1,111 extra virgin olive oil recipes

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Lasagna Sarde is a Sardinian-style pasta with lobster, saffron, potatoes, overripe tomatoes, and white wine tossed with fettuccine. A rustic Italian seafood pasta that celebrates simple, bold ingredients.

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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.

This is another popular salad from my old country, Ukraine.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Roast chicken stuffed with red onion, lemon, garlic, and thyme, draped in bacon for self-basting, then finished over a sea of cremini mushrooms that soak up the drippings. A Sunday-dinner bird that carves like a dream.

This super carrot raisin salad is very good for dinner, very light and tasty, but you had better finish it at one meal, don't let it overnight, will be not fresh.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Cappellini with a vibrant pureed herb-spinach sauce, nutmeg, and Parmesan. A light, veggie-packed pasta dinner on the table in 25 minutes. Diabetic-friendly too.

Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.

Spaghettini tossed with oil-packed sundried tomatoes, golden-seared zucchini chunks, garlic-infused olive oil, and a lemon-zested vegetable broth. A vegetarian pasta with sunny Mediterranean flavor.

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

Whole hard-shell crabs simmered in a garlicky tomato sauce with red pepper flakes, cracked and tossed over spaghetti. Messy, hands-on, and worth every napkin.

Spinach and fresh fruit salad with strawberries, blueberries, avocado, brie, and walnuts in a bright lemon-basil vinaigrette. A no-cook 10-minute summer salad that eats like a full meal.

Baccalà alla Vicentina is Vicenza's legendary slow-baked stockfish: cod rolled with anchovies, garlic, parsley, and Parmigiano, then braised low and slow in milk and olive oil until fork-tender.