Recipes with olive oil, extra-virgin
1,186 recipes
Roast Beef Puree
Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.
Herbed Veal Chops
Grilled veal chops brushed with extra-virgin olive oil, fresh rosemary, basil, thyme, and lemon zest. Marinated for up to 12 hours and grilled to slightly pink perfection.
Farm Market Soup Stew
Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.
Slow Cooked Brisket - Sloppy Joes
Uses leftover slow cooked brisket to make the sloppy joes.
Portuguese-Style Spicy Shrimp
Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.
Portuguese-Style Spicy Shrimp
Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.
Basque Vegetable Rice
One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.
Roasted Beet, Onion, & Orange Salad
Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.
Roasted Langoustines with Bell Peppers
Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.
Smoked Mozzarella & Sun-dried Tomato in Phyllo
They are great for appetizer when you have guests to come over.
Polenta & Vegetable Bake
Polenta and vegetable bake layers prepared polenta slices with sauteed eggplant, zucchini, and spinach in marinara, topped with melty mozzarella. A naturally gluten-free, lighter take on eggplant parm.
Chicken & Spinach with White Beans
A quick one-skillet meal with sauteed chicken, creamy cannellini beans, wilted spinach, and tomatoes in a rosemary-scented broth. High-protein, veggie-loaded, and on the table in 25 minutes.
Antipasto Salad Platter
Antipasto pasta salad with salami, provolone, garbanzo beans, olives, and mushrooms in a lemon-garlic-basil dressing. A make-ahead party dish that gets better as it chills.
Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes
Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes recipe
Roasted Spaghetti Squash with Toasted Pine Nuts, Sage, & Parmesan
Roasted spaghetti squash tosses forked-out strands with toasted pine nuts, fresh sage, grated Parmesan, and a drizzle of olive oil. A low-carb side that stands in for pasta in a weeknight pinch.
Goat Cheese & Grilled Eggplant Salad
Goat cheese and grilled eggplant salad layers smoky charred Japanese eggplant with creamy goat cheese, toasted pine nuts, fresh basil, mint, and balsamic. A vibrant Mediterranean side or light summer lunch.
Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.
Grilled veal chops brushed with extra-virgin olive oil, fresh rosemary, basil, thyme, and lemon zest. Marinated for up to 12 hours and grilled to slightly pink perfection.
Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.
Uses leftover slow cooked brisket to make the sloppy joes.
Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.
Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.
One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.
Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.
Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.
They are great for appetizer when you have guests to come over.
Polenta and vegetable bake layers prepared polenta slices with sauteed eggplant, zucchini, and spinach in marinara, topped with melty mozzarella. A naturally gluten-free, lighter take on eggplant parm.
A quick one-skillet meal with sauteed chicken, creamy cannellini beans, wilted spinach, and tomatoes in a rosemary-scented broth. High-protein, veggie-loaded, and on the table in 25 minutes.
Antipasto pasta salad with salami, provolone, garbanzo beans, olives, and mushrooms in a lemon-garlic-basil dressing. A make-ahead party dish that gets better as it chills.
Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes recipe
Roasted spaghetti squash tosses forked-out strands with toasted pine nuts, fresh sage, grated Parmesan, and a drizzle of olive oil. A low-carb side that stands in for pasta in a weeknight pinch.
Goat cheese and grilled eggplant salad layers smoky charred Japanese eggplant with creamy goat cheese, toasted pine nuts, fresh basil, mint, and balsamic. A vibrant Mediterranean side or light summer lunch.
