Recipes with olive oil

Fork-tender beef braised in red Zinfandel with juniper berries, thyme, and bay leaf in a clay pot. The wine-rich sauce gets its velvety body from pressed braised vegetables, poured over chunks of steamed carrots and potatoes.

Mussel and saffron soup built on the briny steaming liquor with leeks, fenugreek, and a finish of cream. A French bistro classic with deep golden color and shellfish-rich broth.

Littleneck clams steamed open in a quick garlic, crushed tomato, and fish stock sauce with oregano and fresh parsley. A Neapolitan classic that takes just 25 minutes from stovetop to table.

A light, low-calorie pasta salad with rotini, fresh vegetables, mozzarella cubes, and a tangy dill vinaigrette. Loaded with cherry tomatoes, green beans, cucumbers, and red peppers for a colorful potluck side.

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

Lemon and Garlic Chicken with Spring Market Vegetables recipe

Fiery Italian-style hot peppers sauteed with garlic and Roma tomatoes in olive oil. A 5-ingredient, 45-minute side dish or condiment with serious kick.

Try this blend of the sweetness of the salmon, richness of black beans and the zestiness of the topping for a taste treat.

Slow-simmered Italian tomato sauce with whole garlic cloves, beef bouillon, and optional bacon. This classic Pasta Pomodoro cooks for 2 hours until thick and rich, tossed with elbow macaroni and Parmesan.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.

Pan-seared chicken breasts get draped in a tangy mustard sauce with dry sherry and a creamy ricotta-yogurt finish. All the richness of a cream sauce with half the guilt.

Chicken casserole with tarragon, slivered almonds, and a golden parmesan breadcrumb top. Poached chicken breast gets folded with sautéed celery, carrots, and onion in a tangy sour cream and white wine sauce, then baked until bubbly.

Puff pastry rolled with pressed-dry spinach, sautéed mushrooms, and nutty Gruyere, sliced into golden pinwheels for elegant 30-minute appetizers.

White pizza no red sauce: a garlicky herb-oil base topped with three cheeses (mozzarella, fontina, parmesan) and baked hot until the crust blisters and the cheese bubbles brown.