Grilled zucchini adds extra flavor and texture to this light and pretty main course. Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in

Melt butter in heavy large skillet over medium heat. Add tomatoes with juices and bring to a boil, crushing tomatoes with back of spoon. Reduce heat, add chopped basil and simmer 15 minutes. Season to taste with salt and pepper. Add vodka and cream and boil 3 minutes. Add shrimp and simmer

In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned. Remove skillet from heat. Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to moderate heat a

Heat a little oil over medium heat. Add chicken and cook 3 minutes. Add garlic and mushrooms and saute, stirring, about 3 minutes. Add spaghetti sauce. Simmer 5 minutes or until chicken is heated through. Stir in tomatoes. Serve chicken mixture over pasta. Sprinkle with parmesan.

Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes. Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onion, wine, garlic, r

Grind the almonds finely using a pestle and mortar. Put the ground almonds and the rest of the korma paste ingredients into a food processor or blender and process well to make a very smooth paste. Put the steak in a shallow dish and spoon over the korma paste, turning to coat the steak wel

Melt the butter. Add onion, and cook over a low heat for 1 minute. Add cream and lemon peel. Heat through; toss with pasta. Turn out onto a heated platter. Top with caviar.

Toast the walnut pieces in a 350 oven for 8 minutes or until brown. Place in a blender with the basil, cheese, garlic, olive oil and salt and pepper. Turn on the blender and process until you have a smooth paste. Take the brush and lightly coat the chicken with a little pesto. Place it

Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Saut? until peppers begin to soften, about 4 minutes. Mix in peperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. Add pa

Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato s

Brown meat slightly on high heat. take meat out of pan and put in butterd baking pan, stirfry zucchetti, onions and peppers each separatly and add to baking pan add raw tomato dices and bake covered for 15 min in 350F Oven.

Combine all the ingredients in a mixing bowl. Whisk together until combined. This may be prepared a day in advance. It is best not to use a food processor. This Recipe yields about 2 cups of vinaigrette.

To prepare before you are ready to bake the pizzas, preheat the oven with a pizza stone inside to 500 degrees for 30 minutes. Cut the salmon into paper-thin slices. Reserve. Roll or stretch the dough into four 8-inch circles. Place the pizzas on a lightly floured wooden peel. Brush the

Heat half the oil in a skillet over a low heat and cook the onion, fennel, and potato, stirring, for 8-10 minutes, until the potato is just tender. Add the garlic and fry for 1 minute, remove the pan from the heat, transfer the vegetable to a plate and set aside. Beat the eggs until th

GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional. Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and

Saute garlic in butter and sesame oil over medium heat until it just starts to become translucent, about 2 minutes. Add scallop slices and saute, stirring or shaking pan frequently until scallops become white and opaque - about 2-3 minutes. Remove scallops and set aside. Cook fettucine about 2 m

Saut? garlic in olive oil for 1-2 minutes until lightly golden. Add broccoli, carrots, and shrimp. Saut? 3-4 minutes until shrimp are pink. Add remaining ingredients and cook 1-2 minutes, just to heat through. Salt and pepper to taste. Toss with cooked pasta.

In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened. Add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tbsp of the parsley, the basil, the or?gano, the salt, and the red pepper fl

In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside. In a large frying pan, warm 2 tbsp of oil from the tomatoes, add onion and saute until translucent; about

Preheat oven to 350. Combine ricotta, Jarsberg, spinach, 1/4 cup milk, egg, salt and nutmeg. In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; cook 1 minute. Stir in remaining milk; simmer until thickened. Stir in salmon, dill and lemon juic

Line baking pan with foil for easier cleaning. Place chicken on foil, skin side up. Combine remaining ingredients. Brush chicken with mixture; bake at 350 degrees for 1 hour, basing occasionally with butter mixture and pan juices.

Cook the pasta in a large pan of boiling, two minutes before the pasta is ready, heat the oil in a frying pan and cook the basil, garlic, chili, and capers for 2 minutes. Squeeze in the lime juice and check the seasoning. Drain the pasta well and return to the pan. Toss with the infused oil

To make the sauce, heat the oil in a skillet and saute the onion and red bell pepper for 3 minutes. Add the garlic and cook 1 minute and add the beef and cook until browned. Add the tomatoes and wine and bring to a boil. Simmer for 20 minutes, until thickened. Stir in the parsley,

Cook pasta as package directs; drain. In skillet brown meat. Salt and pepper to taste. Add tomatoes; cook uncovered until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheeses.

Prepare pasta according to package directions; drain. Rinse the pasta under cold running water until cool and drain thoroughly. Preheat oven to 350F. In small bowl, stir together the cornstarch and 2 tbsp of the milk until the cornstarch is dissolved. Heat the remaining milk and the chicken

Saute mushrooms in medium saucepan in hot olive oil over medium-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside. In same saucepan, combine shrimp, Champagne and garlic pepper seasoning. Over high heat, heat to simmer. W

In a wok (or large skillet) heat 1-1/2 tbsp oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate. In the same wok, heat remaining 1-1/2 tbsp oil over high heat. Add chicken and stir-

Heat the oil in a skillet. Add the shrimp and cook until just pink. Add the garlic and basil. Add the butter. Toss in the cooked pasta. Garnish with the cheese.

Preheat the oven to 425 F. Place the pizza-crust mix in a large bowl and stir in the olive oil and enough warm water ( about 1/2 cup) to make a soft dough. Knead vigorously on a lightly floured surface for about 5 minutes until smooth and elastic. Break the dough into 4 even pieces, then pa

Cook the pasta in a large pan of boiling, salted water. Meanwhile, put the rind and juice from the lemon into a large serving bowl. Roughly chop the parsley and capers and add to the bowl with the olive, chiliflakes, and oil. Crush in the garlic and season well. Drain the pasta well an

Dust the rabbit with flour and season liberally with salt and pepper. Add 2 tbsp olive oil to an oven-proof pan and brown rabbit pieces on all sides. Remove rabbit and set aside. Add onions, carrots, celery and garlic to pan and cook until just beginning to brown. Add tomatoes, herbs,

Preheat oven to 350 degrees. In a colander toss eggplant slices with about 1 tbsp salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant sliced and pat dry. In a bowl combine tomatoes, onions, peppers, and garlic. In another bowl combine olive oil, herbs and 1

Soak the breadcrumbs in the milk for 30 minutes. Melt half the buttre in a pan. Stir in the flour and cook for 2 minutes. Gradually stir in the beef stock and cook, stirring , for a further 5 minutes. Add the tomatoes, tomato paste, sugar, and tarragon. Season well and simmer for 25 minutes

In a heavy skillet cook the pork in the oil over moderate heat, stirring and breaking up the lumps, until it is no longer pink. Add 2 tsp of the sugar, the garlic, the gingerroot, and 1 tbsp of the soy sauce, and saut? the mixture over high heat until the pork is browned. In a blender

Heat the rapeseed oil and 1 tbsp of the olive oil in a skillet. Add the chicken and cook quickly until golden brown and add the orange brandy and cook for 3 minutes. Add the flour and cook for 2 minutes. Lower the heat and add the orange juice, zucchini, bell pepper, and leek and seaso