garden

Olive Garden Chicken Lombardy Recipe

chicken breasts

eggs (lightly beaten)

all-purpose flour

salt

black pepper

breadcrumbs

mozzarella cheese

provolone cheese

bacon, cooking until crispy and crumbled

alfredo sauce

parsley

Place the flour, salt and a pinch of black pepper into a shallow dish. In another shallow dish add the beaten egg. In yet another shallow dish add the breadcrumbs. Dip each chicken breast in the flour until evenly coated, then dip in the egg and then roll in breadcrumbs. Repeat until all of the chicken breasts are coated.

In a small saucepan heat the alfredo sauce until heated through.

Preheat the oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add the chicken breasts and fry until golden on both sides. Remove from the pan and place on a baking sheet.

Place into the oven and bake for 25-30 minutes or until the chicken is fully cooked, the internal temperature has reached 165 degrees F.

During the last few minutes of cooking top each chicken breasts with some of the mozzarella and provolone cheeses. Bake until the cheese has melted. Remove from the oven and place the chicken onto individual plates. Spoon about 1/4 cup of the heated Alfredo sauce over each chicken breast, top with some crumbled bacon and minced parsley.

Black pepper and sumac strawberries with honey creme fraiche

caster sugar

water

Tbsp sumac

black pepper (about 1 tsp)

creme fraiche

Tbsp honey

Put the sugar and water in a small pot set over a medium heat. Stir until the sugar has dissolved, then add the sumac and black pepper. Simmer gently for 5 minutes, then remove from the heat. Cool, then strain through a fine sieve.

If the strawberries are large, halve or quarter them and add to the syrup. If you're using smaller berries, prick them with a skewer or fork before adding them to the syrup. Cover and let steep for at least 2 hours at room temperature, or in the fridge overnight.

Just before serving, stir the crème fraîche and honey together. Divide the berries between four plates or bowls. Dollop on some crème fraîche and pour over a generous slosh of the syrup.

Aubergine and chickpea curry

Aubergines,

100 ml Olive oil

Onion, finely chopped

Garlic cloves, chopped

Curry powder

Green chilli, seeds removed and chopped

tsp Garam masala

tsp Coriander

tsp Turmeric

400 ml Coconut milk

Brown sugar

g Cherry tomatoes

Chickpeas

Spinach

Coriander

Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.

Heat the oil in a large pot to a medium heat. Add the onion and garlic.

Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.

Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.

Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.

Cook for a further 10 to 15 minutes until all soft and delicious.

Before serving, season with salt and pepper and fold through the spinach and coriander.

Early spring garden salad

Parsley, small leaves

Chervil, sprigs

Baby carrots, scrubbed (Main)

Baby

Beetroot, beets scrubbed

Sea salt

Garlic, small, peeled

Tbsp Olive oil

Tbsp Walnut oil

tsp Cider vinegar

Salt

Place chilled leaves in a wide mixing bowl. Scatter herbs on top. Add any baby beetroot leaves too.

Use a mandolin or very sharp knife to thinly slice the carrots lengthwise. Place slices into iced water immediately. Do the same to the baby fennel, then finally slice the beetroot into thin rings, placing them in a separate bowl of iced water.

Make dressing by gently heating garlic cloves in olive oil in a very small pan on medium heat, just until garlic sizzles gently and begins to turn golden. Pour oil and garlic into a small bowl, and use a fork to whisk in the walnut oil, cider vinegar and salt. Set aside for 5 minutes.

After 5 minutes, drain all sliced vegetables and dry well on kitchen paper. Add the vegetables to the salad bowl. Break sourdough croutons into two or three pieces and add to bowl. Sprinkle sea salt on top. Rewhisk dressing and pour all over salad. Toss gently and serve immediately in shallow bowls.

Angela Casley's chicken thighs with oregano paste

Oregano leaves (Main)

italian parsley

Grated parmesan cheese (Main)

Olive oil (Main)

Tbsp Olive oil,

Red onions, sliced

Garlic cloves, crushed

Tbsp Balsamic vinegar

Chicken stock

Chicken thighs, boneless and skinless (Main)

servings Rice

Place the oregano leaves, parsley, parmesan and first measure of olive oil into a kitchen processor. Pulse until all are well combined. Season with salt and pepper.

Heat the tablespoonful of oil in a frying pan. Add the red onions and garlic, cooking slowly for 10 minutes to soften. Add the balsamic and chicken stock, stirring through.

Spread the onion mixture into an ovenproof baking dish. Place the chicken thighs on top, snuggling them among the onions. Place a spoonful of the oregano mixture on to each thigh.

Drizzle over a little extra olive oil, cover and place into the oven for 40 minutes, removing the cover after 20 minutes. Serve hot with rice or mashed potatoes.

This is the perfect cake that’s wonderful to eat with a cup of loose-leaf green tea. I love that it’s not too sweet and scented with only a hint of raw organic honey. Add apple puree in place of yoghurt to make these cakes dairy free.

This recipe is an extract from Teresa Cutter's new cookbook, Healthy Baking - Cakes, Cookies + Raw ($69.95), available now.

Garden olive oil cakes

almond

(140 grams) buckwheat flour

tsp bicarbonate of soda

orange

(120 grams) raw honey

thick Greek-style yoghurt

eggs

tsp vanilla extract

Thyme sprigs, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

How To Make The Best Canned Salsa 

(diced paste tomatoes (about 30-35))

peppers peppers

onions (about 6 medium onions)

garlic (peeled)

Tablespoons finely chopped cilantro

white vinegar

In a large pot fill ¾ full of...

In a large pot fill ¾ full of water and bring to a boil. Place whole tomatoes in the pot for 1 minute and then immediately remove and place them into an ice water bath for the same amount of time.

Remove from the water, and once safe enough...

Remove from the water, and once safe enough to handle, the skins will peel off without difficulty.

Over a large bowl, squeeze the majority of...

Over a large bowl, squeeze the majority of the pulp and juice out of each tomato and discard, Dice tomatoes in sections slightly larger than the tomatoes you would typically find in your salsa. Add to a large stock pot.

Remove seeds and ribs of the peppers –...

Remove seeds and ribs of the peppers – roughly chop them and place them in a food processor. Pulse until finely chopped, or finely hand chop the peppers. Add the peppers to the tomatoes in the stock pot.

Roughly chop onions and place them in your...

Roughly chop onions and place them in your food processor. Add the peeled garlic to the onions and pulse until they are finely chopped.

Add chopped onions, garlic, cilantro, salt, pepper, and...

Add chopped onions, garlic, cilantro, salt, pepper, and vinegar to the pot.

Heat on Medium-High heat until it begins to...

Heat on Medium-High heat until it begins to boil. Reduce heat and simmer for 15 minutes, stirring frequently.

Add to sterilized and heated pint jars leaving...

Add to sterilized and heated pint jars leaving 1/2” headspace. Wipe the rim, and add a warm lid and hand tighten the ring. Process in a hot water bath for 15 minutes, adjusting time for altitude variances.

Remove jars by using a jar lifter and...

Remove jars by using a jar lifter and place on a thick towel and let cool for 24 hours.

Before storing, check to make sure all jars...

Before storing, check to make sure all jars are sealed by pushing on the lid -if it doesn’t move it is sealed properly. If it didn’t seal, immediately add to your refrigerator and use within 2 weeks.

This Caprese Pasta Salad has all the classic flavors. Fresh cherry tomatoes, sliced basil and mozzarella cheese tossed with a quick, easy and balsamic dressing. This recipe makes plenty, so bring it to your next gathering! Yields about 10 cups or 20 (1/2-cup) servings.

Caprese Pasta Salad

garlic (minced

balsamic vinegar

olive oil

orecchiette pasta

fine sea salt (for salting water)

cherry tomato (halved)

basil leaves (thinly sliced)

kosher salt (to taste)

black pepper (to taste)

In a jar, add garlic, salt and pepper, vinegar and oil. Shake to combine.

MAKE THE DRESSING:

Bring a large pot of water to a rolling boil. During this time I prep the dressing and tomatoes.Once boiling, add in a palm full of sea salt (about 1 to 2 tablespoons) to the water and add in the pasta. Follow the package directions, cooking the pasta as directed, stirring often to avoid the pasta sticking.Once cooked, drain, rinse with cold water and then drain again thoroughly.

In a large bowl, add the pasta, tomatoes, mozzarella and basil. Pour in the dressing and toss well to combine. Taste and season with salt and pepper if desired.

Serve immediately or chill up to 1 to 2 hours. See notes for making in advance.

MAKE THE SALD:

A gin based arugula green cocktail, perfect for summer!

The Roquette

baby arugula leaves

honey simple syrup

lime juice

Dry London Gin

https://mediavine-res.cloudinary.com/video/upload/mmexdwrwhw4h48pncd9m.mp4

This cocktail uses gin, honey, lime and arugula to create a delicious green cocktail that is fresh and herbal, perfect for spring!

The Roquette Green Cocktail - A Gin, Lime and Arugula Cocktail

This isn't that special of a recipe, but it gives and good idea for decorating a sumer salad

Garden Salad

Romaine Lettuce

tomatoes Sliced

Cucumbers Sliced

Bell Pepper Green, red, yellow (Sliced)

Black olives

Green Olives

Cheese

Eggs Boiled and sliced

vegetable you like

not set

Slow roasted greek lamb

kgs Lamb shoulder (Main)

Garlic cloves

Lemons

oregano

Dry white wine

Red onions

Agria potatoes

Kalamata olives, pitted

Tbsp Extra virgin olive oil

Make the herb past to rub on the lamb. Place the garlic, ½ cup oregano leaves, the zest of one lemon and a pinch of salt in a pestle and mortar and grind (or blend in a food processor). Place into a bowl and add lemon juice (from the grated lemon), a drizzle of olive oil and combine. Cut the remaiing two lemons into quarters, these will be placed in the roasting dish.

Place the lamb in a roasting dish. Season with salt and pepper, a drizzle of olive oil and rub in the herb paste. Place the olives, remaining oregano leaves and lemon quarters around the lamb and pour in the wine and stock. Cook for 1 hour.

Cut the red onions and potatoes into quarters.

After the lamb has cooked for one hour uncover and baste the lamb with the pan juices. Add the potatoes and onions. Place the foil back and cook for another hour at a reduced temperature of 150 degrees. After an hour remove the foil and cook for another 30 minutes.

The total cooking time is 2.5 hours. (you can cook for another 30 minutes if you prefer). After it has finished cooking remove the lamb from the oven and let it rest for approx. 15 minutes. Serve with the potatoes, onions and olives.

The Lazy Person’s Guide to Canning Tomatoes

Tomatoes

(pint

Canning lids, rings

Clean brick

This superfood mandarin quinoa and kale salad recipe with bright citrus flavors will thaw your frozen heart. The sunny citrus combo of sweet mandarin oranges and punchy lime pairs incredibly with the buttery avocado. Smoky roasted butternut squash and crunchy bell peppers bring even more textural interest and depth of flavor to this vegan quinoa and kale salad recipe. Zippy cilantro or mint make these flavors really pop! Lastly, we kick it up with the protein power of chickpeas.

Mandarin Quinoa and Kale Salad

oranges

quinoa (measure before cooking)

oz chickpeas drained (15 ounce can)

butternut squash

avocado (diced)

baby bell peppers

tbsp mint (chopped (or cilantro))

limes (juiced)

mandarin orange (juiced)

kale (stemmed chopped)

olive oil (divided)

smoked paprika

Cook quinoa according to the package. When quinoa is cooked, spread it onto a large platter or sheet pan and place it in the refrigerator to cool.

Preheat oven to 400 degrees F. Roast butternut squash by tossing in 1 teaspoon olive oil, sprinkling with salt and smoked paprika, and roasting for 20 minutes on a sheet pan, turning once halfway. Let cool as you prepare the other ingredients.

Make dressing by combing 2tbsp olive oil, juice of 1 mandarin and two limes. Add a pinch of salt and fresh ground black pepper to your liking.

In a large bowl add the kale, 1 pinch of salt and 1 tsp olive oil and massage through the leaves for 2-3 minutes until tender and relaxed.

In the large bowl with the massaged kale, put chilled cooked quinoa, chickpeas, bell peppers, roasted and cooled butternut, avocado and mint or cilantro.

Top 20 garden recipes from across the web

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The Roquette

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Slow roasted greek lamb

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Top 20 garden recipes from across the web

The most viewed garden recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Olive Garden Chicken Lombardy Recip...

Black pepper and sumac strawberries...

Aubergine and chickpea curry

Early spring garden salad

Angela Casley's chicken thighs with...

Garden olive oil cakes

How To Make The Best Canned Salsa

Caprese Pasta Salad

The Roquette

Garden Salad

Slow roasted greek lamb

The Lazy Person’s Guide to Canning ...

Mandarin Quinoa and Kale Salad

Plum Torte with Olive Oil

Fresh Garden Salsa

Garden Vegetable Soup

Homemade Clear Vegetable Soup Recip...

Dill Dinner Rolls

Crustless Rhubarb Custard Pie

Quick and Easy Pickled Beets

The most viewed garden recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine