1,269 olive recipes

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Grapes, dried apricots, figs, fresh salad greens and cooked turkey breast make a delicious, refreshing yet wholesome salad.

Juicy chicken breasts stuffed with smoky Gouda, pimientos, and scallions, then pan-seared and baked. This easy stuffed chicken recipe delivers restaurant-quality results in 40 minutes.

Simply delicious salad that can be served with any main course.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Farfalle with Zucchini, Yellow Squash & Mint recipe

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Mexican turkey rollups stuffed with seasoned turkey, cheddar, salsa, and olives in flour tortillas, baked under a creamy taco-spiced sauce. Great for using leftover turkey.

Italian grilled tuna steaks marinated in olive oil and lemon, then grilled over high heat and finished with a warm caper-oregano-roasted pepper sauce. Fresh, bright, and done in 30 minutes.

Baby Asian greens salad with warm goat cheese croutons on toasted baguette and a sherry-vinegar vinaigrette with thyme and grainy mustard. A bistro salad ready in 30 minutes.

A bold, no-cook layered Mexican dip stacked with bean dip, taco-spiced sour cream, two kinds of cheese, diced tomatoes, green chiles, scallions, and olives. Grab the tortilla chips and dig into this party-ready crowd pleaser in 10 minutes.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

New Orleans-style muffaletta on focaccia piled with ham, turkey, provolone, and a tangy olive relish of green olives, artichokes, anchovies, capers, and garlic. Chilled overnight for full flavor.

Artichoke and red pepper pizza on a par-baked crust with a roasted garlic-olive oil base, mushrooms, olives, basil, mozzarella, and Parmesan. No red sauce needed.

Lemon Pasta Salad with Peppercorn-Coconut Glaze recipe