Recipes with olive oil, extra-virgin
1,186 recipes
White Beans with Roasted Garlic Dressing
White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.
Penne Alla Malefemmina
Penne alla malefemmina, a no-cook Southern Italian pasta sauce of raw tomatoes, kalamata olives, capers, and garlic marinated in olive oil. Tossed with hot pasta or served cold as pasta salad.
Grilled Steak & Peppers Vinaigrette
Grilled steak and peppers vinaigrette stacks sirloin over butter-braised leeks and tops it with charred Cuban peppers in a Dijon-red wine dressing. A bistro-style three-layer plate.
Mushroom Tart I
Mushroom tart with caramelized mixed mushrooms, thyme cream, Parmigiano, and crumbled blue cheese in a flaky puff pastry shell. A showstopper appetizer or light dinner with deep earthy flavor.
Bread Machine Whole Wheat Spinach Feta Bread
Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.
Penette in Padella
Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.
Salmon Roasted with Tomatoes & Olives
Salmon roasted with plum tomatoes, kalamata olives, orange zest, and fresh rosemary. A Mediterranean one-pan dinner where slow-blistered tomatoes turn into a rustic sauce for the fish.
Rosemary New Potato Salad
Rosemary new potato salad with olive oil, malt vinegar, fresh dill, and red bell pepper. A no-mayo, herb-forward picnic side that holds up warm, room-temp, or cold.
Southwestern Rice & Pinto Bean Salad
Very healthy and nutritious salad. Flavor is great too.
Chicken, Country Ham & Peas
Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.
Stuffed Baked Mussels
Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.
Gazpacho Verde
Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.
Miso Pesto Pasta
Miso pesto pasta swaps Parmesan for savory miso, blending basil, toasted nuts and garlic into a creamy, umami-rich vegan pesto tossed with hot pasta. Dairy-free and ready in the time it takes to boil noodles.
Spaghetti with Swordfish & Hot Peppers
Spaghetti with swordfish and hot peppers is a coastal Sicilian-style pasta: cubed swordfish simmered with jalapeño, garlic, plum tomatoes, and white wine, finished with fresh mint and fennel fronds.
Rosemary Leg of Lamb with Roasted Compote
Rosemary leg of lamb with roasted tomato compote: garlic-rosemary-crusted leg of lamb roasted medium-rare alongside tomatoes, onions, olives, and capers. A Mediterranean Sunday centerpiece for 8.
White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.
Penne alla malefemmina, a no-cook Southern Italian pasta sauce of raw tomatoes, kalamata olives, capers, and garlic marinated in olive oil. Tossed with hot pasta or served cold as pasta salad.
Grilled steak and peppers vinaigrette stacks sirloin over butter-braised leeks and tops it with charred Cuban peppers in a Dijon-red wine dressing. A bistro-style three-layer plate.
Mushroom tart with caramelized mixed mushrooms, thyme cream, Parmigiano, and crumbled blue cheese in a flaky puff pastry shell. A showstopper appetizer or light dinner with deep earthy flavor.
Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.
Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.
Salmon roasted with plum tomatoes, kalamata olives, orange zest, and fresh rosemary. A Mediterranean one-pan dinner where slow-blistered tomatoes turn into a rustic sauce for the fish.
Rosemary new potato salad with olive oil, malt vinegar, fresh dill, and red bell pepper. A no-mayo, herb-forward picnic side that holds up warm, room-temp, or cold.
Very healthy and nutritious salad. Flavor is great too.
Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.
Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.
Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.
Miso pesto pasta swaps Parmesan for savory miso, blending basil, toasted nuts and garlic into a creamy, umami-rich vegan pesto tossed with hot pasta. Dairy-free and ready in the time it takes to boil noodles.
Spaghetti with swordfish and hot peppers is a coastal Sicilian-style pasta: cubed swordfish simmered with jalapeño, garlic, plum tomatoes, and white wine, finished with fresh mint and fennel fronds.
Rosemary leg of lamb with roasted tomato compote: garlic-rosemary-crusted leg of lamb roasted medium-rare alongside tomatoes, onions, olives, and capers. A Mediterranean Sunday centerpiece for 8.
