Italian Tomato, Cucumber and Chickpea Salad by Claudia lamascolo

A simple fresh salad with Italian dressing all homemade

marinated MUSHROOM and White BEAN dip by Foodessa

Alfresco in your garden or terrasse with a few spreads and dips. For a dedicated post on more spreads and dips plus Montreal's best Summer terrasses...refer to: http://www.foodessa.com/2016/06/montreal-terrasses-along-spreads-and.html

medi Sweet Potato Yogu Chick Pea Dip n Spread by Foodessa

Similar to a Mediterranean ' Hummus ' with a few flavourful twists. We enjoy this as a delicious spread in a sandwich... or even as a base to a salad dressing. For a dedicated post...refer to: http://www.foodessa.com/2010/03/recipe-medi-sweet-potato-yogu-chickpea.html

Zucchini BLOSSOM Chickpea flour FRITTERS Gluten free by Foodessa

Crispy bites of chickpea flour covered zucchini blossom fritters...accompany tender nibbles of peach and cream corn on the cob. For a dedicated post...refer to: http://www.foodessa.com/2017/07/zucchini-blossom-chickpea-flour.html

Spaghetti with Meatballs - the original Italian recipe by Carmelita

Though many think this dish is Italian American, there is a traditional dish from Abruzzo that must have been the original inspiration. Read about how to make it here.

PORT FIGS...dried FIGS bathing in PORTO by Foodessa

Plump up those sun-dried figs into a perfectly spirited culinary concoction. For a detailed post...refer to: http://www.foodessa.com/2010/06/dried-figs-bathing-in-porto.html

Lemon-Cranberry Biscotti by J. Gino Genovesi

The biscotti had its origin in Roman times They are a dry, crunchy cookie that contains no fat and quite nourishing. .A food with sustenance and carried by the Roman Legions into battle; perhaps this action help fuel the expansion of the Roman Empire since they were so light and easy to carry into battle. The biscotti became…

Seafood Pasta Diavolo by Claudia lamascolo

A spiced up red sauce over pasta and lots of fish added during Lent Easter week this is our best recipe!

RICOTTA PANZAROTTI WITH MARINARA SAUCE by Linda Tay Esposito

I learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very common name in the Naples area. She was tickled to see an Asian Esposito. Instead of trying to make your own puff pastry, I highly recommend using the frozen ones (Dafour is an excellent brand) to reduce the prep time by…

CHEESE AGNOLOTTI by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CHEESE AGNOLOTTI CLASS:

Italian Style Nacho Recipe So Simple! by curt iffert

So Easy it only takes 10 to 15 minutes to make!

Sausage, Peppers and Onions by B Innes

Such simple ingredients to make such a great meal. Cooked properly it could become one of your favorite meals. It's easy to prepare and makes a great anytime dinner. Leftovers, if there are any , go great with a baguette for a sandwich. The sausage can be sweet, hot or a combination of both, your choice. The bell peppers can be…

Sweet Sour PORK back RIBS - also Pasta dish suggestion by Foodessa

Finger licking greatness with fall off the bone meat over top a rustic potato mash. Italian ingredients meld with a few unsuspected ones to create slow cooked ribs. A surprising pasta was created from the leftover, luscious sauce. Delizioso. For a dedicated post...refer to:…

Focaccia ai Funghi by Maria T Capdevielle

Dungeness Crab, Smoked Salmon and Avocado Bruschetta by Andrea Froncillo

Delicious twist to the Bruschetta