Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.
A hearty main dish soup with sweet peas, arborio rice and hot Italian sausage. Rich, creamy and flavorful with a hint of sweetness and a touch of spiciness,
