Prosciutto, papaya, and fontina cheese appetizer, chicken scarpariello (my version), and Romano beans braised in tomato sauce.

I make an adulterated version of chicken scarpariello, I'm sure much to the chagrin of Italian-Americans everywhere. I basically use the America's Test Kitchen recipe, but I even skip the pickled cherry peppers and use sliced jarred pepperoncini instead. Easier and just as tasty, though it's been so long since I made the "authentic version," I really couldn't say. I'm really enjoying the Romano beans. I made a very simple marinara sauce with my homemade passata, and just braised it. Finished with some fresh basil.