Dhokla Pizza Recipe by Jasp Mittal

Khaman pizza, also known as Dhokla Pizza is an innovative idea that turns your regular khaman into something more interesting! Healthy, as well as quick and easy, khaman pizza (Dhokla Pizza) is one of the best recipes to try when you’re craving something delicious to eat! With plenty of delightful vegetables and cheese, this is one of…

Skillet Zucchini with Tomatoes and Pepperoni by Salad Foodie

At the height of zucchini harvest there's no such thing as too many recipes to use it up. This is a simple way to prepare it that amps up the bland flavor of zucchini with spicy pepperoni. You'll think you're in pizza heaven whether you serve this as a main dish or side.

Healthy Summer Squash by RecipeKing

Healthy Summer Squash-is a delicious, easy and quick Italian style side recipe. It takes only 16 minutes total time to prepare and cook. Zucchini, yellow squash and tomatoes are well seasoned and sauteed in a skillet. A fantastic summer side dish that is also a low calories, low fat, low sodium, low cholesterol, low carbohydrates,…

Roasted Eggplant by Evil Fairy

This is a dish you can serve as a side,bubbling hot,over pasta or cold with pita bread. You can either leave skin on or peel. You can also do on the stove,only you will need more oil. Eggplant acts as a sponge and will soak up all the oil. You use much less oil when you roast it.

Fresh Kale w/ garlic by Evil Fairy

This is so simple and taste wonderful. When you blanch it first it seems to have a sweeter flavor to it. It's even good cold. You can do this dish with any Fresh Greens. Spinach is amazing this way...just add a pinch of nutmeg to it. A sprinkle of Parmesan cheese is a good touch Great as a side dish to Quiche

Cauliflower with olives by Lemon Squeezy

Try a different way with cauliflower

Chicago/Italian Fried Zucchini by Mary Winborn

My interpretation of zucchini ,as cooked in a wonderful old Italian neighborhood restrauant downtown. How I wanna go back there!

Roman-Style Spinach by John Spottiswood

This is a great new way I've learned to cook spinach. I wouldn't have thought of adding sweetness to spinach, but I really like the way the currants and pine nuts contrast with the slight bitterness of fresh spinach. This is a new winner that I'll be cooking frequently in the future!

Mille Feuilles & Sapori copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Spinaci Aglio e Limone copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Roasted Parsley Potatoes copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Tartare Di Mango e Verdure (Tartare of Mango & Vegetables) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Asparagus in Sunshine (Asparagi in Giallo) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Cavolfiori Sott’Aceto (Pickled Cauliflower) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

(excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

Zucchini con Anice by BearNakedBaker