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Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
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Well this is easy as one, two, three. Brush the pizza crust with olive oil. Spread with tomato sauce. Top with veggies and cheese. Woops, four. Bake until cheese melts and bubbles.
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Cajun rainbow carrot fries tossed in olive oil and a touch of coconut sugar are a colorful appetizer or an accompaniment to sandwiches.
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Fragrant and hearty, this quick and easy spaghetti dish is a simple matter of crumbled bacon, minced garlic, olive oil, salt and pepper, grated Parmesan and hot noodles!
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Kenny Rochford's favorite way to prepare a rack of lamb is to simply rub it with plenty of garlic, rosemary, olive oil, and salt before roasting.
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An easy recipe for shrimp in foil for the grill. Shrimp are quickly marinated in olive oil and parsley and then barbecued in a foil pouch.
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This recipe was given to me by a coworker for the holidays. It is best when made with olives purchased at a deli. Serve with your favorite cracker, baguettes or thin italian bread slices.
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Deliciously peppery broccoli rabe (rapini) is cooked with extra virgin olive oil and garlic, then sprinkled with Parmesan cheese to serve in this authentic Italian dish.
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Freshly squeezed citrus juices and olive oil create a deliciously light salad dressing for this simple green salad made with arugula, pear, and red bell pepper.
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Salmon simmers with olive oil, fresh asparagus, garlic, and a hint of lemon, then is served with penne pasta and a rich and creamy Parmesan cheese sauce.
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A tasty, filling version of a classic Mediterranean salad with chickpeas, tomatoes, cucumber, and onions tossed with Parmesan cheese, herbs, olive oil, and balsamic vinegar.
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Soy sauce and sesame oil provide a rich glaze for chicken wings. A complete meal can be made of this appetizer, simply by adding your favorite vegetables.