While my mother wouldn’t be caught dead serving jarred marinara sauce, I’ve found quality organic brands speed up prep time and taste as good as homemade. Sometimes I’ll doctor the sauce with fresh tomatoes, zucchini, or green peppers from the garden. Or I’ll add roasted green chiles (available frozen, canned, or fresh in the fall) or red pepper flakes for a flavor boost. If using a nondairy cheese, be aware that brands containing casein retain more of the creaminess associated with real cheese than those without. While the presence of casein shouldn’t affect most lactose-intolerant people, it is an animal product and could cause those allergic to dairy to have a reaction. Instead of using prepared marinara sauce, you could stir the herbs directly into a can of crushed tomatoes and pour this mixture over the layers of eggplant.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
From oven risotto with crispy mushrooms to green curry vinegar chicken.
Like chicken thighs with cilantro rice and cheesy beef sliders.