuffed Potato

You'll be amazed at how satisfying this baked potato can be, even without added butter and calories.

Greek Salad Sandwich

I think the hummus makes this sandwich unique. It's wonderful if you warm the naan first in the oven or pop it into the microwave for 30 to 40 seconds

Moroccan Chickpea Stew

Moroccan Chickpea Stew is a hearty vegetarian dish that will fill your kitchen with a comforting spicy aroma.

Vegetarian Moussaka with Bulgur

Bulgar replaces the usual lamb in this recipe.

Baked Parmesan Mac and Cheese with Spinach

Baked Parmesan Mac and Cheese with Spinach is a lighter, nutty, crunchy, creamy, version of the classic.

Farinata Margherita Pizza

Farinata Margherita Pizza has a crisp and creamy chickpea flour crust with delicious traditional italian toppings.

Sheet-pan Tofu, Broccoli, Cauliflower, Butternut Squash with Tahini Sauce

This dish is a delightful combination of flavors, colors, and textures tied together with a cool and slightly spicy tahini sauce.

Cauliflower Fried Rice with Edamame

Cauliflower Fried Rice with Edamame goes together in less than 20 minutes. Great leftovers!

Garlicky Crimini Mushrooms with Salsa Verde and Lemon Broccoli Basmati Rice

I keep this recipe handy in the summer. I usually throw the mushrooms in a grill basket and grill them directly over the coals

Toasted Pecan Cauliflower Tacos with Pecan Romesco Sauce

I always make homemade corn tortillas when I make this recipe. They are easy and worth the effort.

Tuscan Minestrone

This Tuscan Minestrone is a rustic, nourishing soup packed with seasonal vegetables, hearty beans, and fragrant tarragon. It's perfect as a flexible base for whatever produce you have on hand, and comes together easily on the stovetop or in a slow cooker. Serve it warm and garnished with fresh tarragon for a satisfying, Italian-inspired bowl of comfort.

Artichoke Strata

I make Artichoke Strata in the fall as a vegetarian main dish. In the winter, it makes a great holiday side dish

Tomato Basil Spaghetti Squash

Spaghetti squash strands are natural vegetable "spaghetti." I love that the tomatoes cook with the squash - so easy!

Lemon Basil Zucchini Pappardelle

Lemon Basil Zucchini Pappardelle is a lovely pasta side or main dish. I also serve it cold, as a salad, with a poached or hard-boiled egg.

Gingery Broccoli Udon

I make Gingery Broccoli Udon when I can get broccoli from the farmers market with long stalks. I think the stalks are the best part!

Lemon Ricotta Handkerchief Ravioli with Spinach and Mushrooms

The most striking thing about this dish is the lightness of the lemony handkerchief ravioli. It goes together very quickly, making it a great weeknight dinner candidate.

Oeuf au Poivre Rôti

Eggs in Roasted Pepper is an egg cooked in its' own edible cup with veggies and tomato sauce.

Vegetarian Mushroom Bolognese Sauce

The combination of mushrooms and tempeh gives this vegetarian version of Bolognese sauce the texture it needs to hold up to hearty spaghetti or bucatini.

Vegan Pizza Burgers

I grew up with pizza burgers. I love this vegan version because it has even more flavor than and better texture than a beef version.

Roasted Vegetables

This versatile recipe is my one-pan solution for having roasted vegetables on hand. They are perfect for breakfast with an egg or to toss in a salad or with pasta. Remove the done vegetables from the pan as they cook.

Spinach and Mushroom Crustless Quiche

pinach and Mushroom Crustless Quiche is one of my go-to MM-Green breakfasts. I love the robust tarragon flavor

Agrodolce Rhubarb Soup

Rhubarb, asparagus, and spinach show up early in the farmers markets in Minnesota. This sweet and savory soup uses all three together, a true tribute to spring's bounty.

Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts

Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts capitalizes on the beautiful combination of butternut squash, rosemary, walnuts, and blue cheese. It's a fun, quick, and delicious pasta that doesn't need a side dish.

Vegetable Stir-fry with Cashews

My "Vegetable Stir-fry with Cashews" is a favorite quick dinner with lots of crunch and color.

Charred Chili Rellenos

My version of Chili Rellenos uses charred poblano peppers stuffed with a mixture of cheeses, herbs, and seasonings. I bake the Rellenos in a simple tomato sauce that takes on the poblano peppers' subtle smokey heat.

Pesto Ricotta Lasagna Rolls with Cherry Tomato Sauce

Basil Ricotta Lasagna Rolls with Cherry Tomato Sauce is a fresh twist on traditional lasagna. Aside from the beautiful, fresh flavors, the individual rolls elevate lasagna from a family-style casserole to an elegant plate centerpiece.

Charred Eggplant and Crimini with Basil over Udon

I love what happens to vegetables when cooked with high heat. The eggplant and mushrooms have a smokey nutty quality.

Mexican Skillet Black Bean Hash with Eggs

Mexican Skillet Black Bean Hash with Eggs cooks on your stovetop and can be served right out of the skillet on your table. You can make it as spicy as you like, depending on the salsa you use in the mix.

Cracker Crust Pizza with Pear, Brie, and Arugula

You'll love the topping combination in my Cracker Crust Pizza with Pear, Brie, and Arugula. The crust is also perfect for a classic Margarita pizza.

Wild Rice Mushoom Soup

The hearty combination of wild rice and mushrooms laced with sherry creates a comforting, satisfying, flavorful soup.

Summer Vegetable Gratin

I love the look of this rustic gratin. I serve it right off of the browned parchment paper. You can easily make it in a 9x13-inch baking dish or your favorite gratin dish.

Grilled Tofu Triangles with Fried Rice

Grilled Tofu Triangles with Fried Rice is a tasty and showy way to prepare tofu. The secret is in the preparation of the tofu and the flavorful ingredients in the marinade.

Caramelized Onion and Pepper Egg Sandwich

A hearty sandwich that will make a great start to any day!

Farmers Market Summer Salad with Sesame Poppyseed Dressing

I love making this salad with peak summer ingredients. Feel free to work with what you find at your local farmer's market. Every element is wonderful with this umami-rich dressing.

Risi e Bisi

A classic Venetian dish, similar to risotto, but made with a unique cooking technique. It's less creamy than risotto and a little soupy.

Grilled Focaccia Pizza

Gilled Foccacia Pizza is grilled directly on your grill grate. The lightly charred crust is delicious with the simple traditional toppings.

Summer Vegetable Stir-Fry

I always pull out this recipe when the snap peas first show up at the markets. Stick to the cooking times; the vegetables should be crisp and bright.

Butternut Squash Tart with Chard

A hearty tart that features two of fall's favorite vegetables, butternut squash and chard.

Herbed Ricotta Stuffed Zucchini

Herbed Ricotta Stuffed Zucchini is a perfect candidate for a vegetarian main dish and can be a delightful side dish. I use Italian parsley, oregano, and mint in the ricotta mixture and zesty pecorino cheese to add to the distinctive Mediterranean flavors.

Ratatouille Stuffed Shells

Ratatouille Stuffed Pasta Shells is a fun variation on a classic French dish.

Corn and Yellow Squash Fritters with Limey Pea Sauce

I find these fritters to be a wonderful starter or light dinner. The Limey Pea Sauce has great color and flavor.

Zucchini Spaghetti with Macerated Tomatoes, Sweet Corn, Green Beans, and Pesto

I find zucchini "noodles" to be a wonderful substitute for traditional pasta.

Vegetable Fried Rice with Miso

This recipe is a great way to use leftover rice. The miso dressing is one of my favorites.

Irish Oat Risotto with Butternut Squash and Crimini

A fresh take on risotto that is nutritious and delicious.

Asparagus Soup

I love this Asparagus Soup because it uses all of the asparagus, and it's incredibly fresh and creamy.

Fresh Spring Pea Soup

Fresh Spring Pea Soup is a French style soup using lettuce in it's base. It's beautiful color and delicate flavor make perfect for a light lunch or supper.

Sweet Pea Feta Cakes with Yogurt Sauce

Sweet Pea Feta Cakes have a beautiful bright green color and a delicious fresh herb and pea flavor. They are perfectly paired with the tangy and cool lemon and cilantro yogurt sauce.

Roasted Poblano, Black Bean, Corn, and Mango Salad

Up your salad game this summer with this Roasted Poblano, Black Bean, Corn, and Mango Salad! The roasted jalapeño and garlic in the dressing finish it off with a nice kick and a little heat.

Butternut Squash Soup

Butternut Squash Soup is a simple recipe that is all about the flavor of the squash and its beautiful, intense color.

Chickpea Masala with Kale

Chickpea Masala with Kale uses a heady combination of spices with a rich tomato broth base. Served with rice, it's a complete and delicious vegetarian meal.

Cheddar Soup

My Cheddar Soup uses beer and wine to create a rich background flavor for the Cheddar cheese.

Warm Cauliflower Mint Salad with Cranberry Vinaigrette

I've never served a holiday dinner without a cauliflower dish and cranberries of some sort. My Warm Cauliflower Mint Salad with Cranberry Vinaigrette combines the two in a delicious, sweet, and savory salad that could - replace the turkey.

Spanakopita

Slow Cooker Cauliflower Dal

Slow Cooker Cauliflower Dal is a thick and creamy Indian stew that combines lentils and split peas with nutty grains and spices to deliver a healthy, hearty, satisfying, and nutritious meal.

Roasted Eggplant Thai Salad with Purple Jasmine Rice

Make this flavorful and colorful Roasted Eggplant Thai Salad with Purple Jasmine Rice for lunch this weekend!

Yammy Beet Fritters with Yogurt Sauce

Curry and Chili Powder add spice and heat to these delicious and colorful cakes. The cool fresh yogurt sauce with lime and cilantro is a perfect compliment.

Corn Fritter Waffles with Arugula Salad

As it turns out, salad is great on waffles! Corn Fritter Waffles with Arugula Salad has a jalapeno and green onion laced corn waffle (with actual corn in it) as a base with a peppery arugula salad topped with lime and cilantro yogurt.

Penne with Broccoli Pesto Sauce

Penne with Broccoli Pesto Sauce is a colorful, delicious, and complete meal. The broccoli stems are the base of its flavorful sauce.

Cauliflower Crust Margherita Pizza

Cauliflower Crust Margherita Pizza is a healthy, delicious twist on a classic.

Spanish Olive Oil Omelet

Spanish omelets are served in bars in Northern Spain. The roasted garlic adds a garlicky sweetness to this version.

Veggie-up Chicken Soup

If quick, healthy, and delicious appeals to you, this soup is for you. It takes more time to chop the vegetables than it does to cook them. This is a great soup to make early in the week and have on hand for lunches.

Veggie Thyme Over-stuffed Omelet for Two

Can you eat too many vegetables? Probably not, and if you love vegetables, this omelet is for you! The combination of onions, peppers, spinach, and thyme is delightful and oh so healthy!

Wild Rice Veggie Stuffed Peppers

Wild Rice Veggie Stuffed Peppers are a delicious vegetarian entree. Mushrooms, tomatoes, zucchini, and spinach pair with wild rice and herbs to make a crunchy and memorable dish.

Baked Potato Soup

"Save this soup recipe for a snowy day. It's a wonderful winter warm-up soup!"

Mediterranean Stuffed Eggplant

Mediterranean Stuffed Eggplant has all of the flavors of the mediterranean baked into it's own edible shell.

Acorn Squash Spinach Quiche

I'm always looking for creative ways to present a favorite dish. The natural bowl shape of acorn squash makes perfect quiche crust, and it's gluten-free!

Apple Dutch Baby

Apple Dutch Baby will be your new favorite family recipe. The recipe is fun to make and even more, a joy to serve. Children love watching it puff up through the oven window!

Fresh Tomato Basil Soup

Tomato Basil Soup is one of my favorite late-summer comfort food dishes. August, with its sweltering days and evenings, seems too hot for soup. However, with tomato plants hanging heavy with fruit, you need an alternative to Caprese salads every evening. Buy your tomatoes and basil at your favorite Farmers Market!

Roasted Vegetable Sandwich

Roasted Vegetable Sandwiches are always a hit. The roasted garlic mayo is a part of the recipe that I use for other sandwiches and burgers.

Grilled Corn and Potato Chowder

I make Grilled Corn and Potato Chowder in early August when sweet corn is at its peak in Minnesota.

Summer Vegetable Pasta

The beauty of this dish is the pesto combines with the creamy burrata to form it's own sauce. I always plate the ingredients in groups, not tossed together. It allows the person eating it to make decisions about how they want to combine the flavors of the ingredients.

Risotto with Asparagus

A classic risotto recipe that can easily be edited for other vegetables.

Indian Lentil Rice Pilaf with Cilantro

Indian Lentil Rice Pilaf is one of my favorite ways to prepare lentils. The lentils are al-dente and delicious with a background of aromatic spices and fresh cilantro and lime.

Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese

Rhubarb and asparagus make their seasonal arrival together in Minnesota farmers markets, and this pasta dish celebrates their unexpected combination. Tangy balsamic rhubarb compote meets crisp-tender asparagus, nutty walnuts, and creamy goat cheese — all tossed with spaghetti and brightened with lemon zest. It’s a springtime pasta that’s both rustic and refined.

Spinach and Ricotta Gnocchi

Light and delicate pillows of joy!

Sweet Potato Barley Bowl

My Sweet Potato Barley Bowl combines Mexican seasonings with a wonderful lime vinaigrette.