HOT ITALIAN GIARDINIERA
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.
Provided by PHONETEK
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P2DT2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g
ITALIAN GIARDINIERA SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 3/4 cup drained giardiniera (Italian pickled vegetables), 4 ounces chopped fresh mozzarella, 4 cups Italian blend salad greens, 1/2 cup torn basil and 2 tablespoons chopped parsley in a large bowl. Whisk 1 tablespoon each white wine vinegar and jarred giardiniera brine, then slowly whisk in 3 tablespoons olive oil; drizzle over the salad and toss. Season with salt and pepper.
FETTUCCINE JARDINIERE
This is a great dish to dazzle company or your family. I usually serve it on a large platter surrounded with grilled chicken breast halves or tenders. They will think you have been slaving in the kitchen all day!!
Provided by Susie in Texas
Categories One Dish Meal
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Place broccoli and zucchini into a large saucepan.
- Cover with boiling salted water.
- Over high heat, let water come to second boil and cook for 1 minute.
- Drain and rinse in cool water.
- Cook fettuccine according to package directions.
- While fettuccine is cooking, heat olive oil in skillet.
- Add garlic and onions.
- Stir and fry for 1 minute.
- Add mushrooms.
- Stir and fry for 1 minute.
- Add broccoli and zucchini.
- Stir and fry for 1 minute.
- Add parsley, black pepper and lemon juice.
- Stir in well and cook about 30 seconds more.
- Turn off heat.
- Drain fettuccine.
- Place on warm platter or in a large warm bowl.
- Toss butter and cheese into fettuccine.
- Add cream and toss again.
- Empty contents of skillet (including juices) over the pasta.
- Toss lightly.
- Serve immediately.
Nutrition Facts : Calories 386.9, Fat 21.4, SaturatedFat 9, Cholesterol 75.6, Sodium 183.2, Carbohydrate 37.7, Fiber 3.3, Sugar 2.6, Protein 12.8
FETTUCCINI WITH ZUCCHINI
Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.
Provided by donna garlington
Categories Fruits and Vegetables Vegetables Squash
Yield 5
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling water until al dente. Drain.
- While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
- Pour vegetables over hot pasta.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g
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