Recipes with olive oil, extra-virgin

Thin, pounded chicken breasts sauteed golden in butter, then drizzled with a bright lemon, white wine, and caper pan sauce. Classic Italian scallopine in 30 minutes.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.

Beets always have fresh and good colour, this salad, there are beets, beans, all are fresh vegetables, easy to make, taste so good.

Pesto chicken pizza swaps red sauce for a thick swipe of basil pesto, then loads on grilled marinated chicken, sundried tomatoes, mushrooms, and bubbling mozzarella. Pizza-night upgrade in 40 minutes.

Pickled sweet and sour fish marinated in vinegar with peppercorns and allspice. Firm white fish coated in rye flour, pan-fried, then marinated up to 3 days.

Homemade pesto pasta made fresh in a pasta extruder, with basil pesto kneaded into the dough and topped with a feta-walnut pesto sauce. A green-on-green dish with double-dose basil flavor.

This is really a tasty recipe, I have introduced it to many friends, because once they tasted it, they always ask me for this recipe!

Chicken, broccoli rabe, and feta piled over garlic-rubbed toast. A bright, high-protein skillet where bitter rapini, briny feta, and juicy cherry tomatoes balance on crisp whole wheat bread.

Quick cast-iron charred vegetables with corn, zucchini, and bell peppers in lemon-herb dressing. A 15-minute summer side dish with smoky, caramelized edges.

Fresh tuna hero stacks seared tuna steak with roasted garlic, green beans, tomato, and roasted red pepper on a hollowed-out French roll. A pressed Niçoise-style sandwich that gets better after a rest in the fridge.

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Whole baked snapper roasted with white wine, olives, jalapenos, tomato sauce, and fresh fennel. A Mediterranean-meets-Latin one-pan main that lets a beautiful fish be the star.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.