Search in:

637 recipes for "olive_oil"
637 recipes
Maritime Medley Seafood Soup

Maritime Medley Seafood Soup

Jun 10, 2009

Bring Nova Scotian shores to your kitchen with this vividly coloured and flavoured soup. Serve with crusty bread and a salad of early spring greens lightly dressed with olive oil and vinegar. Don't be afraid to vary the seafood according to availability.

Smashed Peas With Bacon and Basil

Smashed Peas With Bacon and Basil

Mar 29, 2012

Everyone loves the flavour of fresh peas, and this recipe shows off their sweetness. Serve with baked ham, roast chicken or steamed fish. Or spoon onto crostini and drizzle with your favourite extra-virgin olive oil to make a quick appetizer for your next barbecue.

Skillet Mediterranean Chicken

Skillet Mediterranean Chicken

Jan 2, 2017 Dinner

This simple dinner has all the bright, fresh flavours of the Mediterranean, plus the heart-healthy benefits of ingredients common to the region (think lean protein, olive oil and lots of veggies!). Serve with a side of cooked orzo to round out the meal.

Nutty Pesto Spaghettini with Valbert Cheese

Nutty Pesto Spaghettini with Valbert Cheese

Feb 22, 2017 Dinner

This simple and flavourful pasta dish offers a nice twist on traditional pesto with locally sourced walnuts and Valbert cheese from the Saguenay-Lac-St-Jean region. Made with baby arugula, garlic and olive oil, this recipe can easily be whipped up for family and friends to enjoy.

Feta Yogurt Dip

Feta Yogurt Dip

Aug 18, 2014

This creamy herbed dip is perfect for a party. It can be halved or doubled, it's a cinch to whip up, and it tastes even better when made ahead and flavours have time to develop. For added drama, drizzle with extra-virgin olive oil just before serving.

Tarragon and Pink Peppercorn Vinegar

Tarragon and Pink Peppercorn Vinegar

Oct 17, 2007

Tarragon's delicate citrus and licorice notes combine in this infused vinegar. Pink peppercorns provide lovely colour contrast. Choose pretty bottles for gift giving and add a note to make a simple vinaigrette by whisking one part of this vinegar with four parts extra-virgin olive oil. – Alison Kent

Classic Pesto

Classic Pesto

Aug 2, 2012

Pesto is traditionally an uncooked sauce made of fresh basil, garlic, pine nuts, Parmesan cheese and olive oil. Prior to the days of food processors, the ingredients were crushed using a mortar and pestle. This fresh-tasting sauce is an ideal topper for pasta, pizza, bruschetta, grilled meats and more.

Chinese Broccoli Amandine

Chinese Broccoli Amandine

Nov 12, 2009

Chinese broccoli - or Gailan - is slightly more bitter than broccoli but without a strong cabbagey flavour. Look for unblemished stalks with tightly closed flowerheads in a well-stocked chain grocery store or an Asian supermarket. Simple flavours of almond and olive oil make this side dish compatible with just about any main.

Prosciutto Chicken with Orange Sauce

Prosciutto Chicken with Orange Sauce

Jul 14, 2005

Serve with: Roasted quartered potatoes and blanched bitter greens, such as endive, chicory or dandelion, dressed with extra-virgin olive oil and lemon juice Lively Mediterranean tastes are featured in this dish, in which herbed chicken is napped with pan juices. Or grill the chicken and serve with sauce, as in the variation.

Roasted Red Pepper Dip

Roasted Red Pepper Dip

Sep 16, 2005

Pita chips are easy to make ahead — and they make tasty scoops for this dip. Cut four pita breads into 10 wedges each. Brush both sides lightly with olive oil. Bake on rimmed baking sheet in 350°F (180°C) oven until golden, about 12 minutes. Let cool; then store in airtight container for up to one week.

© 2025 TVA Group. All rights reserved.

Login

Forgot password ?

Sign up