828 oil recipes

Pasta with pumpkin and Italian sausage in a creamy sage-spiked sauce. A rich, autumn-leaning weeknight dinner that treats canned pumpkin like the flavor workhorse it is.

Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

Spaghetti with green tomatoes sauteed in garlic and extra-virgin olive oil, tossed with Parmesan. A bright, tangy twist on classic Italian pasta using unripe tomatoes.

Tender cactus shoots (nopales) simmered in a smoky homemade chili sauce with garlic and onion. A bold Mexican-inspired side dish that pairs beautifully with beef, chicken, or fish.

Breakfast idea without gluten or dairy. Serve warm with maple syrup or as a quickbread with soup or salad.

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

Salted caramel ice-cream and desserts have become standard on many restaurant menus in Singapore – as delicious as they are, they are not always the healthiest and are usually loaded with refined sugar and questionable fats. This very easy dessert will satisfy your sweet tooth, while giving you a boost of antioxidants, and magnesium. And the best part is that it can be ready in under 45 minutes (including freezing time).

Creamy homemade spinach soup thickened with a silky roux and brightened with a whisper of nutmeg. Ready in 30 minutes with simple pantry staples, this comforting bowl feeds six hungry people on a cold night.

Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Carrot muffins with cinnamon, made with corn oil for a moist, tender crumb. A simple carrot cake-style muffin that springs back when done.

Homemade tomato pasta dough made with tomato paste, eggs, and olive oil in a pasta machine. A vibrant orange-red fresh pasta that cooks in just 2 minutes.

Vegetarian peanut butter rice casserole with sunflower seeds, shallots, and herbs. A simple baked dish with a blended peanut sauce over brown rice, ready in 35 minutes.

Rosemary flatbread baked in a square pan with fresh rosemary pressed into the top and crackling sea salt. A simple yeasted focaccia-style loaf with a crisp crust and chewy crumb.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.