Vegetable Herb Pizza with Simple Green Salad
A wholesome and flavorful dinner featuring a homemade pizza topped with fresh herbs and colorful vegetables, served alongside a crisp green salad with a light vinaigrette.
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A vibrant and delicious spread of classic Italian-American cured meats, cheeses, and marinated vegetables. Perfect for entertaining, this no-cook platter is easy to assemble and always a crowd-pleaser.
Serving size: 1 serving

Discover the incredible flavor of bacon made right in your own kitchen. This simple dry-curing process transforms a fresh pork belly into smoky, savory bacon that's miles ahead of anything you can buy at the store. It's a rewarding project for any meat lover.

The ultimate comfort food classic. Tender elbow macaroni is enveloped in a rich, velvety cheese sauce, then baked with a buttery, crisp breadcrumb topping until golden and bubbly.
Serving size: 1 serving

A classic Mediterranean appetizer, these warm marinated olives are steeped in a fragrant infusion of garlic, fresh rosemary, thyme, and bright lemon zest. Incredibly simple to make in just 10 minutes, they are the perfect elegant starter for any gathering.
Serving size: 1 serving

A quintessential American comfort dish, these vibrant bell peppers are filled with a savory blend of seasoned ground beef, fluffy rice, and rich tomato sauce. Baked to tender perfection and crowned with a layer of gooey, melted cheese, they offer a complete and satisfying meal in one delicious package.
Serving size: 1 serving
A wholesome and flavorful dinner featuring a homemade pizza topped with fresh herbs and colorful vegetables, served alongside a crisp green salad with a light vinaigrette.

A hearty and heart-healthy vegetarian dinner featuring savory lentil-mushroom meatballs in a rich marinara sauce, served over high-fiber whole wheat spaghetti with a crisp cucumber salad on the side.
A comforting vegetarian dinner featuring layers of baked eggplant, rich marinara sauce, and melted mozzarella, served alongside a crisp mixed green salad with a light vinaigrette.

A comforting vegetarian dinner featuring baked eggplant layered with a low-potassium sauce and minimal cheese, served alongside a crisp, refreshing mixed greens salad. Specially designed to be kidney-friendly.

A kidney-friendly version of the classic Italian-American comfort dish, featuring baked eggplant with a savory red pepper sauce and low-sodium cheese, served alongside simple white rice and crisp green beans.


A hearty yet kidney-friendly slice of vegetable lasagna, layered with low-sodium ricotta and mozzarella, served with a crisp, simple green salad.
This italian_american dish is perfect for snack. With 4824.48 calories and 197.88g of protein per serving, it's a nutritious choice for your meal plan.
Begin by preparing your components. Take the cheeses out of the refrigerator about 30 minutes before assembling to allow them to come to room temperature, which enhances their flavor. Drain the marinated artichoke hearts, roasted red peppers, and olives. Slice the baguette into rounds.
Select a large wooden board, slate, or platter. Place small bowls for the olives, artichoke hearts, and fig jam on the board first. These will act as anchors for your design. Spoon the jam into its bowl.
Arrange the cheeses. Slice the fresh mozzarella and provolone. Use a cheese knife to break the Parmigiano-Reggiano into rustic, bite-sized chunks. Place the cheeses in different areas of the board, leaving space between them.
Artfully arrange the cured meats. Create visual interest by folding the salami and soppressata into quarters or 'roses'. Loosely drape or roll the prosciutto slices. Tuck the meats into the spaces around the cheeses and bowls, creating flowing 'rivers' of meat.
Fill in the gaps. Fan out the baguette slices and crackers in the remaining empty spaces on the board. Pile the roasted red peppers directly onto the board near one of the cheeses.
Add the finishing touches. Tuck fresh basil leaves into various spots for a pop of color and fresh aroma. If desired, drizzle a little extra virgin olive oil over the fresh mozzarella. Serve immediately.
Serving size: 1 serving
Prepare the Cure Mix
Apply the Cure
Cure the Pork Belly
Rinse and Dry
Cook the Bacon Slab
Chill, Slice, and Store
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt.
Cook the elbow macaroni in the boiling water according to package directions, but undercook it by 2 minutes from the al dente time. It will finish cooking in the oven. Drain the pasta well and set it aside.
While the pasta cooks, begin the cheese sauce. In a large saucepan or Dutch oven, melt 6 tablespoons of unsalted butter over medium heat.
Whisk the all-purpose flour into the melted butter to form a paste (a roux). Cook, whisking constantly, for 1-2 minutes to eliminate the raw flour taste. The roux should be smooth and bubbly.
Gradually pour in the warm milk while whisking continuously to ensure a smooth, lump-free sauce. Continue to cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from the heat. Add the shredded sharp cheddar and Gruyère cheeses, stirring until they are completely melted and the sauce is velvety smooth. Do not return to high heat, as this can cause the cheese to separate.
Stir in the salt, black pepper, dry mustard powder, paprika, and nutmeg. Taste and adjust seasonings if necessary.
Infuse the Oil
Warm the Olives
Heat, Rest, and Serve
Prepare Peppers and Oven
Cook the Beef and Aromatics
Create the Filling
Add the drained macaroni to the cheese sauce and stir gently until every piece of pasta is well-coated. Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and toss until they are evenly coated. Sprinkle the buttered breadcrumbs over the top of the macaroni and cheese.
Bake uncovered for 20-25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is golden brown and crisp.
Remove from the oven and let the macaroni and cheese rest for at least 10 minutes before serving. This allows the sauce to set and thicken properly.
Stuff and Bake (First Stage)
Add Cheese and Finish Baking
Rest and Serve