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842 recipes for "olive"
842 recipes
Halibut Cordon Blue

Halibut Cordon Blue

May 13, 2009

We ocean fish most weekends through the summer months. The thrill of catching a halibut approximately 30 pounds provides the opportunity of making the "perfect halibut cordon blue". To accompany the main is a refreshing salad dish which includes rice, peaches, capsium, celery, onion, saltanos, cashew nuts and dressing. The dressing is olive oil, lemon juice, soy sauce, brown sugar, fruit chutney and curry.

Edamame Guacamole

Edamame Guacamole

Homemade baked pita chips make a great pairing for this twist on guacamole. To make them, cut four pita pockets into 12 wedges each and toss with a bit of olive oil. Bake on a rimmed baking sheet in 350°F (180°C) oven until crisp and golden, about 8 minutes. Let cool, then store in an airtight container for up to a week.

Bola with Ham

Bola with Ham

The Douro region is well known for bola, an olive-oil-based pastry filled with onions and ham, meat or salt cod, and served as an hors d'oeuvre. Presunto, Portuguese cured ham, is most similar to Spain's serrano ham. If you can't find either, use a dry-cured or smoked ham. The dough is oily and soft but quite easy to handle.

Roast Pork Loin

Roast Pork Loin

Feb 3, 2010

The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.

Fusilli with Canadian Bacon and Fennel

Fusilli with Canadian Bacon and Fennel

May 13, 2009

This is a great, quick, easy and yummy pasta dish. As a child I was brought up with fennel as a snack.  It's great after lunch or dinner(sometimes drizzled with a little olive oil and balsamic vinegar). If I would bring for lunch at work everyone would think I was eating onions! Not many people have experimented with fennel...so this recipie allows people to experience this great vegetable in a new and delicious way. Enjoy!

Lemon-Rubbed Roast Chicken

Lemon-Rubbed Roast Chicken

Nov 5, 2002

Cushing's mom loves the flavours of lemon and thyme in this dish. “My mom adores how supercrispy and lemony the chicken skin gets,” says Cushing. “She always snatches the skin from other people's plates.” Serve with steamed bitter greens, such as rapini or dandelion, drizzled with olive oil and a squeeze of fresh lemon. As an alternative accompaniment, serve whole grain bread or long-grain rice. “I prefer white basmati, but my mom always asks for brown,” she explains. “Either would work perfectly.”

Seared Salmon With Cauliflower Colcannon

Seared Salmon With Cauliflower Colcannon

This updated take on colcannon gets a nutrient boost from kale and substitutes less-starchy cauliflower for some of the traditional white potato. We've used a food processor to create a superfine purée, but you can use a food mill for an even smoother texture. This dish has a fair amount of fat, but most of it comes from the salmon and olive oil, which both contain heart-smart unsaturated fats. The salmon also provides heart protective omega-3 fats.

Mediterranean Chickpea Stew

Mediterranean Chickpea Stew

Oct 3, 2016 Stew

You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.

Chicken and Cauliflower Curry

Chicken and Cauliflower Curry

May 12, 2009

My family is very health conscious, I try to prepare meals that are high in flavour and low in fat. This recipe is economical and delicious. My inspiration came after having Butter Chicken at a restaurant with my husband. Both of us loved it. but Butter Chicken is very high in calories and fat. I decided to cook up my own version with less fat and more good things like vegetables and tomato sauce.

I like to serve this with couscous on the side and warmed pita bread. To prepare the pita, I mix olive oil and minced fresh garlic, brush this onto each pita, then stack them together and wrap tightly in foil. Then I bake them for 20 minutes at 375 F. My son uses the pita as a wrap, filling the pita with the chicken mixture!

Honey Sage Chicken

Honey Sage Chicken

May 12, 2009

I love cooking and have been in the kitcken since I can remember. I also enjoy entertaining family & friends. My friends offen joke around and call me "Martha." Summer entertaining has always been my favorite. I'm always mixing up different ingredients to marinade or rub on meat, poultry and vegetables.

The honey and sage work really well together. This recipe has all the great components for a great marinade. The base, olive oil, honey for sweetness, the lemon juice for citrus and the sage to round all the flavors together.

The glaze really makes the chicken. It brings out the flavors in the marinade even more; the honey brings a nice sweetness, the lemon juice gives tartness and helps thin out the honey. Tabasco sauce helps kick things up a bit. For presentation this dish speaks for itself, but I like to garnish with whole fresh sage leaves and slices of lemons. I like to serve the chicken with baked potatoes and a simple side salad. This is a delicious dish and I hope you enjoy it as much as we have and it is also very affordable meal for entertaining, around $80.00 for a whole meal for 6-8 people. That's pretty good. Enjoy!

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