Basil shortbread biscuits by Lemon Squeezy

Delicate, crumbly shortbread with a hint of basil

Healthy Italian Vegetable Saute Recipe by Claudia lamascolo

Ready to shed some of those Holiday pounds? Here is a healthy way to do it and still very delicious. Come join me in my quest to lose 10 pounds by eating healthy. Here is what I am eating these days. Add whatever you like.

Baked Spaghetti by Sue Archibald

Tuna Stuffed Eggs by Phyllis Smith

I first had these as part of a beautiful salad that also included fried eggplant rounds and several types of olives, at the Locanda Rosati near Orvieto, Umbria, Italy. Wonderful for a spring antipasto or as part of a summer lunch.

Garlic Butter Breadsticks by Culinary Envy

These irresistible and simple Garlic Butter Breadsticks are so light, airy, and crispy, you’ll make them over and over again!

Eggplant Ragout with Hazelnuts, Chocolate and Raisins by Lynn

Linguine with Garlicky Breadcrumbs by Heather Hodges

Recipe from Cooking Light

Fettuccine Alfredo by Kennetha

Servings = 2 | Serving size =2 ounces pasta with sauce Cooking Time = 30 Minutes This recipe can be multiplied by 2, 3, 4, 5. Leftovers are fair at best. Here's the enhanced instructions for making Alfredo sauce (with pictures). Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Healthy…

Vegetarian or Vegan Sausage Bread by Doctor Jo

Vegetarian or vegan sausage bread is a braided loaf of homemade bread that is over-stuffed with Vegan sausage and cheese. So good that even a meat-lover won’t be able to tell it’s Vegan or Vegetarian. Serve it with homemade marinara sauce as a dipper.

Pesto with Almonds by Catherine Pappas

Pesto is a great spread that can replace butter or dip. Pesto is like Italian salsa. Enjoy and Always Cook with Lots of Love, Catherine

Tuscan White Bean Spread by Phyllis Smith

So good, so easy, so adaptable ... Make it the way YOU like it.

Brushetta by Monkey

Amazing Starter!

Spectacular Summertime Fresh Roasted Marinara Sauce by Skinny Kitchen with Nancy Fox

This is one of the most delicious tomato sauces we’ve ever tasted. You’ll want to make this sauce using summertime tomatoes. They really taste their best this time of year. If possible, buy them at your local Farmer’s Market or look for locally grown tomatoes at your supermarket. You can also use whole cherry tomatoes or “gourmet”…

Giada's White Bean Dip/Spread by Phyllis Smith

She calls this a sort of Italian version of hummus. It's excellent for dipping with pita bread or spreading on crostini.

Roasted Tomato, Basil & Mozarella Bruschetta by Now We're Cooking!

This is a slightly modified recipe from Barefoot Contessa's Roasted Tomatoes recipe, see link. Very, very yummy!