Toni Fiore shares recipes and trends in vegetarian food.

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Baked sugar pumpkin halves stuffed with pilaf; licorice-flavored anise slaw.
Vegetarian Caesar salad; Toni's pasta with chickpea and mushroom sauce; walnut fettuccine Alfredo.
A backyard barbecue includes a "rasta pup" with spicy slaw, a new spin on grilled vegetables and squash stuffed with quinoa salad.