This recipe is a complete original of mine inspired by the coolest shaped pasta rings that will remind people of certain age of canned Spaghetti O’s. This shape is a bit hard to find but well worth the fun and flavor. It is 100% vegetarian and vegan except for any eggs used in making the dried pasta. Perfect summer noshing.

This very simple recipe gets much of its flavor from the salsa so pick a fresh high quality one from the refrigerator section or the taqueria. Making your own tortilla chips is fun and adds a real festive kick. You can easily add chicken or other protein by just tossing it into the pot.

This updated classic by Tyler Florence in his book, “Tyler’s Ultimate” has changed my mind about Mac & Cheese. The additional of peas adds a whole new twist that completely elevates the dish leaving the traditional version feeling lackluster to me.

This pasta dish is one of the greatest vegetarian versions of a carnivore classic. Mushroom step up once again to offer a very meaty substitute for the protein. Fat Papadelle noodles add to the richness.

This taco salad can be either a main dish or a side for other Mexican dinners depending on how much you make.

In the crab off season this dish can satisfy the crab lovers and those who just love comfort food. You can use pasteurized lump crab meat which is readily available in the fish deparment year round.

A simple recipe with common ingredients leads to a warming comfortable dish with the creamy blend of marinara sauce melting ricotta cheese into a very inviting sauce.

This simple combination of inexpensive pantry ingredients makes a tasty quick appetizer or snack. It all begins with just a can of Cannellini or White Beans and can be easily modified with other healthy Mediterranean flavors like Kalamata Olives, Sun Dried Tomatoes or Artichokes. A mini food processor is all you need for ease and a quick clean up.

Think Armenian Flat Bread Rollups but with what you more often find in side a burrito. This delicate combination of flavors is a real surprise and welcomed when served with fresh salsa and guacamole.

This app is another one that gets copied often. However, I feel this combination of ingredients is by far the best. One variation is to add a nice tender quarter or baby artichoke heart. Basically, you are creating a Greek Salad on-a-stick. It has very wide appeal and quite refreshing.

This appetizer has become a staple at parties over the years. With a wrap of puff pastry dough it comes together in a snap. I like to serve it with a big variety of dippers. Pita chips, crackers, apples, pear slices and crostini all pair well with it.

Ironically, this appetizer gets raves from carnivores and vegans alike. It was originally voted The Readers Choice Recipe of the year for Vegetarian Times Magazine. It’s rich, healthy fats, so satisfying and a uniquely wonderful twist on guacamole.

Of all the recipes I have created this one gets the most raves and requests. On the surface it appears to be just a typical dish that shows up at pot lucks. However, when crafted carefully it its an explosion of textures and flavors with massive mass appeal. It is fun for the guests to build their own skewers and as social as it is tasty. No doubt a crowd pleaser and as much fun to make as it is to nosh along with the guests.

The Dungeness Crab Season runs only from November to March in California. Although frozen crab is an acceptable substitute you must try making these while the catch is so sweet and fresh. It will brighten the coldest of winter days. Even though fresh corn is usually not available I find frozen is the best alternative. Super fresh Pico de gallo from your local taqueria is a must to make these tacos really sing.

This vegetarian dish is so impressive and satisfying that it can be a main dish on its own or pair with another protein on the grill for feeding large summer gatherings. It is colorful, textural and grows exponentially as you get creative adding different veggies. The flavor that comes with the grilling char and lemony sauce is addictive.

This simple salad uses just three ingredients that are readily fresh and available in your produce section. I often substitute butter lettuce or little gems for the watercress but the other two key parts are shaved fennel an leeks. I also shave a bit of red radishes in mostly for color. Use your favorite vinaigrette or just really good extra virgin olive oil. A mandolin is the perfect tool for shaving thin.

This miniature version of a classic steak house favorite is suprisingly easy with only a few ingredients. They do take 50 minutes in the oven and must be served immediately so timing is everything.

A crowd dazzling vegetarian dish that is so satisfying that it can be the centerpiece and main of a large gathering. Nobody will miss the protein.