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Insalata Cotta e Cruda

Submitted by: Christine L.

Fresh artichoke hearts, blanched carrots, fennel bulb, potato, and matchsticks of cheese are sprinkled over ribbons of Romaine and endive in this elegant salad with a lemon and olive oil dressing.

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Zesty Rotini Salad

Submitted by: Blondie Bumstead

Living In: Victoria, British Columbia, Canada

This colorful salad serves great for BBQ's, fancy dinners -- goes with just about any kind of meal. Quick and easy, and very tasty. It will be a hit.

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Insalata Caprese I

Submitted by: katquilter

Thick wedges of ripe tomatoes, fresh Mozzarella and slices of red onion are tossed in olive oil and vinegar and sprinkled with chopped, fresh basil. Chill and eat.

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Beet Salad

Submitted by: Robbie Rice

Home Town: Dayton, Ohio, USA

This slightly sweet salad of endive and mixed greens, topped with roasted beets and feta cheese, adds a classy accompaniment to any party!

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Insalata Tricolore

Submitted by: devilsdancefloor

Home Town: Wilmington, Delaware, USA

Living In: Brighton, Sussex, England, U.K.

Sliced beefsteak tomatoes are topped with avocado slices and fresh mozzarella, then drizzled with olive oil and balsamic vinegar. When I was in Italy, I ate this as much as possible. It's so easy and so delicious. Perfect as a starter for entertaining or a simple lunch. Have some ciabatta bread and olive oil on the side for dipping.

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Fettuccini with Salsa Cruda and Feta

Submitted by: DONOGHUEJ

Fresh tomatoes are combined with red onion, fresh basil and kalamata olives, served on a bed of fettuccini, and topped with feta cheese.

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Pasta e Fagioli

Provided by: Campbell's Kitchen

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

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Fall Salad with Cranberry Vinaigrette

Submitted by: Cynthia

Salad greens, pears, walnuts and gorgonzola are tossed in a cranberry dressing in this beautiful seasonal salad. Serve as the first course to a Thanksgiving meal.

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