Italian

The restaurant uses house-made pasta, but wonton wrappers also work well (they're in the refrigerated deli section of most supermarkets).

Three make a meal, but a bunch make fun party hors d'oeuvres. Look for the rolls at a local bakery.

Order scallop baking shells from surfasonline.com or call 866-799-4770.

This can be tossed with a pound of pasta (serve warm or chilled), used as a topping for grilled chicken, or spread onto toasted slices of baguette or focaccia.

This classic "green sauce" (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb.

This creamy semifreddo captures the heady flavor of ripe summer peaches. It's also a gorgeous showpiece that's perfect for entertaining, since it can be made well in advance of a dinner party.

To turn this starter into a main course, top it with skewers of grilled shrimp.

The light custard is quick to make, but it has to be prepared just before it's served.

Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.

Try the topping on burgers or in quesadillas, too.

This recipe is a great excuse to buy heirloom tomatoes in different colors and varieties — they'll look beautiful here.

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

This side, originally 575 calories and 26 grams of fat, was a meal in itself. SELF cut 277 calories and 17 grams of fat.

These Italian kebabs make a very stylish one-dish supper.

For a quick defrost, microwave the veggies in bowls for one to two minutes on high.

A balsamic vinaigrette flavors the chicken and dresses the salad.