Green Olive Salsa Zesty Green Olive Salsa with Garlic, Herbs, and a Citrusy Kick Ingredients: 1 cup green olives (pitted), roughly chopped 1 small garlic clove, finely minced 1 tablespoon capers, drained 1/4 cup fresh parsley, chopped 1 tablespoon fresh oregano or 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes (optional) 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice Zest of 1 lemon Salt and black pepper to taste Directions: In a bowl, combine chopped green olives, minced garlic, capers, parsley, oregano, and red pepper flakes. Add the olive oil, lemon juice, and lemon zest. Stir until well combined. Taste and season with salt and black pepper as needed. Let the salsa sit for at least 15 minutes at room temperature to allow the flavors to meld. Serve with grilled meats, crusty bread, roasted vegetables, or as a topping for fish or tacos. Prep Time: 10 minutes | Marinating Time: 15 minutes | Total Time: 25 minutes Kcal: 95 kcal | Servings: 4 servings #greenolivesalsa #olivecondiment #mediterraneansalsa #tapasrecipes #herbysalsa #zestyolives #citrusandolive #quickcondiments #easyappetizers #saucerecipe #olivespread #plantbasedsauces #versatileflavor #salsarecipe #tangyandfresh #greenolivegoodness #homemadecondiment #toppingideas #freshsalsarecipe #veganfriendlysauce Looking for a zesty twist to spice up your meal? This Green Olive Salsa is bold, briny, and bursting with citrus-herb flavor!

Baked Garlic Parmesan Chicken Wings Crispy Oven-Baked Garlic Parmesan Wings with Herb Butter Ingredients: 2 lbs chicken wings, split and tips removed 2 tablespoons olive oil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 3/4 cup grated Parmesan cheese, divided 4 garlic cloves, minced 2 tablespoons unsalted butter, melted 2 tablespoons chopped fresh parsley Optional: ranch or blue cheese dressing, for dipping Directions: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack. Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, garlic powder, onion powder, salt, pepper, and paprika until well coated. Add half the Parmesan cheese and toss again to coat. Arrange wings in a single layer on the wire rack. Bake for 40–45 minutes, turning once halfway through, until crispy and golden brown. In a small bowl, mix the melted butter, minced garlic, and chopped parsley. When the wings are done, transfer them to a large bowl. Pour the garlic butter mixture over the wings, add remaining Parmesan, and toss to coat. Serve immediately with your favorite dipping sauce. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 385 kcal | Servings: 4 servings #bakedchickenwings #garlicparmesan #ovenbakedwings #crispychicken #chickenappetizers #partyfoodideas #gamefood #comfortfood #parmesanwings #homemadewings #flavoredbutter #herbywings #garliclovers #wingsfordays #snacktimefavorites #easychickenrecipes #butterandparmesan #dinnerinspo #lowcarbwings #fingerfoods These Baked Garlic Parmesan Wings are insanely crispy without the fryer! Tossed in garlicky butter and herbs, they’re perfect for any party or lazy night in.

Antipasto Salad Italian-Inspired Antipasto Salad with Cured Meats, Cheese, and Marinated Veggies Ingredients: 2 cups romaine lettuce, chopped 1 cup cherry tomatoes, halved 1/2 cup marinated artichoke hearts, drained and chopped 1/2 cup roasted red peppers, sliced 1/4 cup kalamata olives, pitted and halved 1/4 cup green olives 1/2 cup mozzarella pearls 1/4 cup sliced pepperoncini 1/2 cup salami or pepperoni slices, halved 1/4 cup cubed provolone or asiago cheese 1 tablespoon chopped fresh basil For the Dressing: 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder Salt and pepper to taste Directions: In a large salad bowl, layer the chopped romaine lettuce as the base. Arrange the cherry tomatoes, artichoke hearts, roasted red peppers, olives, mozzarella, pepperoncini, salami, and provolone cheese evenly over the lettuce. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined. Drizzle the dressing over the salad just before serving. Toss lightly if desired and garnish with chopped fresh basil. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 375 kcal | Servings: 4 servings #antipasto #italiancuisine #easyrecipes #saladrecipe #lowcarbmeals #ketosalad #appetizersalad #charcuteriesalad #mediterraneandiet #freshingredients #quickmeals #cheeseandmeat #homemadesalad #coldlunchideas #oliveoilrecipes #healthylunchideas #antipastoplatter #italianflavors #simpleeats #meatandcheese This Antipasto Salad is everything you love on an Italian charcuterie board… in one delicious bowl! Perfect for lunch or as a starter!

Chilled Avocado Soup with Yogurt Creamy Chilled Avocado Yogurt Soup with Lime and Herbs Ingredients: 2 ripe avocados, peeled and pitted 1 ½ cups plain Greek yogurt 1 cup cold vegetable broth 2 tablespoons fresh lime juice 1 small garlic clove, minced 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh mint, chopped ½ teaspoon ground cumin Salt and black pepper to taste Chopped cucumber, radish, and extra herbs for garnish Olive oil for drizzling (optional) Directions: In a blender or food processor, combine avocados, Greek yogurt, vegetable broth, lime juice, garlic, cilantro, mint, cumin, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. If soup is too thick, add a bit more cold broth or water to reach desired consistency. Chill in the refrigerator for at least 1 hour before serving. Serve cold, garnished with chopped cucumber, sliced radish, fresh herbs, and a light drizzle of olive oil if desired. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 10 minutes (including chilling) Kcal: 210 kcal | Servings: 4 servings #glutenfree #vegetarian #avocadosoup #coldsoups #greekyogurtrecipes #summermeals #healthylunch #quickrecipes #mintandcilantro #easyappetizers #lightdinners #avocadolovers #refreshingrecipes #chilledsoup #noheatcooking #meatlessmeals #lowcarbrecipes #souprecipeideas #nutritiousmeals #coolcuisine Beat the summer heat with this creamy, cooling Chilled Avocado Soup! Made with yogurt, lime, and herbs — it’s refreshing, light, and perfect for warm days!

Looking for a crowd-pleasing appetizer? These stuffed mushrooms pack a punch with creamy goodness and savory Italian sausage! Ingredients: - 1 package of Philly cream cheese, softened - 1 tsp Italian seasoning - 1 tsp garlic powder - Salt and pepper, to taste - ½ cup grated Parmesan cheese - 1 lb hot Italian sausage, precooked and drained - 6 large portobello mushrooms, cleaned and stems removed - 1 cup mozzarella cheese, for topping Directions: 1. Preheat your oven to 325°F (165°C). 2. In a mixing bowl, combine the softened cream cheese, Italian seasoning, garlic powder, salt, pepper, and grated Parmesan cheese. 3. Stir in the cooked Italian sausage until everything is well blended. 4. Generously stuff the mixture into each cleaned portobello mushroom, making sure to fill them up nicely. 5. Top each stuffed mushroom with a sprinkle of mozzarella cheese. 6. Place the mushrooms on a baking sheet and pop them in the oven. Bake for about 30 minutes, or until they’re heated through and the tops are beautifully golden. Nutritional Values (per stuffed mushroom): - Serving Size: 1 mushroom - Calories: 220 - Protein: 12g - Carbohydrates: 5g - Total Fat: 17g - Fiber: 1g These stuffed mushrooms are the perfect blend of creamy, cheesy, and savory goodness. Enjoy each bite! #StuffedMushrooms #EasyAppetizers #ItalianFlavors #Foodie #Yum