Antipasto Salad Italian-Inspired Antipasto Salad with Cured Meats, Cheese, and Marinated Veggies Ingredients: 2 cups romaine lettuce, chopped 1 cup cherry tomatoes, halved 1/2 cup marinated artichoke hearts, drained and chopped 1/2 cup roasted red peppers, sliced 1/4 cup kalamata olives, pitted and halved 1/4 cup green olives 1/2 cup mozzarella pearls 1/4 cup sliced pepperoncini 1/2 cup salami or pepperoni slices, halved 1/4 cup cubed provolone or asiago cheese 1 tablespoon chopped fresh basil For the Dressing: 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder Salt and pepper to taste Directions: In a large salad bowl, layer the chopped romaine lettuce as the base. Arrange the cherry tomatoes, artichoke hearts, roasted red peppers, olives, mozzarella, pepperoncini, salami, and provolone cheese evenly over the lettuce. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined. Drizzle the dressing over the salad just before serving. Toss lightly if desired and garnish with chopped fresh basil. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 375 kcal | Servings: 4 servings #antipasto #italiancuisine #easyrecipes #saladrecipe #lowcarbmeals #ketosalad #appetizersalad #charcuteriesalad #mediterraneandiet #freshingredients #quickmeals #cheeseandmeat #homemadesalad #coldlunchideas #oliveoilrecipes #healthylunchideas #antipastoplatter #italianflavors #simpleeats #meatandcheese This Antipasto Salad is everything you love on an Italian charcuterie board… in one delicious bowl! Perfect for lunch or as a starter!

Roasted Garlic and Zucchini Pasta Creamy Roasted Garlic and Tender Zucchini Pasta Delight Ingredients: 12 oz spaghetti or your favorite pasta 3 medium zucchinis, sliced into half-moons 1 whole bulb of garlic 3 tablespoons olive oil, divided 1/2 cup grated Parmesan cheese 1/4 cup fresh basil, chopped 1/4 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper, to taste Juice of half a lemon Directions: Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. While garlic roasts, cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add zucchini slices, season with salt and pepper, and sauté until tender and slightly caramelized, about 5-7 minutes. Once garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a bowl and mash into a smooth paste. Add the roasted garlic paste to the skillet with zucchini. Toss in cooked pasta and Parmesan cheese. Add lemon juice and red pepper flakes, if using. Slowly add reserved pasta water a little at a time to create a silky sauce, tossing until well combined. Adjust seasoning to taste. Garnish with fresh basil and extra Parmesan before serving. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 380 kcal per serving | Servings: 4 servings #roastedgarlicpasta #zucchinipasta #italianrecipes #pastarecipe #vegetarianmeal #comfortfood #easyweeknightdinner #garliclover #healthyrecipes #simplemeals #freshingredients #italiancuisine #homecooking #pastaideas #summerrecipes #freshbasil #parmesancheese #garlicflavor #veggiepasta #deliciousdinner Craving comfort food with a fresh twist? Try this Roasted Garlic and Zucchini Pasta—creamy, flavorful, and easy to make any night of the week!

Veal Meatballs with Tomato and Oregano Sauce 🍝🍅🌿 Ingredients: - 500g ground veal - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 tsp salt - 1/2 tsp black pepper - 1 tsp dried oregano - 1 can (400g) crushed tomatoes - 2 tbsp olive oil - Fresh oregano leaves for garnish Preparation Steps: 1. In a large bowl, combine the ground veal, breadcrumbs, Parmesan cheese, egg, garlic, salt, pepper, and dried oregano. 2. Mix until well combined and form into meatballs, about 1 inch in diameter. 3. Heat olive oil in a skillet over medium heat and add the meatballs. Cook until browned on all sides. 4. Remove the meatballs from the skillet and set aside. 5. In the same skillet, add the crushed tomatoes and bring to a simmer. 6. Return the meatballs to the skillet, cover, and let them cook in the sauce for 15 minutes. 7. Serve the meatballs in the tomato sauce, garnished with fresh oregano leaves. Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins Calories: 250 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with spaghetti or a fresh green salad for a complete meal. #vealmeatballs #italiancuisine #comfortfood

Looking for a delicious and satisfying sandwich idea? 🥪 Chopped Italian Sandwich 🇮🇹🥖 Ingredients: - 1 large Italian hoagie roll - 4 slices of salami - 4 slices of pepperoni - 4 slices of provolone cheese - 1/2 cup diced tomatoes - 1/4 cup diced red onion - 1/4 cup chopped green bell pepper - 1/4 cup sliced black olives - 2 tablespoons fresh basil, chopped - 2 tablespoons red wine vinegar - 1 tablespoon olive oil - Salt and pepper, to taste Preparation Steps: 1. Cut the Italian hoagie roll in half lengthwise. 2. Layer the salami and pepperoni on the bottom half of the roll. 3. Add the provolone cheese on top of the meats. 4. In a bowl, combine diced tomatoes, red onion, green bell pepper, olives, and basil. 5. Drizzle the red wine vinegar and olive oil over the vegetable mixture. Season with salt and pepper. 6. Spoon the vegetable mixture over the cheese layer. 7. Close the sandwich with the top half of the roll and press down gently. 8. Slice the sandwich into individual portions if desired. Prep Time: 15 mins | Cooking Time: 0 mins | Total Time: 15 mins Calories: 420 kcal per serving | Servings: 2 servings Suggested Pairings: Pair with a side of potato chips or a fresh garden salad. #choppeditaliansandwich #sandwiches #italiancuisine