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656 recipes for "olive_oil"
656 recipes
Mediterranean Orzo Salad

Mediterranean Orzo Salad

Apr 30, 2012

This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil. To pit several olives at once, place them on a cutting board and lightly crush with the bottom of a small saucepan to expose pits before removing. Stir this salad lightly with a fork before serving to loosen the pasta.

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.

Farfalle alla Bruschetta

Farfalle alla Bruschetta

May 13, 2009

This is a casual, fragrant, plentiful celebration of Canadian summer, inspired by the ingredients in bruschetta. Every year I eagerly await the return in the markets of the baskets of fresh field tomatoes (although sometimes it's worth the extra price in the winter to buy tomatoes-on-the-vine). This is affordable yet the brie makes it decadent. Serve warm or hot, with plenty of crusty bread and a simple salad with balsamic vinaigrette. (Can also be served as a side dish beside a chicken breast, or chicken skewers marinated in lemon, olive oil, garlic and rosemary.) My favourite dessert for a dinner party is a heaping tray of fresh local fruit and chunks of dark chocolate. (Anybody on a diet doesn't feel they insult you by refusing a slaved-over dessert, and can fill up on fruit without announcing their dietary concerns.) All of the ingredients except for the olive oil can be not only Canadian, but every province should be able to find their own local version as well.

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.”

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.

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.

Layered Cod

Layered Cod

May 12, 2009

Coming from the azores Islands, I am inspired to cook a lot of seafood. Because I work crazy hours, I want something that is quick, easy, and good for me and my husband. My family gets together a least once a week, and they look forward to eating different foods from our culture, since their wives are both Canadian, and don't cook a lot. The dish is served on a plain white plate, drizzled with a bit of olive oil over it, and some green and black olives surrounding it. Very simple, but elegant.

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