Recipes with olive oil
5,878 recipes
Garlic Soup 2
Garlic soup with Mediterranean vegetables, garlic-toasted breadcrumbs as a natural thickener, artichoke hearts, and toasted almonds. A chunky, Spanish-inspired garlic vegetable soup.
Favourite Vegan Chili Non Carne
Vegan chili non carne with kidney beans, zucchini, carrots, tomatoes, and warm chili-cumin spices. High fibre, plant-based, freezer-friendly chili that feeds a crowd.
Southern French Chicken
Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.
Southern French Chicken
Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.
Pot Roast with Roasted Vegetable Sauce
Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.
Vermicelli with Chunky Vegetable Sauce
Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.
Veal Marsala with Provolone
Veal Marsala with provolone, pounded thin and pan-seared, topped with melted cheese, and finished with a butter-mounted Marsala mushroom sauce. Italian elegance in 35 minutes.
Meatball Kraut Skillet
One-skillet chicken meatballs with sauerkraut, rice, and crushed tomatoes. A lighter take on a German-inspired comfort dish that cooks rice right in the pot.
Gourmet Pizza
Gourmet asparagus pizza on a honey wheat crust with alternating roasted roma tomato and fresh mozzarella, topped with asparagus tips, basil, and oregano.
Quick Gazpacho
A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.
Potato Pizza
Crustless potato pizza with thin-sliced potatoes, rosemary, garlic, red pepper, and melted provolone and Parmesan. No dough needed for crispy, golden, cheesy results.
Slo Rise Pita
Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.
Roasted Eggplant Soup
Roasted eggplant soup with fire-charred bell peppers, tomatoes, eight cloves of garlic, cumin, and cream, pureed smooth and garnished with fresh basil. A smoky, velvety blended soup.
Spaghetti & Clam Sauce
Spaghetti and clam sauce: a classic Italian-American pantry pasta with canned clams, garlic, olive oil, and herbs tossed with spaghetti. Ready in 20 minutes.
Cool Summer Vegetable Topping
Italian no-cook tomato cucumber summer salad with red onion, basil, parsley, and a touch of red pepper flakes. Italian-style topping for bruschetta or tossed cold with pasta.
Mititei (Mih-Tih-Tay)
Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.
Garlic soup with Mediterranean vegetables, garlic-toasted breadcrumbs as a natural thickener, artichoke hearts, and toasted almonds. A chunky, Spanish-inspired garlic vegetable soup.
Vegan chili non carne with kidney beans, zucchini, carrots, tomatoes, and warm chili-cumin spices. High fibre, plant-based, freezer-friendly chili that feeds a crowd.
Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.
Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.
Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.
Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.
Veal Marsala with provolone, pounded thin and pan-seared, topped with melted cheese, and finished with a butter-mounted Marsala mushroom sauce. Italian elegance in 35 minutes.
One-skillet chicken meatballs with sauerkraut, rice, and crushed tomatoes. A lighter take on a German-inspired comfort dish that cooks rice right in the pot.
Gourmet asparagus pizza on a honey wheat crust with alternating roasted roma tomato and fresh mozzarella, topped with asparagus tips, basil, and oregano.
A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.
Crustless potato pizza with thin-sliced potatoes, rosemary, garlic, red pepper, and melted provolone and Parmesan. No dough needed for crispy, golden, cheesy results.
Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.
Roasted eggplant soup with fire-charred bell peppers, tomatoes, eight cloves of garlic, cumin, and cream, pureed smooth and garnished with fresh basil. A smoky, velvety blended soup.
Spaghetti and clam sauce: a classic Italian-American pantry pasta with canned clams, garlic, olive oil, and herbs tossed with spaghetti. Ready in 20 minutes.
Italian no-cook tomato cucumber summer salad with red onion, basil, parsley, and a touch of red pepper flakes. Italian-style topping for bruschetta or tossed cold with pasta.
Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.
