1,034 oil recipes

Crispy Korean-style fried wontons stuffed with seasoned ground beef, bean sprouts, green pepper, and sesame oil. Golden, crunchy appetizers with a savory soy-sesame filling.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

Look so appealing, and taste delicious too. An excellent dessert to impress your guests.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Gado gado is the Indonesian salad of stir-fried cabbage, bell pepper, and bean sprouts drizzled with a warm peanut sauce spiked with garlic, shallot, cumin, and lemon. Vegetarian one-bowl meal.

Summer tortellini salad tosses cheese tortellini with shredded chicken, green and black olives, red bell pepper, sweet Vidalia onion, and a herbes de Provence vinaigrette. A picnic-ready pasta salad for four.

Spicy chicken tacos with seared chicken strips, fresh jalapeño, cumin, and hot salsa wrapped in warm corn tortillas. A 35-minute weeknight skillet dinner with customizable heat and classic taco garnishes.

Fresh soba noodle salad with crunchy vegetables, herbs, and lime-sesame dressing served in crisp lettuce cups. This healthy Asian-inspired salad is ready in 25 minutes.

Pan-seared salmon simmered in fresh grapefruit, carrot juice, orange-ginger mustard, and a splash of sesame oil, finished with toasted slivered almonds and cilantro. Bright, citrusy, and low-fat.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

No-tomato pasta with Italian sausage, spaghetti squash, mushrooms, and fennel, finished with an egg stirred in carbonara-style. A lighter, brothy pasta dinner with hidden vegetables.

Insalata pizzas with garlic-mozzarella pita bases topped with dressed greens, grape tomatoes, kalamata olives, and fresh basil. A 20-minute hot-meets-cold vegetarian dinner that eats like pizza and salad in one bite.

Spicy Thai cold pasta salad with red and green bell peppers, scallions, and toasted black sesame seeds in a hot sesame oil, brown rice vinegar, and mirin dressing. A fast vegetarian potluck salad served chilled.

Grilled vegetable garden burgers with marinated eggplant, zucchini, summer squash, Bermuda onion, and tomato layered into whole wheat pita. A vegan, herb-laced summer sandwich for cookouts.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.