874 olive oil recipes

Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Enjoy this great side dish with all of the health benefits enjoyed from the phytonutrients from the vegetables combined with the heart-healthy monounsaturated fats from the nuts. It's a great side dish to accompany fish and poultry entrées.

Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.

Grilled portobello burger with sticky red onion jam and horseradish yogurt cream. A savory vegetarian burger with deep wine-braised sweetness and a kick of heat from fresh horseradish.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

No-tomato pasta with Italian sausage, spaghetti squash, mushrooms, and fennel, finished with an egg stirred in carbonara-style. A lighter, brothy pasta dinner with hidden vegetables.

Grilled vegetable garden burgers with marinated eggplant, zucchini, summer squash, Bermuda onion, and tomato layered into whole wheat pita. A vegan, herb-laced summer sandwich for cookouts.

Crunchy, zesty Texas caviar loaded with black beans, pinto beans, corn, bell peppers, jalapeno, and cilantro in a tangy rice vinegar dressing. The ultimate game day dip for a crowd.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best