

Veal Rolls stuffed with Asparagus, Prosciutto and Cheese, finished with a light Marsala sauce

Veal Rolls Stuffed with Caramelized Shallots, Greek Olives and Prosciutto in a simple white wine and tomato sauce.

Spicy Stuffed Acorn Squash, filled with Tex-Mex style sausage and peppers

Stuffed Yellow Peppers, with Beef and Orzo, redolent with spices from Mediterranean

Chard Leaves Stuffed with Bacon and Mushrooms, finished with a dollop of melted goat cheese

Stuffed Zucchini based on a French recipe for 'Courgette farcies', this stuffs with raw ingredients.

Stuffed Squash Rolls, with beef, onions and ricotta, topped with fresh tomato sauce

Stuffed Acorn Squash with Beef and Rice, finished with toasted sesame seeds for a Chinese twist

Roast Pork on a Bed of Onions, stuffed with ham and sage

Mini Pumpkins Stuffed with Ham, Walnuts and Sage, serve as a first course or holiday side dish.

Stuffed Summer Squash with Tomato, Bacon & Herbs, an easy, summer first course

Giant Burger Stuffed with Green Garlic, fresh chives, oregano and feta - meat loaf from the grill

Chard Leaves Stuffed with Sausage and Herbs, with a Pesto Rosso - Ricotta Sauce

Mushroom & Bacon Stuffed Zucchini, with soft Goat Cheese and Garlic Mushroom Caps

Acorn Squash Stuffed with Peppers and Leeks, serve as a first course or vegetable side

Stuffed Bell Peppers, Oriental Style, a switch from the usual stuffed green pepper

Acorn Squash Stuffed with Ham, Quinoa and Sage, easy fall dinner

I’m a Baking Babe again! As the other Bread Baking Babes know, I more or less retired from active bread baking when mon mari had his pancreas removed a few years ago (thus becoming a Type 1 diabetic).