Recipes with olive oil
5,878 recipes
Chicken Parmigiana Bread
Crispy breaded chicken cutlets wrapped in golden bread dough with melted mozzarella. A handheld twist on classic chicken parm.
Chicken & Salsa Verde Panini
Chicken panini with Italian salsa verde of green olives, capers, garlic, and lemon. Briny no-cook sandwich ready in 15 minutes with leftover roast chicken.
Sole Filet with Cream
Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.
Grilled Eggplant, Feta & Pine nuts Salad with Garlicky-Creamy Yogurt Sauce
Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.
Croquettes De Couscous Et Pois Chiches
These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.
Warm Porcini Soup
Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.
Crab Tacos
This recipe uses ready-made taco shells, but soft tortillas are good too.
Minestone Soup
Vegetarian minestrone soup with kidney beans, potatoes, spaghetti, and a unique twist of cilantro and shoyu (soy sauce). A hearty, pantry-friendly one-pot meal.
Roasted Eggplant & Vegetable Pate
Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.
Sauteed Veal Scallops in Wild Mushroom Cream Sauce
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Sauteed Veal Scallops in Wild Mushroom Cream Sauce
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Mexican Pork Beer Roast with Green Sauce
Mexican pork beer roast slow-roasts a 5-pound pork loin with beer, oregano, and coriander, served with a tangy tomatillo green sauce pureed with garlic, cilantro, and white wine vinegar.
Bourride of Mahi Mahi with Garlic Mayonnaise
Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.
Bourride of Mahi Mahi with Garlic Mayonnaise
Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.
Grecian Green Beans Coca-Cola
Grecian green beans marinated in Coca-Cola, olive oil, vinegar, oregano, and mustard with shallots and garlic. A sweet-tangy refrigerator side dish, served chilled or warm alongside grilled meats.
Three-Bean Vegetable Chili
Delicious and dramatic, this dish is a mosaic of colors.
It's easy enough to make for a simple family dinner but
impressive enough to serve to guests.
Crispy breaded chicken cutlets wrapped in golden bread dough with melted mozzarella. A handheld twist on classic chicken parm.
Chicken panini with Italian salsa verde of green olives, capers, garlic, and lemon. Briny no-cook sandwich ready in 15 minutes with leftover roast chicken.
Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.
Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.
These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.
Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.
This recipe uses ready-made taco shells, but soft tortillas are good too.
Vegetarian minestrone soup with kidney beans, potatoes, spaghetti, and a unique twist of cilantro and shoyu (soy sauce). A hearty, pantry-friendly one-pot meal.
Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Mexican pork beer roast slow-roasts a 5-pound pork loin with beer, oregano, and coriander, served with a tangy tomatillo green sauce pureed with garlic, cilantro, and white wine vinegar.
Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.
Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.
Grecian green beans marinated in Coca-Cola, olive oil, vinegar, oregano, and mustard with shallots and garlic. A sweet-tangy refrigerator side dish, served chilled or warm alongside grilled meats.
Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.
