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Mayonnaise and sour cream are the base for this olive dip seasoned with parsley, dill, and dried minced onion.
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When cooking with superior summer produce, less is more. This simple salad consists of freshly grilled peppers, goat cheese, and lettuce leaves drizzled with good-quality olive oil.
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This quick and easy kale Caesar salad brings together a tangy anchovy-infused dressing and nutritious ribbons of kale.
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These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Get Kale and Leek Soup Recipe from Food Network
Ingredients: olive oil, kale, chicken broth
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A healthy vegetarian salad recipe with roasted butternut squash, kale, red onion, and pine nuts with tahini dressing.
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Not your everyday chicken dish! In this unique preparation, chicken legs and onions are sauteed in olive oil, then slow simmered with pomegranate juice, pureed toasted walnuts, and cardamom.
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Moist, grilled fish fillets made with only one tablespoon of oil, and served with a fresh-tasting pesto sauce. Yum!
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Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
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Olive and parsley pesto is a refreshing addition to pasta, omelets, or sandwiches and is quick and easy to prepare.
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Get Olive Burger Recipe from Food Network
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Canned tomatoes and frozen okra are simmered with green bell pepper, onion, and garlic for a tasty side dish.