Recipes with olive oil, extra-virgin

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Grilled stuffed calamari filled with garlicky sun-dried tomato breadcrumbs, thyme, and parsley. Topped with a fresh Roma tomato and chive sauce. An impressive Italian seafood main course.

Homemade Caribbean hot pepper oil infused with scotch bonnet, shallots, garlic, thyme, and fresh herbs in extra-virgin olive oil. Just mix, bottle, and wait one week for fiery island heat.

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.

Quick vegetarian crêpes stuffed with sautéed zucchini, green beans, fresh corn, ricotta, and Monterey Jack cheese. Topped with a tangy chive-lemon sour cream sauce and ready in under 30 minutes.

A layered casserole of wild rice, poached chicken, green beans, and mushrooms in a sherry-Parmesan cream sauce topped with sliced almonds. Minnesota hot-dish at its best.

Pork cutlets with smothered parmesan green beans pairs fast-seared pork with frenched green beans braised slow in shallots, white wine, cream, and sage. A one-skillet dinner.

Zucchini boats loaded with sauteed mushrooms, onion, garlic, and thyme in herbed breadcrumbs, topped with Parmesan and baked until golden. A vegetarian appetizer or side.

A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.

This is an easy and tasty recipe, arugula with walnuts, mix very well, and a lot of vintamin!

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.

Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.

Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.

Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.