Recipes with olive oil

A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.

For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal.

This is so flavorful and easy to prepare, tasted so good with such simple ingredients.

Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Fresh Spanish chicken stir-fry loaded with tomatoes, mushrooms, black olives, and herbs over brown rice. Healthy one-pan dinner bursting with vegetables.

Grilled curry-apricot shrimp and scallops skewered and brushed with a sweet-spicy marinade of apricot preserves, Dijon, jalapeño, and fresh cilantro.

A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.

This passover dish is made with lots of flavorful ingredients. Quick and easy to enjoy this delicious dish at Passover.

Spicy sun-dried tomato pasta with garlic, shallots, and jalapenos tossed with broken lasagna noodles and fresh Parmesan. A bold, no-fuss weeknight dinner ready in 45 minutes.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

Italian raisin bread for the bread machine: a savory-sweet loaf with golden raisins, pine nuts and fresh rosemary baked right into a soft eggy crumb. Drop in, hit start, add raisins on the beep.

Mediterranean semolina olive oil cake with lemon zest, almond extract, and cinnamon sugar topping. Moist Italian-inspired torte drizzled with honey and toasted almonds, perfect for brunch or elegant dessert.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.