Recipes with olive oil
5,532 recipes
Picante Turkey Pie
Picante turkey pie with a ground turkey crust filled with zucchini, mushrooms, peppers, and picante sauce, topped with melted mozzarella. A low-carb, high-protein dinner.
White Chili with Salsa Verde
Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.
Favourite Spring Vegetable Pie
Crustless spring vegetable pie layered between fresh breadcrumbs with carrots, cauliflower, peas, scallions, eggs, feta, and thyme. A vegetarian quiche-style main that bakes in 25 minutes.
Fresh Vegetable Stuffing
Fresh vegetable stuffing with zucchini, spinach, summer squash, and Parmesan bound with bread crumbs and white wine. Seasoned with thyme, sage, tarragon, and basil. Use inside poultry or bake as a side.
Spanish Seafood Filling (For Pie Crust-Style Pastry)
Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.
Penne Pasta with Tuna
Penne pasta with a blended tuna-walnut pesto sauce, lemon zest, fresh basil, and parsley. A quick no-cook sauce made in the food processor and tossed with hot pasta in 30 minutes.
Winter Vegetable Salad with Pomegranate & Roasted Squash Vinaigrette
Roasted butternut squash tossed with bitter greens, pomegranate seeds, and toasted pistachios in a tangy pomegranate molasses vinaigrette. An elegant winter salad for holiday tables.
Most Loved Ratatouille
Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.
Garden Fresh Okra with Tomatoes & Onions
Stewed okra with tomatoes, onions, garlic, and lemon juice. Mediterranean-style braise that cooks the slime out and serves hot or cold. Naturally vegan, gluten-free, low-calorie side.
Spam Primavera
SPAM strips sautéed with carrots, zucchini, onion, and garlic, then tossed with linguine, Parmesan, and a bright squeeze of lemon juice. A light, veggie-packed 30-minute pasta dinner for eight.
Marinated Chicken Stuffed Mushrooms
Chilled stuffed mushroom caps marinated in red wine vinaigrette and filled with chopped chicken, spinach, and a tangy mayo-onion mixture. A no-bake party appetizer that comes together in about 20 minutes of active work.
Fettucini Romano Ala Fratelli
Spinach fettuccine in a quick Romano cheese cream sauce with garlic and white wine. A simple Italian pasta dish ready in 20 minutes for two.
Fenkel in Soppes (Braised Fennel with Ginger)
Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.
Loaded Vegetables Minestrone Soup
Loaded vegetables minestrone packs cannellini beans, zucchini, carrots, celery, cabbage, potatoes, green beans, and elbow macaroni into a beef-stock tomato broth. Classic Italian comfort soup, feeds 10.
Bread Machine Focaccia
Simple bread machine focaccia with basil and olive oil that requires just one button press for effortless Italian flatbread
Vegetable & Bean Polenta Pie
A golden cornmeal-Parmesan crust pressed into a deep-dish pie pan and loaded with saucy kidney beans, zucchini, bell pepper, and seasoned tomatoes, then blanketed with melted mozzarella. Hearty, protein-packed vegetarian comfort in one gorgeous pie.
Picante turkey pie with a ground turkey crust filled with zucchini, mushrooms, peppers, and picante sauce, topped with melted mozzarella. A low-carb, high-protein dinner.
Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.
Crustless spring vegetable pie layered between fresh breadcrumbs with carrots, cauliflower, peas, scallions, eggs, feta, and thyme. A vegetarian quiche-style main that bakes in 25 minutes.
Fresh vegetable stuffing with zucchini, spinach, summer squash, and Parmesan bound with bread crumbs and white wine. Seasoned with thyme, sage, tarragon, and basil. Use inside poultry or bake as a side.
Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.
Penne pasta with a blended tuna-walnut pesto sauce, lemon zest, fresh basil, and parsley. A quick no-cook sauce made in the food processor and tossed with hot pasta in 30 minutes.
Roasted butternut squash tossed with bitter greens, pomegranate seeds, and toasted pistachios in a tangy pomegranate molasses vinaigrette. An elegant winter salad for holiday tables.
Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.
Stewed okra with tomatoes, onions, garlic, and lemon juice. Mediterranean-style braise that cooks the slime out and serves hot or cold. Naturally vegan, gluten-free, low-calorie side.
SPAM strips sautéed with carrots, zucchini, onion, and garlic, then tossed with linguine, Parmesan, and a bright squeeze of lemon juice. A light, veggie-packed 30-minute pasta dinner for eight.
Chilled stuffed mushroom caps marinated in red wine vinaigrette and filled with chopped chicken, spinach, and a tangy mayo-onion mixture. A no-bake party appetizer that comes together in about 20 minutes of active work.
Spinach fettuccine in a quick Romano cheese cream sauce with garlic and white wine. A simple Italian pasta dish ready in 20 minutes for two.
Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.
Loaded vegetables minestrone packs cannellini beans, zucchini, carrots, celery, cabbage, potatoes, green beans, and elbow macaroni into a beef-stock tomato broth. Classic Italian comfort soup, feeds 10.
Simple bread machine focaccia with basil and olive oil that requires just one button press for effortless Italian flatbread
A golden cornmeal-Parmesan crust pressed into a deep-dish pie pan and loaded with saucy kidney beans, zucchini, bell pepper, and seasoned tomatoes, then blanketed with melted mozzarella. Hearty, protein-packed vegetarian comfort in one gorgeous pie.
