700 extra virgin olive oil recipes

In Italian, “crostini” means “little toasts.” Crostini are made by slicing a French or Italian bread stick or baguette. Then rubbing with garlic and olive oil and toasting or grilling until crisp. The crostini may be drizzled with olive oil and salt and served plain, or they may be dressed with a variety of toppings and popped into the oven or broiler until warm.

Cooked and cubed potato is mixed with fresh arugula and tossed with garlic vinaigrette!

This is a "three-ingredient" anti-inflammatory Lebanese-inspired side dish (or vegetarian main) made with brown rice, lentils, and caramelized onions. Instant pot ready directions included.

Grilled or broiled asparagus are tender, crispy and full of flavor, drizzling some freshly homemade dressing, along with some these meaty and succulent grilled mushrooms, another excellent side-dish with barbecued meats. Simply delicious!

A very clean and fresh traditional middle-eastern salad.

Following this recipe makes a perfect focaccia, fluffy inside, crusty outside, and very flavorful. Several rising processes make the great texture and flavor.

Tofu can be super tasty, this recipe has proved it. I made this roasted tofu and asparagus recipe yesterday for dinner, and it was absolutely delicious.

Roasting tofu in the oven is a great way to create a very meaty texture. No mushy tofu here and combined with a very flavorful sauce the cubes are almost like cubes of beef.

A sweet and sour dressing tossed with the shredded cabbage and chunks of apples. Refreshing, light and very tasty. A great make-ahead side.

Make your own dip, it is easy and simple, use all the fresh vegetables, fresh lime juice, cilantro, your favorite spicy seasoning, fresh and tasty.

Sweet roasted beets along with tender greens, goat cheese for balance and honey roasted walnuts for some earthy crunch. The combination of the flavours = YUM

Sweet grilled corn and cherry tomato salsa. A quick and easy side that highlights the end of summer corn and cherry tomatoes from the garden.

Very easy to put together, tastes delicious and it's packed with goodness as well. Perfect for a quick lunch or a no-fuss dinner.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

Arugula salad with a creamy blended lemon-Parmesan dressing, tossed with peppery baby arugula and sweet cherry tomatoes. A bright, 4-ingredient side that comes together in minutes.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.