Marinades are acid-oil blends that not only flavour but also tenderize.
Using olive oil instead of butter makes this lovely light green purée vegan.
The traditional Austrian pairing of mushrooms and pumpkin seed oil tastes even better on crispy crostini.
Avocado oil creates a surprisingly green, vibrant vegetable-flavoured sauce. Serve over greens with avocado and tomatoes.
In this recipe, we drain the bacon fat out of the pan and fry the fish in vegetable oil. For a more pronounced bacon flavour, you can use the bacon fat and omit the oil. Add lettuce and sliced tomato for a yummy twist on a BLT.
You can find lollipop sticks and flavouring oil at most bulk food stores or cake decorating shops.
Most carrot muffins are basically small cakes loaded with oil and sugar. In our version, yogurt boosts the calcium content, while flaxseeds add beneficial omega-3 fatty acids and fibre. Brown butter adds a lovely flavour, but you can skip that first step and use oil instead, if desired.
If desired, garnish with shavings of Parmesan cheese or drizzle with a touch of extra-virgin olive oil.
Before: The original recipe's marinade (more than needed) has 1/2 cup (125 mL) oil. The dish has 1/2 cup (125 mL) feta cheese for garnish. After: This lightened-up version reduces oil, feta and olives. In season, use 2 tbsp (25 mL) chopped fresh oregano instead of the dried.
If you can find dry-packed sun-dried tomatoes, use them in place of the oil-packed version. Rehydrate in warm water first and add 2 tbsp more oil when making the pesto. Use this pesto as a sandwich or crostini spread, toss it with pasta or spoon it over polenta.
