394 extra virgin olive oil recipes

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Indonesian beef satay skewers with thinly sliced marinated flank steak, pineapple, cucumber, and bell peppers, drizzled with a peanut-coconut-curry yogurt sauce. Grilled in minutes.

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

Lamb phyllo rolls stuffed with cinnamon-spiced ground lamb, myzithra, and feta, wrapped in flaky pastry and dusted with powdered sugar. A Greek savory-sweet showstopper.

Mexican flank steak marinated overnight in lemon, jalapeno, and cilantro, grilled alongside cheese-stuffed flour tortilla mock tamales. A complete grilled dinner with fresh homemade salsa.

Authentic Chinese side dish that combines the peppery flavor of radishes with a savory, slightly tangy with a hint of sweet soy dressing. The radishes are gleefully smashed allowing them to soak up the flavors of the dressing.

A simple yet tasty and healthy beet salad. thinly sliced onions are tempered in boiling water then marinated with the beets in extra virgin olive oil and vinegar.

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

Melon and hearts of palm salad with honeydew, cantaloupe, and artichoke hearts dressed in a mango chutney-lime vinaigrette. An elegant, refreshing summer salad.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.