Recipe Sifter

Picante turkey pie with a ground turkey crust filled with zucchini, mushrooms, peppers, and picante sauce, topped with melted mozzarella. A low-carb, high-protein dinner.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Italian stuffed meatloaf layered with zucchini, mushrooms, black olives, and mozzarella, blanketed in spaghetti sauce. A showstopping party loaf that serves a crowd of twenty.

Tamale pie in a bacon dripping cornmeal crust filled with seasoned ground beef, corn, green chiles, and tomato sauce, topped with melted Monterey Jack cheese, bacon, and olives. A Tex-Mex pie feast.

Mexican beef casserole layered with flour tortillas, creamed corn, Rotel tomatoes, enchilada sauce, and two cheeses. A crowd-pleasing party dish with serious heat.

Layers of homemade cornmeal tortillas, seasoned ground beef, and melted cheddar bake into a hearty Mexican casserole that feeds a crowd on busy weeknights.

Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.

One-pot Italian chicken and rice baked with tomatoes, olives, pimentos, and green peas. The rice toasts golden before baking and absorbs all the pan juices.

Try this low-fat, scrumptious dish made with fettucine pasta, broccoli florets and parmesan cheese.

Peppy Pizza Pie uses a seasoned ground beef and pepperoni crust pressed into a pie pan, filled with mushrooms, olives, tomato sauce, and melted mozzarella. Pizza meets meatloaf.

Braised pork stew with olives, green beans, white wine, and plum tomatoes simmered low and slow until fork-tender. A rustic Mediterranean one-pot dinner.

Hearty Italian spaghetti with ground beef, tomato sauce, tomato paste, black olives, and green peppers simmered 90 minutes. A slow-cooked Sunday sauce topped with Parmesan cheese.

Onion and tomato tart with anchovies bakes caramelized onions, tomatoes, briny anchovies, and Nicoise olives on a thin yeasted crust. The Provençal pissaladière at home.

Grilled lime-marinated chicken breasts with a fresh tomato, olive, and jalapeño salsa featuring mint, cilantro, and slivered almonds. Served with avocado and tortilla chips.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

Italian olive potato frittata with eggs, black olives, fresh oregano, and melty provolone. A one-skillet brunch or light supper that finishes under the broiler.