Recipes with olive oil
5,878 recipes
Sauteed Scallops With Lemon Fettuccine
Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.
Bob's Marinated Flank Steak
Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.
Country-Fried Pork & Peppers
Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.
Spinach Pecan Pesto
Roasted pecans blended with fresh spinach, white miso, garlic, olive oil, and nutmeg into a rich, dairy-free pesto. Vegan, ready in 20 minutes, and incredible tossed with hot pasta.
Focaccia (Black Pepper)
Black pepper focaccia with freshly cracked pepper in the dough, dimpled crust glossed with olive oil, flaky sea salt, and fresh thyme. Steam-baked for a bakery-style crackle and a pillowy middle.
Veal Scaloppine with Lemon
Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.
Potatoes with Bacon& Zucchini
Boiled potatoes tossed with crispy chopped bacon and sauteed zucchini in olive oil and butter. A simple, rustic side dish or brunch plate ready in 20 minutes.
Eggplant Salad
Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.
Speckled Soup
A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.
Pasta with Sauce Veracruz
Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.
Orange Appetizers
Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.
Fisherman's Bouillabaisse
Fisherman's bouillabaisse with lobster, red snapper, clams, and mussels in a tomato and white wine broth. Provence-inspired seafood stew ready in 45 minutes.
Quick Beef & Beans
Beef with canned beans that's quick, easy, and delicious.
A bachelor recipe.
Moroccan Tomato & Pepper Salad
Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.
Polenta Pasticciata - Polenta Lasagne
Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.
Italian Meat Sauce
Italian meat sauce built on a proper soffritto of onion, carrot, and celery with ground beef, mushrooms, red wine, and beef stock. A slow-simmered Bolognese-style ragù.
Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.
Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.
Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.
Roasted pecans blended with fresh spinach, white miso, garlic, olive oil, and nutmeg into a rich, dairy-free pesto. Vegan, ready in 20 minutes, and incredible tossed with hot pasta.
Black pepper focaccia with freshly cracked pepper in the dough, dimpled crust glossed with olive oil, flaky sea salt, and fresh thyme. Steam-baked for a bakery-style crackle and a pillowy middle.
Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.
Boiled potatoes tossed with crispy chopped bacon and sauteed zucchini in olive oil and butter. A simple, rustic side dish or brunch plate ready in 20 minutes.
Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.
A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.
Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.
Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.
Fisherman's bouillabaisse with lobster, red snapper, clams, and mussels in a tomato and white wine broth. Provence-inspired seafood stew ready in 45 minutes.
Beef with canned beans that's quick, easy, and delicious. A bachelor recipe.
Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.
Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.
Italian meat sauce built on a proper soffritto of onion, carrot, and celery with ground beef, mushrooms, red wine, and beef stock. A slow-simmered Bolognese-style ragù.
