394 extra virgin olive oil recipes

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.

Honey roasted walnuts, dried cranberries and goat cheese are deliciously served with mixed greens, then tossed with a light mustard vinaigrette dressing. Yum!

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Tomato and spinach omelette recipe that is perfect for a Sunday breakfast or brunch. Stuffed with juicy tomatoes, spinach, and cheese it's so quick and easy to make.

This is a great cold salad. The basil and cherry tomatoes marry perfectly with a high-quality sweet balsamic vinegar along with tender-crisp green and yellow wax beans.

Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.

Arugula (Rocket) or Baby Spinach tossed with a flavorful warm mushroom and onion dressing. A perfect balancing of fresh clean flavor with a warm woodsy note from the mushrooms.

This is a recipe I made for a food styling course from a cookbook. The assignment was to duplicate the look and feel of a recipe from a magazine or cookbook. This is a modified recipe that came from the book Healthy Appetite by Gordon Ramsay.

Low-fat ricotta cheese and goat cheese on top of the phyllo, mixed mushrooms with leeks cooked in white wine, on top of the cheese, delicious...

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.

Making your own pizza gives you more options to choose your favorite toppings. Spread with pizza sauce or tomato sauce, top with marinated artichoke hearts, roasted bell pepper and fresh mozzarella. Absolutely delicious.

This quick, tasty and refreshing salad is made with crunchy-sweet sugar snap peas, red bell pepper and peppery arugula, and tossed with a light and flavorful soy sauce-sesame oil dressing.

Hubbard squash soup blends roasted squash puree with garlic, vegetable stock, heavy cream, and warm hints of cinnamon and mace. A creamy, vegetarian fall soup ready in an hour.

A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).