Home made Orecchiette and Broccoli Rabe by Joanne

Imagine making your own pasta. Fresh and oozing with flavor. It’s easier than you think. Making your own “hats” or rather Orecchiette, will take about 1 hour. *Based on directions from MarthaStewart.com. Add those hats to a delicious concoction of broccoli rabe, tomatoes, artichokes, capers...there’s a lot of good flavors going…

Skinny Margherita Stuffed Pizza Melt by Skinny Kitchen with Nancy Fox

This vegetarian delight is ridiculously easy to make and equally delicious! I love using sandwich thins to create stuffed pizza melts. Each has only 100 calories and 5 grams of fiber! The skinny for 1 pizza melt, 186 calories, 6 grams of fat and 5 Weight Watchers Points Plus. This makes a yummy, quick lunch or dinner the whole…

No Bake Cake by Jann from PA

Too much sugar for me, but I am willing to try adapting it to make it lower in carbs, at least enough to make this easy, no bake cake for special occasions.

Bagna Couda by Marcel

Ingredients 1/2 cup UNsalted butter 1/4 cup of heavy whipping cream 6 cloves garlic, minced 2 (2 ounce) cans anchovy fillets, ground up. Do NOT drain but add that oil! 1/2 cup Extra Virgin Olive oil Directions Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix…

Italian Beef Waffle Fries. by Dawn Skornia

Quick appetizer to use with leftover Italian beef. Use favorite sliced cheese like provolone, monteray jack is great for melting also. Sliced cheese is quick and easy clean up.

Italian Bruschetta by Phyllis Smith

This is as close as I have gotten to the treat I have enjoyed in Italy many times. Some regions include ricotta cheese, some have parmigiano reggiano shredded on top; this is simple and, depending on the bread, vegan. The amounts of vinegar and oil can be adjusted according to individual tastes.

Sicilian Chicken by Mary Shaldibina

This dish has an interesting flavor. Large green olives, marinated in herbs, with raisins, tomatoes, basil and white whine makes unforgettable combination.

Polenta~ by Claudia lamascolo

Just a basic way to make a healthy grain for heart smart viewers~

Polenta Squares with Gorgonzola - Crostoni al Gorgonzola by Evelyn Scott

Fried polenta is a great treat, a snacking food of the sort one can go to a friggitoria and buy a cone of -- the frier takes a sheet of yellow butcher's paper, rolls it into a cone, and fills it with squares of polenta. But polenta is also a nice accompaniment to other fried foods at table, and is a perfect base for toppings of…

CARBONARA WITH MUSSELS MARINARA. by donato

A flat, simple and cheap that pleases the lovers of "carbonara" even the sea.

ITALIAN CHICKEN by Joyce

SERVES 4

Insalata di Calamari e Cuori di Sedano by Patricia Turo

Calamari salad is always on the antipasti menu in Italy. It brings the freshness of the sea, combined with fresh raw vegetables, the deep rich flavor of extra virgin olive oil and the tartness of fresh lemons.

Crostini Macarpone with Smoked Salmon and Caper Sauce! by charlene sherman

Welcome Step into my Kitchen and sit a while,This recipe is for a friend who wanted an appetizer to serve before dinner,this is perfect ,Crostini is served as a gesture of welcome Healthy delicious ,and a great start to any meal.So Step into my Kitchen and lets get cooking .

Stuffed Mushrooms by Linda Oefelein

This has been a family favorite of ours for generations - I've tweeked my own seasonings to taste!

Crispy Breakfast Pita by Nazzareno Casha