621 rosa recipes

Basic Italian focaccia from scratch: a slow-risen yeast dough dimpled and drizzled with olive oil, then topped with tomato, basil, and parmesan. Crisp outside, airy and chewy inside. The foundation every focaccia lover should know.

Fettuccine and lobster alla Pantelleria, a no-cook Sicilian pesto of mint, basil, parsley, capers, and Roma tomatoes blended with olive oil, tossed warm with fettuccine and chunks of steamed lobster meat.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.

Smooth blended cocktail salsa with Roma tomatoes, chipotle salsa, fresh lime juice, brown sugar, and hot sauce. A smoky, tangy dip that purees in minutes and serves cold.

Grilled tuna steaks topped with a fresh mint vinaigrette of lime juice, Roma tomatoes, shallots, and garlic in extra-virgin olive oil. Bright, herbaceous, and ready in under 10 minutes on the grill.

Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

Really wonderful flavor on this pizza. Light and fresh tasting. I had never used Fontina cheese before, and it was excellent. This pizza was incredible, and I didn't change a thing.

Wine-poached scallop ceviche tossed with Roma tomato, shallots, capers, and red pepper flakes. An elegant, light appetizer with a Mediterranean twist on classic ceviche.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Raw zucchini and yellow squash salad with Roma tomatoes, sun-dried tomatoes, green onions, and apple cider vinegar. Low-fat, vegan, and versatile over pasta or rice.

Baja-style calzones stuffed with spiced sausage, ground beef, refried beans, crushed tomatoes, and melted Monterey Jack and cheddar. Served with guacamole.