For many people, the spring and summer months mean barbequing hamburgers and chicken breasts. For vegetarians, it’s a ...

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture ...

In large nonstick skillet, heat 1 Tbs. oil over medium-high heat. Add half of garlic; cook, stirring, 30 sec. Add 1 cont. zucchini, 1⁄4 tsp. salt and 1⁄8 tsp. pepper. Cook, stirring, until ...

In another bowl, mix together the remaining 3 tablespoons oil, vinegar, honey, vincotto, mint, and Worcestershire sauce. When the zucchini reaches room temperature, place a spoonful of the ricotta ...