Recipes with olive oil
5,878 recipes
Risotto with Shrimp, Tomatoes & Sun-Dried Tomato Pesto
Shrimp risotto with fresh Roma tomatoes and sun-dried tomato pesto stirred into creamy arborio rice. White wine-glazed shrimp spooned on top to finish.
Lasagne with Turkey & Fresh Tomato Sauce
Turkey lasagne with a fresh Roma tomato sauce, ricotta, and Parmesan. Ground turkey browned with red wine and oregano layered between noodles and creamy ricotta.
Lasagne with Turkey & Fresh Tomato Sauce
Turkey lasagne with a fresh Roma tomato sauce, ricotta, and Parmesan. Ground turkey browned with red wine and oregano layered between noodles and creamy ricotta.
Beans with Tuna
A delicious side dish made with white beans, tuna and chopped tomatoes.
Chicken with Mild Red Chili Sauce
Grilled chicken breasts marinated overnight in lemon juice, white wine, mild chili powder, nine cloves of garlic, shallots, honey, soy, and oregano. Big flavor, mild heat.
Lamb Couscous
Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.
Pasta Chicken Salad with Peanuts
Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.
Vegan Chili with Carrots
Vegan chili with kidney beans, bulgur wheat, fresh tomatoes, and a heavy hand of mild and hot ground chilies. A hearty meatless chili where bulgur replaces ground meat for satisfying texture.
Baked Chicken with Herbs
Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.
Carrot with Fennel
Pureed carrot and fennel soup made with just 5 ingredients. Carrots and onion slow-cooked in olive oil, simmered with chicken broth and fennel seeds, then blended smooth.
Cornmeal Pizza with Vidalia Marmalade, Ham & Cheese
Cornmeal and whole wheat pizza dough topped with caramelized Vidalia onion marmalade, dry-cured ham, Roma tomatoes, and melted Fontina cheese.
Cornmeal Pizza with Vidalia Marmalade, Ham & Cheese
Cornmeal and whole wheat pizza dough topped with caramelized Vidalia onion marmalade, dry-cured ham, Roma tomatoes, and melted Fontina cheese.
Cornmeal Pizza with Vidalia Marmalade, Ham & Cheese
Cornmeal and whole wheat pizza dough topped with caramelized Vidalia onion marmalade, dry-cured ham, Roma tomatoes, and melted Fontina cheese.
Spiced Lamb Triangles
Crispy phyllo triangles stuffed with spiced lamb, raisins, pine nuts, and warm cinnamon-cumin-allspice. A Middle Eastern-inspired appetizer that bakes lighter than fried, perfect for parties.
Portabello Mushroom Sandwich
Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.
Grilled Salmon with Garlic & Parsley
Broiled salmon steaks topped with a garlic, parsley, and dill breadcrumb crust. A 25-minute fish dinner finished under the broiler for a golden herb crust on a flaky salmon steak.
Shrimp risotto with fresh Roma tomatoes and sun-dried tomato pesto stirred into creamy arborio rice. White wine-glazed shrimp spooned on top to finish.
Turkey lasagne with a fresh Roma tomato sauce, ricotta, and Parmesan. Ground turkey browned with red wine and oregano layered between noodles and creamy ricotta.
Turkey lasagne with a fresh Roma tomato sauce, ricotta, and Parmesan. Ground turkey browned with red wine and oregano layered between noodles and creamy ricotta.
A delicious side dish made with white beans, tuna and chopped tomatoes.
Grilled chicken breasts marinated overnight in lemon juice, white wine, mild chili powder, nine cloves of garlic, shallots, honey, soy, and oregano. Big flavor, mild heat.
Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.
Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.
Vegan chili with kidney beans, bulgur wheat, fresh tomatoes, and a heavy hand of mild and hot ground chilies. A hearty meatless chili where bulgur replaces ground meat for satisfying texture.
Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.
Pureed carrot and fennel soup made with just 5 ingredients. Carrots and onion slow-cooked in olive oil, simmered with chicken broth and fennel seeds, then blended smooth.
Cornmeal and whole wheat pizza dough topped with caramelized Vidalia onion marmalade, dry-cured ham, Roma tomatoes, and melted Fontina cheese.
Cornmeal and whole wheat pizza dough topped with caramelized Vidalia onion marmalade, dry-cured ham, Roma tomatoes, and melted Fontina cheese.
Cornmeal and whole wheat pizza dough topped with caramelized Vidalia onion marmalade, dry-cured ham, Roma tomatoes, and melted Fontina cheese.
Crispy phyllo triangles stuffed with spiced lamb, raisins, pine nuts, and warm cinnamon-cumin-allspice. A Middle Eastern-inspired appetizer that bakes lighter than fried, perfect for parties.
Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.
Broiled salmon steaks topped with a garlic, parsley, and dill breadcrumb crust. A 25-minute fish dinner finished under the broiler for a golden herb crust on a flaky salmon steak.
