This luxurious marriage of lobster and cream—so-named because it is rich, expensive, and subtly perfumed with Irish whiskey—is traditionally served in lobster shells; but it also makes a quick and sumptuous sauce for pasta. When Maine lobster is not in the budget, substitute about 12 ounces of shelled langoustine or large shrimp.

Warning: this dish should be x-rated—or even illegal.

There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy.

"A healthier version of a classic tomato meat ragu over pasta, this is made with lean ground turkey given smoky depth with just a little bacon."

Serve this delightful meatless main course with a green salad in any season. This is a family recipe from Kathleen Barsotti, who founded Farm Fresh To You in 1976. She raised her sons on the farm, which they now own and operate.