Ingredients for Stuffed Flank Steak:

• 2 eggs, hard-boiled
• 4-6 baby carrots, steamed, sliced
• 1 1/2 pounds flank steak
• 2 sliced baked ham
• 1/2 cup olive oil
• 2 tablespoons butter
• 2 sprigs fresh rosemary
• 1/4 cup onion, finely chopped
• 2 garlic cloves, peeled and crushed
• 1/2 cup vegetable stock
• 1/4 cup white wine

Directions for Stuffed Flank Steak:

• Peel eggs and chill in refrigerator.  When cool, slice and set aside.
• Steam carrots until tender.  Drain and set aside.
• Use meat mallet to tenderize steak on both sides.  Sprinkle salt and pepper to taste.
• Lay slices of ham, carrots, and eggs on flank steak.  Roll flank steak and secure with twine.
• In semi-deep pot, combine olive oil, butter, garlic, rosemary, and onion.  Cook over medium heat.  Add flank steak and brown on all sides.
• When meat browns on all sides, add vegetable stock and wine.  Reduce heat and cook about 1½ to 2 hours.
• Remove twine prior to slicing and serving.

This Stuffed Flank Steak recipe serves 4.

Ingredients for Breaded Veal Cutlets:

• 4 veal cutlets
• flour for dredging
• 2 tablespoons olive oil
• 1/2 cup white wine
• 4 leaves fresh sage
• 2 bay leaves
• 2 tablespoons lemon juice
• 1 lemon, sliced into wedges

Directions for Breaded Veal Cutlets:

• Dredge veal in flour to coat on both sides well.
• In large skillet, heat olive oil over medium heat.  Place veal in skillet and sauté.
• Add white wine, salt and pepper to taste, sage, bay leaves, and lemon juice.  Cook until golden brown on both sides.  Remove from pan and drain on paper towels.
• Serve with lemon wedges.  Squeeze lemons over top of cutlets as desired.

This Breaded Veal Cutlets recipes serves 4.

Ingredients for Pork Roast with Herbs and Garlic:

• 1 pork tenderloin
• 1 garlic love, peeled
• 3 tablespoons olive oil
• 2 sprigs fresh rosemary
• 4 leaves sage
• 1 sprig thyme
• 2 bay leaves
• 1 tablespoon lemon juice

Directions for Pork Roast with Herbs and Garlic:

• Lay pork tenderloin flat and rub with garlic clove.
• In large bowl, combine olive oil, garlic, rosemary, sage, thyme, bay leaves, salt and pepper to taste, and lemon juice.  Stir to mix well.
• Add pork tenderloin and marinate about 2 hours in refrigerator.
• Preheat oven to 400° F.
• Place pork with marinade in oven-safe dish and cook for 1 hour or until it cooks thoroughly.
• Remove from oven and serve onplatter with cooked marinade drizzled over pork tenderloin or served from gravy boat.

This Pork Roast with Herbs and Garlic recipe serves 4 to 6.

Ingredients for Turkey Breasts with Olive and Tomatoes:

• 5 tablespoons olive oil
• 1 clove garlic, peeled and crushed
• 4 turkey breasts, pounded
• 3/4 cup white wine
• 4 Roma tomatoes, seeded, cut into strips
• 1 cup pitted Kalamata olives
• 8 leaves fresh basil, chopped

Directions for Turkey Breasts with Olives and Tomatoes:

• Heat olive oil and garlic over medium heat in skillet.  Cook until garlic is just about golden.
• Add turkey breasts, salt and pepper to taste and sauté until turkey browns on all sides.
• Add white wine and continue to cook about 5 minutes.  Add tomatoes and olives and cook until turkey cooks thoroughly.  Add basil and stir to mix well.  Serve hot.

This Turkey Breasts with Olive and Tomatoes recipe serves 4.

Ingredients for Italian Meatballs:

• 2 slices sandwich bread
• milk
• 1 pound ground pork
• 1 pound ground beef
• 1 egg
• 2 teaspoons minced garlic
• 1 tablespoon fresh parsley finely chopped
• salt and pepper, to taste
• nutmeg, just a pinch
• 2 tablespoons grated parmigiano cheese
• breadcrumbs
• cooking oil
• 1 small lemon cut into wedges, optional

Directions for Italian Meatballs:

• In a small bowl, place 2 slices of sandwich bread.  Pour enough milk to lightly moisten the bread, then break into small pieces.
• In a large bowl, combine ground pork, ground beef, egg, garlic, parsley, salt and pepper, nutmeg, parmigiano cheese, and bread pieces.  Mix well.
• Make meatballs small enough to fit into the palm of your hand.  Roll each ball into plate with breadcrumbs.  Breadcrumbs should completely coat meatballs.
• In a large, deep skillet, heat cooking oil over medium heat.  Place meatballs in skillet and be sure meatballs are not touching or on top of one another.
• Turn meatballs occasionally.  If meatballs are cooking too quickly, reduce heat.
• Cook until brown, about 20 minutes.  Remove with slotted spoon and drain on a paper towel.
• Serve with lemon wedges, if desired.

This recipe for Italian Meatballs will serve 4 to 6 people.

Wash chicken before cooking.

There a variety of ways to make Chicken Cacciatore, sometimes with tomatoes and sometimes with peppers. But, this simple, classic recipe needs no entourage. The chicken is so tender, it just falls off the bone and into your mouth.

Ingredients for Chicken Cacciatore:

• 5 lb. whole chicken
• 2 cloves garlic, peeled
• salt and pepper to taste
• olive oil, enough to coat bottom of pan
• 1/2 cup white wine
• 1/3 cup white wine vinegar
• 3 sprigs fresh rosemary

Directions for Chicken Cacciatore:

Cut chicken into pieces.

• Spray a large, deep skillet with cooking spray.
• Add chicken, garlic, salt, and pepper.
• Cover and cook over medium to high heat.
• After 10 to 15 minutes, add olive oil and white wine. Continue to cook, turning chicken on all sides.
• After 15 more minutes, add white wine vinegar and continue to cook for approximately 15 to 20 more minutes or until chicken is cooked thoroughly.
• In the last 5 minutes of cooking, add the rosemary.

This recipe for Chicken Cacciatore serves 4 to 6 people.

Chicken Cacciatore