1 Pound Penne Pasta
4 Medium Artichokes, Cleaned, Choke Removed, Cut Into Quarters And Dropped In A Lemon Water Bath
1 Lemon
2 Large Cloves Garlic, Minced
1/4 Cup Good Quality Olive Oil
16 Large Shrimp, Peeled, Deveined And Cut Into 2 Or 3 Pieces
16 to 20 Ripe Cherry Tomatoes, Washed And Cut In Half
2 Tablespoons Finely Chopped Mint
2 Tablespoons Finely Chopped Parsley
Salt & Pepper
Red Pepper Flakes As Desired

Place the artichokes in a pot, and cover with enough of the lemon water to just cover them. Bring this to a boil, and then reduce the heat to a simmer, and cook just until fork tender, about 10 minutes. Drain. Heat half the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn. Add the artichokes with half of the fresh, chopped herbs, and saute 3 to 4 minutes. Add the tomatoes, shrimp, salt and pepper to season. Add a small amount of red pepper flakes and cook for 2 to 3 minutes, or just until the tomastoes begin to soften, and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.

Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.

1 package of  large mushrooms (remove the stems)
1 pound fresh mushrooms, stems removed
1 italian bread crumbs
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup romano cheese
1/2 cup of wine

Cooking the seafood:    Chop the crabmeat and lobster into very small pieces. Heat 2 tablespoons of butter in a frying pan and add your crabmeat, lobster, and tablespoon of lemon. Cook for 5 minutes and remove from heat.

Preheat the oven to 375 degrees F . Pour the wine into the bottom of your baking sheet. Arrange mushroom caps in a single layer on the baking sheet. In a medium bowl, mix together the bread crumbs, romano cheese, garlic, mushroom stems and seafood. Once mixed, add a tablespoon to each mushroom cap.

Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Serve Hot!

5 cups strong expresso coffee (cold)
32 savoiardi (Italian Ladyfingers)
10 egg yolks
10 Tbls. sugar
1 lb. mascarpone cheese
1-2 Tbls. marsala wine or brandy
2 cups heavy cream
3 Tbls. unsweetened cocoa powder

Pour cold coffee into a large pie plate, dip quickly (do not soak) 16 of the lady fingers in the coffee and line the bottom of a 12x9x2 inch oval dish with the ladyfingers.

In a large mixing bowl, whisk egg yolks and sugar until frothy; add the cheese and marsala and whisk until well blended and smooth. In an another bowl, whisk the cream until stiff and fold in the cheese mixture until well blended. Spread 1/3 of the cheese mixture over the ladyfingers. Dip the remaining ladyfingers in coffee and layer over the cheese mixture. Spread the remaining mixture over the ladyfingers. Cover with plastic wrap and chill at least 6 hrs. When ready to serve, sprinkle the cocoa powder through a fine sieve over the entire tiramisu surface.

This can be frozen for up to six months.

1 lb. pkg. lasagna noodles
1 lb. ground beef
32 oz. canned tomatoes, cut up
12 oz. tomato paste
1 tbsp. Italian herb seasoning
1 lb. Mozzarella cheese
2 eggs, beaten
1/2 c. Parmesan cheese
4 tbsp. parsley flakes
Salt & pepper to taste

Cook ground beef. Drain off fat. Add cut up tomatoes with juice, tomato paste and Italian seasoning. Simmer covered for 30 minutes. Cook lasagna noodles. Mix beaten eggs, Parmesan cheese and parsley and set aside.

In 15 x 9 x 2 inch pan, place noodles on bottom. Then add 6 ounces Mozzarella cheese. Add another layer of noodles, then 1/2 meat mixture. Repeat. Save 4 ounces Mozzarella cheese to top when cooked. Bake at 375 degrees for 45 minutes. Let cool 10 minutes before cutting.