Vegetarian Star

Chloe Coscarelli won a competition on the Food Network’s “Cupcake Wars” for baking vegan desserts like Crème-filled Chocolate Orange with Candied Orange Peel. After winning the grand prize of $10,000 and the opportunity to bake vegan for a celebrity party, it’s obvious this gal can cook sweets, but did you know she can do dinner do?

Seen here is Chloe demonstrating how to make her avocado pesto pasta, proving there is life after guacamole for green fruit lovers. A box of linguine gets covered in green sauce created with avocado, basil leaves and pine nuts to yield a dish unlike any spaghetti you’ve thrown together after work.

Watch Chloe demonstrate the avocado pesto pasta and visit her blog for the recipe.

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"Farm To Fork" Emeril Lagasse

Salads get a bad rep for being boring, especially if you’re the kind to buy yours straight from the bag or at a restaurant otherwise known for carnivores that offers the skimpy selection of lettuce, tomatoes and onions.

Emeril Lagasse‘s latest cookbook, Farm To Fork, is said to incorporate the most vegetable based and vegetarian dishes yet from all of his books, and as you can tell from the title, eating more plants isn’t the only things he’s pushing.

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Ashley Judd‘s personal chef, Cathy Lewis, shared Judd’s favorite salad, a combination of roasted beets, Heirloom tomatoes, cucumbers and greens topped with raspberries and walnuts plus a recipe for scones and strawberry shortcake for dessert.

For the dressing, Lewis chose a White Balsamic and Basil Vinaigrette.

Lewis is a regular at local farmers markets, both for herself and the Judd family.

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