Toss cauliflower florets in olive oil, place on roasting pan and cook 30 minutes at 450.

Smash roasted cauliflower in a large bowl adding 1/2 cup seasoned breadcrumbs and 2 chopped hard boiled eggs.

Stir in 1/4 cup of SDP and press all on your pizza dough.

Cook at 450 for 10-12 minutes.

Boil your favorite mac according to box direction.

Place mac into a large mixing bowl and add 1/4 c of SDP, 1 cup of ricotta cheese and 2 beaten eggs.

Transfer into baking dish and top with crispy bacon bits, breadcrumbs and mozzarella cheese. Bake until bubbly about 45 minutes on 325.

As your cooking your pasta traditionally via book directions, heat a large saute pan.

Add olive oil until hot then your desired vegetables (photo includes diced Japanese eggplant, shredded brussel sprouts, yellow peppers and shiitake mushrooms).

Saute veggies low and slow about 30 minutes.

Spoon in 2 tablespoons of salsa di parma stirring and then take your pasta right out of pot into saute pan. Do not drain your pasta. Toss and swirl then plate!

This could not be easier!

Cut or purchase your zucchini strands. Add 1/2 inch of water to your saute pan. Bring to a boil and salt.

Toss in zucchini along with 2 tablespoons of Salsa Di Parma. Enjoy!

Dry your fish and place on lightly oiled baking sheet.

In a bowl chop 3 ripe tomatoes and swirl in Salsa Di Parma. Dollop that mixture onto top of cod, sprinkle with panko.

Bake at 350 for 20 minutes.