31 olive tuscany Recipes

boneless skinless chicken breasts, olive oil, flour, salt and pepper, sprinkle, spaghetti noodles, cooked to directions (1 package), garlic cloves, chopped, onion, chopped, tomatoes, halved and set aside (you can also use red peppers), water, chicken bouillon granule , instant oxo, salt and pepper, oregano, basil, thyme, buttermilk (or you can use heavy cream), milk (use a little more with heavy cream), flour, parmesan cheese, grated (add more if desired), parsley (to garnish )

firm tofu, water, fresh squeezed lime juice, salt, basil, garlic powder, black pepper, spinach, chopped green onion, black olives, pimientos, whole whole wheat pita bread

linguine, olive spread , olivada taste of tuscany (lindsay brand) or 2 -3 tbsp tapenade (other green olive type), butter or 2 tbsp margarine, lemon , juice of, diced fire-roasted tomatoes , muir glen brand preferred, white wine (optional), marinated artichoke hearts, asiago 3-cheese blend (romano,asagio,parm), black pepper , to taste, garlic powder

cheese tortellini, olive oil, onion, chopped, italian herb seasoning, garlic, minced, cornstarch, milk, grated parmesan cheese, frozen chopped spinach, thawed,drained,and squeezed, cannellini beans, rinsed and drained, tomatoes, chopped

dried cannellini beans , soaked overnight and drained, extra-virgin olive oil, spanish onion, thinly sliced, leek, white and light green parts only, thinly sliced, carrot, cut into 1/4-inch dice, celery stalk, cut into 1/4-inch dice, garlic clove, thinly sliced , plus 1 whole garlic clove, fresh thyme, bay leaf, chopped cavolo nero (black cabbage), roughly chopped, chopped white cabbage, roughly chopped, scant tbsp tomato paste, water, italian peasant bread, salt and freshly ground black pepper, freshly grated parmigiano-reggiano

extra-virgin olive oil, spanish onion , cut into a fine dice, granulated sugar, chili flakes, tomato paste (can use paste in a tube), fresh green peas (can substitute frozen ), salt, fresh mint leaves

freshly shucked beans of your choice (fava, limas, cannellini, etc), extra-virgin olive oil, plus more for the baking pan, spanish onion, minced to yield 1 tbsp, celery stalk, cut into 1/4-inch dice, fresh flat-leaf parsley, finely chopped to yield 1/8 cup, milk, all-purpose flour, eggs, freshly grated parmigiano-reggiano, salt

spicy sausage links (i used 6 breakfast sausage links because it was what i had and because my family doesn tsp like italia), bacon, onion, diced, minced garlic, chicken broth (i used 3 small cans, a different recipe used bouillon cubes or crystals and water to make equivalent), potatoes, sliced up 1/4 inch and then halve the slices (use more next time for a heartier soup), fennel seed (or to taste, i found this to be the secret to the distinct flavoring of the soup), kale leaves, sliced thinly (spinach can be substituted, i only used 2 large pinches of crinkly kale leaves my family isn tsp big o), heavy whipping cream (try fat free half and half), parmesan cheese (to garnish )

maine shrimp, lemon, juiced, coarse sea salt, turns fresh black pepper, extra-virgin olive oil , from tuscany, chopped chives, for garnish