Place a large saucepan on medium heat.

Stir in the beans, tomatoes, olive oil, garlic and red pepper flakes then cook them until they start boiling.

Stir in the cheese with cilantro.

Serve your stew warm.

Heat a large stock pot on medium heat.

Heat 1/4 C. of oil in it.

Cook in it the onion, carrots, celery, and garlic for 10 min.

Stir in the zucchini then cook them for 5 min.

Add the vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pestothen cook them until they start boiling.

Lower the heat and cook the soup for 40 min.

Adjust the seasoning of the soup.

Place a large skillet on medium heat.

Heat 1 tbsp of olive oil in it.

Cook in it the spinach for 5 min.

Transfer the cooked spinach into serving bowls then pour the soup over them.

Serve your soup warm.

Place 1 tbsp of dressing aside.

Get a large mixing bowl: Toss in it the chicken with veggies.

Place them in the fridge for 35 min.

Preheat the Panini grill over medium heat.

Remove the veggies and chicken from the marinade and discard it.

Place them in the grill and cook them for 5 min on each side.

Assemble the Italian bread slices with chicken, veggies, basil, cheese and dressing.

Cook the sandwiches in the grill for 2 min on each side then serve them right away.

Place a soup pot on medium heat.

Heat the oil in it.

Add the onion with garlic and cook it for 5 min.

Stir in the artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbs de Provence, salt, and pepper on low heat.

Cook them for 20 min.

Drain the artichokes, tomatoes, and roasted bell peppers.

Get a blender: add the artichokes, tomatoes, and roasted bell peppers then blend them smooth.

Pour the mix back into the pot with half and half.

Add the parmesan cheese.

Serve your soup warm.

Before you do anything set the oven to 450 F.

Cover a baking pan with a large piece of foil.

Get a large mixing bowl: Add the potatoes, mushrooms, onion, red bell pepper, garlic, oliveoil, salt, and pepper then mix them well.

Lay the mix on the lined up baking pan.

Cook it in the oven for 16 min.

Stir them then cook them for 22 min.

Place a large skillet on medium heat.

Add the prosciutto and cook it for 5 min until it becomes crisp.

Transfer it to a working surface and cut it into small dices.

Serve the roasted potatoes with basil, parmesan, parsley and prosciutto.

Before you do anything set the oven to 375 F.

Grease a casserole dish.

Get a large mixing bowl: Add the whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder then mix them well to make the filling.

Lay the chicken slices on a working surface.

Spoon the filling into the chicken slices and roll them.

Place them chicken roulades then season them with some salt and pepper.

Place the chicken roulades in the casserole dish.

Cook them in the oven for 35 min.

Cook the mashed potato according to the manufacturer’s instructions.

Place a large saucepan on medium heat.

Add the heavy whipping cream, olive oil, and salt.

Cook them until they start boiling while stirring all the time.

Cook the mix for 4 min until it becomes thick to make the sauce.

Fold in the basil with cheese.

Turn off the heat.

Serve the chicken roulades with mashed potato and cream sauce.

Before you do anything Preheat the oven to Broiler.

Place the oven rack 6 inches away

from the heat.

Grease a large casserole dish.

Get a small mixing bowl: whisk 2 tbsps of olive oil with pepper in it.

Coat the chicken

breasts with the oil mix and lay them in the casserole dish.

Cook the chicken in the oven for 5 min on each side.

Place a large skillet on medium heat.

Heat 2 tbsps of oil in it.

Cook in it the onion for 6 min.

Stir in the mushrooms, artichoke hearts, Italian seasoning, salt, and pepper then cook them for 6 min.

Add the wine and cook them for 10 min.

Add the tomato and cook them for 3 min.

Add the butter and cook it until it melts.

Place chicken breasts warm on serving plates then top them with the tomato mix.

Serve them right away.

Before you do anything set the oven to 350 F.

Grease a large casserole dish.

Place a large saucepan on medium heat.

Add the onion, garlic, and thyme then cook them for 4 min.

Add the flour, salt, and black pepper then mix them.

Add the milk gradually with cream while whisking all the time.

Cook the mix until it starts boiling.

Cook them for 2 min on low heat.

Add the cheese with sour cream and combine them until they melt.

Lay half of the sliced potato in the greased casserole dish.

Pour half of the onion mix on it.

Repeat the process to make another layer.

Sprinkle the breadcrumbs on top.

Cook it in the oven for 1 h 12 min.

Serve it warm.

Place a large pot on medium heat.

Heat the oil in it.

Add the onion and garlic then cook them for 5 min.

Stir in the bell pepper and cook them for 3 min.

Stir in the broth, tomatoes and beans.

Cook them until they start boiling.

Lower the heat

and simmer the soup for 20 min.

Add the thyme, spinach and pasta.

Cook the soup for 5 min.

Adjust the seasoning of the soup.

Serve it warm.

Place a large skillet on medium heat.

Add the sausages and cook them for 5 min.

Add the onion, spinach and mushrooms then cook them for another 5 min.

Add the sauce and cook them for 2 min.

Spoon the sausage ragu into the sandwiches buns.

Serve them right away.