Type what you have

Ingredients

• ✓ extra-virgin olive oil
• active dry yeast
• honey
• water
• salt
• all-purpose flour
• cornmeal

Instructions

1. 1 Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
2. 2 Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
3. 3 Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
4. 4 Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
5. 5 Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
6. 6 Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
7. 7 Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
8. 8 Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
9. 9 Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
10. 10 Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

By John Mitzewich

Ingredients

• ✓ extra-virgin olive oil
• crookneck yellow squash
• green bean
• paprika
• red pepper flakes
• salt
• black pepper
• chickpea pasta shells
• kalamata olive
• sun-dried tomato
• oregano
• sherry vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.
3. 3 Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.
4. 4 Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.
5. 5 Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.
6. 6 Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.

By LauraF

Ingredients

• ✓ extra-virgin olive oil
• walnut
• whole wheat spaghetti
• stinging nettle
• garlic
• lemon juice
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Toast walnuts in a small skillet over medium heat until lightly browned. Remove from the skillet and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Wearing dish gloves or disposable gloves, rinse nettles under running water to remove any dust or dirt. Cut off all the thick main stems.
4. 4 Bring water to a boil in a large saucepan. Drop nettles into the boiling water and cook, uncovered, for 2 minutes. Drain and rinse immediately under cold water, then drain again. Squeeze nettles gently to remove some of the excess water; they can be a little bit wet. Transfer nettles to a cutting board and chop.
5. 5 Heat 3 tablespoons olive oil in a small skillet. Add garlic and cook until fragrant and translucent, without browning, 1 to 2 minutes. Add chopped nettles and cook, stirring, until heated through. Drizzle with lemon juice and season with salt and pepper. Remove from heat and mix in remaining 2 tablespoons olive oil.
6. 6 Toss with pasta and serve with grated Parmesan cheese.

By nch

Ingredients

• ✓ extra-virgin olive oil
• water
• active dry yeast
• bread flour
• salt
• water
• olive oil
• biga
• cornmeal

Instructions

1. 1 Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes.
2. 2 Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon.
3. 3 When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.
4. 4 Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.
5. 5 Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.
7. 7 Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door.
8. 8 Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.

By THYCOOK

Ingredients

• ✓ extra-virgin olive oil
• spaghetti
• onion
• pancetta bacon
• tomato
• water
• white sugar
• parmesan cheese
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes.
3. 3 Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

By Aldo

Ingredients

• ✓ extra-virgin olive oil
• fusilli pasta
• kalamata olive
• parsley
• caper
• red pepper flake
• garlic
• red wine vinegar
• eggplant
• zucchini
• red bell pepper
• onion
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
2. 2 Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
3. 3 Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
4. 4 Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
5. 5 Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

By Buckwheat Queen

Ingredients

• ✓ extra-virgin olive oil
• lemon
• salt
• black pepper
• shrimp
• angel hair pasta
• red onion
• tomato
• garlic
• red pepper flakes
• white wine
• heavy cream
• parsley

Instructions

1. 1 Combine 1/4 cup olive oil, lemon juice, salt, and black pepper in a large resealable plastic bag; seal the bag and gently squeeze until combined. Add shrimp, squeeze out excess air, and seal the bag. Massage shrimp in the bag until thoroughly coated. Marinate in the refrigerator for 30 to 45 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
3. 3 Preheat an outdoor grill for medium-high heat. Place a large heat-proof skillet on one side of the grill.
4. 4 Remove shrimp from marinade; shake off excess. Discard remaining marinade. Thread shrimp onto metal skewers.
5. 5 Place shrimp skewers onto grill grate. Grill until shrimp turn opaque, 2 to 3 minutes per side. Remove from the grill.
6. 6 Meanwhile, add 2 teaspoons oil to the skillet. Add onion; cook and stir until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir 1 to 2 minutes. Add wine; cook until reduced, about 4 minutes. Stir in cream; cook 1 minute. Season with salt and black pepper. Stir in pasta and shrimp to combine; sprinkle with parsley.

By Bibi

Ingredients

• ✓ extra-virgin olive oil
• extra-firm tofu
• water
• beef base
• hoisin sauce
• olive oil cooking spray
• spinach
• grape tomato
• sweet chili sauce
• greek yogurt
• lime juice
• basil
• coconut milk
• jasmine rice

Instructions

1. 1 Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
2. 2 Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
5. 5 Bake in the preheated oven for 40 minutes, flipping halfway through.
6. 6 Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
7. 7 Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve tofu and rice with spinach sauce on side for dipping.

By Amergin

Ingredients

• ✓ extra-virgin olive oil
• gemelli pasta
• onion
• asparagus
• mushroom
• cherry tomato
• garlic
• red pepper flakes
• salt
• black pepper
• butter
• all-purpose flour
• milk
• parmigiano-reggiano cheese
• provolone cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil; cook gemelli in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.
3. 3 Heat herb-infused olive oil in a large skillet over medium heat until shimmering. Cook and stir onion in hot oil for 2 minutes. Add asparagus and mushrooms; cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
4. 4 Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.
5. 5 Melt butter in the same skillet over medium heat. Add flour and cook, stirring constantly, until mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone until cheese is melted and sauce is smooth.
6. 6 Pour sauce over pasta-vegetable mixture and stir to combine. Taste and adjust seasonings. Pour into the prepared baking dish. Toss remaining 1/3 cup Parmigiano-Reggiano with bread crumbs in a small bowl and sprinkle over casserole.
7. 7 Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

By Bibi

Ingredients

• ✓ extra-virgin olive oil
• all-purpose flour
• salt
• active dry yeast
• olive oil
• water
• water
• tomato
• butter
• garlic
• shallot
• oregano
• red pepper flake
• sugar
• kosher salt
• pecorino romano cheese

Instructions

1. 1 Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
2. 2 Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
3. 3 Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
4. 4 Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap and let dough rise in a warm spot for 1 hour. The dough should spread out . Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.
5. 5 Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
6. 6 When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
7. 7 Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
8. 8 Sprinkle with Pecorino Romano cheese, cut into slices, and serve.

By Michael Contakes

Ingredients

• ✓ extra-virgin olive oil
• mussel
• clam
• shrimp
• water
• tomato
• onion
• carrot
• celery
• salt
• black pepper
• onion
• arborio rice
• white wine
• garlic
• parsley

Instructions

1. 1 Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.
2. 2 Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper.
3. 3 Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.
4. 4 Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes.
5. 5 Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes.
6. 6 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
7. 7 Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
8. 8 Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic.
9. 9 Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.

By NonnaPia

Ingredients

• ✓ extra-virgin olive oil
• pepper
• salt
• parmesan cheese
• olive oil
• walnut
• garlic
• basil
• mozzarella cheese
• spinach lasagna noodle
• tomato sauce
• walnut
• parmesan cheese
• black pepper
• salt
• garlic
• walnut pesto
• cottage cheese
• ricotta cheese
• spinach
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
2. 2 Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
3. 3 If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
4. 4 Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
5. 5 Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
6. 6 Add the walnuts, and continue to blend until the walnuts are finely ground.
7. 7 Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
8. 8 If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.

By California Walnuts