Ingredients for Frittata with Zucchini and Onions:

• 8 eggs
• 3 tablespoons olive oil
• 1 large zucchini, thinly sliced
• 1 small onion, thinly sliced

Directions for Frittata with Zucchini and Onions:

• Beat eggs with wire whisk for 2 to 3 minutes in medium bowl.  Add salt and pepper to taste and mix well.
• Heat olive oil in large non-stick skillet over medium heat.  Add zucchini slices and onion and sauté until tender.
• Pour egg mixture into skillet, cover and cook over medium heat.  When edges are firm, separate egg from skillet with spatula.  Tilt skillet so uncooked egg on top runs to bottom of skillet and cooks.
• When egg mixture is no longer runny on top, place large plate over skillet and flip frittata so that uncooked part is facing up.  Slide uncooked side into skillet to finish cooking.
• Remove frittata from skillet onto lace, cut into wedges and serve.

Serves 4 to 6.

Ingredients for Frittata with Asparagus:

• 8 eggs
• 2 tablespoons grated parmigiano cheese
• 3 tablespoons olive oil
• 6 stalks asparagus, cut into small pieces

Directions for Frittata with Asparagus:

• Beat eggs with wire whisk for 2 to 3 minutes in medium bowl.  Add parmigiano cheese, salt and pepper to taste, and mix well.  Set aside.
• Heat olive oil in large non-stick skillet over medium heat.  Add asparagus and sauté until tender.
• Pour egg mixture into skillet, cover, and cook over medium heat.
• When edges are firm, separate egg from skillet with spatula.  Tilt skillet so uncooked egg on top runs to the bottom of skillet and cooks.
• When egg mixture is no longer runny on top, place large plate over skillet and flip frittata so that cooked part is facing up.  Slide uncooked side into skillet to finish cooking.
• Remove frittata from skillet onto plate, cut into wedges and serve.

Serves 4 to 6.

Ingredients for Frittata with Potatoes:

• 8 eggs
• 3 tablespoons olive oil
• 1 medium potato, thinly sliced
• 1 small red onion, thinly sliced (optional)
• Grated parmigiano cheese

Directions for Frittata with Potatoes:

• Beat eggs with wire whisk for 2 to 3 minutes in medium bowl.  Add salt and pepper to taste, mix well, and set aside.
• Heat olive oil in large non-stick skillet over medium heat.  Add thin potato slices  and red onion slices and sauté until tender.
• Pour egg mixture into skillet, cover, and cook over medium heat.  When edges are firm, separate egg from skillet  with spatula.  Tilt skillet so uncooked egg on top runs to bottom of skillet and cooks.
• When egg mixture is no longer runny on top, place large plate over skillet and flip frittata so that uncooked part is facing up.  Slide uncooked side into skillet to finish cooking.
• Remove frittata from skillet onto plate and sprinkle parmigiano cheese over top.  Cut into wedges and serve.

Serves 4 to 6.

Ingredients for Pizza Margherita:

• 1 recipe Basic Pizza Dough, rolled out
• 3 tablespoons olive oil, divided
• 1 (28 ounce) can whole peeled or crushed tomatoes with juice
• 1½ cups shredded mozzarella cheese or freshly sliced mozzarella cheese
• 8 leaves fresh basil, chopped

Directions for Pizza Margherita:

• Preheat oven to 400°F.
• Brush 1 tablespoon olive oil on pizza dough and place in oven to bake for approximately 5 minutes, then remove.
• Spread tomatoes evenly over top of pizza, then distribute cheese evenly to cover.  Add salt and pepper to taste and drizzle remaining olive oil.
• Bake about 30 minutes.  Remove from oven, sprinkle chopped basil over pizza and serve.  Enjoy!

Serves 4.

Ingredients for Pesto Sauce:

• 1 cup olive oil
• 1 cup pine nuts
• 3 cloves garlic, peeled and crushed
• salt to taste
• 1 package fresh basil
• 1/2 cup grated parmigiano cheese

Directions for Pesto Sauce:

• Place all ingredients in the blender and blend until you have a creamy, smooth texture.
• Serve over pasta of choice such as spaghetti or other long pasta.

This Pesto Sauce recipe serves 4 to 6.

Ingredients for Zucchini with Lemon:

• 4 to 5 zucchini
• 3 tablespoons olive oil
• 2-3 tablespoons lemon juice

Directions for Zucchini with Lemon:

• Slice zucchini into 1/2 inch thick slices.  Steam zucchini for approximately 10 minutes.  Remove and drain.  Set aside to cool for a few minutes.
• Combine zucchini slices with olive oil, salt and pepper to taste, and lemon in a serving bowl.
• Mix well and serve.  Zucchini may be served at room temperature or chilled.

This Zucchini with Lemon recipe serves 4 to 6.

For an alternative to this recipe, try Steamed Spinach with Lemon.

Ingredients for Steamed Spinach with Lemon:

• 2 pounds fresh spinach
• 3 tablespoons olive oil
• 2-3 tablespoons lemon juice

Directions for Steamed Spinach with Lemon:

• Steam spinach about 10 minutes.  Remove and drain.  Set aside to cool for a few minutes.
• Cut spinach and combine with olive oil, salt and pepper to taste, and lemon in a serving bowl.
• Mix well and serve.  Spinach may be served at room temperature or chilled.  Enjoy!

This Steamed Spinach with Lemon recipe serves 4 to 6.

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 Oven-Baked Dover Sole:

• 3 cups milk
• flour for dredging
• 6 fillets Dover sole
• 3 tablespoons olive oil

Directions for Oven-Baked Dover Sole:

• Preheat oven to 375° F.
• In a large bowl, combine milk and salt to taste.  Add fillets and coat well on both sides.
• In a small bowl, add flour for dredging.  Coat milk-covered fillets with flour on both sides.
• In oven-safe dish, coat bottom with olive oil and add fillets.  Place dish in oven, cook about 15 to 20 minutes and turn once.

This Oven-Baked Dover Sole recipe serves 6.