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Duck Sausage Rolls With a Twist from Full of Flavor

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Buddha's Delight with Tofu, Broccoli, and Water Chestnuts

(Cooking Light, January, 2005)

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Chestnut Risotto with Butternut Squash

(Bon Appétit, December, 2004)

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Cold Noodles with Tofu in Peanut Sauce

(Food & Wine, June, 2004)

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Cold Peanut Noodles with Tofu and Red Peppers

(Food & Wine, July, 2007)

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Falafel-Spiced Pecans

(Food & Wine, May, 2005)

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Farfalle with Baby Spinach, Walnuts, and Ricotta

(Bon Appétit, April, 2001)

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Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano

(Bon Appétit, August, 2006)

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Comments:

On July 29, 2007, 10:40 pm pam said:

Got Zucchini? If you like raw zucchini then here's a pasta dish to try - Fettuccine tossed with a walnut, basil, and zucchini mixture. Serve with a salad and it makes a nice light summer meal. Slicing the zucchini is easiest, and fairly quick, with a mandolin, otherwise the prep work is straight forward.


Fusilli with Eggplant, Pine Nuts, Currants, and Capers

(Bon Appétit, May, 2002)

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Papaya Spring Rolls with Peanut Sauce

(Bon Appétit, June, 2004)

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Peanut-Crusted Tofu Triangles

(Cooking Light, August, 2006)

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Stir-Fried Tofu and Spring Greens with Peanut Sauce

(Cooking Light, April, 2005)

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