Recipes with olive oil
5,878 recipes
Lentil Nut Loaf with Red Pepper Sauce
Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.
Basic Dumplings
Fluffy buttermilk dumplings loaded with fresh herbs and celery leaves. Butter cut into the dough gives them a tender, biscuit-like texture that soaks up stew beautifully.
Sauteed Oyster Mushrooms
Sauteed oyster mushrooms with garlic, rosemary, sherry, and soy sauce in a light pan sauce. A quick, savory side dish ready in under 10 minutes.
Roasted Root Vegetables With Cumin & Coriander
Roasted root vegetables with ground cumin and coriander: sweet potato, parsnip, rutabaga, and turnip tossed in warm Middle Eastern spices and roasted until evenly browned. A simple four-root side finished with fresh cilantro.
Tangine of Moroccan Vegetables with Couscous
Moroccan vegetable tagine with saffron, butternut squash, chickpeas, and raisins over whole wheat couscous topped with toasted almonds. A hearty vegan one-pot dinner full of warm spices.
Tangine of Moroccan Vegetables with Couscous
Moroccan vegetable tagine with saffron, butternut squash, chickpeas, and raisins over whole wheat couscous topped with toasted almonds. A hearty vegan one-pot dinner full of warm spices.
Cod Poached in Spicy Tomato Broth
This is a delicious, easy, and healthy fish recipe for a week night. Served with brown rice and spinach.
Butternut Squash & Pork Ragu
Spice-marinated pork simmered with butternut squash, chickpeas, and carrots in a warmly spiced broth with paprika, turmeric, and cumin. A hearty one-skillet dinner with North African flair.
Lost & Found Zucchini Casserole
Zucchini casserole loaded with sharp cheddar, bread crumbs, green pepper, and basil, bound with eggs and olive oil. A golden-topped bake that uses up garden zucchini.
Red Pesto Sauce
A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.
Cheese & Pepperoni Bread
Pizza-flavored bread machine loaf packed with chopped pepperoni, provolone, and Parmesan. Oregano and garlic make the whole kitchen smell like a pizzeria.
Party Pate
Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.
Tomato Sauce with Ground Beef
Slow-simmered Italian tomato sauce with ground beef, San Marzano-style plum tomatoes, tomato paste, basil, and oregano. Rich, thick, and built for pasta night.
Pasta Salad with Currants, Olives & Pine Nuts
Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.
Barley Risotto
Pressure cooker barley risotto with dried mushrooms, blue cheese, and Parmesan, no stirring required. Creamy, chewy alternative to classic Arborio risotto ready in under 20 minutes of pressure time.
Pickled Hot Red Peppers
Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.
Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.
Fluffy buttermilk dumplings loaded with fresh herbs and celery leaves. Butter cut into the dough gives them a tender, biscuit-like texture that soaks up stew beautifully.
Sauteed oyster mushrooms with garlic, rosemary, sherry, and soy sauce in a light pan sauce. A quick, savory side dish ready in under 10 minutes.
Roasted root vegetables with ground cumin and coriander: sweet potato, parsnip, rutabaga, and turnip tossed in warm Middle Eastern spices and roasted until evenly browned. A simple four-root side finished with fresh cilantro.
Moroccan vegetable tagine with saffron, butternut squash, chickpeas, and raisins over whole wheat couscous topped with toasted almonds. A hearty vegan one-pot dinner full of warm spices.
Moroccan vegetable tagine with saffron, butternut squash, chickpeas, and raisins over whole wheat couscous topped with toasted almonds. A hearty vegan one-pot dinner full of warm spices.
This is a delicious, easy, and healthy fish recipe for a week night. Served with brown rice and spinach.
Spice-marinated pork simmered with butternut squash, chickpeas, and carrots in a warmly spiced broth with paprika, turmeric, and cumin. A hearty one-skillet dinner with North African flair.
Zucchini casserole loaded with sharp cheddar, bread crumbs, green pepper, and basil, bound with eggs and olive oil. A golden-topped bake that uses up garden zucchini.
A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.
Pizza-flavored bread machine loaf packed with chopped pepperoni, provolone, and Parmesan. Oregano and garlic make the whole kitchen smell like a pizzeria.
Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.
Slow-simmered Italian tomato sauce with ground beef, San Marzano-style plum tomatoes, tomato paste, basil, and oregano. Rich, thick, and built for pasta night.
Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.
Pressure cooker barley risotto with dried mushrooms, blue cheese, and Parmesan, no stirring required. Creamy, chewy alternative to classic Arborio risotto ready in under 20 minutes of pressure time.
Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.
