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An easy marinade made with orange juice, olive oil, herbs, salt, and pepper compliments grilled tuna with its subtle orange flavor.
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Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.
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Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.
cooking.nytimes.com
The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.
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Zucchini fritters are seasoned Greek-style, with feta cheese and chopped fresh mint, and lightly fried in olive oil.
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Fresh spring asparagus pesto recipe with baby spinach, asparagus, pine nuts, olive oil and garlic, served with fettuccine pasta.
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A light brush of olive oil helps this homemade wheat-free pizza dough crisp up in the oven.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kale chips coated in olive oil and garlic are a great alternative to potato chips with just as much flavor and crunch.
Ingredients: kale, olive oil, garlic, vinegar
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Quick, easy, and surprisingly delicious, pasta with wilted arugula and a sauce made of olive oil, garlic, red pepper flakes and canned tuna.
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Whole chicken is baked with chimichurri, an Argentinian sauce of fresh herbs, spices, and olive oil, to make this beautiful gourmet dinner.
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Roasted almonds are tossed with rosemary and garlic-infused olive oil for a fragrant and savory snack that everyone will enjoy.