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	<title>Vegetarian Archives &#8211; Tina&#039;s Table</title>
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	<link>https://www.tinastable.com/tag/vegetarian/</link>
	<description>Exploring Italy and its Cuisine</description>
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		<title>Sagne e Ceci (Sagne Pasta with Chickpeas)</title>
		<link>https://www.tinastable.com/sagne-e-ceci-sagne-pasta-with-chickpeas/</link>
					<comments>https://www.tinastable.com/sagne-e-ceci-sagne-pasta-with-chickpeas/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 01 Apr 2022 07:59:30 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Abruzzo]]></category>
		<category><![CDATA[Chickpeas]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Kid-Friendly]]></category>
		<category><![CDATA[Molise]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=10232</guid>

					<description><![CDATA[Spring has arrived but there is still a chill in the air. Before it gets too warm, I want to share a delightful and delicious soup recipe with you from the beautiful region of Abruzzo (and also Molise). Sagne e Ceci is a fresh pasta and chickpea soup seasoned with garlic, rosemary, and bay leaf. Despite its rustic and humble nature, it is a very satisfying and inviting dish. It&#8217;s one of those Italian preparations that surprises you by tasting like so much more than it is. In my post, I&#8217;ll take you through all of the steps to prepare&#8230;]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">10232</post-id>	</item>
		<item>
		<title>Ricotta and Spinach Ravioli with Butter and Sage (Ravioli di Ricotta e Spinaci con Burro e Salvia)</title>
		<link>https://www.tinastable.com/ricotta-and-spinach-ravioli/</link>
					<comments>https://www.tinastable.com/ricotta-and-spinach-ravioli/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 25 Feb 2022 08:54:21 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=9964</guid>

					<description><![CDATA[Pasta is one of my favorite things on the planet. I can&#8217;t get enough of it. Pasta is happy food. Fresh or dried, I don&#8217;t care, I love it all. Today, I&#8217;m sharing a recipe for an iconic stuffed pasta dish &#8211; Ricotta and Spinach Ravioli with Butter and Sage. Happy food indeed! This beloved dish is an Italian classic for a reason. It&#8217;s delicious, satisfying, simple, comforting, fun and, for many Italians, full of memories. In other words, it&#8217;s everything that Italian food is about. These beautiful ravioli filled with fresh ricotta cheese, spinach, aged Parmigiano-Reggiano cheese, and freshly&#8230;]]></description>
		
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			<slash:comments>11</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9964</post-id>	</item>
		<item>
		<title>Butternut Squash Parmigiana (Zucca alla Parmigiana)</title>
		<link>https://www.tinastable.com/butternut-squash-parmigiana/</link>
					<comments>https://www.tinastable.com/butternut-squash-parmigiana/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 14 Nov 2019 07:51:00 +0000</pubDate>
				<category><![CDATA[Contorni - Side Dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Secondi - Main Courses]]></category>
		<category><![CDATA[Fall recipe]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=4034</guid>

					<description><![CDATA[To say that I like to eat and eat well is an understatement. I adore food from all over the world. Consequently, coming up with an absolute favorite dish is tough. However, Eggplant Parmigiana is way up there on my favorites list. If I could select my final meal, I&#8217;d definitely include a huge tray of it, just for me! Zucca alla Parmigiana or Butternut Squash Parmigiana is a fall/winter version of the dish. In my version, I use the same glorious flavors of a Neapolitan Melanzane alla Parmigiana, but switch out the summery eggplant with winter squash. It&#8217;s a&#8230;]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4034</post-id>	</item>
		<item>
		<title>Spaghetti with Fresh Tomato, Potato &#038; Basil (Spaghetti con Pomodoro Fresco, Patate e Basilico)</title>
		<link>https://www.tinastable.com/spaghetti-with-fresh-tomato-potato-basil/</link>
					<comments>https://www.tinastable.com/spaghetti-with-fresh-tomato-potato-basil/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 21 Jun 2019 17:06:08 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Calabria]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Summer recipe]]></category>
		<category><![CDATA[Tomatoes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=3333</guid>

					<description><![CDATA[Summer is upon us and that means that tomato season is starting! Finally, we are starting to see real, juicy, sweet, succulent tomatoes&#8230; Yippee! If you love pasta with tomato and want a recipe that highlights fresh, ripe summer tomatoes, then read on about Spaghetti with Fresh Tomato, Potato &#38; Basil. This lovely dish with barely cooked tomatoes, perfumed with fresh basil, and deliciously creamy from the potato is a winner. It&#8217;s light, economical, and absolutely delicious. It&#8217;s also a little bit out of the norm. Beautiful Calabria&#8230; This is another recipe from my Calabrian family, like Spaghetti alle Corte&#8230;]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">3333</post-id>	</item>
		<item>
		<title>Artichoke Crostini with Parsley &#038; Mint (Crostini ai Carciofi con Prezzemolo e Mentuccia)</title>
		<link>https://www.tinastable.com/artichoke-crostini/</link>
					<comments>https://www.tinastable.com/artichoke-crostini/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 18 Apr 2019 08:34:40 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Artichokes]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Finger Food]]></category>
		<category><![CDATA[Spring recipe]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=2738</guid>

					<description><![CDATA[If you follow me at all on Instagram, you know that I adore artichokes. I love cooking them, eating them, and I can&#8217;t stop taking pictures of them. I really can&#8217;t! If you are similarly afflicted, this recipe for Artichoke Crostini with Parsley &#38; Mint will be a winner. Toasted baguette slices are topped with a lovely, chunky puree of fresh artichokes that are delicately braised with garlic, then seasoned with parsley and mint. To finish, you top them with shavings of Parmigiano-Reggiano cheese to add richness, then drizzle with extra virgin olive oil. They make a lovely starter to&#8230;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2738</post-id>	</item>
		<item>
		<title>Spaghetti alla Corte d&#8217;Assise (Spaghetti in a Spicy Calabrian Tomato Sauce)</title>
		<link>https://www.tinastable.com/spaghetti-alla-corte-dassise/</link>
					<comments>https://www.tinastable.com/spaghetti-alla-corte-dassise/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Mon, 18 Mar 2019 13:08:20 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Calabrese]]></category>
		<category><![CDATA[Calabria]]></category>
		<category><![CDATA[Southern Italian]]></category>
		<category><![CDATA[Spicy]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=2544</guid>

					<description><![CDATA[Let&#8217;s take a culinary journey to my Calabrian roots. Today, I&#8217;m sharing a little known dish called Spaghetti alla Corte d&#8217;Assise. If you enjoy exploring Italian regional cuisine and like spicy food, you&#8217;re going to love this recipe. Spaghetti alla Corte d&#8217;Assise is a delicious and fiery primo with simple ingredients &#8211; extra virgin olive oil, garlic, fresh chilies, tomato, parsley, and of course, spaghetti. It&#8217;s easy to make, super yummy, and satisfying. Read on to hear more about this Calabrian pasta dish! A little background&#8230; I first had this dish years ago at my cousin&#8217;s house in Calabria. I&#8217;m&#8230;]]></description>
		
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			<slash:comments>15</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2544</post-id>	</item>
		<item>
		<title>Calabrian Stuffed Eggplants</title>
		<link>https://www.tinastable.com/calabrian-stuffed-eggplants/</link>
					<comments>https://www.tinastable.com/calabrian-stuffed-eggplants/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Tue, 11 Dec 2018 10:46:21 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Calabrese]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Southern Italian]]></category>
		<category><![CDATA[Summer recipe]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1912</guid>

					<description><![CDATA[I have been eating these Calabrian Stuffed Eggplants, called Melanzane Ripiene alla Calabrese, my whole life. Frankly, I can think of no other dish that has so much meaning to me. As I was planning my Christmas menus this year, it occurred to me that I should probably write the recipe down once and for all, so that I could pass it on and share it with others. Up until now, I&#8217;ve been preparing the dish like an Italian, all by eye. Some people aren&#8217;t comfortable with that, so I tested the recipe twice last week to get it just&#8230;]]></description>
		
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			<slash:comments>76</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1912</post-id>	</item>
		<item>
		<title>Zucchine alla Scapece al Forno &#8211; A Classic Recipe Lightened Up</title>
		<link>https://www.tinastable.com/zucchine-alla-scapece-al-forno/</link>
					<comments>https://www.tinastable.com/zucchine-alla-scapece-al-forno/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Wed, 18 Jul 2018 16:11:05 +0000</pubDate>
				<category><![CDATA[Contorni - Side Dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Campania]]></category>
		<category><![CDATA[Summer recipe]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Zucchini]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1395</guid>

					<description><![CDATA[It&#8217;s that wonderful time of year when all sorts of glorious vegetables are in season and at their peak. One such vegetable is that workhorse &#8211; zucchini. I feel like I could eat it almost every day and never tire of it. It&#8217;s so versatile, reasonable, and simple to prepare. Even though it&#8217;s available year-round, during summer it has much more flavor. Do you need a new way to prepare it? If so, try this classic dish from the Campania region called Zucchine alla Scapece. Zucchine alla Scapece: a Campanian Classic If you have ever visited Naples or the Amalfi Coast, you&#8230;]]></description>
		
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			<slash:comments>6</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1395</post-id>	</item>
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