This is a warm / room temp pasta main course, lightly dress with lemon and olive oil.
How do you say: ‘between the whatchamacallit and the thingamajig; next to the doohickey’ in French? Anybody? I keep telling mon mari that if I don’t know what I’m talking about in English, chances are good that I won’t be able to explain it in French.
Lunch idea: Enjoy a simple cheese sandwich made healthier with a bit of CBD-infused olive oil.
Purple and Green Beans, Shallots, Garlic and Pimiento, simply braised in a bit of butter and olive oil - the taste of summer
Pasta with Sage, Olive Oil and Parmesan - fresh tagliatelle finished with crisp, fried sage leaves and freshly grated Parmesan
One of the things I miss about living in Andorra is being able to buy good olive oil at a reasonable price.
I served this with skillet gnocchi - no boiling, just 5 minutes in a skillet with a bit of olive oil.
Savory Cheese and Olive Zucchini Bread, easy to make and the perfect accompaniment to summer soups and salads
Grilled Cornish Hens with a mixture of Dijon-style mustard and black olive tapenade tucked under the skin
Shrimp with Asparagus, Green Garlic and Fried Gnocchi, finished with good olive oil and pesto for an easy dinner in under 30 minutes
Olive and Avocado Egg Rolls, Greek style with feta and endive.
Grilled Swordfish, with Olive Shallot Relish, use any firm fish, suitable for grilling
Artichoke and Olive Frittatas, easy make ahead treats for the superbowl.
Parsley and Olive Stuffed Pork Tenderloin, with fried shallots and Prosciutto, easy, moist and full of flavors
Sometimes, we I can spend a lot of time trying to figure out how to make this vegetable or that green shine.
This has been one of my favorite summer pasta dishes for as long as I've been growing tomatoes.
The smell of garlic slowly cooking in butter is only improved by the addition of shrimp, lemon and parsley.