Type what you have

Ingredients

• ✓ sun dried tomato
• fusilli pasta
• olive oil
• shallot
• oil-cured black olive
• oil
• caper
• tuna
• pecorino romano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat.
3. 3 Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.

By Buckwheat Queen

Ingredients

• ✓ sun dried tomato
• kosher salt
• cauliflower gnocchi
• olive oil
• pesto
• lemon juice
• almond
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.
2. 2 Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
3. 3 Serve immediately topped with almonds and Parmesan cheese.

By Green Giant

Ingredients

• ✓ sun dried tomato
• turkey breast
• onion
• kalamata olive
• oil
• chicken broth
• lemon juice
• greek seasoning
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Place turkey breast, onion, kalamata olives, sun-dried tomatoes, 1/4 cup chicken broth, lemon juice, Greek seasoning, salt, and pepper in the crock of a slow cooker.
2. 2 Cover and cook on Low for 7 hours.
3. 3 Combine remaining 1/4 cup chicken broth and flour in a small bowl; whisk until smooth. Stir into the slow cooker.
4. 4 Cover and cook on Low for 30 more minutes.

By Chris Dede