7,815 grape recipes

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

Pasta primavera with fire-roasted red peppers, asparagus, fresh peas, basil, and Parmesan tossed with spinach spaghetti. A vibrant spring pasta served at room temperature.

Minnesota minestrone is a Midwestern take on the Italian classic, built with ground beef, kidney beans, cabbage, and corn. One Dutch oven, feeds ten, pantry friendly.

Seafood pasta salad with rotini, shrimp, bay scallops, artichoke hearts, roasted red peppers, and olives in an anchovy-Parmesan vinaigrette. Crowd-feeding cold salad for parties and picnics.

Pepperoni Parmesan pizza bread baked in the bread machine with chopped pepperoni, grated Parmesan, pizza spice, and tomato sauce kneaded right into the dough. A hands-off savory loaf with pizza in every slice.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.

Broiled chicken breasts stuffed with red bell pepper, Parmesan, and pine nuts, served with a fresh mango-papaya-coconut salsa spiked with ginger, lime, and jalapeno. A 45-minute dinner that's equal parts elegant and easy.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

Italian style ingredients prepared in a wok. This makes an easy healthy dinner.

Try this savory low-fat soup made with zucchini, green beans and chickpeas.

Uses a single skillet for every component of the Italian-American classic. Using one skillet keep cleanup quick and easy as well as keep every last drop of flavor in the dish.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

Baked spaghetti pie with a pasta crust, creamy cottage cheese layer, seasoned turkey filling, and bubbly mozzarella on top. A lighter spin on classic baked spaghetti that feeds eight.

Hearty Italian sausage soup with hot sausage, tomato puree, red wine, bell peppers, and fresh herbs simmered in beef stock. Served over rotelli pasta with Parmesan.

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.

Stuffed beefsteak tomatoes packed with minced spinach, carrot, celery, and onion bound in breadcrumbs, topped with Parmesan. Vegetarian side or appetizer.