arlic in with the tomatoes along with the olive oil.
Season with salt and
Light large chimney starter filled with hardwood charcoal (about 2 1/
Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
Spray a non-stick baking dish with olive oil.
Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
large pot, and drizzle with olive oil. Season with salt to taste, and
Preheat oven to 450\u00b0F Snap off tough ends and place on a shallow rimmed baking sheet large enough to hold in a single layer:.
Drizzle with olive oil, and sprinkle with salt.
Toss the asparagus, making sure that each spear is coated with oil. Bake until the spears are lightly browned and tender, about 10 minutes. Serve immediately.
Fill a large pot with water and bring to a
boil spaghetti in salted water.
coat bottom of large skillet or wok (i use a wok) with olive oil.
add minced garlic.
heat over medium high until hot.
add chicken.
sprinkle on italian seasoning, poultry seasoning, and salt.
cook through, stirring chicken frequently.
when chicken is cooked through, add the butter, and about 3 tablespoons additional olive oil.
when the butter and oil have melted together, drain spaghetti and toss with the chicken and oil/butter mixture. serve with hot garlic bread and a salad.
For olive oil ice-cream, combine milk, 80
asil oil, place basil in a large heatproof bowl and cover with
oil. Add potatoes and season with salt and pepper to taste
Clean and wash spinach; allow to drain.
Chop spinach in a large mixing bowl.
Brown onion in olive oil.
Beat eggs; add to spinach.
Break white Feta cheese into small pieces; mix with spinach.
Add browned onions to mixture; season to taste.
Melt butter; mix with olive oil.
Grease a 9 x 13-inch pan; place 6 pastry sheets into pan, brushing each with the butter-oil mixture. Spread spinach mixture; cover with 6 individually greased pastry sheets.
Bake at 350\u00b0 for 1 hour.
Cut into squares.
Serves 15.
ntil smooth.
With blender running, slowly add olive oil through opening in
iled roasting tin.
Drizzle with olive oil, sprinkle with garlic, thyme sprigs and
n baking sheet and toss with olive oil. Roast until soft and shriveled
Cook pasta according to package directions.
while pasta is cooking, mince garlic.
Add minced garlic to olive oil and spices, stir to blend.
Drain pasta and toss with olive oil mixture.
top with a grated hard cheese such as romano or parmesan.
ven to 450\u00b0F Lightly oil a 9-inch pie plate
Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes.
Cook pasta and reserve 1/4 cup (60mL) pasta water.
Drain and toss pasta with olive oil mixture and reserved pasta water.
Toss with basil and Parmesan cheese, season with salt and pepper.
Garnish with extra Parmesan cheese if desired.
astry into the tart shell with your fingers, evenly pressing it
r blender, combine chick peas, olive oil, lemon juice, tahini, garlic, 1
he remaining peas with 1/4 cup of the olive oil and 1