273 olive fresco Recipes

mediterranean-style bread, fat and long, about 14-inch /36cm long, soft butter , for spreading, bell peppers , preferably in different colours, shavings parmesan cheese, kalamata olives, feta cheese, onions, garlic cloves (or more ), chopped fresh parsley, preferably flat-leaf, chopped fresh basil, peeled fresh large shrimp, vine-ripened tomatoes, salt, sugar, virgin olive oil, lime juice, sugar, mild table mustard, salt

american eggplant (or 3 italian eggplants), green bell peppers, red bell pepper, garlic, fruity olive oil, sea salt, parsley

extra virgin olive oil, garlic cloves, peeled and sliced very thinly, tinned italian peeled plum tomatoes with juice, cut into large pieces with their juice, salt, freshly-cracked black pepper, fresh basil leaves , torn by hand into small pieces, pasta, of your choice cooked

minced shallot, sherry wine vinegar, dijon mustard, extra-virgin olive oil, walnut oil, green beans, trimmed, yellow wax beans, trimmed, haricots verts, trimmed, torn frisee leaves, walnuts, toasted, chopped, fresh savory leaves or fresh thyme leaves, semi-firm sheep s-milk cheese (such as pecorino fresco), shaved with vegetable peeler

olive oil, onion, chopped, garlic cloves, chopped, anaheim or new mexican green chili pepper (or 2 small hot chile peppers, cut into 1/4-inch dice), sweet potato, peeled and cut into 1/4-inch dice, tomatoes, cut into 1/4-inch dice, bpa-free canned black beans, drained and rinsed well (or cooked black beans), ground cumin, chili powder, smoked paprika, olive oil flavored cooking spray, eggs, chopped cilantro leaves, queso fresco, separated into 4 pieces, avocados, thinly sliced

olive oil, onion , cut into 1/4-inch slices, garlic, minced, red pepper flakes , or to taste, chicken broth, swiss chard , tough stems removed and leaves cut crosswise into 1 1/2-inch slices, salt, corn tortillas, crumbled queso fresco cheese, salsa

spanish onion, olive oil, freshly squeezed lime juice, fresh flat-leaf parsley, fresh cilantro leaves, fresh oregano , leaves picked, garlic, jalapeno, stemmed and chopped, kosher salt and freshly ground black pepper, harina pan (precooked white corn flour), or cornmeal, grated parmesan, fine salt, lukewarm water, milk, vegetable oil, plus more for frying, queso fresco, crumbled

fresh lime juice, garlic cloves, sliced, chipotle chile in adobo, coarsely chopped, kosher salt, boneless, skinless chicken breasts , cut into 1-inch pieces (1 lb), flour tortillas, tomatillos, removed from husk and rinsed, olive oil, shredded romaine lettuce, queso fresco, crumbled , about 1/3 cup, chopped onion , cilantro sprigs, and lime wedges for serving

frozen whole kernel corn, thawed, jicama, peeled and chopped, cucumber, seeded and chopped , about 1 1/2 cups, tomato, seeded and chopped, limes, peeled, sectioned and seeds removed, about 1/3 cup, stone ground mustard, honey, dry mustard, salt, soy sauce, garlic cloves, cut up, cayenne pepper, olive oil

pork shoulder chops, sweet vermouth, dry white vermouth, lemon juice, olive oil, onions, finely chopped, garlic, crushed, dried oregano, sweet red pepper, finely chopped, salt and black pepper, to taste

sourdough baguette, garlic cloves, halved plus 1 tbsp minced garlic, extra-virgin olive oil, grated parmesan cheese , plus more for garnish, diced roma tomatoes, sliced fresh basil leaves , plus more for garnish, balsamic vinegar, freshly ground black pepper

sourdough baguette, garlic cloves, halved plus 1 tbsp minced garlic, extra-virgin olive oil, grated parmigiano-reggiano , plus more for garnish, diced roma tomatoes, sliced fresh basil leaves , plus more for garnish, balsamic vinegar, sea salt, freshly ground black pepper

sourdough baguette, garlic cloves, halved plus 1 tbsp minced garlic, extra-virgin olive oil, grated parmigiano-reggiano , plus more for garnish, diced roma tomatoes, sliced fresh basil leaves , plus more for garnish, balsamic vinegar, sea salt, freshly ground black pepper

sourdough baguette, garlic cloves, halved plus 1 tbsp minced garlic, extra-virgin olive oil, grated parmigiano-reggiano , plus more for garnish, diced roma tomatoes, sliced fresh basil leaves , plus more for garnish, balsamic vinegar, sea salt, freshly ground black pepper

extra-virgin olive oil plus 4 tablespoons, garlic, thinly sliced, plus 2 peeled whole cloves, cavolo nero (or kale), chopped into 1-inch ribbons, country bread, 1-inch thick, pecorino toscano

olive oil, head of garlic , depending on taste, fresh ginger, onion, fresh jalapenos, diced or 1 can of chilies (for more mild--adds sodium), whole beans, rinsed and drained (to remove sodium ), black, pintos , and kidneys all work well), chopped fresh cilantro, whole black olives, rinsed, drained and sliced, good sharp cheddar, grated (optional), burrito sized or 6-8 regular sized tortillas, enchilada sauce (the sauce you use totally changes the flavour. i like to use 2-3 cans of el pato salsa de chile fresco or 1 bottle of trader joe s), baking dish (the acid in the chilie s and sauce will react negatively with metal and ruin the flavour)

olive oil, onion, chopped, garlic cloves, minced, dried chilies, halved and seeded, tomatoes, chopped, poblano chiles, olive oil, onion, chopped, garlic cloves, minced, queso fresco, monterey jack cheese, shredded, cilantro, chopped, corn tortillas

olive oil, onion, chopped, chili powder, bottled minced garlic, vegetable broth, water, dried oregano, salt, pepper, chickpeas, rinsed and drained (garbanzo beans), no-salt-added diced tomatoes, undrained, masa harina or 1/3 cup cornmeal, salt, water, olive oil, fresh cilantro, chopped, fresh lime juice, queso fresco or 1/4 cup cheddar cheese