Bruschetta and crostini? What's the difference? They’re both wildly popular, easy-to-make Italian appetizers of toasted bread with toppings.

Once we decided to go for a picnic in Palm Springs. For our picnic I decided to go simple and Mediterranean. We started off with some wine, cheese, and bread from a local Italian deli. We then enjoyed a marinated olive, fennel, and orange appetizer I had made, and finished with a savory Mediterranean Wheatberry Salad with Lentils and Chickpeas.

This Fig and Mascarpone Bruschetta is a simple yet stylish appetizer. Fresh figs are not at all like dried figs, so there are few things to know about them.

Marija of Palachinka presents this beautiful and exquisite Couscous Stuffed Eggplants recipe, which she has adapted from Lisa Kulinarske Tajne. The stuffed eggplants look delicious and really good. What a beautiful and colorful healthy dish.

Eggs are sometimes hard to substitute, mainly where desserts are concerned; but most of the times, with a few tweaks in the recipe and diligent use of certain natural or artificial substitutes, you can still get an eggless version which is not inferior to the original.

With chewy shrimp, silky avocado and crunchy jicama, this Grilled Shrimp and Avocado Salad Recipe is highly textured, which makes it satisfying to eat. And for the really good news: each serving is approximately 300 calories, has 13 grams of protein, 15 grams of fat (from good-for-you monounsaturated olive oil and avocado) and virtually no sodium.

Though petite, baby heirloom tomatoes are bursting with big tomato flavor, which you'll savor in this perfect-for-summertime, easy dinner: Penne with Fresh Ricotta and Baby Heirloom Tomatoes. Fresh ricotta cheese adds silky creaminess, while tangy lemon and aromatic fresh herbs enhance the tomatoes' flavor.

The Lime Black Sesame Prawns With Asian Herbs Spaghetti is my entry for this three delicious ingredients chosen by Peter of Kalofagas for this month's Royal Food Joust, an event created by Jen of The Left Over Queen.

Strawberry Pudding has been a favorite since ages and eons, and as these berries are easily available almost all year round, there's no restraint on indulging in a sweet dessert pudding whenever you fancy to have one. But the beauty of the ripe California strawberries that flood the farmer's markets in summer is hard to duplicate. So not wanting to lose even one opportunity to cook with these before the season ends, I decided to use them one last time to make a Strawberry Pudding.