I can honestly say its a lot better then any Francese I’ve had. So lemony and fresh tasting!
Chicken Marsala is my favorite food and I have really missed it since we’ve gone Paleo. This is a very easy yummy version.
Italian wedding soup is a tradition in my family for all holidays. This paleo adaptation is just as yummy!
This little bitesize Caprese skewers are quick to assemble and beautiful on a tray.
Like the classic combination of melon and prosciutto? Then you’ll love this main-course pasta salad.
Pesto has always been a big “love” of mine. This Paleo friendly recipe scratches that itch.
This is just the right amount of garlicky, red-peppery bite.
This delicious spiral zucchini “pasta” will have you wondering why you ever ate pasta. The tangy sauce really makes this a special dish that will be sure to impress.
This is the recipe from the wonderful risotto cooking class Melissa, my mom and I took at the Williams-Sonoma Kitchen in San Francisco. You need to stay near the stove, but the flavor is totally worth it!
Here’s a wonderful recipe you can enjoy guilt-free! Simmering chicken thighs in a rich tomatoey sauce loaded with mushrooms, onions and sweet peppers makes simple and yummy.
With just three main ingredients (cheese, pepper, and pasta), this Roman dish would be the best quick meal we ever tasted.
Enjoy with crusty bread for a no-cook dinner, or serve as an antipasti platter at a party.
My favorite Italian sauce is pesto, I use it for way more than pasta! It’s great on lamb chops, sandwiches and just about anything!
Italians braise chicken for hours in a rich wine and mushroom sauce. This recipe keeps the flavor but cuts the cooking time.
Nothing says cold winter day like Lasagna. I love vegetables and this red vegetable lasagna is always a crowd pleader. Plus it’s even better the next day as leftovers.
I still think this is Melissa’s favorite meal I make. It’s really quick and easy and taste’s great with our without the chicken.
The dash of sugar and balsamic vinegar make this bruschetta something really special and removing the seeds prevent the bread from getting mushy.
How Italian can I get, making pumpkin ravioli for our thanksgiving starter. Warm with the scent of toasted hazelnuts and the perfect combination of pumpkin, rosemary and sage. Sweet and savory hand-in-hand.
Linguine with clam sauce should be packed with flavor: nicely garlicky and a little spicy. Most of all it should taste of fresh, delicious clams with the unmistakable tang of the sea. Fresh, in-the-shell clams are the key to getting this true clam flavor, and tiny littlenecks are the tenderest.
Chicken Marsala is my favorite food. I recommend serving this version over mini penne, but any pasta shape will do.