413 olive oil recipes

Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.

A vibrant spinach and leaf lettuce salad tossed with crispy bacon, chopped eggs, and a tangy-sweet poppy seed dressing. Perfect as a light meal or side dish, this salad balances fresh greens with savory and sweet flavors.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Lemony lentil salad with salmon combines flaked salmon, canned lentils, red bell pepper, cucumber, and fresh dill in a zippy Dijon-lemon vinaigrette. A high-protein, no-cook lunch ready in 20 minutes.

Herb crusted cod plates a parsley-cilantro breadcrumb crusted cod fillet on wilted baby bok choy with a silky corn-ginger broth. Fusion fish dinner ready in 45 minutes.

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.

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.

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.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Penne alla vodka with spicy-tomato cream sauce: garlic, crushed red pepper, crushed tomatoes, heavy cream, and a shot of vodka. A 30-minute Italian-American classic with real heat.

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

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

Red pepper and ginger marmalade slow-cooks sweet peppers with orange zest, fresh ginger, and garlic into a glossy savory jam. Great with lamb, roast chicken, or cheese.

Red chile pesto clams with ancho and dried red chiles, roasted garlic, pine nuts, and oregano blended into a smoky, spicy pesto spooned over steamed clams. A Mexican-Italian fusion seafood bowl.

Hearty Portuguese rubble soup (sopa de entulho) loaded with red kidney beans, pumpkin, turnips, carrots, potatoes, and hand-torn cabbage. A warming, rustic one-pot meal.