- In large pot of boiling salted water, prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water; set aside.
- Meanwhile, heat 2 tbsp olive oil in large sauté pan set over medium-high heat. Stir in broccoli and half of the garlic; cover and cook for 2 minutes. Add 1 tbsp water; cover and cook for 2 minutes or until broccoli is bright green. Transfer to plate; set aside.
- Stir together tomatoes, remaining olive oil, remaining garlic, and salt and pepper in sauté pan; cover and bring to boil over medium-high heat. Uncover; reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes or until tomatoes are softened. Crush some of the tomatoes with back of large spoon.
- Toss pasta, broccoli, raisins, olives and capers with tomato mixture (if sauce is too thick, add just enough reserved water for desired consistency). Sprinkle each serving with pine nuts and Parmesan.
Tip: To make this recipe vegan and gluten free, omit the parmesan cheese.
Recipe Provided by Chef Sharon Sanders
- Using smooth scaloppine pounder, flatten each piece of beef to 6- x 4-inch rectangle; season with salt.
- Curl pepper strip in center of each piece of beef; crumble provolone slice into center of pepper. Fold short ends of beef slightly over filling. Fold long ends over each other to create tight bundle. Secure ends with toothpicks. Repeat with remaining beef, peppers and provolone.
- Heat olive oil in large sauté pan set over high heat. Place beef bundles seam side down in pan; cook, turning once, for 6 minutes or until well browned. Reduce heat to low; partially cover pan and cook for 5 minutes.
- Transfer beef bundles to tray; set aside. Add wine to pan; increase heat to medium-high. Boil for 5 minutes or until wine is slightly reduced. Return beef bundles and any accumulated juices to pan; swirl pan to coat beef. Remove from heat and let stand for 5 minutes. Remove toothpicks before serving.
Recipe Provided by Chef Sharon Sanders
- Preheat oven to 300°F. Lightly coat nonstick baking sheet with olive oil and sprinkle with vinegar, garlic and hot pepper flakes. Season fish well with salt and olive oil; place on prepared baking sheet. Grease one side of parchment paper with olive oil and place, oil side down, over fish; bake for 8 to 10 minutes or until fish is cooked through.
- Meanwhile, add zucchini to bowl and season with salt and olive oil to taste. Sauté tomatoes, green onion and 1/4 cup olive oil in skillet set over medium heat for 5 minutes or until tomatoes and green onions begin to soften. Add zucchini; cook until lightly wilted. Transfer fish to serving platter; top with tomato mixture.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
- Heat 2 tbsp olive oil in sauté pan set over medium heat; sauté onion and garlic for 3 to 4 minutes or until softened but not browned.
- In large bowl, gently fold together onion mixture, crab meat, cilantro, fish sauce, chili garlic sauce and salt. Gently fold in rice, egg and 1 tbsp remaining olive oil until well blended.
- Divide mixture into 4 portions and form into patties. Place bread crumbs on plate; coat each patty.
- Heat remaining olive oil in large sauté pan over medium-high heat; sauté crab cakes, turning once, for 4 to 5 minutes per side or until cooked through.
Tip: If bread crumbs brown too quickly, remove crab cakes from pan and place on foil-lined baking sheet. Bake in 350ºF oven or until cooked through.
Recipe provided by Chef Jim Coleman
- Combine shrimp, 2 tbsp olive oil and curry powder in resealable plastic bag; let stand for 15 minutes.
- Heat remaining oil in large sauté pan set over medium-high heat; cook green onions and red pepper, stirring, for 2 minutes or until softened. Add garlic; cook for 1 minute. Transfer mixture to bowl; set aside.
- Return pan to stovetop; cook shrimp for 4 minutes or until cooked through. Mix together soy sauce and cornstarch; set aside. Pour orange juice into skillet; cook until starting to boil. Add soy sauce mixture; cook, stirring constantly, for 1 minute or until thickened. Stir red pepper mixture back into pan. Season with salt and pepper to taste.
Tip:
- Serve this dish over basmati rice and top with sliced almonds.
- Be sure to use good-quality curry powder.
Recipe provided by Jim Coleman
- Mince together parsley, mint, hot pepper flakes and garlic. Stir in lemon zest and juice, and pinch salt. Toss shrimp in lemon mixture and let stand for 5 minutes.
- Heat olive oil in large sauté pan set over medium-high heat; cook shrimp for 2 minutes. Stir in broccoli and cook for 1 minute. Stir in tomatoes; cook for 1 minute. Keep warm.
- In large pot of boiling water, cook pasta according to package directions; drain, reserving 1/4 cup cooking water. Add pasta and reserved cooking water to shrimp mixture; reheat quickly until hot. Season with salt, pepper and more hot pepper flakes, if desired.
Recipe provided by Chef Mary Ann Esposito
- Season chicken all over with salt and pepper. Heat olive oil in heavy cast-iron pan set over medium heat; brown chicken well all over. Add garlic; sauté for 1 minute. Remove chicken from pan and keep warm.
- Stir in white wine and tomatoes until well mixed. Stir in cream; bring to simmer. Return chicken to pan; cover and simmer on low until chicken is cooked through. Stir in half of the basil and the oregano until well mixed. Quickly bring sauce to boil; boil until thickened.
- Transfer chicken to plates. Remove sauce from heat; stir in remaining basil. Season with salt and pepper to taste; spoon over chicken.
Recipe provided by Joseph Ciminera
- Heat 2 tbsp olive oil in heavy skillet set over medium heat; sauté steak for 2 to 3 minutes on each side for medium-rare or 5 minutes on each side for well-done. Remove from pan using wide slotted spatula; sprinkle with pepper and set aside in covered dish.
- Add remaining oil to skillet; sauté onion slices for 2 to 3 minutes or until tender. Add broth, vinegar and mustard to skillet; cook, stirring, for 2 minutes, scraping up any browned bits from bottom of skillet. Pour onion sauce over steak.
Recipe provided by The Low Cholesterol Olive Oil Cookbook.
- In large nonstick frying pan set over medium-high heat, combine onions, vinegar, shallots, garlic, ginger, orange rind and soy sauce. Bring to boil; cook, stirring, for 30 seconds. Remove from heat; add cucumbers, and pepper to taste. Set aside.
- Preheat grill to medium-high heat; grease grate well. Brush salmon with olive oil; grill for 4 to 5 minutes per side or until fish lakes easily when tested. Serve with relish.
Tip: If desired, you can broil salmon instead of grilling it.
