Type what you have

Ingredients

• ✓ olive oil
• bread
• spinach
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Brush lighter sides of toast with olive oil; place onto the prepared baking sheet, oiled-sides-down.
3. 3 Spoon creamed spinach on toast slices, spreading all the way to the edges; sprinkle with Parmigiano-Reggiano cheese.
4. 4 Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is lightly browned, about 2 minutes more.

By John Mitzewich

Ingredients

• ✓ olive oil
• sugar snap pea
• raspberry vinegar
• dijon mustard
• strawberry

Instructions

1. 1 Bring a medium pot of water to boil and place a steamer insert in the pot. Place snap peas in the steamer, cover, and cook until bright green, about 30 seconds. Drain, run under cold water to cool completely, drain, and set aside.
2. 2 Whisk oil, vinegar, and mustard together in a bowl until well combined. Set aside for 3 to 5 minutes.
3. 3 Combine snap peas and strawberries in a large bowl; pour vinaigrette over top and toss gently. Serve immediately or chill for up to 1 hour.

By Mojito Mama

Ingredients

• ✓ olive oil
• balsamic vinegar
• dijon mustard
• honey
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk olive oil, balsamic vinegar, mustard, honey, salt, and pepper together in a medium bowl until well combined.
3. 3 Pour vinaigrette into a clean screw-top jar or bottle. Seal with a tight-fitting lid. Shake well before serving.

By GumboGirl

Ingredients

• ✓ olive oil
• bread flour
• water
• active dry yeast
• salt

Instructions

1. 1 Combine 2 cups bread flour, warm water, yeast, and salt in a bowl with an electric mixer fitted with the dough hook attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover the bowl with a towel and let rise in a warm place until dough is doubled in volume, about 20 minutes.
2. 2 Uncover the bowl and mix with the electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining 1 cup flour , a little at a time, until soft, sticky dough forms, 1 to 2 minutes.
3. 3 Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover the bowl with a towel and let rest, about 20 minutes.
4. 4 Meanwhile, rub olive oil evenly into a plastic container.
5. 5 Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into the prepared container. Refrigerate dough for at least 1 day and up to 7 days.

By Tammi

Ingredients

• ✓ olive oil
• ground venison
• jalapeno pepper
• ketchup
• garlic
• molasses
• yellow mustard

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.

By Zacktheperson

Ingredients

• ✓ olive oil
• asparagus
• garlic powder
• lettuce
• grape tomato
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
3. 3 Bake in the preheated oven until asparagus are tender, about 20 minutes.
4. 4 Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and roasted asparagus.

By pbutler

Ingredients

• ✓ olive oil
• pizza dough
• provolone cheese
• turkey sausage
• sweet pepper
• mozzarella cheese
• pizza sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 12-cup standard muffin pan with 2 teaspoons oil.
2. 2 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Pick it up from the edges to make sure it's not stuck to the surface, then cut out twelve 4-inch circles. Reroll the dough to cut all 12 circles if necessary.
3. 3 Place each circle into a prepared muffin cup, making sure it's centered. Press and push dough up the sides of the cups, getting close to, but not all the way up to the top. When all circles have been placed in the muffin pan, go around one more time to push and press on each one.
4. 4 Put 1 tablespoon provolone cheese into each cup, followed by 1 tablespoon cooked sausage and 2 teaspoons cooked peppers.
5. 5 Lightly press on the fillings to compress, then top with 1 rounded tablespoon mozzarella cheese and 2 tablespoons pizza sauce, pushing the sauce down gently into the fillings; it's okay that the fillings will be slightly higher than the pan. Sprinkle Parmigiano-Reggiano cheese generously over top.
6. 6 Bake in the upper center of the preheated oven until the tops are beautifully browned, 30 to 35 minutes.
7. 7 Remove from the oven and cool in the pan for 10 to 15 minutes. Go around the edge of each muffin with a knife, then use a fork or small spatula to remove from the pan.
8. 8 Let cool on a rack for a few minutes, then garnish with parsley and serve.

By John Mitzewich

Ingredients

• ✓ olive oil
• bacon
• baby red potato
• black pepper
• caesar salad dressing
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
4. 4 Bake in the preheated oven until tender, about 10 minutes.
5. 5 Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

By Jennifer Murray

Ingredients

• ✓ olive oil
• black forest ham
• brie cheese
• apricot preserves
• mustard
• bread

Instructions

1. 1 To assemble the sandwiches: Layer ham, Brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush top of each sandwich with olive oil.
2. 2 Heat a grill pan over medium heat. Once the pan is hot, place sandwiches, oiled-side down, in the pan. Brush top of each sandwich with oil. Cook each side until bread is golden brown, 3 to 4 minutes per side.

By sweet tea

Ingredients

• ✓ olive oil
• mustard
• balsamic vinegar
• black pepper
• avocado
• tomato

Instructions

1. 1 In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.

By AUSSIEBEAR

Ingredients

• ✓ olive oil
• ✓ olive oil
• hot sausage
• red bell pepper
• onion
• salt
• pepper
• sandwich roll

Instructions

1. 1 Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
2. 2 Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
3. 3 Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
4. 4 Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

By carina

Ingredients

• ✓ olive oil
• onion
• cauliflower
• chicken stock
• ginger
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
2. 2 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.

By CHRISWELLSW

Ingredients

• ✓ olive oil
• mozzarella cheese
• heirloom tomato
• peach
• salt
• basil

Instructions

1. 1 Assemble mozzarella slices, tomato slices, and peach slices on a serving platter. Drizzle olive oil on top, season with salt, and garnish with basil.

By thedailygourmet

Ingredients

• ✓ olive oil
• tomato
• nectarine
• cucumber
• cilantro
• goat cheese

Instructions

1. 1 Combine tomatoes, nectarine, cucumber, and cilantro in a bowl; gently stir in oil. Top with goat cheese.

By SharonT

Ingredients

• ✓ olive oil
• corn kernel
• grape tomato
• basil
• apple cider vinegar
• salt

Instructions

1. 1 Combine corn, tomatoes, and basil leaves in a large bowl. Add olive oil, vinegar, and salt; toss until evenly coated.

By Josephine Franchino Twohy

Ingredients

• ✓ olive oil
• milk
• egg
• all-purpose flour
• white sugar
• baking powder
• blackberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with 9 paper liners.
2. 2 Whisk milk, olive oil, and egg together in a large bowl until well combined; mix in flour, sugar, and baking powder. Fold in blackberries until incorporated. Divide batter among the prepared muffin cups, filling each ½ full.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes.

By ghostwriter511

Ingredients

• ✓ olive oil
• spinach
• rhubarb stalk
• water
• white sugar
• red wine vinegar

Instructions

1. 1 Arrange the spinach leaves on a platter.
2. 2 Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
3. 3 Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

By Chef Matt

Ingredients

• ✓ olive oil
• garlic
• onion
• feta cheese
• beet
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat; cook and stir the garlic and onion in the oil until translucent; scrape the mixture onto a plate, and place in the refrigerator to cooled to room temperature. Once cooled, stir the feta cheese into the garlic and onion mixture.
2. 2 Arrange the beets on a serving plate; top with garlic, onion, and feta cheese mixture; season with salt and pepper.

By ADAMGODES

Ingredients

• ✓ olive oil
• spinach
• tomato
• mozzarella cheese
• basil
• balsamic vinegar

Instructions

1. 1 Arrange spinach on a serving plate; top with tomato slices. Top each tomato slice with 1 slice mozzarella cheese; sprinkle with basil. Drizzle salad with balsamic vinegar and olive oil.

By mcbeal

Ingredients

• ✓ olive oil
• cucumber
• tomato
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.

By MOTTSBELA

Ingredients

• ✓ olive oil
• beet
• garlic
• baby bok choy
• peanut oil
• butter
• feta cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place beets, 1 clove chopped garlic, and olive oil on a piece of heavy-duty aluminum foil; wrap foil around beets and garlic into a sealed packet.
3. 3 Roast in the preheated oven until beets are easily pierced with a fork, 40 to 60 minutes. Cool until beets can be handled; rub with a paper towel to remove skins. Cut into 1/2-inch cubes; set aside.
4. 4 Heat peanut oil and butter in a heavy skillet over medium-high heat. Add bok choy and remaning 3 cloves chopped garlic; cook and stir until bok choy is slightly softened but still crunchy, about 5 minutes. Off heat, stir in beets and feta; serve warm.

By snarkitty

Ingredients

• ✓ olive oil
• cherry tomato
• bell pepper
• garlic
• balsamic glaze
• basil
• burrata cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet.
3. 3 Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables still warm.
4. 4 Refrigerate salad for at least 1 hour. Top with Burrata to serve.

By Aleka Shunk

Ingredients

• ✓ olive oil
• couscous
• water
• shallot
• asparagus
• salt
• black pepper
• lemon

Instructions

1. 1 Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
2. 2 Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
3. 3 Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

By Diana Moutsopoulos

Ingredients

• ✓ olive oil
• white balsamic vinegar
• salt
• black pepper
• watermelon
• sweet onion
• mint
• blue cheese

Instructions

1. 1 Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth.
2. 2 Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.

By PRINCESSCOOK1

Ingredients

• ✓ olive oil
• butternut squash
• balsamic vinegar
• salt
• black pepper
• arugula
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
2. 2 Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
3. 3 Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
4. 4 Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.

By Allrecipes Member

Ingredients

• ✓ olive oil
• beet
• salt
• black pepper
• arugula
• walnut
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
3. 3 Roast in the preheated oven until beets are tender, about 40 minutes.
4. 4 Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

By Adelma Lilliston

Ingredients

• ✓ olive oil
• arugula
• strawberry
• balsamic vinegar
• almond
• feta cheese
• sea salt

Instructions

1. 1 Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.

By acali07

Ingredients

• ✓ olive oil
• watermelon
• baby spinach
• avocado
• walnut oil
• lime
• paprika

Instructions

1. 1 Combine watermelon, spinach, and avocados in a large bowl.
2. 2 Whisk walnut oil, olive oil, lime juice, and paprika together in a small bowl until well combined; toss into watermelon mixture to coat.

By Keep it Tasty

Ingredients

• ✓ olive oil
• balsamic vinegar
• salt
• black pepper
• corn
• sweet onion
• arugula
• goat cheese

Instructions

1. 1 Whisk olive oil, balsamic vinegar, salt, and black pepper together in a large bowl until well combined; stir in corn and onion until evenly coated. Refrigerate salad for flavors to blend, about 30 minutes.
2. 2 Spread arugula on a serving plate; top with corn mixture and sliced goat cheese.

By SPetrocelly

Ingredients

• ✓ olive oil
• bread
• mayonnaise
• deli ham
• cheddar cheese
• tomato
• onion
• cooking spray

Instructions

1. 1 Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on other side of each slice.
2. 2 Arrange layers of ham, Cheddar cheese, tomato, and onion on top. Top with other bread slice, mayonnaise-side down.
3. 3 Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill pan; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

By ERRINL