Type what you have

Ingredients

• ✓ olive oil
• ✓ olive oil
• shishito pepper
• lemon
• salt
• lemon
• sea salt
• vodka
• vermouth
• ice

Instructions

1. 1 Heat a heavy cast iron or steel pan over medium-high to high heat and add 1 tablespoon oil. Add the peppers and blister, letting them sit on one side and then tossing a few times until they at blistered all the way around, about 8 minutes total. Season with sea salt.
2. 2 Lay the lemon slices in the pan so that they are flat to the bottom of the pan. Allow the lemons to color slightly and flip, about 2 minutes total. Remove to a bowl.
3. 3 Squeeze lemon half over peppers. Sprinkle on flaky salt and drizzle with 1 teaspoon oil.
4. 4 Shake or stir vodka, vermouth, and ice together in batches, adding 1 teaspoon or so of the juices from the bowl of peppers and lemons to each batch. Strain into martini glasses. Garnish each martini with a pepper and a slice of lemon.

By peppini

Ingredients

• ✓ olive oil
• heavy cream
• milk
• chicken stock
• cayenne pepper
• nutmeg
• allspice
• cardamom
• ginger
• garlic
• brown sugar
• butter
• celery
• onion
• black pepper
• sea salt
• carrot
• parsnip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Ingredients

• ✓ olive oil
• ✓ olive oil
• rice vinegar
• white sugar
• sesame oil
• soy sauce
• sesame seed

Instructions

1. 1 Whisk 1/2 cup plus 2 tablespoons oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until well combined.

By uno13

Ingredients

• ✓ olive oil
• onion
• smoked sausage
• bok choy

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Add sausage; cook and stir until browned, 2 to 3 minutes. Add bok choy and cook until wilted, about 1 minute.

By karamelized

Ingredients

• ✓ olive oil
• rice wine vinegar
• ponzu sauce
• honey
• garlic

Instructions

1. 1 Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.

By souplover Sue

Ingredients

• ✓ olive oil
• baby bok choy
• chicken stock
• soy sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy; cook, flipping once, until just golden, about 2 minutes.
2. 2 Add stock and soy sauce to the skillet. Cover the skillet, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter; reserve liquid in the skillet.
3. 3 Cook liquid over medium-high heat until reduced by half, 1 to 2 minutes; pour over bok choy to serve.

By Di

Ingredients

• ✓ olive oil
• garlic
• ginger root

Instructions

1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl

Ingredients

• ✓ olive oil
• sugar snap pea
• garlic
• soy sauce

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas, cover, and steam until tender, about 2 minutes.
2. 2 Heat oil in a nonstick skillet or wok over medium-high heat; sauté garlic until nearly brown, about 2 minutes. Add snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

By mecook

Ingredients

• ✓ olive oil
• firm tofu
• broccoli
• carrot
• cauliflower
• oyster sauce
• garlic
• chicken broth

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
2. 2 Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

By LittleGreyKitten

Ingredients

• ✓ olive oil
• white sugar
• apple cider vinegar
• soy sauce
• sesame oil
• garlic
• red pepper flakes

Instructions

1. 1 Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
2. 2 Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.

By Sookie Fae Halliwell

Ingredients

• ✓ olive oil
• brussels sprout
• thai sweet chile sauce
• garlic
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with aluminum foil.
2. 2 Cut the tough stem off each sprout and cut each into quarters. Toss sprouts with olive oil in a large bowl. Pour onto the prepared baking sheet in a single layer.
3. 3 Bake in the preheated oven for 10 minutes. Toss sprouts and continue baking until desired doneness is reached, about 10 minutes more.
4. 4 Remove sprouts from oven and switch oven to high broil. Move the rack to the top 1/3 of the oven.
5. 5 Whisk chile sauce, garlic, and soy sauce together in a large bowl. Pour baked sprouts into the bowl and toss until evenly coated in glaze. Pour sprouts back onto the baking sheet.
6. 6 Broil sprouts in the hot oven until glaze is caramelized and sprouts are cooked to preference, about 5 minutes, watching carefully to prevent burning. Serve immediately and enjoy while hot.

By AmyLee

Ingredients

• ✓ olive oil
• long-grain rice
• coconut water
• water
• salt

Instructions

1. 1 Combine rice, coconut water, water, olive oil, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until liquid is absorbed, about 15 minutes. Do not lift the lid while rice is cooking. Fluff with a fork.

By sandra007

Ingredients

• ✓ olive oil
• yellow curry paste
• chicken breast
• coconut milk
• chicken stock
• onion
• red potato
• red thai chile pepper
• fish sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
2. 2 Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
3. 3 Stir fish sauce into chicken curry mixture just before serving.

By regancooks

Ingredients

• ✓ olive oil
• garlic
• red pepper flake
• soy sauce
• honey
• orange juice
• ginger root
• sesame oil
• sesame seed
• lime

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and red pepper flakes in hot oil until fragrant, 2 to 3 minutes. Add soy sauce, honey, orange juice, ginger, sesame oil, sesame seeds, and lime juice. Cook and stir until heated through, 2 to 3 minutes more.

By ajt1120

Ingredients

• ✓ olive oil
• garlic
• collard green
• vegetable broth
• soy sauce
• sesame oil

Instructions

1. 1 Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.

By runnerk

Ingredients

• ✓ olive oil
• cilantro
• peanut butter
• garlic
• ginger
• fish sauce
• brown sugar
• cayenne pepper

Instructions

1. 1 Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.

By she_cooks

Ingredients

• ✓ olive oil
• mushroom stem
• mushroom piece
• onion
• vegetable broth
• soy sauce
• oyster sauce

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion; cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
2. 2 Reduce the heat to low. Cover and cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

By cmscherer

Ingredients

• ✓ olive oil
• egg
• chicken
• green onion
• garlic
• white rice
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a wok or nonstick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
3. 3 Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes.
4. 4 Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

By Amber62006

Ingredients

• ✓ olive oil
• garlic
• chile pepper
• broccoli
• kale
• sun-dried tomato
• lime juice
• salt

Instructions

1. 1 Heat olive oil in a large wok or skillet over high heat. Add garlic and chile pepper; cook and stir for 2 minutes, stirring frequently. Stir in broccoli; cook for 1 minute. Add kale and cook for 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice and season with salt; toss well.

By BILLINLA

Ingredients

• ✓ olive oil
• quinoa
• chicken broth
• soy sauce
• ginger root
• garlic
• green onion

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

By Lisa

Ingredients

• ✓ olive oil
• honey
• peanut butter
• peanut butter
• soy sauce
• rice vinegar
• sesame oil
• garlic
• ginger root
• red pepper flakes

Instructions

1. 1 Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

By Jeramyn Feucht

Ingredients

• ✓ olive oil
• soy sauce
• rice vinegar
• water
• honey
• garlic
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Combine olive oil, soy sauce, rice vinegar, water, honey, garlic, and ginger in a 1-pint glass jar. Cover the jar with a tight-fitting lid; shake well.
3. 3 Remove the lid, then heat the jar in the microwave until honey is dissolved, about 1 minute. Allow to cool.
4. 4 Shake well before serving. Store covered in the refrigerator.

By DIETER_WEBER

Ingredients

• ✓ olive oil
• red wine vinegar
• hoisin sauce
• honey
• garlic
• salt
• black pepper

Instructions

1. 1 Whisk the red wine vinegar, olive oil, hoisin sauce, honey, garlic, salt, and pepper together in a bowl. Store in refrigerator. Shake well before use.

By Trishie

Ingredients

• ✓ olive oil
• bacon
• red onion
• red pepper flake
• garlic
• baby bok choy
• salt

Instructions

1. 1 Fry bacon in a large skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate bacon and drain all but 1 tablespoon grease from the skillet.
2. 2 Add onion, oil, red pepper flakes, and garlic to grease in the skillet. Cook and stir over medium heat until onion is soft, 3 to 5 minutes.
3. 3 Add bok choy, cover, and cook for 3 to 5 minutes. Remove the lid; cook and stir until bok choy is tender but still a bit crunchy, about 2 more minutes. Stir in bacon and season with salt. Serve immediately.

By SHUNPR

Ingredients

• ✓ olive oil
• ✓ olive oil
• onion
• chicken tender
• garlic salt
• black pepper
• bok choy
• water
• couscous
• cherry tomato
• mizithra cheese

Instructions

1. 1 Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
2. 2 Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
3. 3 Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
4. 4 Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

By Utopienne

Ingredients

• ✓ olive oil
• green onion
• kabocha squash
• shrimp
• sugar
• salt
• chicken broth
• water

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
2. 2 Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

By Cynthia

Ingredients

• ✓ olive oil
• soy sauce
• miso paste
• lemon juice
• rice wine vinegar
• garlic
• ginger
• red chile paste
• honey
• sesame oil

Instructions

1. 1 Place soy sauce, miso paste, lemon juice, rice wine vinegar, garlic, ginger, and red chile paste in a food processor or blender; begin processing on low speed. Keeping the processor running, slowly stream honey into the food processor until smooth. Slowly stream sesame oil into mixture until evenly combined. Slowly stream olive oil into the food processor until dressing is smooth.

By gibsey23

Ingredients

• ✓ olive oil
• broccoli
• chicken breast
• green onion
• garlic
• hoisin sauce
• chile paste
• soy sauce
• ginger
• red pepper
• salt
• black pepper
• chicken stock

Instructions

1. 1 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
2. 2 Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
3. 3 Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

By amanda1432

Ingredients

• ✓ olive oil
• rotisserie chicken
• cabbage
• green onion
• ramen noodle
• sesame seed
• almond
• apple cider vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

By Rachel

Ingredients

• ✓ olive oil
• brussels sprout
• salt
• black pepper
• sesame oil
• soy sauce
• fish sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix to combine. Spread out on a sheet pan in a single layer.
3. 3 Roast in the preheated oven until Brussels sprouts are browned, shaking the pan every 7 minutes, about 30 minutes total. Remove from the oven.
4. 4 Heat sesame oil in a skillet over medium heat. Add brussels sprouts and cook for 5 minutes. Transfer to a bowl and mix with soy sauce and fish sauce.

By Casey Butler