eat with 2 tablespoons of olive oil. Season peppers, onions, and
lear.
SIENA SAUCE: HEAT olive oil in a small sauce
lour and 1/4 C olive oil until thick. Add half
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Medium heat.
Melt butter in soup pot, add garlic and sautee, add chicken and cook through.
Add flour and mix well until flour is cooked into the chicken.
Now add milk and heavy cream.
Add veggies and bullion cubes.
Add gnocchi last (takes 3-4 min to cook).
Mix ingredients well until soup thickens, stirring constantly.
Cover and simmer 10 minutes.
Heat 1 tbsp olive oil in a skillet and
In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
Serve with fresh Parmesan cheese and black pepper to taste.
osemary, sugar and drizzle with olive oil.
BAKE for approximately
Drain.
Mix extra virgin olive oil, onions, carrots and celery
f roux required by the recipe.
For instance, the original
rocery stores.
The soup at The Olive Garden is not thick. If
equired by the recipe. For instance, the original recipe calls for 2
re ready to serve the Olive Garden Pumpkin Cheesecake, cut each slice
arge soup kettle or dutch oven, heat 2 tbsp of olive oil
non-aluminum bowl with olive oil, vinegar, lemon juice, salt
Heat olive oil in pan over medium heat.
Add red pepper flakes and garlic, cook for 1 minute.
Add shrimp, stir and cook until done.
Top with cheese.
The second recipe is the same with 2 variations: add in just enough alfredo sauce to lightly coat the mixture and chunks of roasted garlic. Serve over fettucini noodles.
Arrange sliced tomatoes on a large platter.
Place one basil leaf on top of each tomato slice.
Place one slice of mozzarella on top of each basil leaf.
Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.
If you'd like your soup even a bit thinner or
Heat olive oil over high heat and add garlic; saute for 30 seconds.
Add tomatoes, salt, and pepper.
Saute for another 30 seconds, stirring constantly.
Remove from heat.
Add cooked pasta and chopped basil.
Toss gently.
Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
Serve immediately and pass the last 2 oz. of grated parmesan.