Recipes with olive oil

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Vietnamese stir-fried blue crabs with lemongrass, garlic, ginger, serrano chiles and scallions. Mama Lan's famous fiery seafood feast served in crispy fried shells.

Ripe avocado halves stuffed with a bold Roquefort cheese, olive oil, and parsley mixture, garnished with sliced olives on a bed of Boston lettuce. A 5-minute French-inspired appetizer.

Crispy Parmesan-breaded chicken breasts topped with seasoned tomato sauce and melted mozzarella. A quick, cheesy chicken Parm ready in just 30 minutes.

Honey jalapeño chicken tossed over sesame soba noodles with soy, scallions, and pickled ginger. A sweet-hot weeknight bowl using shredded rotisserie chicken to hit the table in 25 minutes.

Spice up your dinner with this scrumptious dish that can be used as an appetizer or can accompany any kind of meat.

Pounded chicken breasts stuffed with fresh basil and Roma tomatoes, coated in Parmesan breadcrumbs, and pan-fried golden. Served on a bed of peppery radicchio and watercress tossed in vinaigrette.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.

A delicate angel hair pasta recipe that delivers bold, vibrant flavor with minimal effort and simple fresh ingredients. A pasta main dish you turn to on busy weeknights that is on the table in about 20 minutes.

Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

One-pan Italian oven dinner with chicken, Italian sausage, bell peppers, and tomatoes roasted with garlic and olive oil. Minimal prep, maximum flavor from the oven.

Penne with prosciutto and vodka sauce simmers crushed tomatoes with vodka, garlic, prosciutto, and a splash of cream into a silky pink pasta sauce. Topped with Parmesan and red pepper heat.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.