About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.



Chicken Abruzzi

Olive Garden Copycat Recipe

Serves 2

Two chicken breasts    
2 tablespoons olive oil    
1 cup kale, chopped    
1 cup zucchini, chopped    
1 cup red peppers, chopped    
1 cup green peppers, chopped    
1 cup yellow squash, chopped    
1 pinch of fresh chopped rosemary    
1 can of cannellini beans    
1 cup chicken broth    
1 tablespoon crushed garlic    
1 tablespoon of cream    
salt and pepper to taste    
2 lemons, halved

Season chicken with salt, pepper and oil.  Grill chicken to internal temp of 155 degrees. Add lemon halves to grill, cut side down, until grill marks appear. Reserve. In a lightly oiled saute pan, add garlic and cook for 1 minute. Add fresh chopped kale, zucchini, yellow squash, red pepper, green pepper, cannellini beans and chopped rosemary. Cook for one minute.

Add chicken broth, a touch of cream, chopped tomato, salt and pepper to taste. Let simmer for 3 - 4 minutes, or until vegetables soften. Pour vegetables and broth into a bowl. Slice chicken and place it on top of the bowl. Finish with a squeeze of lemon and add second half for garnish.

Cheese Ravioli with Vegetables

CHEESE RAVIOLI with Fresh Vegetables
Olive Garden Recipe

Serves 4

1 lb mini round cheese ravioli, cooked according to package directions
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 (7 oz.) jars roasted red peppers, sliced in strips
1 whole, medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
grated Parmesan to taste
fresh chopped parsley for garnish
salt and freshly ground black pepper

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli. Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Venetian Sunset Cocktail

Olive Garden Copycat Recipe

6 ounces Martini & Rossi Asti sparkling wine
3 ounces pineapple juice
splash grenadine
pineapple slice, for garnish
maraschino cherry, for garnish

Fill a 14 ounce glass with ice. Add sparkling wine until the glass is about full. Fill to the top with pineapple juice. Add a splash of grenadine, then garnish with a pineapple slice on the rim and drop in a cherry.

Strawberry Siciliano Cocktail

Olive Garden Copycat Recipe

1 1/2 ounces Captain Morgan spiced rum
1 ounce banana liqueur
1/4 cup frozen sweetened sliced strawberries, thawed
1 scoop vanilla ice cream
6 to 7 ice cubes
whole strawberry, for garnish
pineapple slice, for garnish

Combine all ingredients in a blender and blend until ice is crushed and drink is smooth. Pour into a 14 ounce glass and garnish with a whole strawberry and pineapple slice on the rim of the glass.

Chocolate Almond Amore

Olive Garden Copycat Recipe

3/4 ounce KahlĂșa liqueur
3/4 ounce Bailey’s Irish Cream
3/4 ounce amaretto liqueur
1/4 teaspoon almond extract
1 scoop vanilla ice cream
6 or 7 ice cubes
Hershey’s chocolate syrup, for garnish
whipped cream, for garnish

Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Drizzle chocolate syrup around the inside of a 14 ounce glass. Pour drink.

Pasta Salad Supremo

Olive Garden Copycat Recipe

6 ounces tricolor rotini pasta, cooked according to package directions
1/2 cup diced green bell peppers
1/2 cup diced rec bell pepper
1 beefsteak tomato, diced
1 1/2 teaspoons chopped garlic
3 tablespoons oil packed sun dried tomatoes, diced
1/4 cup chopped fresh basil
4 ounces Genoa salami, julienne cut
4 ounces capocolla ham, julienne cut
4 ounces pepperoni, sliced
1/4 cup sliced roasted red peppers
4 ounces Provolone cheese, diced

3 tablespoons grated Parmesan cheese
3 tablespoons grated Romano cheese
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
salt and pepper

Primavera Toast
1/2 loaf Italian or French bread, sliced diagonally
1 cup mayonnaise
1/2 green onion, minced
1 1/2 teaspoons chopped garlic
1/4 cup grated Parmesan and Romano cheese

lettuce leaves
basil leaves
grated Parmesan and Romano cheeses
grape tomatoes

In a large mixing bowl, toss all the pasta salad ingredients together and refrigerate, covered until ready to use. In a small bowl, combine all the vinaigrette ingredients and set aside.

Preheat the oven to 350 degrees. Prepare the toast by toasting the slices of bread on only one side.

Combine the mayonnaise, green onion, and garlic, mixing well. Spread on the untoasted side of the bread and sprinkle with 1/4 cup grated cheese and paprika. Put the slices on a baking sheet and return to the oven for 6 to 8 minutes, until the cheese is melted and the topping is light brown

To serve, lay a lettuce leaf down on a chilled salad plate and mound 1 cup of the salad in the center. Drizzle with vinaigrette. Garnish with the paprika, basil leaves, grated cheese, and grape tomatoes. Put the toast on the side of the plate.

Parmesan Crusted Tilapia

Olive Garden Copycat Recipe

Serves 6

Main Dish
Tilapia crusting mixture (recipe below)
Fresh Italian vegetables (recipe below)
6 fillets of tilapia (about 6 ounces each)
11/4 cup Alfredo sauce (favorite homemade recipe or store bought)
8 ounces cooked angel hair pasta
fresh parsley sprigs
6 lemon wedges

Tilapia Crusting Mixture
3/4 cup Italian breadcrumbs
3/4 cup grated Parmesan cheese
3 tablespoons vegetable oil

Using a spoon, thoroughly mix all ingredients in a large bowl. Cover, set aside and refrigerate until ready to use.

Italian Vegetables
4 cups zucchini, cut into 1/4 inch slices, then halved
4 cups yellow squash, cut into 1/4 inch slices, then halved
2 cups red bell peppers, cut into strips
2 cups red onions, cut into strips
1 tablespoon Italian seasoning
1 tablespoon kosher salt
1 tablespoon chopped garlic
1/4 cup extra virgin olive oil

In a large bowl, combine all ingredients and mix thoroughly. Place onto a baking sheet, forming a single layer. Set aside until ready for baking with tilapia.

Assembling Parmesan Crusted Tilapia: 
Preheat oven to 450 degrees.  Place tilapia fillets in a nonstick, shallow, baking pan.
Pour 3 tablespoons of Alfredo sauce onto each tilapia fillet. Use bottom of spoon to evenly coat top of fish.  Sprinkle 1/3 cup of prepared tilapia crusting mixture onto each piece and firmly pat breading evenly over Alfredo sauce.  Place pan of tilapia on top rack and at the same time, place baking sheet with vegetables on the center rack, in the oven.

After approximately 10 minutes, or when the internal temperature of fish reaches 150 degrees, remove fish from oven and transfer onto a large platter.  The vegetables should bake for an additional five minutes, or until tender, and then remove from the oven.  Toss the vegetables with angel hair pasta and place around fish. Sprinkle dish with parsley, garnish with lemon wedges and serve immediately.