Recipes with olive oil
5,878 recipes
Ratatouille Casserole
Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.
Cod with Garlic
Pan-fried cod marinated in fresh lime juice, then crisped in garlic-infused butter and finished with cilantro. A bright, low-fat fish dinner with Latin American flair.
Sweet Potato Polenta
Creamy sweet potato polenta with smoky chipotle, fresh rosemary, honey, and corn kernels. Chilled into firm squares, reheated until warm, and served with salsa for a vegetarian side that steals the show.
Citrus Crusted Shrimp with Ginger Starfruit A
Seared butterflied shrimp coated in a caramelized lemon-lime zest crust with jalapeno and white pepper, finished with starfruit, ginger, and a rum pan sauce. A show-stopping tropical appetizer.
Northwest Seafood Cioppino
Northwest seafood cioppino simmers white fish, shrimp, and oysters in a tomato-herb broth with onions, garlic, and basil. Pacific Northwest take on the Italian-American fisherman's stew.
Neopolitan Spaghetti Sauce
Neapolitan spaghetti sauce slow-simmered for 3 hours with ground beef, three forms of tomato, whole chili peppers, and sliced stuffed green olives. Rich, thick, and full of heat.
Red Devil Rub
Red Devil rub with whole-grain Dijon mustard, fresh basil, cayenne, and olive oil. A sharp, herby wet rub for grilled chicken, fish, or barbecue. Five ingredients, bold heat.
Spam Broccoli Pecan Salad
Crispy browned SPAM meets crunchy broccoli, sharp cheddar, peppery radishes, and toasted pecans in a tangy white wine vinaigrette. Chill for an hour and this hearty salad is ready to steal the show at any potluck.
Mexican Spaghetti
Mexican spaghetti tossed with a chipotle tomato sauce and topped with diced fresh avocado. A 15-minute weeknight pasta where smoky chipotle meets cool, creamy avocado.
Battered Balsamic Fish
This recipe is my husband's specialty, good for any fresh fish. I prefer halibut but whatever your pleasure. Goes great with homemade mashed potatoes.
Spanish Vegetable Stew with Squash
A rustic Spanish stew of yellow summer squash, potatoes, tomatoes, green peppers, and onions simmered in olive oil with garlic and parsley. Vegan and naturally hearty.
Medallions of Pork Tenderloins
Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.
Spinach & Sun-Dried Tomato Pasta Sauce
Sun-dried tomatoes, artichoke hearts, Kalamata olives, mushrooms, and pine nuts tossed with fresh spinach and pasta, finished with crumbled feta. A Mediterranean pasta loaded with bold, briny flavors.
Cajun Shrimp Pasta
Cajun shrimp pasta with linguine tossed in a slow-simmered tomato sauce spiked with cayenne, thyme, Worcestershire, and hot sauce, finished with Parmesan.
Basic Pasta Dough - Whole Wheat
Whole wheat pasta dough: a simple eggless pasta made with whole wheat pastry flour and all-purpose flour, water, and a touch of olive oil. The base for handmade fettuccine, lasagna sheets, or ravioli.
Humus Tahini Dip
Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.
Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.
Pan-fried cod marinated in fresh lime juice, then crisped in garlic-infused butter and finished with cilantro. A bright, low-fat fish dinner with Latin American flair.
Creamy sweet potato polenta with smoky chipotle, fresh rosemary, honey, and corn kernels. Chilled into firm squares, reheated until warm, and served with salsa for a vegetarian side that steals the show.
Seared butterflied shrimp coated in a caramelized lemon-lime zest crust with jalapeno and white pepper, finished with starfruit, ginger, and a rum pan sauce. A show-stopping tropical appetizer.
Northwest seafood cioppino simmers white fish, shrimp, and oysters in a tomato-herb broth with onions, garlic, and basil. Pacific Northwest take on the Italian-American fisherman's stew.
Neapolitan spaghetti sauce slow-simmered for 3 hours with ground beef, three forms of tomato, whole chili peppers, and sliced stuffed green olives. Rich, thick, and full of heat.
Red Devil rub with whole-grain Dijon mustard, fresh basil, cayenne, and olive oil. A sharp, herby wet rub for grilled chicken, fish, or barbecue. Five ingredients, bold heat.
Crispy browned SPAM meets crunchy broccoli, sharp cheddar, peppery radishes, and toasted pecans in a tangy white wine vinaigrette. Chill for an hour and this hearty salad is ready to steal the show at any potluck.
Mexican spaghetti tossed with a chipotle tomato sauce and topped with diced fresh avocado. A 15-minute weeknight pasta where smoky chipotle meets cool, creamy avocado.
This recipe is my husband's specialty, good for any fresh fish. I prefer halibut but whatever your pleasure. Goes great with homemade mashed potatoes.
A rustic Spanish stew of yellow summer squash, potatoes, tomatoes, green peppers, and onions simmered in olive oil with garlic and parsley. Vegan and naturally hearty.
Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.
Sun-dried tomatoes, artichoke hearts, Kalamata olives, mushrooms, and pine nuts tossed with fresh spinach and pasta, finished with crumbled feta. A Mediterranean pasta loaded with bold, briny flavors.
Cajun shrimp pasta with linguine tossed in a slow-simmered tomato sauce spiked with cayenne, thyme, Worcestershire, and hot sauce, finished with Parmesan.
Whole wheat pasta dough: a simple eggless pasta made with whole wheat pastry flour and all-purpose flour, water, and a touch of olive oil. The base for handmade fettuccine, lasagna sheets, or ravioli.
Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.
