From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying.
Recipe Provided By: Charles Miller of Warr Acres, Okla.
Recipe from Italian Cooking & Living Magazine
Recipe from Janet Trent of Sanford, N.C.
Serves 6 Prep time: 15 minutes Ingredients: 2 cups assorted green and black olives 2 rosemary sprigs, cut in half 3 garlic cloves, chopped 1/4 cup extra-virgin olive oil 1/4 tsp. dried chili flakes Salt,
Recipe courtesy of Italian Cooking & Living magazine.