Author: Frank Granieri

Eggplant Salad with Feta and Pomegranate Ingredients 2 eggplants, sliced 1 tablespoon salt, divided 1 cup yogurt 1 lemon, juiced

Pumpkin Polenta Cake   Save recipe READY IN: 1hr 25mins SERVES: 10 UNITS: US INGREDIENTS Nutrition 2 1⁄2 cups all-purpose

Chitarra By by Academia Barilla, adapted by the Sur La Table kitchen Serves Makes 10 servings Ingredients 1 pound, 10

Italian Sausage   By by Ethan Stowell Serves Makes 8 to 10 servings Ingredients 2 pounds boneless pork shoulder, cut

Grilled Eggplant Cannelloni with Ricotta and Prosciutto Grilled Eggplant Cannelloni with Ricotta and Prosciutto Reprinted with permission of Andrews McMeel

Mini Wild Rice Stuffed Pumpkins By by Sarah Fennel, Serves Makes 8 servings Ingredients 1 onion, diced 2 cloves garlic,

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps By Recipe

Zucchini Manicotti Zucchini Manicotti Serves Makes 10 to 12 manicotti Ingredients Tomato Sauce: 2 teaspoons olive oil 2 cloves garlic,

Stuffing with Fennel Sausage and Cranberries By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 8 to 10

Creamy Sausage-Stuffed Mushrooms   by:ADRIENE Author Notes This is a twist on my ex-boyfriend’s mother’s recipe which I couldn’t help but