If you are like me, someone who likes to try different recipes all the time, and the top best list of what to cook is never the same, and all the home parties are never the same menu parties – pls find my updated list of what I suggest to cook this month. (Plus, I forgot to mention, I am an olive oil addict that add it to everything I can possibly add, so each recipe will, of course, have olive oil an ingredient)
So, here is the top best, top healthy for me now:
1.Roasted Tomato Crostini with Olive Oil
Ingredients:
2 pints of cherry tomatoes
7 whole garlic cloves, crushed
1 tsp. salt
½ tsp. red pepper flakes
pepper to taste
¼ cup plus 1 Tbsp. Virgin Olive Oil
1 tsp. fresh thyme leaves
1 medium baguette, sliced
Directions:
Preheat oven to 400°F.
In a medium bowl, combine cherry tomatoes, garlic cloves, salt, red pepper flakes, pepper and olive oil.
Pour on a sheet tray and roast tomatoes for 20 minutes, or until soft.
While tomatoes roast, combine remaining olive oil and fresh thyme in a medium bowl.
Once tomatoes are finished, toss with the olive oil thyme dressing. Spoon tomatoes over baguette slices; serve immediately.
2.Cake with Olive Oil
Ingredients
3 eggs
1 1/4 cup buttery extra virgin olive oil
1 cup 2% milk
1 1/2 cups sugar
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
For the glaze:
1/3 cup We Olive Peach White Balsamic Vinegar
1 cup powdered sugar
Sliced peaches for garnish
Preheat oven to 350°. Grease a 9-inch cake pan with olive oil. In a large bowl, whisk together eggs, olive oil, and milk until well combined. In a second large bowl, whisk together the dry ingredients: sugar through salt until combined. Add the dry ingredients to the wet and whisk until just combined. Pour into the greased cake pan and bake for 1 hour till the top is golden and a toothpick inserted into the center comes out clean. Let cool on a wire rack. Run a knife around the edge of the pan and invert to remove cake.
To make the glaze & serve: In a liquid measuring cup, whisk together Peach White Balsamic Vinegar with powdered sugar until smooth and syrupy. Drizzle in the thin lines over the top of the cake. Scatter sliced peaches over the cake. Slice in wedges and serve.
3.Poached Tuna with Olive Oil
Ingredients:
2 (10 ounces) thick-cut ahi tuna steaks
2 cloves garlic, bruised
6 sprigs fresh thyme
Directions:
Let tuna rest at room temperature for 10 to 15 minutes.
Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into a skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
Place tuna gently in hot oil and reduce heat to low. Cook steaks in hot oil, spooning oil over the top of the steaks constantly, until fish is white and hot, 5 to 7 minutes. Remove from heat, transfer steaks to a baking dish, and pour hot oil and herbs over the fish. Cool fish and oil to room temperature.
Wrap baking dish tightly in plastic wrap and refrigerate steaks for 24 hours. Remove fish from oil and sprinkle sea salt over the top.
Sources:
https://weolive.com/blog/recipe/the-best-olive-oil-cake-ever/
https://essentials.bertolli.com/easy-healthy-recipes-olive-oil/
https://www.allrecipes.com/recipe/237725/olive-oil-poached-tuna/?internalSource=staff%20pick&referringId=17590&referringContentType=Recipe%20Hub