Broccoli With Sun Dried Tomatoes Olives Feta Recipes

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5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES, SUNDRIED TOMATOES AND FETA



5 Ingredient Sauteed Chicken and Broccoli Rabe with Black Olives, Sundried Tomatoes and Feta image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 cup diced oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar
1 pound boneless skinless chicken breast halves, cut into 2-inch pieces
1 bunch broccoli rabe, chopped
1/2 cup sliced pitted black olives
1/4 cup water
Salt
Freshly ground black pepper
1/3 cup crumbled feta cheese

Steps:

  • Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON



Linguine with Sun-Dried Tomatoes, Olives, and Lemon image

Provided by Giada De Laurentiis

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound linguine pasta
1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained
1 cup (4 ounces) medium green olives, pitted
1 packed cup fresh basil leaves
1 clove garlic, roughly chopped
1/3 cup extra-virgin olive oil
Zest and juice of 1 large lemon
3/4 cup grated Parmesan
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
  • In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
  • Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO



Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
  • Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
  • Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
  • Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

BROCCOLI RABE WITH SUN-DRIED TOMATOES



Broccoli Rabe With Sun-Dried Tomatoes image

An Italian bitter green Rapini, in the broccoli family it a nice change from the usual greens. A Tip If the bitter flavor of this healthy green is to strong for you. Boil the rapini first, then drain and saute it. Also, make sure to remove tough ends and peel the tough lower stalks so the cooked vegetable is tender.

Provided by Rita1652

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs fresh rapini
4 sun-dried tomatoes, sliced
1/4 cup olive oil
4 -6 garlic cloves, minced
water or chicken stock, for moisture
salt and pepper
crushed red pepper flakes

Steps:

  • Clean the rapini in lots of water, removing any loose dirt & the bottom portion of the stems which appear tough. Cut into 4-inch lengths.
  • Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until slightly softened, about 1 minute. Add the rapini, just enough water or stock to add moisture to the bottom for cooking, sun-dried tomatoes, salt and pepper. Cover and simmer until desired tenderness, about 15-30 minutes adding extra water if needed.
  • Remove the lid and allow the water to evaporate.
  • Garnish with Crushed pepper flakes.

Nutrition Facts : Calories 178.9, Fat 14.7, SaturatedFat 2, Sodium 117.6, Carbohydrate 8.6, Fiber 6.4, Sugar 1.6, Protein 7.7

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Top Asked Questions

What are the ingredients in broccoli and tomato pasta?
Simple and flavorful, this pasta is made with toasty broccoli, sun-dried tomatoes, creamy goat cheese and garlicky red pepper-infused olive oil. 1 ½ pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
What is the best way to make Broccoli salad?
Instructions In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds. In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
How to cook Broccoli in the oven?
Break up the head of broccoli into bite-sized florets, toss them with 1 tbsp of olive oil and a pinch of salt, arrange on a baking sheet in a single layer and roast in the preheated oven for 10 minutes.
How do you make salad dressing with olives and tomatoes?
Cut olives and sun-dried tomatoes into thick slices, add to the lettuce. Mix all the ingredients for the dressing together (either whisk in a separate small bowl or shake in a covered jar to mix), pour on the salad, season with salt and pepper (but remember that feta cheese is already saty) and mix. Crumble feta over the salad.

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