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Sweet roasted butternut squash mashed with caramelized onions schmeared on crostini will make you never look back on “regular” bruschetta. Drizzle it with balsamic vinegar or make a balsamic glaze by cooking it down to a syrupy consistency. I like it both ways!

I love this simple side dish because it pairs well with just about anything in this book. It’s pleasantly aromatic, making it the perfect subtle vegetable for an entrée that screams for attention.

The combination of tangy pomegranate juice and sweet caramelized Brussels sprouts is finger-licking decadent.

In Italian, Tiramisu literally means, “pick me up” because Italian women used to dip leftover biscuits in espresso during the middle of the day for a zing of energy. 

This soup uses canned pumpkin, which means you can make it year round! If you have leftover Crispy Brussels sprout leaves, serve them in a dish on the table for snacking. 

One of the joys of being Italian American is bringing American ingredients into traditional Italian food. Tofu is a wonderful vegan ingredient that lends a ricotta-like consistency.

Didn’t quite finish that bottle of red wine last night? Use it to make chocolate cake! This rich and seductive chocolate cake is fudgy on the inside with a hint of red wine. 

You know how every family or household has “the cake”? Well, this is the cake in my New York City apartment. I have no doubt that if you try this cake once, it will become the cake in your house, too.

I hum, you hum, we all hum for this hummus! Slather some creamy, garlicky white bean puree over hot and doughy pizza crust wedges topped with fresh tomato and basil . . . and then consider life complete.

I made these once for a pack of far-from-vegan guy friends and they scarfed them down. They were shocked to learn that they were vegetarian, let alone vegan! Trust me—this is your new dinner party go-to recipe.

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