This is adapted from Diana Henry's recipe. I upped the amount of kale and added some kalamata olives – so good.
6 oz pasta Salt and pepper 8 oz baby kale 1/4 c olive oil 3 cloves garlic, minced 1/2 tsp chili flakes Zest of an orange 1/3 c hazelnuts, toasted abs chopped 1 oz flat leaf parsley, minced Grated Parmesan 1/4 c kalamata olives, minced
Cook pasta according to package. Reserve pasta water.
In a 12 inch skillet heat oil add garlic and peppers and gently sauté over medium heat for 3 minutes. Stir in kale and heat heat through. Add pasta, zest, parsley, and nuts. Serves topped with cheese and olives.
I’m obsessed with my multi cooker now that is is fall. This dish is simple and oh so good. You can eat the lemon slices – they taste great.
3 lb chicken thighs
1 tbsp olive oil
1 jar of marinated artichoke hearts
1 can of artichokes in water
1 c castelvetrano olives
1 head of garlic, halved crosswise
1 lemon thinly sliced
6 thyme sprigs
1 c chicken stock
1/2 c dry sherry
1 tbsp asian fish sauce
Season chicken with salt and pepper. Heat oil in multicooker over medium sauté, add chicke and brown. Remove from pot.
Add brine from marinated Artichokes, stock, sherry and fish sauce, bring to boil. Add the chicken and remaining ingredients. Cover and cook for 4 hours on low.
8 oz pasta
10 oz mushrooms
1 tbsp olive oil
8 oz spinach
6 oz artichoke hearts, drained and chopped
8 oz ricotta cheese
1/4 c kalamata olives, chopped
Toasted pine nuts
Cook the pasta according to the package.
In a 12 inch skillet, heat the oil over medium heat and sauté the mushrooms until nicely browned. Turn heat to low, add spinach, ricotta, artichokes, and olives, cook until warmed through.
Add pasta and toss, add a little pasta water if the sauce is too thick. Too with pine nuts, Aleppo pepper and parmigiano.
This is from Skinny Taste, so it’s delicious and healthy!!
2 lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic, minced
1/4 cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 c green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
Salt and pepper
If your slow cooker has a sauté function, Brown meat over medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce and olives then add the spices.
On one of the those nights when you don’t feel like cooking, this is the perfect remedy. It comes together in the time it takes to cook the pasta. This dish is packed with flavor, the anchovies do really make it special, so don’t leave them out.
1/4 c olive oil
4 achovies, minced
3 cloves garlic minced
1/2 tsp red pepper flakes
28 oz tomatoes, puréed
30 black olives
4 TBSP capers
1 lb pasta
1 c parsley, minced
Bring a large pot of salted water to a boil. Cook pasta according to package.
In a 12 inch skillet, heat oil, garlic, rep peppers and anchovies over medium heat until garlic just browns, about 4 minutes. Add tomatoe, olives, and capers, cook over medium heat while the pasta cooks.
Drain pasta and add to sauce, cook another 2 min, stir in parsley and service.