Side: Chilled Pasta Salad with Basil Cucumber Ribbons

Difficulty: Easy

Prep/Cook Time: 20 min

Chill Time: 30 min

Serves (4)

This dish stays true to the simplicity of traditional pasta salad, yet offers a bolder appeal and elegance. With vibrant flavors and distinct textures, each ingredient can be tasted for its full potential. Don't let the chill time steer you away. Prepare the meal up to 24 hrs ahead of time, and when ready to serve, top with shaved cucumber ribbons for some added pizazz.

Ingredients: 8 oz spaghetti, 1 cucumber, 2 small onions, 1 1/3 cup sweet peas, 2 medium tomatoes, 1 cup sliced olives, basil, salt, pepper, romano cheese for topping, and your favorite Italian dressing

Bring water to boil and cook spaghetti until al dente. Once cooked, drain spaghetti and spread out on plate for faster cooling. Place plate in refrigerator.

Slice onions. Place in lightly oiled pan with peas over medium heat. Heat onions and peas until onions begin to soften and peas are soft (about 10 min). Sprinkle with salt and pepper. We want the onions to keep most of their brightness and crunch--so be careful to not overcook them. Remove peas and onions from pan and spread out on plate. Place plate in the refrigerator.

Slice tomatoes into chunks. Slice olives. Place tomatoes and olives in refrigerator.

Peel cucumber. Slice cucumber in half. Using a potato peeler, peel cucumber into strips until you reach the seeds. Sprinkle cucumber peels with basil. Refrigerate.

After 30 min, remove all ingredients from refrigerator and combine in large bowl. Mix with your favorite Italian dressing. Plate spaghetti. Roll cucumber peels to make tubes (it's fine if some tubes unroll). Arrange on top of spaghetti. Top with grated romano cheese.

Entrée: Mexican Spaghetti

Difficulty: Easy

Prep Time: 10 min

Cook Time 20 min

Serves (3-4)

Mexican night? Let's be unconventional--skip the tortillas and the beef. This vegetarian alternative to a beefy Mexican fiesta is still bringing flavor to the party. With spaghetti instead of tortillas and diced tomatoes instead of salsa, we're tipping our hat to Italian charm while saying, "Vamos!" to a great meal.

Ingredients: 8 oz spaghetti, 2 small yellow onions, 1 can diced (no salt) tomatoes, 2/3 cup low salt black beans, 1/3 cup corn, 2 tbsp freshly minced cilantro, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cumin, chili powder, salt, black pepper

Bring water to boil in 2 qt pot for spaghetti. Cook until al dente.

Slice onions. Mince cilantro. Saute onions in oiled pan over medium heat. Once onions begin to brown, sprinkle with salt and pepper, and generously coat onions in chili powder (about 2 tsp). The sweetness of the yellow onions plays perfectly with the chili powder, so don't be afraid of over doing the chili powder. Add tomatoes, corn, black beans (drained) and cilantro to pan. Stir in onion powder, garlic powder, cumin, and salt and pepper to taste. Heat until mixture starts to bubble. Simmer over low heat, 5 min. Plate on top of spaghetti.

Entrée: Marinated Italian Chicken over Orzo and Corn with Sautéed Tomatoes, Olives, and Feta

Difficulty: Medium

Prep Time: 10 min

Marinade Time: 30 min

Cook Time 15-20 min

Serves (2)

Many orzo chicken dishes have great flavors, but are over spiced and over salted. This dish builds off the delicacy of orzo, and gives each ingredient room to breathe. With nothing heavy, and nothing too light, there's a great balance between the crunch of corn, the sweet tomatoes and the salty feta.

Ingredients: 1 large skinless chicken breast, 2/3 cup orzo, 1 ear of corn, 1 medium tomato, 1/2 cup sliced olives, 1/2 tsp onion powder, 1-2 tsp Italian seasonings, salt, pepper, Italian dressing, feta cheese

Place chicken breast in quart sized ziploc bag. Pour your favorite Italian dressing over chicken--about 3/4 cup (my family has always used Good Seasons). Remove air from bag, zip tightly, and marinate for 30 min.

Bring water to boil in 2 qt. pot for orzo and corn. Shuck ear of corn. Holding corn vertically, carefully slice downward to remove kernels. Place corn kernels and orzo in boiling water and cook until orzo is al dente (8-10 min). The corn will cook at the same rate as the pasta.

While orzo is cooking, remove chicken from bag and slice into even sized strips. Cook chicken strips in oiled pan over medium heat--about 3 min each side. Remove from pan. Reduce heat to medium-low. Add a little more olive oil. Dice tomato into cubes and saute in the same pan with olive oil until tomatoes begin to break down. Sprinkle with salt and pepper.

Drain orzo and corn. Mix orzo and corn into pan with tomatoes. Mix in onion powder, Italian Seasonings, and sliced olives. Add salt and pepper to taste.

Plate orzo mixture with chicken strips and crumbled feta cheese.

Entrée: Spaghetti with Pancetta, Broccoli, Tomatoes, and Romano Cheese

Difficulty: Easy

Prep Time: 5 min

Cook Time 20 min

Serves (2)

Don't be afraid to go a little rustic every now and then. Diverting from the Mediterranean olive oil hoopla, this spaghetti embraces bacon and uses the flavor to infuse the dish. Add sautéed vegetables and fresh Romano, and tip your hat to old world charm.

Ingredients: 1/4 lb spaghetti, 5 pieces pancetta or thick sliced, high quality bacon, 3 cloves garlic, 2 plum tomatoes, 1 cup broccoli (or cauliflower), Romano cheese, Italian seasonings, black pepper

Bring water to boil for spaghetti. Cook until al dente. Drain. While spaghetti water is heating, cut broccoli into small trees. Using a different pot, place broccoli in water, bring to boil, and heat until half-way cooked (about 5 min). Drain broccoli once finished.

Chop pancetta into small pieces. Place pancetta in pan over medium heat. While pancetta is cooking, slice tomatoes in half lengthwise, then each half lengthwise again. Rough chop tomato slices. Mince garlic cloves. Once pancetta is cooked, drain grease, leaving about 1/4 cup of oil still in the pan. Maintain medium heat, and add minced garlic, chopped tomatoes, and drained broccoli to pancetta. Sprinkle vegetables very generously with Italian seasonings and black pepper to taste. Cook until broccoli is done.

Place spaghetti in pan with pancetta and vegetables and lightly toss. Drizzle with olive oil. Plate spaghetti mixture and top with fresh grated Romano cheese.

Entrée: Mixed Greens and Blueberries with Peppered Italian Flank Steak

Difficulty: Easy

Prep Time: 10 min

Marinade Time: 20 min

Cook Time: 15 min

Serves (3-4)

This classic summer salad pops with homemade croutons, garden fresh veggies, and fresh berries. Don't be shy on the veggies or the fruit. Measure in handfuls and use as little or as much as you'd like. Don't have blueberries? Try strawberries or raspberries instead. Mix and match and enjoy!

Ingredients: Croutons: 3 cups cubed French bread, 1/3-1/2 cup olive oil, 3 tsp Italian seasonings, 1 1/2 tsp garlic powder, salt, pepper Steak/Salad: 1 lb. flank steak, mixed greens, cucumber, tomato, carrots, black olives, blueberries, Italian dressing, cracked black pepper (Amount of salad ingredients will vary based on the size of the salad desired.)

Place flank steak in appropriate sized pan--large enough for steak to lay flat. Crack black pepper over steak. Generously drizzle both sides of steak with Italian Dressing and allow to marinate at room temperature for 20 min.

Preheat oven to 350. Cut French bread into cubes. Place in medium bowl. Toss with olive oil, Italian seasonings, garlic powder, salt and black pepper. Arrange croutons on ungreased baking sheet and place in oven for 15 min. Croutons should be almost golden.

While croutons are baking, slice cucumbers, tomatoes, and carrots for salad. Set aside. Feel free to use additional vegetables or substitutes. There are no set rules here.

Remove flank steak from pan and cut diagonally into thin strips against the grain. Place steak strips in pan over medium heat. Cook each side for 2 min (max). Steak will be medium rare. Place mixed greens on plate, top with vegetables, olives, blueberries, croutons, and place steak on top. Drizzle with a little Italian dressing.

Entrée: Italian Baked Chicken

Difficulty: Easy

Prep Time: 10 min

Cook Time 30-45 min

Serves (4)

I love baked chicken. Asian chicken is always a treat, and any Latin infusion is great. But some nights, you're just in the mood for classic Americana. A simple dry rub is all you need, and you'll be on your way to a meal worthy of Thanksgiving. Add mashed potatoes or herb stuffing, and you may as well call grandma and break out the fine china.

Ingredients: 4 chicken thighs*, 1 heaping tsp flour, 1/3 cup water

Rub: 2 tbsp Italian seasoning, 3 tsp onion powder, 1/4-1/2 tsp garlic powder, 1/2 tsp black pepper, 1/3 tsp salt, paprika

*Cooking time and rub amount is based off coating and covering 4 thighs. A whole chicken will require more rub and cooking time up to 1.5 hrs depending on weight.

Preheat oven to 375 degrees. Butter bottom of 8x8 pan. Combine seasonings (minus paprika) in small bowl. Coat chicken with seasoning and place in pan. Sprinkle with paprika and a little olive oil.

Bake until chicken is done (no pink) 170 degrees for thighs, 180 degrees for whole chicken.

Remove chicken from pan. Place pan on burner. Mix heaping tsp flour with water and add to chicken gravy in pan. Heat over high heat stirring frequently until gravy thickens.

Alternatives: This seasoning also makes an excellent rub for turkey or fish.

Dessert: Tiramisu

Difficulty: Medium

Prep Time: 10 min

Cook Time 20 min

Serves (6)

A simple pleasure. An iconic treat. A decadent indulgence. Tiramisu is almost legendary. But don't be intimidated by all the fanfare. With just a little time and finesse, you can easily master this classic dessert.

Ingredients: 36 small savoiardi (lady fingers), 2 cups mascarpone cheese, 1/3 cup Italian brandy, 4 egg yolks, 4 egg whites, 3 tbsp sugar, 2 tsp instant coffee (dissolved in 1/2 cup water), 3-4 oz dark chocolate (candy bar type chocolate will work fine)

Mix instant coffee mixture and brandy and set aside.

With chef's knife or food processor, finely chop all savoiardi. Rough chop chocolate. Set both aside. Beat egg yolks and sugar over a double-boiler until mixture is pale in color and forms ribbons in the saucepan when moving your whisk through the mixture. Cooking times will vary (usually 10 min). You don't want custard! Remove from heat and allow to cool for 5 min.

While egg yolks are cooling, beat egg whites in medium bowl until stiff peaks form. Room temperature eggs work best here. If you have farm fresh eggs, even better.

Fold mascarpone into egg yolk mixture one third at a time. Fold mascarpone mixture into egg whites.

Take half of the savoiardi, place in bottom of 8x8 pan, and lightly pat down. Using a pastry brush, coat the savoiardi with the brandy coffee mixture. Spoon half of the mascarpone mixture over the savoiardi. Sprinkle half of chopped chocolate over the mascarpone. Repeating this process, add another layer with the remaining ingredients.

Refrigerate at least 30 min. before serving.

Serving note: Unless you are taking the tiramisu to a party, it is not necessary to use the 8x8 pan. For a more personalized approach, follow the same process above, but divide all ingredients between wine goblets or small bowls. Top each goblet/bowl with a sprig of mint.

Entrée: Italian Sausage and Fried Potatoes with Basil Cream Sauce

Difficulty: Medium

Prep Time: 15 min

Cook Time 35 min*

Serves (2)

Think potatoes au gratin with an Italian twist. A creamy basil sauce adds a hint of sweetness to salty potatoes, while Italian sausage spices up your palate. Fresh basil is the key to this dish, helping to bring a punch of brightness. (Dried basil will work, but we're looking for a punch, not a slap.) Try to resist licking the plate when you're done.

Ingredients: 2 good sized Italian chicken (or pork) sausage links, 3 medium red potatoes, 1/2 onion, salt, pepper, oil for frying Sauce: 1/2 cup milk, 2 tbsp butter, 5-6 leaves fresh basil, 2 heaping tsp flour, 1/4 tsp garlic, 1/8 tsp salt

*Time given is for (2) servings. Cooking time will increase for more servings.

Quick note: Do not discard pans after use while cooking. The pan that is used to cook sausage will also be used for the sauce, and the pan that is used for the onions will be used to fry potatoes.

Wash potatoes (removing any eyes or large blemishes). Slice potatoes into 1/8 -1/4 inch rounds. Be careful not to slice potatoes too thinly. Though we are frying the potatoes, we do not want thin potato chips. Set aside. Rough chop basil leaves. Set aside.

Cut onion into slices. Sauté onions in large oiled pan over medium heat until almost caramelized. While onions are cooking, cut end of casing on sausages, remove sausage from casing and place in medium-sized fry pan. (If you have not removed sausage from the casing before, brace yourself for the awkwardness. This is sure to be an experience!) If using chicken sausage, a little butter or oil will be needed for the pan. Pork sausage will cook fine without this addition. Cook sausage until done. Place cooked sausage and onions in small bowl and set aside.

Add layer of oil to the large pan that was used to cook the onions. Place potato slices in pan and fry (about 5 min each side). Crack salt and black pepper over one side of potatoes. Fry all potatoes and place on paper towel as they finish.

While potatoes are frying, add 1/2 cup milk and 2 tbsp butter to the pan that was used to cook the sausage. Mix 2 heaping tsp flour in a little water to evenly dissolve. Add flour mixture to milk and butter. Stirring constantly, bring to boil over medium-high heat. Once mixture boils, reduce heat to a simmer. Stir in 1/4 tsp garlic powder, 1/8 tsp salt, and chopped basil. (Reserve some basil for garnish.) Continue to simmer for 3-5 min, stirring occasionally. (Stirring helps prevent the sauce from scalding on the bottom of the pan.) Add sausage and onions to basil cream sauce and mix thoroughly.

Divide potatoes into two batches (reserving a few for garnish) and plate however you'd like--rows of semi circles, an X pattern--get creative! Spoon sausage and basil cream sauce over potatoes. Garnish with a few of your crunchiest potatoes and sprinkle with fresh basil.

Serving suggestion: This dish is full of spices. Choose an understated side like snap peas or spinach.