rosemary, extra virgin olive oil, parsley, bay leaf, lemon & canned tomato recipes
6 recipes
Page 1
Wild Boar Stew
italianfoodforever.com
Ingredients: lemon, extra virgin olive oil, rosemary, bay leaf, parsley, canned tomato, wild boar, celery, white wine, oregano, onion, garlic
Easy Greek Red Lentil Soup Recipe
themediterraneandish.com
Ingredients: lemon, extra virgin olive oil, rosemary, bay leaf, parsley, canned tomato, feta, cumin, red lentils, carrot, oregano, onion, garlic, vegetable broth, chili flake
Mediterranean Mussels with Farro
eatingrules.com
Ingredients: lemon, extra virgin olive oil, rosemary, bay leaf, parsley, canned tomato, mussel, farro, celery, peppercorn, white wine, carrot, onion, chile pepper, sugar, garlic
Slow-braised veal shanks
goodfood.com.au
Ingredients: lemon, extra virgin olive oil, rosemary, bay leaf, parsley, canned tomato, canned anchovy, veal stock, veal shank, celery, white wine, carrot, sage, leek, thyme, onion, garlic
Fabulous Mediterranean-Style Scallop Paella
food.com
Ingredients: lemon, extra virgin olive oil, rosemary, bay leaf, parsley, canned tomato, shrimp, butter, celery, bouillon cube, snap peas, long-grain white rice, peas, saffron, cajun seasoning, bell pepper, onion, garlic, scallion, chili flake, cayenne, old bay seasoning
Shellfish Cioppino
nourishedkitchen.com
Ingredients: lemon, extra virgin olive oil, rosemary, bay leaf, parsley, canned tomato, shrimp, clam, scallop, fish sauce, crab, fish stock, clam juice, butter, celery, white wine, tomato paste, leek, oregano, bell pepper, thyme, onion, garlic, chili flake