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Four cheese soup with leeks and potato pureed silky, blended with provolone, Parmesan, mozzarella, and cheddar. Creamy, deeply savory, finished with croutons for crunch.

It tastes so mush better than the stuff you can buy in a can. It contains no fat, is healthy and it can be stored in the freezer for more than 6 months.

Italian meat pie with seasoned ground beef, tomato paste, green pepper, and layers of mozzarella and Parmesan in a pie crust. Like pizza in pie form.

Layers of wine-braised lamb, silky eggplant, and creamy ricotta béchamel bake into this classic Greek casserole. Warming cinnamon and nutmeg make it unforgettable.

Low-fat banana bread loaded with bran flakes and applesauce in place of oil, no eggs and no butter required. A high-fiber loaf with old-fashioned banana flavor.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

This homemade cranberry sauce is better than anything you get from a can!

Vegetarian lasagne layered with butternut squash, fresh and porcini mushrooms, and sundried tomatoes in a cream cheese bechamel. Earthy, rich, meatless fall cooking.

Pork cutlets with smothered parmesan green beans pairs fast-seared pork with frenched green beans braised slow in shallots, white wine, cream, and sage. A one-skillet dinner.

Ravioli in roasted garlic broth with sauteed bell peppers, green peas, and golden garlic breadcrumb topping. A lighter, brothy take on stuffed pasta.

Spinach and three-cheese stuffed manicotti with sautéed mushrooms, baked in spaghetti sauce until bubbly. No-boil shells make this Florentine-style pasta a breeze.

Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.

Microwave ratatouille pie: zucchini crust, sautéed onion and pepper in tomato sauce, crowned with breaded frozen eggplant slices. A 50-minute vegetarian main.

When buying cheese for grating, get the best quality - Parmigiano Reggiano. A wedge will keep for a long time in your refrigerator if it's very well wrapped in plastic. As it may be expensive, consider that you've made a worthwhile investment.

Artichoke Hearts, Carrot and Tortellini Salad recipe

Don’t throw away citrus peel. You can use the peel of orange, lemon, lime or grapefruit. This is commonly used in fruit cakes and desserts. If you like try this recipe.