2,500 italianne recipes

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Five-ingredient baked Parmesan chicken topped with melted mozzarella and served with salsa. Minimal prep, maximum flavor, and on the table in 30 minutes.

Golden-browned chicken simmers with plump shrimp in a velvety red wine and tomato sauce laced with garlic, Italian herbs, and fresh parsley. A rustic Italian-American showstopper for date night or Sunday supper.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.

Traditional Cajun red beans and rice with salt pork, dried red kidney beans, and Italian seasoning. Boil the pork to remove salt, simmer beans with peppers and garlic for 3 hours until creamy. Serve over white rice.

Quick no-cook pita pockets stuffed with cubed Spam, broccoli, cauliflower, cucumber, and tomatoes tossed in Italian dressing. Ready in just 10 minutes for an easy lunch.

Italian onion and tomato soup with eggs poached directly in the broth, served over dry Italian bread. A rustic peasant soup ready in 35 minutes with simple pantry ingredients.

Sloppy Joe pizza with seasoned ground beef, barbecue sauce, corn, and green onions on a bread shell topped with melted Colby cheese. A quick family dinner mashup.

Fajitas-on-a-stick turn beef fajitas into grilled skewers: sirloin marinated in Italian dressing and lime, woven onto sticks and grilled with peppers and onion, then tucked into tortillas with all the fixings. A fun cookout twist.

Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.

Bacon-wrapped pineapple burgers grilled with a sweet barbecue, brown sugar, and honey glaze. Pineapple rings pressed right into the patties before grilling.

Beans with rare steak and pesto: grilled steak sliced rare over mashed cannellini beans with fresh basil-parsley pesto. A Tuscan-style dinner that's lean, protein-heavy, and deeply savory.

Low-fat Parmesan chicken breasts coated in fat-free ranch dressing and breadcrumbs, then baked until golden and crunchy. No eggs, no butter needed for a crispy crust that actually sticks.

Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Sharp cheddar fondue with apple juice, Dijon mustard, and onion powder served with crusty bread cubes and blanched vegetables. A fall-inspired cheese dip ready in 30 minutes.