Toni Fiore shares recipes and trends in vegetarian food.

Arugula salad pizza; pizza with mixed mushrooms; fresh and minty green pea soup.

Steak-o-bello salad with mustard dressing; watercress and potato soup; basmati rice pudding.

Baked sugar pumpkin halves stuffed with pilaf; licorice-flavored anise slaw.

Spaghetti with fennel sauce; wine-braised fennel; minted tomato fennel; red onion salad.