Perfectly cooked pasta combined with crisp summer beans, sweet cherry tomatoes, and fresh basil. This dish is so colorful, with all the red, white and green, reminds me of a tasty Italian flag. The pasta and vegetables are tossed with some of the starchy cooking liquid from the pasta and Pecorino-Romano cheese that creates a creamy, yet light sauce. I just adore good pasta and this one is a keeper. It perfect for a light lunch or a starter for dinner.

Nothing makes your house smell more fantastic than roasting a chicken. There is something so comfortable and cozy about coming home and smelling that aroma coming from the kitchen. As the weather starts to cool down a bit, I can turn on the oven again without fear of heating up the whole house, and this dish is a perfect way to end summer and can easily be made into the fall months ahead. The chicken is seasoned with fennel seed, which adds a savory subtle anise flavor. The addition of the onions, olives, and wine lends a slight salty sweet pan sauce, making this one of the most flavorful roasted chicken dishes I have prepared. I know you will love it.

Panna Cotta translates from Italian to mean “cooked cream”. It is a molded cold custard that is just sublime. The first time I made it, my young son said, “It tastes like ice cream but doesn’t melt”. And he was right! It is so simple to make and comes together in just a few minutes. The hard part is waiting for it to set, about 5 hours. We are serving it today with some fresh summer fruit that we toss with a little sugar and liquor to bring out more of that great summer flavor. It a simple dish that is so elegant and sure to be a great way to end your summer meal