Pumpkin-carrot fresh by Nollian

Peppers stuffed with tuna and capers by Frank Fariello

Here's a southern Italian deli favorite that you can easily make at home. In this recipe, CES chef Cosimina Anelo, from the region of Calabria, shows you how! Note: The only real trick to this easy dish is finding the right kind of small, round 'cherry' peppers. If you can't find them in your local market, try experimenting with…

Italian Steak Salad by John Spottiswood

We adapted this from a Giada De Laurentis recipe. It's simple, but incredibly delicious. Our kids powered through more than we imagined possible. No leftovers at all! The biggest change was serving the steak hot of the grill instead of chilled. That makes a huge positive difference I think...as the warm steak contrasts wonderfully…

Sauteed Spinach with Garlic by John Spottiswood

This is a delicious and healthy dish that takes 5 minutes to make and goes with almost anything--asian, mediterranean or american. Barefoot Contessa has a similar recipe but adds butter and extra salt. You don't need that, but can add if you like. Fresh spinach is much better than frozen in this dish.

Gazpacho by Sheryl

This is a smooth gazpacho, not the super chunky kind. It is awesome and delicious.

Greek Bread Salad by Mary Shaldibina

This recipe I found in Cook's County magazine and decided to try for dinner party. This salad has unique Mediterranean taste. I added toasted pita bread right before serving and everyone just loved it!

CAKE WITH RICOTTA AND SPINACH IN PUFF PASTRY by mariarosaria

I always do for my kids to eat vegetables to make them happy is a traditional dish, but every now and then add some new ingredient.

Pasta with Eggplant, Tomato, and Red Chili Pepper by Nancy Miyasaki

This is a great recipe that I have adapted from the awesome Marcella Hazan. Everyone loves it (even if you don't love eggplant)! Try munching on a couple of the eggplant cubes when they are fresh out of the pan. They put french fries to shame!

Batter Fry Zucchini by Mary Shaldibina

One of the fastest ways to prepare delicious zucchini - fry them in a batter.

Whole Grain Panzanella (Italian Bread Salad) by Mark Bittman

This Italian peasant dish is most often no more than stale bread, tomatoes, and olive oil, but I like adding a little something crunchy and green. It's also a good vehicle for leftover grilled vegetables--like eggplant, zucchini, or mushrooms--or for hard boiled eggs or anchovies. When tomatoes aren't in season, try the dried fruit…

Cauliflower and Tofu Casserole by Gourmandelle LifestyleBlog

I really enjoy making casseroles because I like eating foods that are creamy on the inside and crunchy on the outside. I made this dish a couple of days ago and it was a success! Even my “always-eating-meat-and-dairy” parents enjoyed it and trust me this means that it was good! My granny used to make cauliflower casseroles but…

Pasta with Cauliflower, Prosciutto, and Parmesan by Nancy Miyasaki

Our whole family enjoyed this flavorful pasta that I cooked tonight. Despite the chicken broth, this is a relatively dry pasta, but it is very flavorful. We added the crushed red peppers at the end because some of our kids can't take the heat, but I thought they added an important dimension. If your rushed for time, you can skip…

Zucchini and Eggplant Ratatouille copyright 2011 art of living,PrimaMedia Inc./Maria Liberati by maria liberati

Fresh zucchini, eggplant, onion- these vegetables should be very fresh, eggplants and zucchini should be firm. Buy your produce locally from a local farm is possible to insure freshness. Ratatouille of Zucchini and Eggplant From my best sellling book…

Zucchini Soup by Nanette

What to do with all that Italian squash? Zuppa..Soup! The light refreshing taste is a summer favorite in my family. For a different twist...add a scrambled egg to boiling soup for Squash Egg Drop Soup.

Spinach Pie with Ham by Catherine Pappas

This is a delicious meal along with a beautiful colorful salad. Enjoy with Love, Catherine xo