Quick  and easy Creamy salmon piccata

Ingredients

• 4 6 oz salmon fillets
• 1/4 cup flour
• Salt and pepper to taste
• 2 tablespoons each butter and olive oil
• 1 cup chopped spinach
• zest and juice  from two lemons
• 1 cup heavy whipping cream
• 1/2 cup chicken stock
• 1/2 cup white wine
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1/2 cup capers
• 1/2 cup chopped sun dried tomatoes
• 4 Tbs.  chopped Italian parsley,
• Instruction
• Salt and pepper fish
• coat with flour
• Heat oil and butter  add onion and garlic saute until opaque
• Add salmon brown on both sides remove from skillet
• Add heavy whipping cream, wine, chicken stock, lemon juice and rind
• Simmer until thickens about 10 minutes
• Add  spinach, capers and sun dried tomatoes cook 5 minutes longer
• Return fish to pan Simmer 5 minutes more. Add the parsley. Enjoy!!!!!

 Pesto Tortellini pasta salad

Things to know about this Pesto tortellini pasta salad

• It’s a meal or a side – This salad is hearty enough to serve as a main dish, thanks to the cheese-filled tortellini and protein from the salami or prosciutto. It goes great as a side with grilled meats .

• Make-ahead friendly – The flavors only get better as they sit, so it’s perfect for prepping a day in advance. Just give it a quick toss before serving, and maybe a drizzle of olive oil if it needs a refresh.

• Customizable to what you have – Swap in mozzarella pearls, roasted red peppers, artichokes, or even chickpeas. Use what you love or what’s already in your fridge — this salad is forgiving and flexible.

• Great for entertaining – It holds up well at room temperature, making it ideal for gatherings, potlucks, and picnics. No wilting greens or last-minute assembly required.

• Packed with bold, zesty flavor – Between the pesto, briny olives, tangy pepperoncini, and savory meats, every bite is layered with that classic Italian antipasto flavor — all without turning on the oven!

• If you make this pasta salad please leave me a comment. I love hearing from you, and p[ease don’t forget to tag me on Instagram with your creations.
•   We love pasta salads at loriana shea cooks If  you are craving more easy, flavor-packed Italian favorites, be sure to check out this Italian chickpea cucumber tomato salad or my  vegetarian orzo with asparagus and peas,

Ingredients

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  Italian Tortellini Pesto pasta Salad

  Ingredients:

  • 1 (20 oz) package cheese tortellini, cooked and cooled

  • 1 cup grape or cherry tomatoes, halved

  • 1/2 cup sliced black or Kalamata olives

  • 1/2 cup pepperoncini slices or banana peppers

  • 1/3 cup diced red onion

  • 1/2 cup roasted red peppers or marinated artichoke hearts, chopped (optional)

  • 1/2 cup salami or prosciutto strips

  • 1/2 cup cubed provolone or mozzarella

  • 1 cup basil pesto (homemade or store-bought)

  • 2 tbsp extra virgin olive oil (optional, to loosen pesto)

  • Salt and black pepper to taste

  • Fresh basil for garnish (optional)

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  Instructions

  1. Cook tortellini according to package directions. Drain and rinse under cold water. Set aside to cool completely.

  2. In a large bowl, combine the cooled tortellini, tomatoes, olives, peppers, red onion, salami, and cheese.

  3. Add the pesto and toss everything to coat. If the pesto is too thick, drizzle in olive oil to loosen it.

  4. Season with salt and pepper to taste.

  5. Refrigerate for at least 30 minutes before serving to let flavors meld.

  6. Garnish with fresh basil if desired, and serve chilled or at room temperature. ENJOY!!!!

30 minute Broccolini and sausage pasta

This 30-minute orecchiette with broccolini and Italian sausage is a hearty, flavorful dish that’s perfect for busy weeknights. The little “ear-shaped” pasta scoops up bites of savory sausage and tender broccolini, all tossed in a light garlic and olive oil sauce. It’s simple, rustic, and deeply satisfying—Italian comfort food at its best.

Top it with freshly grated pecorino or parmesan and a pinch of red pepper flakes for a little extra kick. It’s the kind of meal that feels special, with minimal effort.

30 minute broccolini and sausage pasta variations

If you want to make this 30 minute broccolini and sausage pasta healthier you can substitute the pork sausage for chicken sausage.

In this broccolini and sausage pasta recipe I used mild Italian sausage you can use spicey if that fits your taste.

This recipe works well with regular broccoli too or a combination of both broccolini or broccoli.

One more thing the pasta water adds creaminess to sauces. I usually save more pasta water than the recipe calls for, just in case the sauce is too dry.

If you make this 30 minute broccolini and sausage recipe please let me know how it works out for you.

If you love easy pasta dinners like this, be sure to check out my other pasta and broccoli pasta recipes for more delicious inspiration. Creamy Italian Sausage and Broccoli pasta or Creamy vegetarian broccoli pasta shells. ENJOY!!!

Ingredients

• 1 Lbs. small shaped pasta
• 2 links Italian sausage
• 1 bunch broccolini
• 1/2 chopped yellow onion
• 1 Tbls. minced garlic
• 1 Tbls. hot pepper flakes
• 1 cup chicken stock
• 2 cups pasta water
• Grated parmesan
• Italian parsley
• Salt and pepper

Instructions

1. Cook your pasta el dente reserving 2 cups of the pasta water
2. In 2 tablespoons of olive oil saute the onion and garlic until soft and just beginning to brown
3. Add the Italian sausage breaking it up with a wooden spoon until brown
4. Deglaze the pan with the chicken stock or white wine. Simmer for a few minutes
5. Add the broccolini mix to absorb the sausage and pan flavorings.
6. Add the reserved pasta water simmer until broccolini is crisp tender
7. Toss the pasta into the sauce adjust your flavoring with salt and pepper
8. Grate parmesan cheese over the top, sprinkle with Italian parsley and ENJOY!!!!

Vegetarian Orzo with Asparagus and Peas

I  love this vegetarian orzo with asparagus and peas in the summertime. It’s the kind of easy, light dish that comes together quickly  feels good and tastes delicious . The combination of sweet peas, tender asparagus, and a hint of lemon makes it perfect for summer. It’s perfect for a light lunch or on the side of grilled meats and fish.

Things to know about this Vegetarian Orzo with Asparagus and Peas recipe

• Seasonal and Fresh: This dish shines in spring and summer when asparagus is in season and peas are at their sweetest. Fresh or frozen peas both work beautifully.

• Great for Make-Ahead: You can cook the orzo and veggies in advance and serve it chilled or gently rewarmed. It holds up well for lunches, potlucks, or picnics.

• Light but Satisfying: It’s vegetarian, with just the right balance of comfort and freshness. Add a sprinkle of cheese or a poached egg if you want to make it heartier.

• Customizable: Swap in other green veggies like zucchini, spinach, or snap peas. You can also stir in herbs like basil, mint, or parsley for an extra flavor boost.

• No-Fuss Cooking: It cooks all in one pan like a risotto but takes less time and effort—great for quick lunches or simple summer sides.

  If you are Craving More Orzo Recipes

  If you love easy, flavorful dishes like this one, be sure to check out my other orzo recipes! Creamy lemon parmesan zucchini orzo or pan seared salmon

• If you try this recipe, I’d love to hear how it turned out—leave a comment below or tag me on Instagram so I can see your beautiful plates!

Vegetarian Orzo with Asparagus and Peas

Servings: 3-4
Prep Time: 10 minutes

Cook time: 20 minutes

Ingredients

• 2 cups orzo
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 1/2 cup chopped onion
• 1 Tbsp. minced garlic
• 2 cups asparagus , trimmed and cut into 1 inch pieces
• 1 cup fresh or frozen peas
• 3 cups vegetable stock
• Juice and zest from one lemon
• 1/2 cup chopped Italian parsley
• 1/2 cup parmesan cheese
• Salt and pepper to taste

Instructions

Baked Stuffed eggplant Bolognese

If you’re craving something cozy and comforting, this Baked Stuffed Eggplant Bolognese is just the thing. Tender roasted eggplant halves are hollowed slightly and filled with a rich, slow-simmered Bolognese sauce. A spoonful of creamy béchamel goes over the top, followed by plenty of shredded mozzarella. Once it’s baked until bubbly and golden, you get a rustic Italian dish that’s hearty, satisfying, and full of bold flavor. It’s a simple way to turn everyday ingredients into something special—perfect for Sunday dinner, family gatherings, or whenever you’re in the mood for a warm, homemade meal.

Things to know about this baked stuffed eggplant Bolognese recipe

Ingredients

stovetop sausage potatoes peppers & cheese

If there’s one kind of dinner I never get tired of, it’s the kind that all comes together in one pan—no fuss, no oven, just hearty, delicious flavors  on the stovetop. This Stovetop Sausage, Potatoes, Peppers & Cheese is exactly that kind of meal. It’s easy, filling, and packed with flavor from start to finish.

We start with a simple base of golden sautéed onions and garlic, then layer in thin-sliced potatoes and colorful bell peppers. A splash of white wine adds depth and brightness, while the sausage brings all that savory goodness you’d expect. And just when everything’s perfectly tender and browned, we finish it off with a blanket of melty cheese. It’s comfort food without being heavy, and every bite tastes like you spent hours on it (spoiler: you didn’t).

This is a great weeknight go-to, but it’s also one of those dishes that feels special enough to serve to friends with a glass of wine and a loaf of crusty bread. I love how customizable it is, too—you can go spicy, swap in different cheeses, or add fresh herbs from the garden. However you spin it, this skillet supper is a keeper.

Things to know about this This Stovetop Sausage, Potatoes, Peppers & Cheese recipe

Ingredients

• • 2 tablespoon olive oil

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 2 bell peppers sliced  any color

  • 3–4 medium Yukon gold potatoes, cut in medium dice

  • 1 lb Italian sausage (sliced or crumbled)

  • 1 teaspoon paprika

  • Salt and black pepper, to taste

  • 1/2 cup  white wine

  • 1 cup shredded mozzarella or cheddar cheese

  •  1/3 cup chopped Italian  parsley for serving

  Instructions:

  1. Heat olive oil in a large skillet over medium heat.

  2. Sauté onion and garlic until fragrant and lightly golden, about 2–3 minutes.

  3. Add sliced potatoes and season with salt, pepper, and paprika. Cook for 8–10 minutes, flipping occasionally, until tender and browned.

  4. Stir in the bell peppers and cook for 3–4 minutes, just until softened.

  5. Add the sausage to the pan and cook until browned and fully cooked through, about 5–7 minutes.

  6. Deglaze the pan with white wine, scraping up any browned bits, and let it simmer for 2–3 minutes.

  7. Sprinkle with shredded cheese, cover the pan, and cook until the cheese is melted.

  8. Finish with chopped parsley . ENJOY!!!!

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Watermelon Cucumber Feta Salad

Watermelon  cucumber Feta Salad with Lemon-Honey Dressing

When the weather warms up and watermelon starts showing up in every market bin, I can’t help but crave this bright and refreshing salad. This Watermelon  Cucumber, feta  salad with  and Lemon-Honey Dressing is one of my go-to dishes during the warmer months. It’s light, vibrant, and incredibly refreshing—with just the right balance of sweet, salty, and tangy.

If you’ve never paired juicy watermelon with creamy feta before, you’re in for a delightful surprise. The sweetness of the melon plays beautifully against the salty bite of the cheese, while crisp cucumber and paper-thin red onions add texture and a little zip. The real magic, though, is in the simple lemon-honey vinaigrette, which brings everything together with a bright, citrusy finish.

Whether you’re hosting a backyard BBQ, heading to a picnic, or just need a quick and beautiful side dish to serve with grilled chicken or seafood, this salad is always a hit. It comes together in minutes, looks gorgeous on the table, and tastes like summer in a bowl.

Things to know about this Watermelon Cucumber Feta Salad

The key to making this salad truly shine is starting with a perfectly ripe, sweet watermelon. Look for one that feels heavy for its size, has a creamy yellow spot on one side (that’s the field spot—where it rested on the ground and ripened in the sun), and gives a deep, hollow sound when tapped. Avoid melons with shiny skin or white streaks, which can indicate under ripeness. A good watermelon should smell slightly sweet at the stem end and feel firm all over—no soft spots or bruises.

Because the watermelon is the star of this dish, its natural sweetness balances the salty feta and tangy lemon-honey dressing beautifully. Using a bland or underripe melon can really dull the salad, so take a few extra minutes at the market to choose the best one. If you can, cut into it before assembling the salad and taste a piece—juicy and flavorful is the goal! If you love salads as much as I do , try this cucumber tomato avocado salad or my five star Caesar salad

Ingredients

• For the Salad:

  • 4 cups watermelon, cubed (seedless)

  • 1 English cucumber, thinly sliced (or 2 Persian cucumbers)

  • ½ small red onion, thinly sliced

  • ¾ cup feta cheese, crumbled or cubed

  • ¼ cup fresh mint leaves, torn

  • Salt & freshly cracked black pepper, to taste

  For the Dressing:

  • 3 tablespoons extra virgin olive oil

  • 1½ tablespoons fresh lemon juice

  • 1 tablespoon honey

  • ½ teaspoon Dijon mustard (optional, helps emulsify)

  • Pinch of salt

Instructions

1. 1. Make the Dressing:
      In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard (if using), and a pinch of salt. Set aside.

   2. Prep the Salad:
      In a large bowl, combine the cubed watermelon, cucumber slices, and thinly sliced red onion.

   3. Dress and Toss:
      Drizzle the dressing over the salad and gently toss to combine. Taste and adjust salt if needed.

   4. Add the Feta & Mint:
      Gently fold in the crumbled feta and fresh mint just before serving to keep the texture light and fresh.

   5. Serve Immediately:
      Best served chilled, immediately after mixing. (If making ahead, keep the watermelon mixture and dressing separate until ready to serve.)

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    Tips:

   • Soak the red onion slices in cold water for 10 minutes to mellow their sharpness.

   • Add a handful of arugula or baby spinach for a peppery twist.

   • For extra zing, finish with a sprinkle of chili flakes or a drizzle of balsamic glaze

 Creamy Italian sausage and broccoli pasta

It’s no secret I love pasta recipes that are easy, comforting, and full of flavor—and this Creamy Pasta with Broccoli and Sausage checks all the boxes. The broccoli is cooked until tender and blended into a silky, vibrant green purée that clings to every bite of pasta. Spicy Italian sausage adds just the right amount of heat and richness, making this dish feel hearty and satisfying without a heavy sauce. It’s a clever (and delicious!) way to get more greens on the table, and it comes together in about 30 minutes—perfect for busy weeknights or lazy weekends.

Things to know about this creamy Italian sausage and broccoli pasta recipe

• • Creamy Italian Sausage Broccoli Pasta Recipe

  • Servings: 4
  • Time: 25-30 minutes

  Ingredients

  • 12 oz short pasta (orecchiette, fusilli, or rigatoni work beautifully)

  • 1 large head of broccoli, chopped into florets

  • 3/4 to 1 lb spicy Italian sausage, casings removed

  • 3 tbsp extra virgin olive oil

  • 1 Tbsp. minced garlic

  • 1/2 cup chopped onion

  • 1/2 tsp red pepper flakes (adjust to taste)

  • Salt and black pepper, to taste

  • 1 – 2 cups pasta water (reserved)

  • 1 /2 cup grated parmesan (plus more for serving)

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  Instructions

  1. Cook broccoli
     Bring a large pot of salted water to a boil. Add the broccoli florets and cook until very tender, about 7–8 minutes. Use a slotted spoon to transfer the cooked broccoli to a blender or food processor (keep the water boiling for the pasta).

  2. Make broccoli purée
     Add 2 tablespoons of olive oil, a pinch of salt, and a splash of pasta water to the broccoli. Blend until smooth and creamy. Set aside.

  3. Cook pasta
     Add pasta to the same boiling water used for broccoli. Cook until al dente. Reserve about 2 cups of pasta water, then drain.

  4. Cook sausage
     While the pasta cooks, heat 2 tablespoon of olive oil in a large skillet over medium heat.
     Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (5–6 minutes).
     Add the onion,  garlic and red pepper flakes, cook until soft and fragrant (4-5 minutes)

  5. Combine and finish
     Lower heat. Add the broccoli purée to the skillet with the sausage and stir to coat. Add the drained pasta and 1 cup of  pasta water, stirring until everything is coated in the creamy sauce.
     Taste and adjust seasoning with salt, pepper, and more pasta water if the sauce is too dry. Stir in  the parmesan cheese

  6. Serve
     Plate and top with extra parmesan and a drizzle of olive oil. Serve hot. ENJOY!!!

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  Notes

   

  • Always reserve more pasta water than the recipe calls for

  • You can also sauté a few anchovy fillets with the garlic for deeper umami flavor—traditional in some southern Italian versions.

  • For extra creaminess, blend a spoonful of ricotta or mascarpone into the broccoli purée.

Zucchini lasagna with Bolognese sauce

In this zucchini lasagna with Bolognese sauce we take the classic and lighten it up without losing any of the flavor. There’s just something about lasagna that brings us all back to somewhere- maybe a family kitchen, a Sunday dinner, or a moment of food  comfort we needed.

Zucchini season is upon us , and this is one of my favorite ways to make the most of it. Instead of letting those garden zucchini pile up . slice them thin and turn them into a delicious, healthy meal. The pasta noodles in  classic lasagna are replaced with  thinly sliced zucchini , creating a lighter veggie packed version that still taste as  delicious as you expect from a classic pasta lasagna.

Things to know about this Zucchini lasagna with Bolognese sauce

1. Zucchini need prepping, they have a high water content. To avoid watery lasagna , it’s best to sweat the them with salt and then lightly roasting them.
2. This lasagna is make-ahead friendly. It can be assembled in advance and baked later. It also holds upwell in the fridge for up to three days. or it can be frozen either before baking or after baking.
3. slice the zucchini into even thin slices, using a mandolin or sharp knife . Same size slices help the layers cook evenly and hold together better.
4. Once the zucchini lasagna is fully baked , be sure to let it rest 10-15 minutes before slicing- this helps the layers set and slice more easily.
5. If you’re looking for more ways to use up those summer zucchini, be sure to check out these other zucchini recipes linked below. Lastly , if you make any of these zucchini recipes please leave me a comment , snap a picture and tag me on Instagram. I love seeing your creations!!!
6. Easy vegetarian zucchini fritters
7. Baked vegetarian zucchini meatballs
8. Vegetarian zucchini and tomato pasta

Ingredients

• For the zucchini “noodles”

  • 4–5 medium zucchini, sliced lengthwise into 1/4-inch strips

  • Salt, for sweating the zucchini

  • Olive oil for roasting

  For the Bolognese sauce:

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1 carrot, finely diced

  • 1 celery stalk, finely diced

  • 1 lb. ground beef or beef/pork mix

  • 2 tbsp tomato paste

  • 1 (28 oz) can crushed tomatoes

  • Salt and pepper, to taste

  • 1/2 tsp dried oregano

  • Fresh basil or parsley (optional)

  For the ricotta-spinach filling:

  • 1 (15 oz) container whole milk ricotta

  • 1 large egg

  • 1 cup grated Parmesan cheese

  • 1 packed cup cooked spinach (squeezed dry), chopped

  • Salt and pepper, to taste

  For assembly:

  • 2 cups shredded mozzarella cheese

  • Extra Parmesan for topping

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  Instructions

  1. Prepare the zucchini:

  • Lay the zucchini slices out on paper towels and sprinkle with salt. Let sit 20–30 minutes to draw out moisture.

  •  Roast  the slices at 400°F (200°C) for 10–12 minutes to further reduce moisture and avoid a watery lasagna.

  2. Make the Bolognese sauce:

  • Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, carrot, and celery until soft (about 5–7 minutes).

  • Add ground meat and cook until browned.

  • Stir in tomato paste, cook 1–2 minutes.

  • Add crushed tomatoes, oregano, salt, pepper, rinse out the can and add about 1 cup of the water

  • Simmer for 30–40 minutes until thickened. Stir in a few  fresh basil leaves

  3. Make the ricotta-spinach filling:

  • In a bowl, combine ricotta, egg, Parmesan, chopped spinach, salt, pepper, and a pinch of nutmeg. Mix until smooth.

  4. Assemble the lasagna:

  • Preheat oven to 375°F (190°C).

  • In a 9×13 inch baking dish, layer a thin layer of Bolognese sauce.

  • Add a single layer of zucchini slices.

  • Spoon and spread some ricotta mixture over zucchini, followed by a bit of Bolognese and a sprinkle of mozzarella.

  • Repeat layers (zucchini, ricotta, Bolognese, mozzarella) until all ingredients are used, ending with sauce and mozzarella on top. Sprinkle extra Parmesan if desired.

  5. Bake:

  • Cover loosely with foil and bake for 25 minutes.

  • Uncover and bake another 15–20 minutes until bubbling and golden.

  • Let rest 15–20 minutes before slicing (this helps it hold together).

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  Tips

  • You can make it ahead and refrigerate before baking.

  • Leftovers freeze well.

  • Try using a mandolin for evenly thin zucchini slices

  • ENJOY!!!!

 Pan-Fried Eggplant Cutlets (Milanese Style)

If you don’t like eggplant, this pan-fried eggplant cutlet recipe may just change your mind . Growing up, eggplant Milanese style  was one of those meals that made a regular weeknight feel special—crispy, golden slices of eggplant, lightly fried and served with just a squeeze of lemon or a pile of peppery arugula. It’s a typical  kind of Italian recipe, that proves you don’t need a long list of ingredients to make something really satisfying. Whether you serve it as a main course with a fresh salad or as a starter with warm marinara, this classic Italian dish is always a crowd-pleaser.

Things to know about this  Pan-Fried Eggplant Cutlets (Milanese Style) recipe

Ingredients

• • 2 medium eggplants

  • Kosher salt (for sweating the eggplant)

  • 2 large eggs

  • 1½ cups  breadcrumbs

  • ½ cup grated Parmigiano-Reggiano

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • 2 Tbsp. chopped Italian parsley

  • salt and pepper to taste

  • 2 cups Olive oil canola blend  (for frying)

Instructions

1. Prepare the eggplant:

   • Peel the eggplant in strips. then slice lengthwise into thin 1/3 -inch thick slices

   • Set a colander over a bowl.  Sprinkle both sides of the eggplant  with kosher salt. Let sit in the colander, weighted down, for at least 30 minutes to draw out bitterness and excess moisture. Rinse and pat dry thoroughly.

2. Set up breading stations:

   • In a shallow dish add the eggs and wisk slightly .

   • In a second bowl, mix breadcrumbs, Parmigiano, garlic powder, oregano, and parsley

3. Bread the eggplant:

   •  Dip each eggplant slice first into the beaten eggs, and then in the breadcrumb mixture. Press gently to help crumbs adhere.

4. Fry:

   • Heat the olive oil canola blend in a large skillet over medium heat.

   • Fry eggplant slices in batches, about 3–4 minutes per side until golden and crisp. Drain on paper towels and keep warm in a low oven if needed.

5. Serve:

   • Plate with lemony arugula salad and extra shaved Parmigiano, or spoon warm marinara on the side or over top. and a drizzle of good olive oil . ENJOY!!!!