700 extra virgin olive oil recipes

Moroccan-style roasted root vegetables with a chermoula oil of garlic, paprika, and cumin. Russet and sweet potato, turnip, rutabaga, carrot, and butternut squash roasted into crisp-edged, spice-slicked fall flavor.

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.

This mediterranean style burger definitely will express everyone, grilled mushrooms with mediterranean salad on top and grilled sour dough bread slices.

Red potato casserole bakes cubed red potatoes with fresh tomatoes, red onion, baked tofu, and Mediterranean herbs in olive oil. A hearty 5-step vegan one-pan meal for two.

Simply delicious salad that can be served with any main course.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Tuna lemon and caper pasta tossed with Italian oil-packed tuna, extra-virgin olive oil, garlic, parsley, and lemon zest. A no-cook pantry sauce ready while the pasta boils.

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

Mediterranean Meatballs with Yogurt & Feta Sauce recipe

Crisp asparagus spears meet charred red peppers and tangy goat cheese in this vibrant spring salad. Fresh shallots and garlic-spiked vinaigrette bring the whole thing together in under 10 minutes.

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.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.

Easy and quick recipe, tastes good. Tofu is a healthy food.