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Gorgonzola is great with oranges. Oranges are great with gorgonzola. And the orange vinaigrette dressing is great with everything.
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If you can't find lo mein noodles, spaghetti is an excellent substitute in this super-fast takeout remix. 
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These open-face burgers are zesty and full of flavor combining mushrooms, bacon, and balsamic vinegar with ground beef. My boyfriend is an Italian chef and a meat lover, and he was taken away by the taste!
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Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.
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An excellent fragrant curry to eat either on its own or paired with Indian bread and rice.
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Sea scallops with a creamy white wine and butter sauce.
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This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
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This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dont let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
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Get Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette Recipe from Food Network