Recipes with olive oil, extra-virgin
1,186 recipes
Roasted Beets
Roasting is one of the best way to cook beets, as it brings out their wonderful buttery flavor. This easy to prepare, healthy recipe does just that.
Pasta with Sauted Vegetables
Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.
Shrimp Salad
This is an quick and easy recipe, you can enjoy this salad as a light meal on its own or as a side salad to accompany a larger meal. They all go great!
Oven-Fried Potatoes & Sweet Potatoes
This is a so great recipe, all my friends loved them, they even asked for this recipe from me, big hit.
Fresh Corn Salad
Quick, easy and delicious corn salad satisfies everyone!
Herb Marinated Shrimp
Herb marinated grilled shrimp skewers with fresh basil, mint, oregano, and garlic pulsed into olive oil. A bright, Mediterranean-style shrimp that grills in just 6 minutes.
Shaved Fresh Asparagus Salad with Citrus Parmesan Dressing
Shaved fresh asparagus takes place of greens, it adds crunchiness and freshness, the lemon and parmesan dressing gives the citrus and cheesy flavor. You will enjoy every single bite of this delicious spring salad.
Field of Greens Wilted Spinach with Lemon & Pine Nuts
Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.
Savory Roasted Potatoes
Savory crispy roasted potatoes. Goes with any meal!
Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats)
Crisp Belgian endive leaves loaded two ways: smoked salmon with creamy Taleggio and fennel, or bresaola with roasted peppers and sun-dried tomatoes. No-cook Italian appetizers in 20 minutes.
Asparagus Cornet with Lemon Dressing
Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.
Roasted Vegetable Enchiladas
Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.
Roasted Vegetable Enchiladas
Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.
Leek & Pea Risotto with Grilled Calamari
Leek and pea risotto with grilled calamari crowns creamy arborio with flash-grilled squid tossed in lemon-scallion vinaigrette. Bright, briny, deeply savory.
Crispy Wonton & Goat Cheese Salad
Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.
Tagliatelle with Prosciutto & Radicchio
Tagliatelle with crispy prosciutto, wilted radicchio, fresh basil, and Asiago shavings. Two ways to finish it: tossed fresh or stir-fried until the radicchio darkens and softens.
Roasting is one of the best way to cook beets, as it brings out their wonderful buttery flavor. This easy to prepare, healthy recipe does just that.
Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.
This is an quick and easy recipe, you can enjoy this salad as a light meal on its own or as a side salad to accompany a larger meal. They all go great!
This is a so great recipe, all my friends loved them, they even asked for this recipe from me, big hit.
Quick, easy and delicious corn salad satisfies everyone!
Herb marinated grilled shrimp skewers with fresh basil, mint, oregano, and garlic pulsed into olive oil. A bright, Mediterranean-style shrimp that grills in just 6 minutes.
Shaved fresh asparagus takes place of greens, it adds crunchiness and freshness, the lemon and parmesan dressing gives the citrus and cheesy flavor. You will enjoy every single bite of this delicious spring salad.
Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.
Savory crispy roasted potatoes. Goes with any meal!
Crisp Belgian endive leaves loaded two ways: smoked salmon with creamy Taleggio and fennel, or bresaola with roasted peppers and sun-dried tomatoes. No-cook Italian appetizers in 20 minutes.
Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.
Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.
Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.
Leek and pea risotto with grilled calamari crowns creamy arborio with flash-grilled squid tossed in lemon-scallion vinaigrette. Bright, briny, deeply savory.
Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.
Tagliatelle with crispy prosciutto, wilted radicchio, fresh basil, and Asiago shavings. Two ways to finish it: tossed fresh or stir-fried until the radicchio darkens and softens.
