Get the latest Evoo flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/evoo Easy and quick to prepare and easier to eat...can't beat that. Sweet carrots and honey combined with earthy spices creates an aromatic, taste-tingling side dish to any roasted meat ot fowl. http://www.grouprecipes.com/78427/spiffy-spiced-roasted-carrots.html The following recipe is courtesy of Mario Batali’s “Holiday Food.” It’s a small cookbook that focuses on the celebrations in the southern Italian province of Campania. Batali combines four ingredients famous for their healthful attributes: garlic, olive oil, broccoli rabe and anchovies. Broccoli rabe, also known as rapini, is a great source of iron, Vitamin A and D and fiber. The thin stalks cook in just a few minutes, and the flavor is bitter, refreshing and, once you’ve tried it, surprisingly addictive. If you prefer, you can substitute regular broccoli or cauliflower. Historically, Italians used preserved anchovies in their cooking because it enabled them to legally bypass the expensive salt taxes. As an added benefit, anchovies are, like most oily fish, loaded with omega-3 fatty acids. exexutive chef marc Bouchard written for the Nashua Telegraph http://www.grouprecipes.com/78273/braised-borccoli-rabe-with-anchovies.html A new and exciting recipe from Deborah Mele at A Taste of Italy. I love her recipes because they are authentic Italian and are much the same as so many of my Mammas. These are similar to licorice flavored Ciambelle . I always liked them for breakfast but then used them as a dessert with annisette or sambucca with the coffee bean. This makes enough so you can freeze some as they freeze well. http://www.grouprecipes.com/77905/traditional-italian-breakfast-anise-rings.html Bruschetta originated in central Italy and it has made it's way around the world with many different preparations. http://www.grouprecipes.com/73097/bruschetta.html I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork. http://www.grouprecipes.com/71982/roasted-rack-of-lamb.html This is a wonderful, light, low fat version of Caesar Salad dressing! Always a hit! http://www.grouprecipes.com/66559/low-fat-caesar-salad-dressing.html This is a quick, simple, healthy & delicious salad dressing that I make all the time for my husband and me. It's doesn't come any better in a bottle! http://www.grouprecipes.com/65836/lemon-and-olive-oil-salad-dressing.html You can make as little or as much as you please You can make it for 2 or more, or just you! http://www.grouprecipes.com/62961/nettys-yummy-simple-salad.html This sauce was created in the Roman town of Amatrice. It is commonly served over thick, hollow-tube pasta called bucatini, however I serve it over almost any dried pasta, such as penne, spaghetti, or fusili. But bucatini is my favorite for this dish. Italian Food Forever. http://www.grouprecipes.com/62390/papa-pasquales-pasta-amertriciana.html The secret of the fantastic taste of this dish is that the toasting brings out the natural sweetness of the green beans and bell pepper-add a jalepeno if you wish for an extra kick. Adapted From EatingWell Magazine December 2005 http://www.grouprecipes.com/61711/organic-orange-infused-roasted-green-beans-n-red-peppers.html