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"My daughter works at an Italian restaurant and brought home something similar to this. We experimented and here it is. I love the fact that this doesn't need to be cooked--it's so fresh! The better your tomatoes are, the better this will be. I like to use grape tomatoes or roma. Please feel free to adjust any ingredient amounts to your taste...."

Ingredients: Mrs. Dash seasoning mix, fresh basil...

"Artichokes with green peppers and onions."

Ingredients: water-packed artichoke hearts, green peppers...

Ingredients: garlic, green chilies...

"This is from Luigi Carnacina's "Great Italian Cooking". He calls it Summer Salad, which I think is only half-true. Any salad recipe calling for fresh asparagus means Spring has sprung to me. This doubles well and is a tasty and colorful addition to a lunch buffet. The recipe says to use 1 cup of vinaigrette but I've never used..."

Ingredients: cucumbers, fresh basil...

"Woman's World Magazine 5/2/00. Melted butter, minced garlic, toasted bread crumbs, mozzarella and Parmesan - this stuffing will turn you into an artichoke lover this spring for sure! It can be served as a first-course or a side dish. A must-have on our Easter table for as long as I can remember."

Ingredients: pepper, fresh parsley, lemons...

"This recipe goes back to the 16th century and if it's been around for so long, it must be good. Actually, it's more than that, it's awesomely good! You can see how to prepare it at the following link:
http://www.youtube.com/watch?v=1z7ARxw835A
It's made with a variety of fresh spring produce and ground veal. If you can't..."

Ingredients: crusty bread, ground veal...

"Another delicious low fat recipe. This is a good one for potlucks."

Ingredients: elbow macaroni, corkscrew macaroni...

"These are nice and crisp. Great to dip in you favorite horseradish sauce."

Ingredients: dried Italian seasoning, baby artichokes...

"This is a delicious and easy vegetarian brunch dish or a great party appetizer. Taleggio is a semisoft Italian cheese. If you can't find it, try fontina. Serves four as a main, eight as an appetizer. Recipe is from Chef Sara Jenkins and was printed in "Fine Cooking Magazine" (March 2010)."

Ingredients: dried thyme, eggs...

"Escarole topped with thinly sliced juicy pears, dried cherries, artichoke hearts, onion slices, pine nuts and yummy goat cheese."

Ingredients: goat cheese, butter lettuce...