Chef Paolo Vasapolli’s “lazy” version of eggplant parmigiana dispenses with the breading.
Chef Paolo Vasapolli’s “lazy” version of eggplant parmigiana dispenses with the breading.
A salad of tomatoes, melon, and cucumbers makes the most of local produce, says chef Paolo Vasapolli.
A salad of tomatoes, melon, and cucumbers makes the most of local produce, says chef Paolo Vasapolli.
Chef Paolo Vasapolli recommends serving these vegan biscuits with jam.
Serve vegan biscuits with jam, says chef Paolo Vasapolli.
Breaded avocado fries are a flavourful treat as a snack or appetizer, says chef Paolo Vasapolli.
Breaded avocado fries are a flavourful treat as a snack or appetizer, says chef Paolo Vasapolli.
Raw tomatoes give a tangy kick to this pasta dish by chef Paolo Vasapolli.
Raw tomatoes give a tangy kick to this pasta dish by chef Paolo Vasapolli.
People can submit reviews and their own healthy eating ideas on a website for UWindsor faculty and staff.
People can submit reviews and their own healthy eating ideas on a website for UWindsor faculty and staff.
A purée of beans provides plenty of protein in this healthy snack idea from chef Paolo Vasapolli.
Executive chef Paolo Vasapolli offers a recipe for a protein-packed bread topper using pantry staples.
A sauce made of avocados anchors this healthy pasta dish from chef Paolo Vasapolli.
Executive chef Paolo Vasapolli suggests some dishes for health eating using pantry staples.
Pan-seared cauliflower “steak” is one of the plant-based dishes on a special tasting menu Feb. 13 in the University Club.
Catering Services will host a tasting menu of plant-based foods at noon Feb. 13 in the University Club.
Carrot osso buco on polenta is one of the plant-based dishes on a special tasting menu Feb. 13 in the University Club.
Catering Services will host a tasting menu of plant-based foods at noon Feb. 13 in the University Club.
