Totally Vegetarian

You'll be in paradise when you try Toni's steak-o-bello salad with mustard dressing. Paired with watercress, potato soup, and a sweet and creamy basmati rice pudding.

In this episode, Toni pulls together two savory meals pairing fast-cooking soft polenta, with a yummy Puy lentil stew with spinach and a sensational spicy Moroccan eggplant stew.

Partnered with her vegetarian Caesar salad, Toni's pasta with chickpea and mushroom sauce and walnut fettuccine alfredo are our new favorites.

This is a beans and greens primer with a visiting expert. Guest chef Cathi DiCocco de-mystifies the preparation of these great vegetarian staples.

Toni raids her neighbor's pantry to come up with a delicious breakfast mix muesli. Then she gives you great ideas for fast, easy, and delicious alternatives to toast and cereal.

Cookbook author Didi Emmons returns to the kitchen to create holiday food with Toni. They cook a pilaf chockablock with goodies, then use it to stuff baked sugar pumpkin halves.

Toni demonstrates her special pizza-making techniques two ways: with an amazing arugula salad pizza, and a pizza with mixed mushrooms. She whips up a fresh, minty green pea soup.

Toni creates some great new ways to incorporate these two wonderful, under-sung foods into your cooking. Toni makes tempeh and cabbage spectacular.

Cathi DiCocco joins Toni to create spicy dishes: a savory Mexican sweet potato salad, a lime-infused chipotle dressing, and Asian-inspired sesame noodles with chili sauce.

In Sicily, fennel is king. Toni tames this unknown vegetable, serving up Sicilian spaghetti with fennel sauce, wine-braised fennel, and minted tomato fennel with red onion salad.

Cookbook author Didi Emmons raids Toni's refrigerator and cooks up a delicious scavenger burger, then brings us into the 21st century with her new millennium Waldorf salad.

Toni takes a tour of Grecian cuisine and prepares a delectable lemony stuffed cabbage. She serves this tart, savory dish with garlicky, super easy smashed potatoes.