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The chickpeas make the pasta nutty and crunchy and the Parmesan cheese stirred in just before chilling adds a wonderful creaminess. There are also peas, oil-cured olives, green onions and fresh herbs. Chill overnight. Serves six.
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This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rainbow Rice Recipe from Food Network
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This easy dish has a Mexican twist with adobo and sazon seasonings. You can also add green olives, if desired.
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Deviled eggs import the sunny Greek flavors of feta cheese, fresh basil, olives, and balsamic vinegar.
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This super seven layer dip is piled high with Mexican style goodies. Serve it with tortilla chips!
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The star of this salad is the Tapenade dressing.
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This Russian salad of potatoes, chicken, and olives is eaten in many Mediterranean countries as well. Serve cold, with warm flatbread or pita bread
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This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.
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Get Simple Green Bean Salad with Lemon Dressing Recipe from Food Network
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Get Zucchini and Olive Flatbread Recipe from Food Network
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Get Roast Cod with Artichokes Recipe from Food Network