First of all I don't like artichokes. You can substitute heart of palm. I cook for some picky eaters. They don't like romaine lettuce, can't blame them you gotta scrub it , and look it over carefully for little worms especially here in Florida. Some whine it has too much meat. Most don't like cherry tomatoes. So I diced tomatoes. The red pepper are the pimentos in the green olives. Leeks instead of red or white onions. They also don't like Pepperoncini peppers, or provolone cheese. So I usually don't make it, but when I do this is how. So if you don't say that it's a proper salad you come and cook for at least 12 folks, and if you do it better be to their liking.

Everyone has had some sort of version of this. After grocery shopping, I really didn’t have the energy to cook anything intricate. This was quick and easy but nonetheless delicious. * it’s important not to overdo the sauce and veggies. You don’t want the water content in the vegetables to make the bread saugy.

Pasta is another ingredient that helps you make a little meat go a long way. I do make my own pasta but always have a little trouble with spaghetti - tagliateli is as close as I get before it all goes horribly wrong! But spaghetti is the one pasta that is cheap to buy :-)

Throughout the week, I was thinking of ways to make taco more Italian style. Immediately, I thought of bruschetta but wanted to figure out how to incorporate the tacos without overloading it. Ultimately, I came up with this. The downside? While access to most ingredients during the panic buying of COVID-19 are becoming scarce and many stores raising prices to most meats, I had to get a bit creative. So I bought rib-eye and carved it down to a picada style.

I've never eaten or made this before and I was AMAZED at how delicious it was. Been wanting to try my hand at a margherita pizza forever and all I can say is.. Success! There aren't a lot of ingredients so it's important to get the ones you do use right. The key is the sauce and the main ingredient is definitely the fresh basil. I made my sauce a little different than most do and it worked out swimmingly. I'll for sure be making this many more times!

I tried making a variation on one of my own recipes!If you dredge the peeled prawns in katakuriko before washing, not only will they be easier to clean, but they will also lose their fishy smell and become plump.Season with salt in Step 3 once the mozzarella starts melting!Adjust the amount of pesto Genovese to taste. Recipe by bvivid

Pasta primavera is so easy to throw together, so versatile and a great way to get in a ton of different veggies. Use whatever veggies you have on hand, just be sure to cut them into similar sized pieces so they can cook evenly. This also reheats really well, so it's a good meal prep recipe.

I made this because I wanted to eat the leftover potato salad that I had. I had frozen tomatoes already peeled and chopped."Plin" pasta is from Piemonte. It is sometimes called "Agnolotti dal Plin." This pasta is very Italian and has a rich cultural history. You can use a blender to mix up any leftover ingredients you for a simple and delicious ravioli . Feel free to vary the filling and the sauce as well. Recipe by mini

I made some pesto from fresh spring basil I harvested from my garden, and topped it on my favorite pizza.Feel free to use any variety of cheese that you like.Don't cook the tomato sauce before spreading it on the pizza, so that it maintains a tangy, slightly acidic taste. As the flavor of the canned tomatoes plays an important role in this pizza, use high-quality whole ones if possible.Heating the pan when pre-heating the oven ensures a plump, evenly-baked crust. Recipe by Homard Ebiko

This was created by my 7 year old. ..Here's an easy way to combine the idea of pizza and an open faced sandwhich all in one! Super easy to customize and let the kids build their own! My son doesn't like the Everything Italian bread so he does his on English muffins. There's endless possibilities with these!!!

#nonindian - This is a typical East African breakfast menu that are very popular. On this platter you will find MANDAZI, a deep fried doughnut which is the most favourite of all. It is generally served with tea or chai in the Swahili lingo. The other dish is UJI WA WIMBI, a porridge made of millet flour. Next comes NDUMA (Arrowroot) & SWEET POTATO, that are boiled and shallow fried. So the locals generally start their day with either of these dishes or as preferred. All in all a healthy breakfast to kick start a day.

Got a new insulated grill (an Akorn) and thought I would try my hand at homemade pizza. Here is what I came up with.