Recipes with olive oil

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Clam chowder with pasta is a brothy, Italian-style tomato clam soup with little ditalini cooked right in, brightened with garlic, white wine and a kick of dried chili. A rustic, coastal one-pot bowl.

Grilled Flatbread with Fillet of Beef, White Bean Puree & Sun Dried Tomatoes recipe

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.

Avocado salsa combines diced ripe tomato, red onion, jalapeño, and lots of cilantro in olive oil and lime juice, with chopped avocado folded in just before serving. Bright, chunky pico de gallo with a creamy upgrade.

Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.

Htipiti, a Macedonian beaten feta spread with roasted peppers, oregano, olive oil, and lemon juice. A tangy, creamy Greek-style dip that gets sharper the longer you beat it.

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Fresh garden tomato pasta salad with Roma tomatoes, garlic, olive oil, and a full cup of fresh basil. Served hot or chilled, this simple summer pasta celebrates peak-season tomatoes.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Sauteed scallops over red pepper yogurt sauce deliver a light, elegant dinner in 30 minutes. Seared sea scallops deglazed with vermouth and lemon, plated on a cool coriander-spiked sauce.

Chicken marinade with soy sauce, lemon juice, brown sugar, fresh ginger, and garlic. Seven ingredients, bold Asian-inspired flavor, and just 5 minutes to mix. Great for grilling or baking.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Whoever is fascinated with delicious dishes and recipes and like to taste different kind of lip smacking recipes , then try this Indian- Thai traditional recipe. Try it you will find yourself why it is called as indian- thai recipe!

Chilled prawn salad with melon balls, strawberries, avocado, and celery in a fresh strawberry-orange dressing. A light, elegant appetizer that's naturally low in fat and ready in 30 minutes with no cooking.

Chocolate and chestnut layer cake with a tender olive oil and white wine sponge, a smooth sweetened chestnut cream filling, and glossy dark chocolate ganache. An elegant autumn and holiday dessert.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Linguine with roasted garlic and littleneck clams steamed in white wine with red pepper flakes and parsley. A simple, elegant Italian seafood pasta.

Eggplant Parmigiana with bechamel, tomato sauce, mozzarella, Parmesan, and artichoke hearts. A layered Italian casserole where egg-dipped eggplant bakes into a bubbly, cheesy masterpiece.

Pasta with grilled turkey or chicken sausages, fresh tomatoes, roasted peppers, and saffron vinegar. A light, Mediterranean-style pasta toss ready in 30 minutes.

Healthy and yummy alternative to hamburgers! My mom made "salmon patties" growing up, so this is my version of her recipe. Enjoy!

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.

Stir-fried sirloin strips with bow-tie pasta, cherry tomatoes, mixed vegetables, fresh basil, and Parmesan. A 30-minute National Beef Cook-Off winning recipe.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Garlic shrimp linguine with rosemary, oregano, and a touch of cayenne. Eight cloves of garlic, lemon-spiked olive oil, fresh spinach and tomato, finished with parmesan.

Slow-simmered black beans with ham, balsamic vinegar, soy sauce, and cilantro in chicken broth. A from-scratch dried bean recipe with Cuban-inspired flavors topped with sour cream.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Tuna pasta salad with white beans, asparagus, roasted red peppers, and black olives in a balsamic-Dijon dressing. A protein-packed cold salad for meal prep or potlucks.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Gourmet pasta salad with garlic-parsley spaghetti, artichoke hearts, capers, diced tomatoes, and scallions in a spicy olive oil-mustard dressing. Vegetarian and ready in 25 minutes.

Neil Perry's Rockpool Coffin Bay scallops with braised capsicum and tomatoes: pan-seared scallops on a blanched pepper-tomato base, crisped herbs, and lemon-olive oil pan dressing.

This is a good pizza, you can make it in advance, when you want to serve, heat it in oven for several minutes, very great.

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

The recipe was quite easy, and the mixture of coating added a layer of great flavor and texture to the succulent beef tenderloin. My family certainly enjoyed it!

A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

Melomakarona: traditional Greek Christmas cookies made with olive oil, orange zest, and semolina, soaked in honey syrup and topped with walnuts. Fragrant, syrup-drenched holiday staple.

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.