22 Oct 17
RecipesOctober 22, 2017 8:30 am
Organic Edamame and Mung Bean Fettuccine in a Light Pesto Sauce
Looking for a way to celebrate October, National Pasta Month, without destroying your diet? We can help! Today’s options go far (…)
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17 Oct 17
RecipesOctober 17, 2017 1:00 pm
Simple Vegan Chickpea Spaghetti
Looking for a way to celebrate October, National Pasta Month, without destroying your diet? We can help! Today’s choices go far (…)
23 Apr 17
ShowsApril 23, 2017 6:28 pm
Greek Meatballs with Orzo Pasta
A Greek twist on an Italian classic, these Greek Meatballs are seasoned with aromatic Greek herbs, minced lamb, and fresh feta (…)
23 Apr 17
RecipesApril 23, 2017 6:06 pm
Greek Meatballs with Orzo Recipe
Give your midweek meatball recipe an upgrade with our glorious Greek version! Made with minced lamb and traditional seasonings like (…)
10 Mar 17
ShowsMarch 10, 2017 5:23 pm
Angel Hair Pasta with Carrot Pesto
Spring is coming and there is no better way to celebrate the changing of seasons, than with the perfect Springtime recipe! Change up your (…)
16 Feb 17
ShowsFebruary 16, 2017 8:16 pm
Sicilian Swordfish Dishes
On this episode of You, Me and Sicily we will be making swordfish, stuffed and rolled with cheese, raisins and pine nuts, as well as a (…)
28 Nov 16
ShowsNovember 28, 2016 6:31 pm
Ravin' Ricotta
On this episode of You, Me & Sicily, Eszter and Alfred will take you to a sheep farm to see how fresh ricotta is made and sample some (…)
27 Sep 16
ShowsSeptember 27, 2016 5:59 pm
Spaghetti and Meatballs, Caprese Salad, and Coconut Kisses
Shannon joins Chantel to whip up a classic meatball and spaghetti dish, Caprese salad and coconut kisses to finish the night on a sweet (…)
13 Sep 16
ShowsSeptember 13, 2016 1:48 pm
Baked Ricotta, Pepperoni Pasta, and Peach Smoothie
Follow along with Chantal as she makes hearty Italian dishes while providing advice on how to make a three-course meal easy and tasty! (…)
02 Jun 16
ShowsJune 2, 2016 2:32 am
Quick Shrimp Scampi and Spinach Fettuccine
This Italian classic has been around for hundreds of years, but it shouldn’t take you long to learn the recipe and prepare this elegant (…)
