Basil Pesto Chicken by Jennifer Sikora

yummy pesto sauce mixed with your choice of pasta along with cherry tomates and bites of chicken.

Frittata with asparagus by Easy Cook - Laka kuharica

Light, tasty and flavorful, ideal for springtime supper or lunch.

Paella Wannabe by Rich H

I had all of the ingredients I needed although I had to change things up a little from the traditional paella. I used brown rice instead of bomba or calasparra white rice. And, of course, this paella is vegetarian.

Fish Mornay by Walter Sandsquish

The popular French seafood dish, baked in a microwave.

Slow Cooker Chicken Marsala by Denise

I love chicken marsala but I hate the clean up. Just as tasty as tradition Marsala.

Bowties with Spinach and Barley. by Catherine Pappas

Round zucchinis stuffed with tuna fish by Easy Cook - Laka kuharica

The filling, in spite of the ingredients like anchovies and capers, is very delicate.

20 minute Skillet Baked Eggplant Parmesan by "Cheffie Cooks"

Delicious Italian Dish-so easy and so tasty!

Chicken with Marsala Mushroom Sauce by Culinary Envy

Chicken with Marsala Mushroom Sauce is tender chicken breasts sautéed and covered with a fabulously rich Marsala wine mushroom sauce.

Crushed Greek tomato and olive oil sauce by Nicholas Huffman

Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…

Arrabbiata Sauce by Gloria Bass

This easy, versatile sauce is revved up with a jolt of crushed red pepper for extra flavor. Perfect over penne pasta, with shrimp, scallops or Italian sausage, it also makes a great vegetarian main course without the seafood. This sauce freezes and reheats very well. I make and freeze extra batches to have on hand for quick meals.

Orange Pork and Tomato Pie by Hungry Jenny

Allow the pie filling to cool completely before adding to your pie crust to bake. This pie was made in an 8" pie dish and cuts into 6 slices. http://hungryjenny.blogspot.com/2010/11/friday-pie-day-orange-pork-and-tomato.html

Pasta Primavera With Cheese by Mellie Duffy

This is a nice dish to make in late summer when fresh vegetables are plentiful and less expensive. It's also very flexible. Any pasta and vegetables can be used.

Beef Stroganoff by KC's Mom

145

Pancetta, French Lentil and Spinach Risotto by Kimberly Lindstrom

A quartet of alliums—onion, leek, shallot, and garlic—imbues savory flavor to this entrée dotted with green lentils. For a peppery finish, use arugula in place of spinach.