Recipes with olive oil

Linguine a la Greque with spinach, chickpeas, golden raisins, olive oil, and red pepper flakes. A quick vegan Greek-style pasta tossed together in 35 minutes from pantry staples.

Pilav kuzulu: Turkish lamb and rice pilaf with tomatoes, pine nuts, raisins, and cinnamon. A one-pot Ottoman-inspired dinner finished in the oven for fluffy grains and tender lamb.

Pan-fried fish fillet strips on a warm blanched cabbage salad with bell pepper, thyme, and lemon vinaigrette. A light, Central European-style fish and slaw supper.

Simple chickpea soup made from dried garbanzo beans simmered with onion and olive oil. Finished with lemon juice or vinegar for a bright, comforting Mediterranean-style broth.

Roasted red pepper spread with cream cheese, sun-dried tomatoes, Vidalia onion, cumin, garlic, and cilantro. A smoky, creamy no-cook appetizer blended in the food processor and served chilled with crackers.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.

Vegetarian vegetable cutlets with mashed potatoes, spinach, carrots, and bell peppers bound with matzo meal and egg. Pan-fried or baked into crispy patties.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.

Salad presto: mixed greens dressed with olive oil, red wine vinegar, and a pinch of dried basil. A bare-bones, 3-minute side salad using pantry staples. No more excuses for skipping the greens.

Florida-style garlic soup pours boiling chicken broth over toasted French bread and crushed garlic, then poaches a whole egg right in the bowl. A quick Spanish-inspired sopa de ajo ready in 10 minutes.

Italian-style chicken with peppers braised in white wine with garlic, charred red and yellow bell peppers, fresh herbs and a hit of chili. One-pan rustic dinner with deeply caramelized chicken skin.

Italian-style sauteed spinach with olive oil, garlic, lemon juice, and a pinch of sugar. A simple side dish cooked in the water clinging to the leaves, with optional Parmesan.

Vegetarian chili with kidney beans, crushed tomatoes, green pepper, and chili powder simmered for one hour. No meat, no fuss. A big-batch meatless chili that's naturally vegan and full of smoky, tomatoey flavor.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.

Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.

Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.

Double-crusted spinach and mozzarella pie in a homemade yeast dough, filled with garlicky greens, black olives, and sweet raisins. Southern Italian comfort baked rustic.

Tex-Mex carrot soup pureed with cumin and ginger, topped with a cilantro-tomato sour cream salsa. A smooth, earthy soup with warm spice and a cool, creamy finish.

Emeril-style focaccia topped with olive oil, mixed herbs, and grated Parmesan. Press dimples into the dough, drizzle, season, and bake until golden. Simple and straightforward.

Deep-fried asparagus spears coated in egg wash and bread crumbs, finished with freshly grated Romano cheese. Blanched first for a tender center with a crispy shell.

Hot pepper and garlic spaghetti pulls heat and flavor straight into the pasta water. Chili and garlic blended into the cooking liquid season the noodles from the inside out. Tossed with olive oil and parsley. Five ingredients, twenty minutes.

Soupa tsatziki is a chilled Greek yogurt and cucumber soup with garlic, dill, mint, and fruity olive oil. No-cook, served icy cold with meze. Tangy, herbaceous, summer-perfect.

Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.

Cold rice salad with tuna, hard-boiled eggs, tomato wedges, and celery tossed in a homemade French dressing. A portable, jar-friendly picnic salad that travels well.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.

This is a very light and healthy recipe, try this salmon, cucumber chili salad, it is a really good recipe!

Sopa de ajo, a classic Spanish garlic soup with sauteed garlic, whole wheat breadcrumbs, chicken broth, paprika, and cayenne. Warming, simple, and ready in under an hour.

Honey garlic dressing built on a from-scratch olive oil mayonnaise base with tarragon vinegar, red wine vinegar, and paprika. A bold, creamy salad dressing with sweet and tangy depth.

Roast chicken stuffed with red onion, lemon, garlic, and thyme, draped in bacon for self-basting, then finished over a sea of cremini mushrooms that soak up the drippings. A Sunday-dinner bird that carves like a dream.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.

Right now it's aspragus season, we have lots of fresh and local aspragus in almost all the grocery stores. Quick and easy to prepare, great flavor and health benefit make the asparagus a hero at our dinner table.

Tortilla pizzas with garlicky tomato sauce, sautéed mushrooms, zucchini, peppers, and melty mozzarella on crisp flour tortillas. Lighter than delivery, bakes fast.

A spicy sauce made from chili peppers and olive oil that goes great with fish or over a tender steak.

Boneless turkey roast rubbed inside and out with a bold garlic, rosemary, and black pepper paste. Unrolled, seasoned, retied, and roasted until the crust is fragrant and deeply spiced.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

Simple wild rice simmered in water with olive oil until cracked and puffy. A basic three-ingredient method for cooking wild rice with a nutty, chewy texture every time.

Nearly Instant South American Tomato & Scallion Salad recipe

Turkey spaghetti sauce with chopped cooked turkey, canned tomatoes, tomato paste, basil, and thyme. A lean, quick pasta sauce that uses up leftover turkey in 25 minutes.

Packaged in attractive containers, these spicy nuts make delightful small gifts.

Linguine with white clam sauce made from canned clams, garlic, olive oil, and fresh parsley. A classic Italian-American pasta dish with a lightly thickened briny sauce.

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.

Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.