Type what you have

Ingredients

• ✓ olive oil
• edamame
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
3. 3 Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

By Jill

Ingredients

• ✓ olive oil
• red wine vinegar
• salad dressing mix
• broccoli

Instructions

1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

Ingredients

• ✓ olive oil
• whole wheat bread
• granny smith apple
• swiss cheese

Instructions

1. 1 Preheat a skillet over medium heat.
2. 2 Lightly brush oil onto one side of each bread slice. Place one slice, oil-side down, into the preheated skillet. Arrange apple slices over bread, then top with Swiss cheese and remaining bread slice, oiled-side up. Cook until bread is golden brown and cheese is melted, 2 to 3 minutes per side.

By Nikkiling

Ingredients

• ✓ olive oil
• white sugar
• lime juice
• cumin
• chipotle pepper
• garlic powder

Instructions

1. 1 Whisk olive oil, sugar, lime juice, cumin, chipotle pepper, and garlic powder together in a bowl. Refrigerate until serving.

By Occasional Cooker

Ingredients

• ✓ olive oil
• apple cider vinegar
• dijon mustard
• granular sucralose sweetener

Instructions

1. 1 Place vinegar, Dijon mustard, oil, and sugar substitute into a jar with a tight-fitting lid. Close the jar, and shake vigorously to blend. Refrigerate until chilled before using.

By THYMEFORME

Ingredients

• ✓ olive oil
• acorn squash
• sea salt
• cumin
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
3. 3 Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
4. 4 Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
5. 5 Season roasted chips with salt as needed.

By DakotaKim

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
• bread
• pesto
• mozzarella cheese
• chicken breast

Instructions

1. 1 Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
2. 2 Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
3. 3 Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

By Michelle

Ingredients

• ✓ olive oil
• ✓ olive oil
• sweet potato
• steak seasoning
• black pepper
• garlic powder
• salt
• paprika

Instructions

1. 1 Place sweet potato fries into a large bowl, drizzle with 1/4 cup olive oil, and toss to coat. Mix steak seasoning, black pepper, garlic powder, salt, and paprika in a separate small bowl until thoroughly combined. Use your left hand to toss fries with olive oil as you sprinkle the seasoning mixture over them with your right hand.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat and place sweet potato pieces into the hot oil. Cover skillet, pan-fry for 5 minutes; uncover and turn fries. Place cover back over fries and cook 5 more minutes; continue turning fries and covering until sweet potatoes are tender, about 10 more minutes.

By LCSinclair

Ingredients

• ✓ olive oil
• balsamic vinegar
• oregano
• salt
• pepper

Instructions

1. 1 Mix together olive oil, balsamic vinegar, oregano, salt and pepper.

By AnnieAcco

Ingredients

• ✓ olive oil
• baby spinach
• red bell pepper
• parmesan cheese
• rice vinegar

Instructions

1. 1 Combine baby spinach, red bell pepper, and Parmesan cheese in a large bowl.
2. 2 Whisk olive oil and rice vinegar together in a small bowl; pour over spinach mixture, toss well and serve.

By CANDUS_P

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
• lemon juice
• garlic
• oregano
• salt
• black pepper
• chicken breast

Instructions

1. 1 Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ROSYRD

Ingredients

• ✓ olive oil
• onion
• cumin
• ginger
• cinnamon
• tomato soup
• coconut milk
• tomato

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
2. 2 Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.

By blancdeblanc

Ingredients

• ✓ olive oil
• ✓ olive oil
• active dry yeast
• water
• all-purpose flour
• salt
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, about 15 minutes.
3. 3 Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 1/2 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
4. 4 Turn dough out onto a floured work surface and form into a ball.
5. 5 Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to lightly cover with oil; cover bowl with foil and let rise until dough has doubled in size, about 2 hours.
6. 6 Once dough has doubled, remove from bowl and place onto a lightly floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.
7. 7 Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
8. 8 Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
9. 9 Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
10. 10 Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown.
11. 11 Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.

By John Mitzewich

Ingredients

• ✓ olive oil
• tuna
• lemon juice
• white bean
• cherry tomato
• scallion

Instructions

1. 1 Combine tuna, oil, and lemon juice in a large bowl. Add beans, cherry tomatoes, and scallions. Mix well and serve.

By Katie Pitre

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
• turkey sausage
• chicken broth
• cannellini bean
• escarole
• tomato sauce

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add sausage and cook until evenly browned and crumbly, 5 to 10 minutes. Add chicken broth, beans, tomato sauce, and escarole. Simmer for 15 to 20 minutes.

By Melanie Garland-Sloan

Ingredients

• ✓ olive oil
• onion
• garlic
• broccoli
• salt
• black pepper
• vegetable broth
• lemon juice
• cheddar cheese

Instructions

1. 1 Heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. Cook and stir onion and garlic in hot oil until softened, 3 to 5 minutes. Add broccoli, season with salt and pepper, and stir. Pour vegetable broth and lemon juice into the pot.
2. 2 Loosely cover the pot and simmer the mixture until the broccoli is tender, about 25 minutes. Puree with an immersion blender until smooth. Garnish with Cheddar cheese to serve.

By malevolentmuse

Ingredients

• ✓ olive oil
• white vinegar
• white sugar
• soy sauce
• baby bok choy
• green onion
• almond
• chow mein noodle

Instructions

1. 1 In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
2. 2 Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

By SYS1

Ingredients

• ✓ olive oil
• red wine vinegar
• balsamic vinegar
• garlic
• mayonnaise
• bibb lettuce
• sunflower seed
• avocado

Instructions

1. 1 Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
2. 2 In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

By Barrett

Ingredients

• ✓ olive oil
• sweet onion
• pizza dough
• garlic
• cream cheese
• mozzarella cheese
• romano cheese
• red pepper

Instructions

1. 1 Heat oven to 425 degrees F.
2. 2 Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
3. 3 Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. Mix garlic and remaining oil; spread onto dough. Bake 10 min.
4. 4 Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.

By Philadelphia

Ingredients

• ✓ olive oil
• sesame oil
• green bell pepper
• yellow bell pepper
• red bell pepper
• red onion
• garlic
• salt
• black pepper

Instructions

1. 1 Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir until onion is translucent and peppers are cooked through, 7 to 10 minutes.

By Plain ole Bob

Ingredients

• ✓ olive oil
• white balsamic vinegar
• mustard
• honey
• granny smith apple
• apple
• lime
• pine nut

Instructions

1. 1 Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
2. 2 Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
3. 3 Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
4. 4 Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.

By lutzflcat

Ingredients

• ✓ olive oil
• flour
• egg
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, eggs, olive oil, and salt in a bowl until combined. Add water, 1 teaspoon at a time, until a smooth, thick dough forms.
3. 3 Turn dough out onto a lightly floured work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes.
4. 4 Divide dough into 8 balls; roll and cut dough into desired pasta shape using a pasta machine.

By pho1962

Ingredients

• ✓ olive oil
• potato
• garlic
• white wine vinegar
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
3. 3 Cover and refrigerate overnight.

By Maria

Ingredients

• ✓ olive oil
• eggplant
• whole-grain sandwich roll
• greek yogurt
• garlic and herb spreadable cheese
• garlic
• tomato
• basil

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
3. 3 Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
4. 4 Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
5. 5 Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

By Brittney Tun

Ingredients

• ✓ olive oil
• focaccia flatbread
• persimmon
• salt
• rosemary
• burrata cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.
3. 3 Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.
4. 4 Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.
5. 5 Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.
6. 6 Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.

By Buckwheat Queen

Ingredients

• ✓ olive oil
• brown lentil
• red bell pepper
• onion
• green olive
• lemon juice

Instructions

1. 1 Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
2. 2 In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.

By KIMDEB

Ingredients

• ✓ olive oil
• avocado
• lime juice
• lemon juice
• garlic
• salt
• black pepper
• feta cheese

Instructions

1. 1 Place avocado cubes in a bowl.
2. 2 Whisk olive oil, lime juice, lemon juice, garlic, salt, and pepper together in a bowl; mix in feta cheese.
3. 3 Pour dressing over avocado cubes; toss to coat.

By Jonathan Shields