The addition of shredded havarti keeps the polenta creamy and makes a yummy backdrop for the chunky portobello mushroom and tomato sauce.
The Italian flat bread, focaccia, is the base for a sandwich of yummy Italian foods -- olives, Parmesan, sweet peppers, tomato, and basil, all topped with a drizzle of Italian salad dressing.
You can serve this hearty bean, pasta, and vegetable minestrone immediately, or chill it overnight and allow the flavors to blend. If you like, serve it country-style over thick slices of toasted Italian bread.
Green soybeans (edamame) and olives set this recipe apart from the ordinary bean-based chili.
Individual crustless quiches -- with zucchini, garlic, basil, and mozzarella -- are perfect for a brunch or light dinner.
A colorful combination of summer squash, sweet peppers, and roma tomatoes sprinkled over the low-fat pesto create this fresh-flavored reduced-fat pizza.
Three cheeses -- mozzarella, ricotta, and cream cheese -- make a rich base for this artichoke pie. It's perfect for brunch or a light dinner.
Minestrone is Italian for "big soup," and this one is big indeed, full of zucchini, onion, and carrot.
Fresh tomatoes are quick-cooked with peppery arugula and topped with tangy Gorgonzola cheese for this visually appealing and delicious pasta dish.
Purchased polenta complements this vegetarian entree.
Feta cheese, black olives, and balsamic vinaigrette bring bold flavors to this baked pasta recipe.
Asparagus, zucchini, mushrooms, and tomato are topped with asiago and mozzarella for a great-tasting pizza in less than 30 minutes.
This quick-to-fix pizza is adorned with roasted peppers, goat cheese, onions, olives, tomatoes, and melty mozzarella cheese.
A pizza featuring the flavors of late summer -- tomatoes and basil pesto -- is delicious anytime, but a real treat when you are able to take advantage of fresh, local produce.
When summer rolls around and zucchini, yellow summer squash, and tomatoes are at their peak, enjoy this garden-fresh pizza often.
Sicilians like their escarole -- a mild, leafy kind of endive -- sauteed with lots of olive oil and served with chewy bread to sop up the juices. For maximum flavor in this grilled adaptation of that idea, use the tangy Italian cheese, Pecorino Romano.