Site Map

• ARTICHOKE DIP
• LASAGNA
• SPAGHETTI SAUCE
• CHICKEN MARSALA
• EGGPLANT PARMESAN
• TROPICAL FRUIT SALAD
• Corn Panna Cotta with Dulce de Leche
• Tender Zucchini Fritters with Green Goddess Dressing
• Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto
• Summer Corn Sauté with Tons of Herbs
• Whole Sardines with Fresh Herbs and Crème Fraîche
• Mexican Chocolate Ice Cream Cake with Orange Meringue
• Tomato Sauce
• Seared Rib Eye Steak with Tomato-Caper Relish
• Orange Polenta Cake with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream
• Olive Oil Roasted Tomatoes and Fennel with White Beans
• Vanilla-Scented Plums and Blackberries
• White Chocolate-Cherry Mousse Pie
• Shaved Zucchini Salad with Parmesan Pine Nuts
• Chocolate-Dipped Ice Cream Sandwiches
• Tomato Tarte Tatin
• Grilled Brined Chicken with Chimichurri Sauce
• Kahlúa-Spiked Frozen Mocha Lattes
• Zucchini-Pecan Cake with Cream Cheese Frosting
• Lamb Kebabs with Mint Pesto
• Grilled Monterey Sardines with Lemon and Herbs
• Summer Bean Salad with Toasted Walnuts and Pecorino Fresco
• Amarillo Ceviche Mixto
• Blackberry, Lemon, and Gingersnap Cheesecake Pudding
• Meatballs: The Spuntino Way
• Grilled Mustard Chicken with Fresh Corn Polenta
• Halibut with Zucchini Salsa Verde
• Peach Ice Cream Pie with Amaretti Cookie Crust
• Buttermilk Ice Cream
• Corvina Traditional
• Blackberry, Honey and Yogurt Pops
• Shaved Raw Brussels Sprouts with Castelrosso