Broiled Roma Tomatoes by Lauren Morrissey

Roma Tomatoes dipped in melted butter, garlic, and parmesan, and then broiled

Polenta Squares w/Sherry Mushroom Sauce by Dana Salvo

Although I always ate Polenta growing up, I have just recently been making it for my family. I am really enjoying how versatile it is.

Ricotta & Spinach Fritters by Jennifer Bass

Zucchini con Anice by BearNakedBaker

Roasted Broccoli by John Spottiswood

This roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and it was just a wonderful combination. Don't be worried by the lemon juice and zest. They impart a subtle flavor that adds a nice dimension to this dish.

Portabella Mushrooms with Vino Cotto (Vincotto) by Deena Montillo

These hearty portabella mushrooms are a taste sensation with their savory Italian bread crumb topping and subtle hint of sweetness at the finish.

Crunchy Green Bean Salad by Jennifer Bass

Stuffed Artichokes by Chef Feiny www.feintastingfoods.com

I will never forget the first time I ate Stuffed Artichokes.......It was love at first site......25 years later I still make it the same way my mom did and taste the SAME!!!!!!!

Gorgonzola-Sauced Pasta by Chef Feiny www.feintastingfoods.com

Italian Sausage with Beans and Tomato by Penny Hawkins

Comfort food at it's best.

Turkey Sausage Fettucine alfredo by Brett Ede

Sun dried tomato pesto by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sun dried tomato pesto

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

Roasted Pepper Halves with Bread Crumbe Topping Peperoni Arrostiti by Catherine Pappas

Adapted from: Lidia’s Italian-American Kitchen. These make a delicious appetizer or side dish. Enjoy and Cook with Love, Catherine

Quick Broccoli Side Dish by Mary Shaldibina

Italian seasoning and crunchy pine nuts really jazz up the flavor of this versatile veggie side dish.