VIA's HEART FRIENDLY ITALIAN COOKING...
Just like grandma used to make off the boat from Italia! This is a modern twist on Italian Arancini Brown rice, peas, home made basil tomato sauce, feta cheese and toasted breadcrumbs top off this delicious dish!
This dish stemmed out of "what to prepare for Easter Sunday Brunch!" From being creative using ingredients I had in my fridge this tasteful creation was made! I sliced sweet potatoes and lined them on the bottom of the dish. I sauteed sliced zucchini and onions in some garlic, italian herbs and olive oil. I then sliced roasted red peppers and mixed them in a bowl with 6 eggs, 1/2 cup of feta, the zucchini and red peppers. I topped this over the sweet potatoes and baked covered for 30 minutes!
This is a modern twist on moms Sunday Dinner! Quinoa pasta, grilled chicken, brocolli, kalamata olives, basil tomato sauce topped with feta!
A dairy free mushroom risotto with baked eggplant parmigianna using feta cheese instead of mozerella
This is a mix of arugula lettuce, tomatoes, roasted peppers, grilled chicken, feta, Italian spices and balsamic vinegar
Roasted Peppers blended with garlic, balsamic, EVOO and Parsley
Inspired by two of my favorite European Cuisines you are looking at Baked Chicken Cutlets topped with fresh home-made tomato sauce, grilled eggplant, and Feta Cheese over Brown Rice pasta.
Hold the frying and the Mozzerella on this healthy alternative to Eggplant Parmagianno
A mix of brown rice pasta, black pitted olives, raw green peppers, tomatoes, red onions, chick peas and balsamic.You can add Feta for some extra flavor!