Valerie Bertinelli's fresh take on panzanella includes zucchini noodles, tomatoes and toasted ciabatta tossed in a savory balsamic vinaigrette made with garlic and red pepper flake-infused olive oil.
This classic roast chicken, stuffed with lemon, garlic and herbs, is full of flavor, easy to make and nearly perfect in its simplicity. The golden brown skin is achieved using olive oil, rather than butter.