Parmesan Pasta with Chicken and Rosemary
Parmesan-Onion Roasted Potatoes
Pasta with Marinated Tomatoes & Motzerella
Pasta With Spinach and Meatballs
Pea, Feta, and Crispy Prosciutto Salad
Penne with Mixed Grilled Vegetables
Pesto Linguine w/Green Beans & Artichoke Hearts
Pineapple Salsa (Princeville Resort)
Pineapple-Cherry-Coconut Dessert (Linda)
Plum and Pecan Spinach Salad with Pomegranate Dressing (O2)
Pork Cutlets (Chops) with Sauteed Peppers and Beans
Pork Tacos from Leftover Pork Roast
Portabella Mushroom on Focaccia Rolls
Potatoes Roasted with Olive Oil and Bay Leaves (Candy)
Proscuitto-Wrapped Figs with Gorgonzola and Walnuts
Protein Packed Quinoa-Chickpea Salad
Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
