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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: basil, olive, spanish
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An easy and delicious cold pasta salad tastes like an Italian antipasto platter, with cheese tortellini, olives, pepperoni, mozzarella cheese, and marinated artichoke hearts.
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Get From the Pantry: Tuna, White Bean and Olive Flatbread Pitas Recipe from Food Network
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Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.
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I love tomatoes ... I wanted to come up with an easy but unique way to use these beautiful grape tomatoes my friend grows and to use some leftover goat cheese...
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Both dry and sweet vermouth shaken with gin and ice, poured into your favorite martini glasses and garnished with pimento-stuffed green olives - what else?!
Ingredients: gin, vermouth, ice, green olives
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Impress your guests with this delicious and bite-size Greek salad on a stick featuring cucumber, tomato, olive, and feta cheese!
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This version of caprese salad is just small balls of mozzarella, cherry tomatoes, fresh basil, and black olives tossed together.
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Get Zucchini Panini Recipe from Food Network
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Get Little Mama's Side Dish Recipe from Food Network
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This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party...
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The sweet-salty combination of watermelon, feta cheese, olives, tomatoes, and mint might sound strange but once you've tried it, you'll love it.