Recipes with olive oil

278 recipes. Page 11 of 12

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Steak au Poivre (Peppercorn Sirloin with Brandy Cream Sauce)

Coarsely crushed peppercorns pressed into the sirloin give every bite a sharp, aromatic crackle, while finely ground pepper would add heat but lose that fragrance. The sauce comes from the same pan, where the browned bits left by the steak meet shallot, brandy, cream, and Dijon. Cream rounds off the pepper's bite and the mustard adds a quiet acidity that keeps the sauce bright rather than heavy.

Prep 15min Cook 20min 2 servings

Pasta Medium

Tteokgalbi Ragu Ziti Bake (Korean BBQ Ziti Gratin)

Ground beef is first browned with soy sauce and sugar for the sweet-savory taste of tteokgalbi, Korean grilled short-rib patties, before tomato puree and gochujang are added and simmered. Gochujang, a fermented chili paste, adds savory depth rather than just heat and sets the sauce apart from a standard meat sauce. Pulled from the water two minutes early, the ziti finish in the 200-degree oven without going soft. Gochujang brands differ in saltiness, and the sauce is tasted only after it has reduced.

Prep 20min Cook 35min 4 servings

Salads Easy

Turkish White Bean Salad (Turkish Cooked White Beans Salad)

Sumac, a tangy red spice, stacks another layer of sourness on the lemon and vinegar and turns mild white beans bright. Thin red onion and coarsely chopped parsley add crunch and a grassy note among the soft beans. The onion spends about 5 minutes in cold water to tame its bite and is drained well so it does not thin the dressing. The beans are already cooked, so rough stirring mashes them quickly. Sumac is scattered evenly over everything at the end so no spoonful is all sourness, and the salad rests for about 10 minutes at room temperature. As in Turkey, it is served alongside bread or grilled meat.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Western Easy

Strapatsada (Greek Tomato Scrambled Eggs)

With so much tomato in the pan, the eggs end up as small soft curds scattered through red pulp instead of big scrambled pieces. The clear juice tomatoes release at first would water everything down. The tomatoes cook until the flesh collapses and no liquid pools when pushed aside, with a little tomato paste adding body in that short time. Cherry tomatoes counted one for one are not the same amount as small tomatoes. With feta bringing salt, a pinch is enough, and it goes to the table right away with bread before the eggs dry out in the leftover heat.

Prep 10min Cook 15min 2 servings

Pasta Medium

Vongole Bianco (Italian Spaghetti Dish)

Long simmering does nothing for the clams. Once the shells open, the job becomes keeping the meat moist: opened clams get pushed to the side of the pan while the spaghetti and a few spoonfuls of pasta water go in, and a minute of tossing over high heat binds the wine-scented clam liquid with the olive oil. The measured salt goes in gradually after tasting, with the already salty clam liquid in mind.

Prep 20min Cook 15min 2 servings

Salads Easy

Quinoa Salad

Cooked quinoa shows a tiny ring around each grain, and its light pop contrasts with juicy cucumber and tomato. Rubbing the grains while rinsing removes their bitter coating, which lets the lemon dressing taste clean. Chopped parsley and thin red onion give the mild grain aroma and bite. Dressed only with olive oil and lemon juice, it goes to the table right after tossing.

🥗 Lighter Meals

Prep 15min Cook 15min 2 servings

Western Easy

Stuffed Mushrooms

The mushroom stems are not thrown away: they are chopped, cooked with garlic and mixed into a filling of cream cheese, Parmesan and breadcrumbs that goes back into the caps. In the oven the top of the filling turns golden and the melted cream cheese mingles with the mushroom juices.

Prep 15min Cook 20min 4 servings

Pasta Easy

Yuja Burrata Cherry Tomato Spaghetti

Torn burrata slumps slowly over the hot spaghetti and runs into the juice of cherry tomatoes cooked until they burst. The tartness comes from yuja (Korean citron) marmalade and juice; the marmalade is sweet, so start with a little.

Prep 10min Cook 14min 2 servings

Salads Medium

Spanish Orange Cod Salad (Spanish Salt Cod Salad)

Salty flakes of cod meet sweet, juicy orange in this Andalusian salad, and that contrast carries the dish. The cod is torn along its grain into light, chewy shreds, while red onion and black olives sharpen the edges. The fish only poaches in barely moving water, because a hard boil turns it tough. Soaking out the salt takes most of a day and has to begin the night before, but on the day itself the salad goes together in minutes and sits well beside a glass of sherry as a tapa.

🥗 Lighter Meals

Prep 20min Cook 8min 2 servings

Western Medium

Tortilla Espanola (Spanish Potato and Onion Omelette)

Potatoes cooked slowly in plenty of olive oil turn creamy and soft, while the same slices fried over high heat scorch outside and stay hard in the middle. That gentle start gives a Spanish tortilla its thick, tender layers once the eggs are added. The nerve-racking part is the flip: a plate goes over the pan and the half-set omelette turns out in one motion before sliding back in. Both sides end up golden, with a moist center.

Prep 15min Cook 25min 4 servings

Pasta Medium

Yuja Chicken Piccata Linguine

Yuja marmalade joins the lemon and capers of a classic piccata sauce, laying a bittersweet citrus note over the sourness. Chicken breast flattened to 1cm and dusted thinly with flour cooks for 3 minutes a side, enough for a golden crust and a moist middle.

Prep 18min Cook 20min 4 servings

Salads Easy

Roasted Brussels Sprout Salad

Roasted hard, Brussels sprouts char at the loose outer leaves and turn sweet and brown on the cut face. A crowded pan steams them in their own moisture, and the leaves never crisp. A sharp Dijon and cider vinegar dressing pushes back against that sweetness, while dried cranberries bring tartness and parmesan adds salt. Walnuts carry the same toasty note as the browned sprouts and give the salad more to chew on. After a winter frost, sprouts lose much of their bitterness and turn noticeably sweeter, and the salad is at its best in the cold months.

🥗 Lighter Meals

Prep 15min Cook 20min 2 servings

Western Easy

Tzatziki Salmon Bowl

Cold tzatziki over warm grains and pan-seared salmon gives this bowl its contrast in temperature. The Greek sauce mixes thick yogurt with cucumber, garlic, lemon, and dill, and the dill cuts through the richness of the fish. Brown rice or quinoa both work as the base, and halved cherry tomatoes add a bright, sweet note.

Prep 20min Cook 10min 2 servings

Pasta Easy

Yuja Shrimp Basil Linguine

Olive oil warmed with garlic and red pepper flakes picks up a sweet citrus edge from yuja marmalade in this light oil-based linguine. The shrimp sear for a minute per side but keep cooking while the wine reduces and the pasta is tossed, and past two or three minutes in total they turn rubbery.

Prep 12min Cook 15min 2 servings

Salads Easy

Roasted Cauliflower Tahini Salad

Roasted until the edges go deep golden, the florets pick up a toasty sweetness that stands up to heavy, nutty tahini, which would simply smother boiled cauliflower. Lemon juice and garlic lighten the sauce, and a generous handful of parsley cuts through the oil.

🥗 Lighter Meals

Prep 15min Cook 25min 2 servings

Western Medium

Utica Greens

Escarole's broad leaves and mildly bitter edge hold up to a brief blanch, so this dish keeps a leafy bite rather than the long-cooked softness of collards. Squeezing the blanched greens hard matters, because any water left behind turns the breadcrumbs into paste. Part of the crumb mixture goes among the leaves to soak up stray juices, and the rest stays on top to brown with the Pecorino. Prosciutto, cheese and vinegar-packed cherry peppers all bring salt and acidity, so extra salt waits until the greens have been tasted.

Prep 20min Cook 20min 4 servings

Salads Easy

Roasted Eggplant Pomegranate Salad

Pomegranate seeds burst with tart juice between soft slices of roasted eggplant. Salted first to draw out surface water, the eggplant browns at the edges in the oven instead of steaming.

🥗 Lighter Meals

Prep 20min Cook 15min 4 servings

Western Medium

Veal Saltimbocca (Italian Veal Cutlets Dish)

Thin veal cutlets topped with sage and prosciutto cook in only a few minutes, then share the pan with a quick white wine and butter sauce. Speed matters because veal toughens fast, and each piece stays in the pan for no more than 2 to 3 minutes in total. Starting prosciutto side down fuses the ham to the meat without any toothpicks. The sage perfumes the veal against the salty cured ham, and chicken breast or pork tenderloin work the same way.

Prep 15min Cook 15min 2 servings

Salads Easy

Roasted Kabocha Miso Nut Salad

Kabocha roasted with its skin on turns chestnut-dry and fluffy inside, with caramelized edges outside. Autumn squash, at its sweetest, gives the clearest version of that flavor. White miso loosened with rice vinegar and maple syrup makes a dressing that is salty, sweet, and sour at once, and it makes the squash taste sweeter rather than masking it. With a very salty miso, add the dressing in portions and taste along the way. A bed of peppery arugula keeps the plate from tipping too sweet. Chickpeas and walnuts add chew and enough heft to make this a vegetarian main.

🥗 Lighter Meals

Prep 15min Cook 25min 4 servings

Salads Medium

Roasted Mushroom Perilla Potato Salad

Perilla seed powder and Greek yogurt bind this potato salad instead of mayonnaise, giving it a nutty taste and a light finish. King oyster mushrooms torn into thick strips keep their chew after roasting, a good foil to the fluffy, roughly mashed potato.

🥗 Lighter Meals

Prep 20min Cook 25min 4 servings

Salads Easy

Roasted Pumpkin Feta Salad

Thin wedges of pumpkin come out of the oven browned at the tips and soft through the middle. Cut thicker than about 7 to 8 mm, they dry out on the surface before the center cooks through. Crumbled feta lands salty and tangy on that chestnut-like sweetness, and toasted pumpkin seeds add crunch. Laid on the spinach while still warm, the pumpkin wilts the leaves just slightly and the parts come together instead of sitting separately on the plate. The leaves need to be shaken or blotted very dry, since wet spinach thins the lemon and honey dressing and flattens the taste.

🥗 Lighter Meals

Prep 12min Cook 25min 2 servings

Salads Easy

Roasted Vegetable Salad

Bell pepper, zucchini, eggplant, and onion lose their surface moisture fast in a hot oven, so their sweetness concentrates and the edges pick up scattered char. Peppery arugula underneath answers that sweetness, and a splash of balsamic adds the acid. Even the preheated tray serves a purpose: vegetables that hit hot metal start roasting at once rather than sweating.

🥗 Lighter Meals

Prep 12min Cook 25min 2 servings

Salads Easy

Salade Niçoise

Tuna, soft-boiled eggs, green beans, tomatoes, olives and anchovies stay in separate sections of the platter rather than being tossed together, the traditional way it is served in Nice. The runny yolks do half the dressing's work: break them just before eating and they flow over everything alongside the lemon and Dijon vinaigrette. Salty anchovy and olive play against the mild tuna. Eggs left warm after boiling keep cooking from residual heat and lose that liquid center.

🥗 Lighter Meals

Prep 25min Cook 10min 2 servings

Salads Easy

Salmon Avocado Salad

Rich, salty smoked salmon meets buttery avocado, and capers pop with briny tang in almost every bite. With nothing to cook, the salad comes together fast, and the only thing to hold back is the avocado, sliced at the last moment so it stays green.

🥗 Lighter Meals

Prep 15min Cook 8min 2 servings