Tag Archives: OLIVE GARDEN recipes

Delicious Copycat Olive Garden Recipes

Delicious Copycat Olive Garden Recipes

Love eating at Olive Garden? Have a craving for their delicious dishes or other classic Italian dishes? Here are some of the most iconic recipes from the Olive Garden restaurants that you can make at home!

Minestrone

Loaded with vegetables, minestrone soup is the best way to make everyone want to eat their veggies.

Serves 6–8 | Prep. time 15 minutes | Cooking time 1 hour 20 minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 small zucchini, chopped
  • 1 (14-ounce) can Italian-style green beans
  • 1 stalk celery, diced
  • 4 teaspoons garlic, minced
  • 1 quart vegetable broth
  • 2 (15-ounce) cans red kidney beans, drained
  • 2 (15-ounce) cans great northern beans, drained
  • 1 (14-ounce) can diced tomatoes with juice
  • ½ cup carrot, shredded
  • ½ cup dry red wine (optional)
  • ½ cup tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ¼ teaspoon thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 bay leaf
  • 3 cups hot water
  • 4 cups fresh spinach
  • 1½ cups shell pasta
  • Salt and pepper to taste

Directions

  1. In a large stockpot, heat olive oil and sauté onion, celery, zucchini and carrots over medium heat.
  2. Stir in garlic, green beans, and tomato paste. Then add broth, red wine, hot water, tomatoes, green beans, oregano, basil, thyme, garlic powder, onion powder, and bay leaf.
  3. Bring soup to a boil. Reduce heat, cover and simmer for 45 minutes. Remove bay leaf.
  4. Mix in spinach and pasta. Cook for 30 minutes. Serve.

 

 

House Salad and Dressing

Why settle for the preserved Olive Garden salad dressing? Now you can make your own healthier (and better) version to drizzle onto your salads.

Serves 12 | Prep. time 10 minutes

Ingredients

Salad

  • 1 head iceberg lettuce
  • ¼ small red onion, sliced thin
  • 6–12 black olives, pitted
  • 6 pepperoncini
  • 2 small roma tomatoes, sliced
  • Croutons
  • ¼ cup shredded or grated romano or parmesan cheese

Dressing

  • 1 packet Italian dressing mix
  • ¾ cup vegetable/canola oil
  • ¼ cup olive oil
  • 1 tablespoon mayonnaise
  • ⅓ cup white vinegar
  • ¼ cup water
  • ½ teaspoon sugar
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder

Directions

  1. To make the dressing, combine all ingredients in a small bowl. Thoroughly whisk together. Refrigerate for 1 hour to marinate.
  2. Add the salad ingredient to a salad bowl. When ready to serve, add some of the dressing to the salad and toss to coat. Add grated cheese as a garnish as desired.
  3. Store remaining dressing in an airtight container. Keep refrigerated and it can be stored for up to 3 weeks.

 

 

Chicken Parmigiana

A staple chicken entree and possibly the most popular Italian dish, this chicken parmigiana recipe is guaranteed to become a favorite in your home.

Serves 4 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

  • 4 boneless, skinless chicken breasts (½ pound each)
  • 2 cups flour
  • ½ quart milk
  • 4 eggs
  • 3 cups Italian breadcrumbs
  • ½ cup marinara sauce
  • 1 cup mozzarella cheese
  • ½ cup vegetable oil
  • Parsley (to garnish)
  • Cooked pasta with marinara sauce to serve

Directions

  1. Put flour in a bowl. In another bowl, mix milk and eggs together. In a third bowl, place breadcrumbs.
  2. Place chicken breasts between plastic wrap and pound to about ¼ inch in thickness. Season with salt and pepper.
  3. Place chicken in flour, coating all sides. Dip into egg wash then bread crumbs, coating each side evenly. Preheat oven to broil.
  4. In a cast iron pan, heat oil over medium heat. Fry each side of the chicken for 5 minutes or until golden brown. Drain on paper towels.
  5. Place chicken on a baking dish. Top with marinara sauce and mozzarella cheese. Place in oven until cheese is melted. Garnish with parsley. Serve with a side of marinara pasta, if desired.

 

 

Lasagna Classico

One of Olive Garden’s bestselling dishes, this is an iconic staple to consume with their unlimited breadsticks, soup, and salad.

Serves 8 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

Meat sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ pound ground beef
  • 6 ounces Italian sausage, removed from their casings and crumbled
  • 2 (16-ounce) cans crushed tomatoes
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Salt and pepper to taste

Cheese mixture

  • 1 pound whole milk ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup romano cheese, grated
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 egg, lightly beaten

Lasagna

  • 12 cooked or no-boil lasagna noodles
  • Cooking spray
  • 1 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Directions

  1. To make the meat sauce, heat the olive oil over medium heat in a large saucepan. Add the onions and garlic. Cook for 5 minutes.
  2. Add the ground beef and sausage. Cook for 10 minutes or until completely cooked, stirring occasionally.
  3. Add the tomatoes, basil, and oregano. Stir and simmer for 20 minutes. Taste and season with salt and pepper according to preference. Chill.
  4. To make the cheese mixture, mix the cheeses, parsley, salt, pepper, basil, oregano and egg in a mixing bowl.
  5. Cook the lasagna according to package directions. Drain and set aside.
  6. Spray a 9×13 baking dish with nonstick cooking spray.
  7. Spread some meat sauce over the bottom of the baking dish. Layer three lasagna noodles on top (they may overlap slightly). Spread some of the cheese mixture on top.
  8. Spread more meat sauce on top of the cheese mixture. Repeat layering noodles, cheese, and meat sauce at least twice more. Finish with cheese mixture on top.
  9. Spray some foil with cooking spray. Wrap the baking dish tightly with the foil.
  10. Bake at 325°F for 45 minutes to 1 hour. Remove from oven and cool. Serve.

 

 

Salmon Piccata

Impress your guests with this easy but fancy Salmon Piccata copycat recipe.

Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

Salmon

  • 1½ pounds salmon fillets
  • Lemon pepper marinade
  • Lemon pepper seasoning
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Piccata sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • ⅔ cup white cooking wine
  • 2 cups chicken broth
  • ½ cup lemon juice
  • 2 teaspoons cornstarch
  • ½ cup capers, rinsed and drained

Directions

  1. Trim the salmon fillets to ½ inch thickness, if necessary. Place in a Ziploc bag and pour the lemon pepper marinade inside. Refrigerate for 1 hour.
  2. Transfer the salmon to a tray. Season with lemon pepper.
  3. Place the butter and olive oil in a frying pan.
  4. To make the piccata sauce, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute.
  5. Add the white wine. Simmer until almost evaporated, then whisk in ¾ of the chicken broth and lemon juice. Simmer for another 4 minutes.
  6. While the sauce is simmering, place the frying pan on the stovetop over medium heat until the butter and oil sizzle. Cook the salmon until golden brown and completely cooked.
  7. Add the cornstarch to the simmering sauce. Continue to simmer until thickened.
  8. Add the capers and simmer for 1 minute. Remove from heat. Drizzle sauce over salmon. Serve.

 

 

Tiramisu

The Olive Garden pick-me-up cake for when you need that caffeine boost.

Serves 8–10 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

  • 3 egg yolks, divided
  • ¼ cup whole milk
  • ¾ cup granulated sugar
  • 3 cups mascarpone cheese
  • ½ pound cream cheese
  • ¼ teaspoon vanilla extract
  • 20–24 ladyfinger cookies
  • ¼ cup cold espresso
  • ¼ cup Kahlua coffee liqueur
  • 2 teaspoons cocoa powder

Directions

  1. Boil water in a medium saucepan over medium-high heat. Reduce heat and simmer.
  2. In a medium bowl, whisk together the milk, sugar and two egg yolks. Place in the saucepan (or you can use a double broiler). Stir frequently for 10 minutes or until the sugar dissolves. Remove from heat and cool.
  3. In a large bowl, combine the mascarpone, cream cheese and vanilla with an electric mixer. Mix until creamy. Add remaining egg yolk. Stir again.
  4. In a small bowl, combine the espresso and Kahlua. Quickly dip each ladyfinger into the mixture, making sure it does not soak up too much liquid.
  5. Place the ladyfingers side by side at the bottom of an 8×8 baking pan. Spoon half of the cheese mixture over the ladyfingers. Place more ladyfingers on top. Pour the remaining cheese mixture on top.
  6. Using a strainer, dust cocoa powder on top of the last cheese mixture layer. Cover and chill for several hours. Slice and serve.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Cookbook: Making Olive Garden’s Most Popular Recipes at Home. To get your copy, click on the cover below or click here.

To download or print the recipes, click here.

Olive Garden Copycat Recipes!

Olive Garden Copycat Recipes!

Chicken Gnocchi Soup

Why wait all day for Olive Garden’s Chicken Gnocchi Soup? With the help of an Instant Pot, you can save yourself time and money with this copycat recipe.

Serves 4 | Prep. time 10 minutes | Cooking time 8 minutes

Ingredients

  • 1 tablespoon oil
  • 1½ pounds chicken breast, cubed
  • ½ cup celery, chopped
  • ½ cup onion, chopped
  • 2 cups chicken broth
  • 1 cup matchstick carrots
  • 1 teaspoon thyme
  • 3 cups half and half
  • 1 (16-ounce) package gnocchi
  • 2 cups fresh spinach

Directions

  1. Place oil, chicken, and celery in the Instant Pot. Sauté until meat is brown.
  2. Mix in chicken broth, carrots, and thyme. Close the lid and the pressure release valve.
  3. Set to Manual, High Pressure for 4 minutes. Once completed, quick-release pressure.
  4. Open the lid and set it to sauté. Add spinach, half and half, and gnocchi. Leave Instant Pot on sauté to heat the soup until it is boiling.
  5. Let boil and keep stirring for 3 minutes or until the gnocchi is cooked. Serve.

 

 

Chicken Marsala

A classic staple from one of America’s favorite Italian restaurants that is easy to prepare and so delicious.

Serves 4–6 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 boneless skinless chicken breasts
  • 1 ½ cups sliced mushrooms
  • 1 small clove garlic, thinly sliced
  • Flour for dredging
  • Sea salt and freshly ground black pepper
  • 1 ½ cups chicken stock
  • 1 ½ cups Marsala wine
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard

Directions

Chicken scaloppini

  1. Pound out the chicken with a mallet or rolling pin to about ½ inch thick
  2. In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat. When the oil is hot, dredge the chicken in flour. Season with salt and pepper on both sides. Dredge only as many as will fit in the skillet. Don’t overcrowd the pan.
  3. Cook chicken in batches, about 1 to 2 minutes on each side or until cooked through. Remove from skillet, and place on an oven-proof platter. Keep warm, in the oven, while the remaining chicken is cooking.

Marsala sauce

  1. In the same skillet, add 1 tablespoon of olive oil. On medium-high heat, sauté mushrooms and garlic until softened. Remove the mushrooms from the pan and set aside.
  2. Add the chicken stock and loosen any remaining bits in the pan. On high heat, let reduce by half, about 6-8 minutes. Add Marsala wine and lemon juice and, in the same manner, reduce by half, about 6–8 minutes. Add the mushroom back into the saucepan, and stir in the Dijon mustard. Warm for 1 minute on medium-low heat. Remove from heat, stir in the remaining butter to make the sauce silkier.
  3. To serve, pour the sauce over the chicken, and serve immediately.

 

 

Beef Bolognese

A warm and comforting dish like this copycat braised beef bolognese is easy to fall in love with, especially on a cold day.

Serves 4 | Prep. time 10 minutes | Cooking time 1 hour and 15 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ pound ground beef
  • 6 ounces Italian sausage, hot or mild according to preference, skinned
  • 1 cup red wine
  • 1 (28-ounce) can Italian tomatoes, crushed
  • Salt and pepper, to taste
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon sage, chopped
  • ¾ pound dry long pasta such as spaghetti, angel hair, or fettuccini
  • Freshly shredded parmesan cheese, for garnish.
  • Fresh chopped Italian parsley for garnish

Directions

  1. In a large pan, heat the oil over medium heat. Add the celery, carrot, onion, and garlic. Cook for 5 minutes.
  2. Add the meat and cook for 10 minutes while stirring.
  3. Add the red wine and simmer to reduce.
  4. Add the tomatoes and other remaining ingredients. Simmer for 1 hour.
  5. Cook pasta according to package directions. Drain and serve with a generous amount of sauce and sprinkle with chopped parsley. Top with freshly shredded parmesan cheese. If desired.

 

 

Salmon Piccata

Impress your guests with this easy but fancy Salmon Piccata copycat recipe.

Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

Salmon

  • 1½ pounds salmon fillets
  • Lemon pepper marinade
  • Lemon pepper seasoning
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Piccata sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • ⅔ cup white cooking wine
  • 2 cups chicken broth
  • ½ cup lemon juice
  • 2 teaspoons cornstarch
  • ½ cup capers, rinsed and drained

Directions

  1. Trim the salmon fillets to ½ inch thickness, if necessary. Place in a Ziploc bag and pour the lemon pepper marinade inside. Refrigerate for 1 hour.
  2. Transfer the salmon to a tray. Season with lemon pepper.
  3. Place the butter and olive oil in a frying pan.
  4. To make the piccata sauce, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute.
  5. Add the white wine. Simmer until almost evaporated, then whisk in ¾ of the chicken broth and lemon juice. Simmer for another 4 minutes.
  6. While the sauce is simmering, place the frying pan on the stovetop over medium heat until the butter and oil sizzle. Cook the salmon until golden brown and completely cooked.
  7. Add the cornstarch to the simmering sauce. Continue to simmer until thickened.
  8. Add the capers and simmer for 1 minute. Remove from heat. Drizzle sauce over salmon. Serve.

 

 

Five Cheese Ziti Al Forno

The best ziti dish to bring to a potluck. It’s an infusion of marinara and alfredo jam-packed with cheese and topped with a crunch.

Serves 8-12 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

Ziti

  • 1 pound dry ziti pasta
  • 1½ quarts marinara sauce or Sunday gravy
  • 1 quart alfredo sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup fontina cheese, shredded
  • 1½ cups parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder

Topping

  • 2 cups mozzarella cheese, shredded
  • ½ cup Italian breadcrumbs
  • 3 tablespoons romano cheese, shredded
  • 3 tablespoons parmesan cheese
  • 1 tablespoon fresh garlic, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons Italian parsley, chopped

Directions

  1. Preheat oven to 375°F. Spray a 9×13 or 15×10 baking dish with nonstick cooking spray.
  2. Cook ziti according to package directions. Drain and set aside.
  3. Mix together the marinara sauce (or Sunday gravy), alfredo sauce, ricotta, mozzarella, fontina, parmesan, Italian seasoning, and garlic powder in a large mixing bowl.
  4. Add the ziti to the sauce. Combine well. Pour into the baking dish. Spread mozzarella on top.
  5. To make the topping, combine the cheeses, breadcrumbs, fresh garlic, olive oil, and parsley in a bowl. Spread on top of the ziti.
  6. Place the baking dish on a cookie sheet to catch the drippings. Bake for 30–40 minutes or until the top is golden brown.

 

 

Tiramisu

The Olive Garden pick-me-up cake for when you need that caffeine boost.

Serves 8–10 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

  • 3 egg yolks, divided
  • ¼ cup whole milk
  • ¾ cup granulated sugar
  • 3 cups mascarpone cheese
  • ½ pound cream cheese
  • ¼ teaspoon vanilla extract
  • 20–24 ladyfinger cookies
  • ¼ cup cold espresso
  • ¼ cup Kahlua coffee liqueur
  • 2 teaspoons cocoa powder

Directions

  1. Boil water in a medium saucepan over medium-high heat. Reduce heat and simmer.
  2. In a medium bowl, whisk together the milk, sugar, and two egg yolks. Place in the saucepan (or you can use a double broiler). Stir frequently for 10 minutes or until the sugar dissolves. Remove from heat and cool.
  3. In a large bowl, combine the mascarpone, cream cheese, and vanilla with an electric mixer. Mix until creamy. Add remaining egg yolk. Stir again.
  4. In a small bowl, combine the espresso and Kahlua. Quickly dip each ladyfinger into the mixture, making sure it does not soak up too much liquid.
  5. Place the ladyfingers side by side at the bottom of an 8×8 baking pan. Spoon half of the cheese mixture over the ladyfingers. Place more ladyfingers on top. Pour the remaining cheese mixture on top.
  6. Using a strainer, dust cocoa powder on top of the last cheese mixture layer. Cover and chill for several hours. Slice and serve.

 

 

***These recipes and more can be found in Lina Chang’s Copycat Cookbook: Making Olive Garden’s Most Popular Recipes at Home. To get your own copy, click on the cover and click here.

Copycat recipes

To download a copy of the featured recipes, click here.

Delicious Olive Garden Copycat Recipes!

Delicious Olive Garden Copycat Recipes!

Love eating at Olive Garden? Have a craving for their delicious breadsticks or other classic Italian dishes? Here are some of the most iconic recipes from the Olive Garden restaurants that you can make at home!

Breadsticks

If you thought you had to go to Olive Garden for their endless breadsticks, think again! With this copycat breadstick recipe, you can eat all the breadsticks you want from the comfort of your own home.

Makes 16 | Prep. time 60 minutes | Cooking time 15 minutes

Ingredients

Breadsticks

  • 1½ cups warm water
  • 2 tablespoons sugar
  • 1 packet (1 tablespoon/¾ ounce) yeast
  • 2 teaspoons fine sea salt (and a bit extra to sprinkle on top)
  • 2 tablespoons butter, softened
  • 4–5 cups bread flour (you can also use all-purpose flour, but the breadsticks will turn out denser)

Topping

  • ¼ cup butter
  • 1 teaspoon garlic powder

Directions

  1. To make the breadsticks, combine the warm water, sugar, and yeast in a large bowl.
  2. Proof for 10 minutes. Mix in the salt, softened butter, and 3 cups of bread flour.
  3. Mix in the rest of the bread flour to get a soft dough.
  4. Cover the bowl with a damp towel and set aside in a warm place. Let dough rise for 1 hour.
  5. Gently knead the dough and separate into 14–16 balls.
  6. Roll each ball into a log of your desired length. Place on two cookie sheets and let rise for 15–30 minutes.
  7. To make the topping, melt the butter and mix with the garlic powder.
  8. Brush the topping mixture over the breadsticks and finish with sprinkles of sea salt.
  9. Bake at 400°F for 12–14 minutes.
  10. Brush the remaining garlic butter on top of the breadsticks.

 

Lasagna Classico

One of Olive Garden’s bestselling dishes, this is an iconic staple to consume with their unlimited breadsticks, soup, and salad.

Serves 8 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

Meat sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ pound ground beef
  • 6 ounces Italian sausage, removed from their casings and crumbled
  • 2 (16-ounce) cans crushed tomatoes
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Salt and pepper to taste

Cheese mixture

  • 1 pound whole milk ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup romano cheese, grated
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 egg, lightly beaten

Lasagna

  • 12 cooked or no-boil lasagna noodles
  • Cooking spray
  • 1 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Directions

  1. To make the meat sauce, heat the olive oil over medium heat in a large saucepan. Add the onions and garlic. Cook for 5 minutes.
  2. Add the ground beef and sausage. Cook for 10 minutes or until completely cooked, stirring occasionally.
  3. Add the tomatoes, basil, and oregano. Stir and simmer for 20 minutes. Taste and season with salt and pepper according to preference. Chill.
  4. To make the cheese mixture, mix the cheeses, parsley, salt, pepper, basil, oregano, and egg in a mixing bowl.
  5. Cook the lasagna according to package directions. Drain and set aside.
  6. Spray a 9×13 baking dish with nonstick cooking spray.
  7. Spread some meat sauce over the bottom of the baking dish. Layer three lasagna noodles on top (they may overlap slightly). Spread some of the cheese mixture on top.
  8. Spread more meat sauce on top of the cheese mixture. Repeat layering noodles, cheese, and meat sauce at least twice more. Finish with cheese mixture on top.
  9. Spray some foil with cooking spray. Wrap the baking dish tightly with the foil.
  10. Bake at 325°F for 45 minutes to 1 hour. Remove from oven and cool. Serve.

 

Beef Filet in Balsamic Sauce

The beef filet in balsamic sauce copycat recipe is elegant enough for a romantic candlelit dinner.

Serves 4 | Prep. time 20 minutes | Cooking time 10 minutes

Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ cup butter
  • 1 yellow onion, medium and sliced thin
  • Salt and pepper to taste
  • ½ cup dry white wine
  • 3 sprigs fresh rosemary, finely chopped
  • ½ cup marsala wine
  • ½ cup beef broth
  • 2 tablespoons balsamic vinegar
  • 4 (6-ounce) beef tenderloin fillets
  • 1 dash parsley, finely chopped
  • Rosemary sprigs (for garnish)

Directions

  1. In a large sauté pan, heat the oil and butter over medium heat. Cook the onion with salt and pepper for 10 minutes to caramelize it.
  2. Pour the wine, broth, vinegar, and rosemary into the sauté pan. Bring to a boil, then reduce heat. Simmer for 10–15 minutes.
  3. Marinate the beef fillets in oil, salt, and pepper. Grill to preference. Pour sauce over each fillet. Garnish with parsley and rosemary. Serve.

 

Herb-Grilled Salmon

A smoky, juicy copycat of the Olive Garden Herb-Grilled Salmon with fresh herbs and tangy lemons.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 4 salmon steaks
  • Olive oil for brushing
  • Salt and pepper to taste

Lemon herb butter

  • 1 pound butter
  • 1½ lemons (zest and juice but no seeds)
  • 1 tablespoon fresh chopped herbs like basil and thyme
  • 2 teaspoons fresh parsley, chopped

Directions

  1. To make the lemon herb butter, combine the butter, lemon zest, lemon juice, and herbs in a food processor. Blend until smooth. Transfer to plastic wrap. Shape into a log and twist to seal. Chill in the refrigerator for up to three weeks.
  2. Preheat a gas grill on medium heat or start a medium fire in a charcoal grill.
  3. Brush the olive oil onto the fish fillets. Sprinkle with salt and pepper. Grill until fully cooked (when the salmon begins to change colors and becomes flaky).
  4. Remove from the grill and top with the lemon herb butter. Serve.

 

Tiramisu

The Olive Garden pick-me-up cake for when you need that caffeine boost.

Serves 8–10 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

  • 3 egg yolks, divided
  • ¼ cup whole milk
  • ¾ cup granulated sugar
  • 3 cups mascarpone cheese
  • ½ pound cream cheese
  • ¼ teaspoon vanilla extract
  • 20–24 ladyfinger cookies
  • ¼ cup cold espresso
  • ¼ cup Kahlua coffee liqueur
  • 2 teaspoons cocoa powder

Directions

  1. Boil water in a medium saucepan over medium-high heat. Reduce heat and simmer.
  2. In a medium bowl, whisk together the milk, sugar, and two egg yolks. Place in the saucepan (or you can use a double broiler). Stir frequently for 10 minutes or until the sugar dissolves. Remove from heat and cool.
  3. In a large bowl, combine the mascarpone, cream cheese, and vanilla with an electric mixer. Mix until creamy. Add remaining egg yolk. Stir again.
  4. In a small bowl, combine the espresso and Kahlua. Quickly dip each ladyfinger into the mixture, making sure it does not soak up too much liquid.
  5. Place the ladyfingers side by side at the bottom of an 8×8 baking pan. Spoon half of the cheese mixture over the ladyfingers. Place more ladyfingers on top. Pour the remaining cheese mixture on top.
  6. Using a strainer, dust cocoa powder on top of the last cheese mixture layer. Cover and chill for several hours. Slice and serve.

 

All these recipes and more are found in Lina Chang’s cookbook Copycat Recipes: Making Olive Garden’s Most Popular Recipes at Home. Click here or on the cover to get your copy now!

Copycat recipes

To download or print the recipes, click here.