Olive Garden Recipes (2024)

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices
1 large onion , chopped
1/4 cup bacon bit (optional)
2 garlic cloves , minced
2 cups kale or 2 cups swiss chard , chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

- Chop or slice uncooked sausage into small pieces.
- Brown sausage in soup pot.
- Add chicken broth and water to pot; stir.
- Place onions, potatoes, and garlic in pot; cook on medium heat until potatoes are done.
- Add sausage and bacon; season salt and pepper to taste.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and cream.
- Heat through and serve.

4 large portobello mushrooms, stems & gills removed
1 lb Italian sausage
1 tsp fresh Italian parsley, chopped
1 tsp fresh basil, chopped
1 clove garlic, chopped
1 cup garlic croutons, finely ground
1/4 cup milk
1/4 cup Parmesan cheese
2 eggs
* Sauce
2 cups heavy cream
2 Tbsp fresh basil, chopped (2 tsp dry)
1/4 cup Parmesan cheese, grated
Salt to taste
Pepper to taste

- Preheat oven to 350º F.
- Mushrooms: Clean mushroom tops with damp cloth.
- Place cleaned mushrooms on a sheet tray, stem side down; bake at 350º F for 5-8 minutes.
- Remove from oven until ready to stuff.
- Stuffing: Brown sausage in a non-stick skillet; crumble sausage into small pieces.
- Once browned, drain fat; transfer to a paper towel to cool.
- Beat eggs with milk in a medium bowl; mix in parsley, basil, garlic, croutons, and Parmesan cheese.
- Add cooled sausage; mix well until wet but firm and hold together easily.
- Top pre-baked mushroom caps with sausage mixture; bake in 350ºF oven for 15-20 minutes until golden brown and cooked.
- Sauce: Heat cream in sauce pan; lightly boil until half the original volume, avoiding scorch.
- Mix in Parmesan cheese, basil, salt and pepper.
- Spoon sauce over top of each mushroom.
- Garnish with a sprig of fresh Italian parsley or fresh basil. Makes 4 servings.

8 thick slices of vine-ripened tomatoes
2 Tbsp balsamic vinegar
8 medium fresh basil leaves
12 oz fresh mozzarella cheese, sliced into 8 slices
Dry oregano leaves to taste
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 Tbsp extra-virgin olive oil

- Arrange sliced tomatoes on a large platter.
- Place one basil leaf on top of each tomato slice.
- Place one slice of mozzarella on top of each basil leaf.
- Sprinkle oregano, salt and black pepper on cheese; drizzle with extra-virgin olive oil.
- Finish with drizzle of balsamic vinegar. Makes 4 servings.

4 Tbsp butter
1 ea small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste

- Melt butter in a heavy sauce pan.
- Add red onions; saute for 5 minutes.
- Add white wine; reduce by 3/4.
- Add tomatoes and heavy cream; bring to a simmer and reduce by 1/2.
- Puree soup in a food processor; stir in 2 Tbsp chopped basil, salt and pepper.
- Garnish with remaining fresh basil and tomatoes. Makes 4 servings.

3 tsp garlic, chopped
3 Tbsp fresh sage leaves, chopped
1 1/2 tsp Kosher salt
2 tsp black pepper, coarsely ground
4 Tbsp extra virgin olive oil
3 lbs center-cut pork loin
1 cup dry white wine
1 lb red & white seedless grapes

- Preheat oven to 375º F.
- Combine garlic, sage, salt, pepper and 2 Tbsp of oil in mixing bowl; evenly coat pork loin.
- Coat baking pan with 2 Tbsp of oil; place pork loin in baking pan.
- Cover pan with aluminum foil.
- Place in oven; roast for approximately 10-15 minutes.
- Remove foil; roast for another 15 minutes until well-browned.
- Remove loin from pan and place on cutting board; Let stand for 10 minutes.
- Place used pan on stovetop over medium heat; add wine.
- Using spatula, scrape bottom of pan to release drippings.
- Add grapes; cook until soft and wine is reduced by half.
- Slice pork loin into 1/2" slices and place on serving platter.
- Pour grapes and sauce over pork and serve immediately. Makes 4 servings.

3 cups whole milk
1 cup water
Salt to taste
1 tsp rosemary, chopped + 1 tsp for garnish
3/4 cup coarse ground cornmeal
3/4 cup fine ground cornmeal
1/4 cup mascarpone cheese
1/4 cup Parmesan cheese + 1 Tbsp for garnish
Pepper to taste

- Scald milk, water, salt, and rosemary in heavy saucepan; turn heat to low.
- Slowly stir in cornmeal and cook for 10-20 minutes; stir frequently.
- Remove from heat; stir in mascarpone and Parmesan cheese.
- Season with pepper to taste.
- Garnish with rosemary leaves and Parmesan cheese. Serve immediately. Makes 4 servings.