Asparagi arrostiti (Oven-roasted Asparagus) – Learn how to prepare asparagus with no fuss at all, and cook it without sacrificing any of the flavor, color or freshness!

Broccoli strascinati (“Dragged” Broccoli) – Nothing about this broccoli dish is a drag.  But once you see the lightly-browned skid marks on the broccoli, crusted with the golden bits of garlic, you’ll get it.

Bietola (Chard) – Leafy greens sauteed in garlic & onion, finished off with a dash of wine while they’re still green and perky.

Cicoria (Dandelion Greens) – Our dad used to describe the taste of this dish, but it wasn’t until we made it ourselves that we understood why the flavors had stuck with him all the way from childhood.  The dressing is the answer to a garlic-lover’s prayer.

Fagioli & tonno (White Beans & Tuna) – It’s 1 part navy bean soup, 1 part tuna salad (Hold the mayo!), and 100% balsamic tangy-ness.

Finocchio con latte al forno (Fennel Baked in Milk) – Rome’s answer to Potatoes au Gratin uses fennel bulbs instead of potatoes and Parmesan instead of cheddar.  This is fennel at it’s mildest and frankly, potatoes seem tasteless by comparison.

Melanzane scottate (Pan-seared eggplant) – Thin slices of eggplant, lightly-seasoned and cooked in a pan until they melt-in-your mouth…It’s that simple!

Patate con rosmarino al forno (Rosemary Roasted Potatoes) – Crispy on the outside, fluffy on the inside, and rosemary all over, accented with whole, unpeeled garlic cloves.

Piselli & prosciutto (Peas & Prosciutto)It’s almost like a riddle:  the prosciutto gets lightly crisped, the onion goes golden, and yet the peas stay bright green and fresh.

Pomodori arrostiti (Oven-roasted Tomatoes) – Make garden-variety tomatoes burst  with flavor (and somehow turn even redder) using only 2 spices.

Salsa per insalata (Salad Dressing) – The #1 question asked in class when we all sit down to eat after cooking is “WHAT’S IN THE SALAD DRESSING?”  It’s so tasty that the simple flavors will fuel your cravings all day and fill your dreams all night.

Zucchine gialle al burro e salvia (Summer Squash in Sage-Butter) – Bits of sage slightly crisped in butter contrast with tender chunks of summer squash in almost every bite.