Recipes with olive oil
5,878 recipes
Mama's Lemon Chicken
Mama's lemon chicken dipped in fresh lemon juice, coated in Parmesan breadcrumbs, and baked with olive oil, parsley, and onion. A crispy, tangy Italian-style baked chicken.
Roasted Citrus Chicken
Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.
Meeting House Potato Salad
Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.
Brunch Enchiladas
A quick rendition of brunch enchiladas, fit for a fresh take on breakfast featuring eggs, ham, and cheese, wrapped in tortillas and dressed up with a bit of salsa.
Red Bell Pepper & Cheddar Cheese Spread
Roasted red bell pepper and sharp cheddar cheese spread with slow-roasted garlic, onion, cayenne, and fresh chives. A from-scratch appetizer spread with deep, smoky-sweet flavor.
Super Yummy Puttanesca
Italian puttanesca sauce simmered with garlic, anchovies, green and black olives, capers, and crushed red pepper. Bold, briny, fiery, and ready to toss with hot pasta.
Favourite Beef Spaghetti Sauce
Beef spaghetti sauce simmered low and slow with garlic, oregano, thyme and a bay leaf for that deep Sunday-supper flavor. Hearty meat sauce that thickens to clingy, glossy perfection over hot pasta.
Spaghetti All'Aglio e Peperoncino Piccante
Fiery Italian spaghetti with garlic, crushed red pepper, fresh tomatoes, and Parmesan. A spicy twist on aglio e olio that's on the table in 40 minutes with just a handful of ingredients.
Fiesta Onion Dip
Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.
Revithia Soupa(Chick Pea Soup)
Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.
Rock Springs Sweet Onion Pizza
Vidalia onion pizza on a cornmeal polenta crust, topped with kidney beans, peppers, mozzarella, and parmesan. Gluten-free, vegetarian, no yeast required.
Delicious Black Beans
Cuban-style black beans simmered with sofrito of onion, bell pepper, garlic, and cumin. Vegan, gluten-free, and the foundation of frijoles negros y arroz.
Tomato, Bread & Pastina Stew
A rustic Italian stew where stale bread melts into garlicky Roma tomatoes, white wine, and fresh marjoram with tiny pastina stirred in at the end. Vegetarian comfort in 45 minutes.
Two Tomato Salsa
Fresh two-tomato salsa with Roma and green tomatoes, jalapeno, cilantro, and lime juice. A no-cook, chunky salsa with bright tangy flavor that pairs with chips, grilled chicken, or fish.
Pizza Soup
Pizza soup with elbow macaroni, mushrooms, green peppers, tomato sauce, and melted mozzarella. All your favorite pizza flavors in a 40-minute weeknight bowl.
Orange Chicken From Loren
Breaded chicken breasts simmered in a tangy orange marmalade sauce with Dijon mustard, lemon zest, and garlic. A sweet-savory citrus glaze that clings to every crispy bite.
Mama's lemon chicken dipped in fresh lemon juice, coated in Parmesan breadcrumbs, and baked with olive oil, parsley, and onion. A crispy, tangy Italian-style baked chicken.
Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.
Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.
A quick rendition of brunch enchiladas, fit for a fresh take on breakfast featuring eggs, ham, and cheese, wrapped in tortillas and dressed up with a bit of salsa.
Roasted red bell pepper and sharp cheddar cheese spread with slow-roasted garlic, onion, cayenne, and fresh chives. A from-scratch appetizer spread with deep, smoky-sweet flavor.
Italian puttanesca sauce simmered with garlic, anchovies, green and black olives, capers, and crushed red pepper. Bold, briny, fiery, and ready to toss with hot pasta.
Beef spaghetti sauce simmered low and slow with garlic, oregano, thyme and a bay leaf for that deep Sunday-supper flavor. Hearty meat sauce that thickens to clingy, glossy perfection over hot pasta.
Fiery Italian spaghetti with garlic, crushed red pepper, fresh tomatoes, and Parmesan. A spicy twist on aglio e olio that's on the table in 40 minutes with just a handful of ingredients.
Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.
Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.
Vidalia onion pizza on a cornmeal polenta crust, topped with kidney beans, peppers, mozzarella, and parmesan. Gluten-free, vegetarian, no yeast required.
Cuban-style black beans simmered with sofrito of onion, bell pepper, garlic, and cumin. Vegan, gluten-free, and the foundation of frijoles negros y arroz.
A rustic Italian stew where stale bread melts into garlicky Roma tomatoes, white wine, and fresh marjoram with tiny pastina stirred in at the end. Vegetarian comfort in 45 minutes.
Fresh two-tomato salsa with Roma and green tomatoes, jalapeno, cilantro, and lime juice. A no-cook, chunky salsa with bright tangy flavor that pairs with chips, grilled chicken, or fish.
Pizza soup with elbow macaroni, mushrooms, green peppers, tomato sauce, and melted mozzarella. All your favorite pizza flavors in a 40-minute weeknight bowl.
Breaded chicken breasts simmered in a tangy orange marmalade sauce with Dijon mustard, lemon zest, and garlic. A sweet-savory citrus glaze that clings to every crispy bite.
