15 Summer Dinner Recipes Using Infused Olive Oils

Infused olive oils bring a burst of flavor to summer dinners. Enjoy grilled lemon-herb chicken drizzled with garlic olive oil or zucchini noodles tossed in fragrant basil-infused oil. Invigorating caprese salad benefits from a balsamic and garlic olive oil dressing. For a spicy kick, try shrimp skewers with chili-infused olive oil. Additionally, watermelon and feta salad, alongside summer vegetable medley and spaghetti aglio e olio, highlights creative uses of these oils. Discover even more delicious and vibrant recipes.

Grilled Lemon-Herb Chicken With Garlic Olive Oil

Grilled Lemon-Herb Chicken with Garlic Olive Oil is a delightful and revitalizing dish perfect for summertime gatherings or a family meal. The bright, zesty flavors of lemon and herbs paired with the richness of garlic-infused olive oil create a mouthwatering experience that is both healthy and satisfying.

This recipe takes about 30 minutes of preparation and another 20 minutes of grilling, making it a quick option for busy weeknights or weekend BBQs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 large lemon
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. In a medium mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and black pepper to create a marinade.
2. Place the chicken breasts in a large resealable plastic bag or a shallow dish and pour the marinade over the chicken, guaranteeing each piece is coated well.
3. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
4. Preheat your grill to medium-high heat. If using a gas grill, make sure it’s thoroughly cleaned and oiled; for charcoal grills, build a fire and let the coals burn until they are covered in ash.
5. Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill, cooking for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
6. Once cooked, remove from the grill and let the chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve.

Variations and Tips:

• For added flavor, consider adding a teaspoon of smoked paprika or a pinch of red pepper flakes to the marinade for a slight kick.
• Serve the grilled chicken with a side of grilled vegetables or a fresh summer salad for a complete meal.
• If you’re short on time, you can skip marinating the chicken and simply brush the marinade on while grilling for a quick flavor boost.
• This recipe can easily be adapted for a barbecue, just be sure to keep an eye on the chicken to prevent it from drying out.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days; they’re perfect for salads or sandwiches the next day!

Zucchini Noodles Tossed in Basil-Infused Olive Oil

Zucchini noodles, also known as “zoodles,” are a light and invigorating alternative to traditional pasta, making them an ideal dish for anyone looking to enjoy a healthy, low-carb meal. This recipe for Zucchini Noodles Tossed in Basil-Infused Olive Oil is perfect for summer dinners, taking only about 20 minutes to prepare. It’s a great option for vegan, vegetarian, or gluten-free diets, making it a versatile choice for gatherings or family dinners.

Ingredients:

• 4 medium zucchinis
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh basil leaves, packed
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional for non-vegans)
• Cherry tomatoes, halved (optional for garnish)

Cooking Steps:

1. Make the Basil-Infused Olive Oil: In a small saucepan, heat the olive oil over low heat. Add the minced garlic and fresh basil leaves, allowing them to steep for about 5-7 minutes. Be careful not to let the garlic brown, as this will create bitterness.
2. Prepare the Zucchini Noodles: Using a spiralizer or a vegetable peeler, create noodles from the zucchinis. If using a peeler, make long, thin strips. Once done, place the zoodles in a clean kitchen towel and pat them dry to remove excess moisture.
3. Cook the Zoodles: In a large skillet, add the basil-infused olive oil (discard the basil leaves if desired) and heat over medium heat. Add the zucchini noodles to the skillet and sauté for 2-3 minutes, stirring gently, until they are just tender but still crisp.
4. Season: Remove the skillet from the heat and season the zoodles with salt and pepper to taste. Drizzle any remaining basil-infused oil over the dish.
5. Serve: Plate the zucchini noodles in bowls, topping with grated Parmesan cheese and halved cherry tomatoes if using. Serve immediately.

Variations and Tips:

• Protein Addition: For a heartier dish, add grilled chicken, shrimp, or chickpeas for extra protein.
• Herb Variations: Try infusing the oil with different herbs such as parsley or oregano for a unique flavor twist.
• Noodle Shapes: Experiment with different shapes of zucchini noodles by using various spiralizer blades.
• Make Ahead: Prepare the basil-infused oil in advance and store it in the refrigerator for up to a week. Just reheat before tossing with the zoodles.
• Serving Suggestion: This dish pairs well with a crisp summer salad or a light vinaigrette for a complete meal.

Caprese Salad Drizzled With Balsamic and Garlic Olive Oil

Caprese Salad Drizzled With Balsamic and Garlic Olive Oil is a revitalizing and vibrant dish that embodies the essence of summer. Perfect for a light lunch or as a side dish for a summer dinner gathering, this salad combines ripe tomatoes, fresh mozzarella, and fragrant basil for a delightful medley of flavors.

Preparation time is minimal, taking just about 15 minutes, making it ideal for anyone in need of a quick and delicious meal option.

Ingredients:

• 4 ripe tomatoes
• 8 oz fresh mozzarella cheese
• 1 cup fresh basil leaves
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Steps:

1. Begin by washing the tomatoes and basil leaves. Slice the tomatoes into thick rounds and the mozzarella cheese into similar-sized rounds.
2. On a large serving platter, arrange the tomato and mozzarella slices alternately in an overlapping pattern, creating a beautiful display.
3. Tuck fresh basil leaves in between the tomato and mozzarella slices for added flavor and presentation.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, and minced garlic until well combined. Season with salt and pepper to taste.
5. Drizzle the balsamic and garlic olive oil mixture over the salad just before serving to make certain the ingredients stay fresh and vibrant.

Variations and Tips:

• For added texture, consider incorporating avocado slices or toasted pine nuts.
• If you prefer a vegan option, simply omit the mozzarella or try a plant-based mozzarella alternative.
• Experiment with flavored olive oils, such as lemon or chili-infused, for a unique twist.
• This dish pairs wonderfully with grilled meats or can be served as a standalone appetizer. Enjoy your summer meal!

Shrimp Skewers With Spicy Chili-Infused Olive Oil

Shrimp skewers with spicy chili-infused olive oil are a delightful summer dish perfect for outdoor barbecues, family gatherings, or casual dinners with friends. The combination of succulent shrimp and a bold, spicy oil will tantalize the taste buds and offer an invigorating alternative to heavier meals.

Preparation time for this dish is approximately 15 minutes, with an additional 10 minutes for grilling, making it a quick and satisfying option for busy summer evenings.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lime juice
• 2 teaspoons red chili flakes (adjust to taste)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• Skewers (wooden or metal)

Instructions:

1. In a mixing bowl, combine the olive oil, lime juice, chili flakes, minced garlic, smoked paprika, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat them thoroughly in the marinade. Allow them to marinate for at least 15 minutes to absorb the flavors.
3. Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
4. Thread the marinated shrimp onto the skewers, leaving a little space between each for even cooking.
5. Place the skewers on the grill and cook for approximately 2-3 minutes per side or until the shrimp turns pink and opaque.
6. Remove from the grill, garnish with fresh parsley or cilantro, and serve hot.

Variations and Tips:

• For a different flavor profile, try adding other spices such as cumin, or a splash of soy sauce for an Asian twist.
• You can also skew on vegetables, such as bell peppers, cherry tomatoes, or zucchini, to create colorful veggie-shrimp skewers.
• If you’d like a milder flavor, reduce the amount of chili flakes or swap them for a sweet paprika.
• Serve the skewers alongside an invigorating summer salad or grilled corn on the cob for a complete meal.

Summer Vegetable Medley With Italian Herb Olive Oil

The Summer Vegetable Medley With Italian Herb Olive Oil is a vibrant, colorful dish that captures the essence of summer with its fresh and seasonal vegetables.

Perfect for a light dinner or as a side dish at summer gatherings, this recipe is ideal for vegetarians, health-conscious eaters, and anyone looking to enjoy the vibrant flavors of the season.

With a preparation time of just 15 minutes and a cooking time of 20 minutes, this delightful medley can be on your table in under an hour.

Ingredients:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 bell pepper (red or yellow), chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 3 tablespoons Italian herb olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)
• Grated Parmesan cheese (optional)

Cooking Steps:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the chopped zucchini, yellow squash, bell pepper, red onion, cherry tomatoes, and asparagus.
3. Drizzle the Italian herb olive oil over the vegetables and season with salt and pepper. Toss everything together until the vegetables are evenly coated.
4. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
6. Remove from the oven and let cool slightly. Transfer to a serving dish and garnish with fresh basil and grated Parmesan cheese if desired.

Variations and Tips:

• Feel free to customize this medley with your favorite summer vegetables such as eggplant, corn, or green beans.
• For an extra kick of flavor, add minced garlic or crushed red pepper flakes before roasting.
• This dish pairs wonderfully with grilled meats or can be served on a bed of quinoa or couscous for a hearty vegetarian meal.
• Store any leftovers in an airtight container in the fridge for up to 3 days, and enjoy them cold or reheated.

Grilled Salmon With Dill-Infused Olive Oil

Grilled Salmon with Dill-Infused Olive Oil is a delightful and healthy dish perfect for summer dining. This light entrée is ideal for seafood lovers and those seeking a nutritious meal, serving elegantly on its own or with a salad.

The preparation time is approximately 30 minutes, making it a quick option for both weeknight dinners and entertaining guests. The dill-infused olive oil adds an aromatic touch that enhances the rich flavor of the salmon, creating a rejuvenating dish that embodies the essence of summer.

Ingredients:

• 4 salmon fillets (6 ounces each)
• 1/4 cup olive oil
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• Lemon wedges, for serving (optional)

Cooking Steps:

1. Prepare the Dill-Infused Olive Oil: In a small bowl, combine the olive oil, chopped dill, lemon juice, and minced garlic. Season with salt and black pepper. Mix well and let it sit for about 10-15 minutes to allow the flavors to meld.
2. Preheat the Grill: Preheat your grill to medium-high heat (approximately 400°F or 200°C).
3. Marinate the Salmon: Brush both sides of the salmon fillets with the dill-infused olive oil mixture. Reserve some of the oil for drizzling after cooking.
4. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes, then carefully flip using a spatula. Grill for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve: Transfer the grilled salmon to a serving platter, drizzle with the reserved dill-infused olive oil, and garnish with lemon wedges if desired.

Variations and Tips:

• Add Heat: For a spicy kick, add a pinch of red pepper flakes to the dill-infused olive oil mixture.
• Different Herbs: Experiment with different fresh herbs such as parsley, thyme, or basil to customize the flavor.
• Side Suggestions: Pair with grilled vegetables, a fresh green salad, or quinoa for a complete meal.
• Cook in a Different Way: If grilling is not an option, you can bake the salmon in the oven at 375°F (190°C) for about 15-20 minutes or until cooked through.
• Storage Tips: Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days and can be added to salads or eaten cold.

Enjoy this easy and luscious summer dish that brings together wholesome ingredients and coastal flavors!

Quinoa Salad With Citrus Olive Oil Dressing

Quinoa Salad with Citrus Olive Oil Dressing is a rejuvenating and healthy dish perfect for a summer dinner or lunch. Packed with protein and fiber from the quinoa, as well as vibrant veggies, it’s ideal for those looking for a light yet satisfying meal. This dish can easily serve as a side or a main dish for vegetarians and is great for potlucks and gatherings.

Prep time is about 15 minutes, with an additional 15 minutes for cooking the quinoa.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup chopped cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup diced bell peppers (any color)
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil
• Juice of 1 large lemon or orange (or a mix of both)
• Zest of 1 lemon or orange
• Salt and pepper to taste
• Optional: crumbled feta cheese or avocado slices for topping

Instructions:

1. Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) and bring to a boil.
3. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and the water is absorbed. Remove from heat and let it sit for 5 minutes covered.
4. In a large bowl, combine chopped cucumber, cherry tomatoes, bell peppers, red onion, and parsley.
5. Fluff the cooked quinoa with a fork and let it cool for a few minutes before adding it to the vegetable mixture.
6. In a small bowl, whisk together the olive oil, citrus juice, citrus zest, salt, and pepper to create the dressing.
7. Pour the dressing over the quinoa salad and gently toss to combine all ingredients. Adjust seasoning if necessary.
8. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Optional: top with crumbled feta cheese or avocado slices before serving.

Variations & Tips:

• Feel free to substitute ingredients based on your preference. Add ingredients like corn, black beans, or olives for extra flavor and texture.
• For a protein boost, consider adding grilled chicken, chickpeas, or tofu.
• To make this salad more filling, serve it over a bed of mixed greens or use it as a filling for lettuce wraps.
• Make the dressing in advance and store it in the fridge for up to a week; just give it a good shake before using.
• This quinoa salad can also be served warm if you prefer, providing a comforting option for cooler summer evenings.

Stuffed Bell Peppers With Rosemary Olive Oil

Stuffed bell peppers with rosemary olive oil are a vibrant and flavorful dish that combines the sweet crunch of bell peppers with a savory filling. This delightful meal is perfect for summer evenings when you want something light yet satisfying.

With a preparation time of about 15 minutes and a cooking time of 30 minutes, this dish is ideal for a quick weeknight dinner or a delightful weekend gathering with family and friends.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh rosemary, minced
• 3 tablespoons rosemary-infused olive oil
• Fresh parsley or cilantro, for garnish

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
3. In a large skillet, heat 1 tablespoon of rosemary-infused olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic, cumin, chili powder, salt, and pepper, and cook for another minute until the garlic is fragrant.
5. In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, sautéed onion mixture, half of the shredded cheese, and minced rosemary. Mix well until fully combined.
6. Stuff each bell pepper generously with the filling mixture. Drizzle the tops with the remaining rosemary-infused olive oil.
7. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil, sprinkle the remaining cheese on top of each pepper, and bake for another 5-10 minutes, until the peppers are tender and the cheese is melted and bubbly.
8. Once done, remove from the oven and let cool for a few minutes. Garnish with fresh parsley or cilantro before serving.

Variations and Tips:

• For a vegetarian version, you can add more vegetables like chopped zucchini or mushrooms to the filling.
• To add some heat, include diced jalapeños or a splash of hot sauce to the filling.
• You can also substitute quinoa with couscous, farro, or brown rice for different textures.
• Serve with a fresh salad for a complete meal, or accompany it with a tangy yogurt sauce for added flavor.
• Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Avocado Toast With Truffle-Infused Olive Oil

Avocado Toast with Truffle-Infused Olive Oil is a luxurious yet simple dish that elevates a classic favorite to gourmet status. Perfect for brunch, a light lunch, or an elegant appetizer, this dish is ideal for avocado lovers and anyone looking to impress their guests with minimal effort.

Prep time is just 10 minutes, making it a quick and delicious option for any summer gathering.

Ingredients:

• 2 ripe avocados
• 4 slices of your favorite bread (sourdough, whole grain, or ciabatta recommended)
• 2 tablespoons truffle-infused olive oil
• Salt and pepper to taste
• A sprinkle of red pepper flakes (optional)
• Fresh herbs (like chives, parsley, or basil) for garnish
• Lemon wedges for serving

Cooking Steps:

1. Toast the Bread: Begin by toasting the slices of bread to your desired level of crispiness. You can use a toaster, oven, or stovetop grill pan.
2. Prepare the Avocados: While the bread is toasting, cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash lightly with a fork, leaving some texture. Season with salt and pepper to taste.
3. Assemble the Toast: Once the bread is toasted, spread a generous amount of the mashed avocado on each slice.
4. Drizzle with Oil: Drizzle the truffle-infused olive oil over the top of the avocado spread. Use as much or as little as you like, depending on how strong you’d like the truffle flavor to be.
5. Add Final Touches: For added flavor, sprinkle red pepper flakes on top, if using, and garnish with fresh herbs of your choice.
6. Serve: Serve immediately with lemon wedges on the side for squeezing over the avocado toast. Enjoy this dish warm for the best experience!

Variations and Tips:

• Add Toppings: Try adding sliced radishes, cherry tomatoes, or a poached egg on top of the avocado for extra flavor and texture.
• Switch Up the Oil: If you don’t have truffle-infused olive oil, a good quality extra virgin olive oil or flavored oil, such as garlic or herb-infused, can be used instead.
• Make It Vegan: This recipe is naturally vegan; verify your chosen bread is also vegan-friendly.
• Additional Flavor: For a unique twist, add a sprinkle of feta cheese or nutritional yeast to enhance the umami flavor.
• Meal Prep: If you’re preparing this dish for a crowd, you can prepare the mashed avocado in advance, store it in an airtight container with a squeeze of lemon juice to prevent browning, and assemble when ready to serve.

This Avocado Toast with Truffle-Infused Olive Oil is a delightful and easy dish that beautifully complements summer dining!

Peach and Burrata Salad With Honey Olive Oil

The Peach and Burrata Salad with Honey Olive Oil is a revitalizing summer dish that beautifully combines sweet, juicy peaches with creamy burrata cheese.

Ideal for those warmer evenings or as a delightful appetizer for gatherings, this salad can take just about 15 minutes to prepare, making it perfect for anyone looking for a quick yet elegant meal.

The combination of flavors and textures will surely impress your guests and satisfy your taste buds.

Ingredients:

• 2 ripe peaches, sliced
• 1 ball of burrata cheese
• 4 cups arugula or mixed greens
• ¼ cup roasted pistachios, roughly chopped
• 2 tablespoons honey
• 2 tablespoons high-quality extra virgin olive oil
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Start by arranging the arugula or mixed greens on a large serving platter or individual plates.
2. Evenly distribute the peach slices over the greens.
3. Tear the burrata cheese into pieces and place them atop the salad.
4. Drizzle the honey and olive oil over the entire salad.
5. Sprinkle the chopped pistachios over the top for added crunch.
6. Season the salad with salt and pepper to taste.
7. Garnish with fresh basil leaves before serving.

Variations and Tips:

• For a more colorful salad, feel free to add heirloom tomatoes.
• You can substitute the honey with agave syrup for a vegan option.
• Try adding some prosciutto for a salty contrast to the peaches and burrata.
• This salad pairs beautifully with grilled chicken or fish for a heartier meal.
• Make certain the peaches are ripe for the best flavor and sweetness.

If peaches are out of season, nectarines or plums work nicely as a substitute.

Mediterranean Couscous With Green Olive Oil

Mediterranean Couscous with Green Olive Oil is a flavorful and vibrant dish that celebrates the fresh ingredients of the Mediterranean region.

It’s perfect for summer gatherings, family dinners, or meal prep, and is suitable for vegetarians and vegans alike.

With a preparation time of just 15 minutes and a cooking time of about 10 minutes, you can whip up this palate-pleasing dish in no time, allowing you to focus more on enjoying the outdoors than on lengthy kitchen duties.

Ingredients:

• 1 cup couscous
• 1 1/4 cups vegetable broth or water
• 1 tablespoon green olive oil
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Steps:

1. In a saucepan, bring the vegetable broth or water to a boil. Add the couscous, remove from heat, and let it sit covered for about 5 minutes until the liquid is absorbed.
2. Fluff the couscous with a fork and transfer it to a large mixing bowl to cool.
3. Once the couscous has cooled slightly, add the green olive oil, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and feta cheese (if using).
4. Squeeze the lemon juice over the mixture, season with salt and pepper, and toss everything together until well combined.
5. Adjust seasoning to taste, and serve chilled or at room temperature.

Variations and Tips:

• For added protein, toss in chickpeas or grilled chicken.
• Experiment with different vegetables such as bell peppers, zucchini, or artichoke hearts for extra flavor and nutrition.
• Substitute quinoa for couscous for a gluten-free version.
• Make ahead by letting the flavors meld in the refrigerator for a few hours or overnight before serving.
• Garnish with extra herbs or a drizzle of premium olive oil for an elegant touch.

Vegetable Frittata With Fresh Herb Olive Oil

A vegetable frittata is a versatile and nutritious dish that is perfect for summer dinners, as it highlights fresh seasonal vegetables. This delightful egg-based dish is ideal for vegetarians or anyone looking for a light meal that doesn’t sacrifice flavor.

Preparation takes about 15 minutes, with a cooking time of 20 minutes, making it a quick and satisfying option for a weeknight meal or a leisurely weekend brunch.

Ingredients:

• 6 large eggs
• 1 cup of mixed vegetables (such as bell peppers, tomatoes, zucchini, and spinach)
• 1/2 cup of shredded cheese (like feta or mozzarella)
• 1/4 cup of milk
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh herbs (such as basil, parsley, or chives) for garnish

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat the olive oil in a large, oven-safe skillet over medium heat. Add the mixed vegetables and sauté until they are just tender, about 5-7 minutes.
4. Pour the egg mixture over the sautéed vegetables, stirring gently to distribute the vegetables evenly throughout the eggs.
5. Sprinkle the shredded cheese on top, then cook on the stovetop for about 3-5 minutes, until the edges start to set but the middle is still slightly runny.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and lightly golden on top.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs before slicing and serving.

Variations and Tips:

• Feel free to use any seasonal vegetables you have on hand; asparagus, mushrooms, or kale can be wonderful additions.
• For a gluten-free variation, just verify your cheese is certified gluten-free.
• To add extra flavor, consider mixing in herbs directly into the egg mixture or adding spices such as paprika or garlic powder.
• Serve the frittata warm or at room temperature, making it a great dish for potlucks or picnics.

It also pairs beautifully with a light salad drizzled with fresh lemon juice.

Spaghetti Aglio E Olio With Extra Garlic Olive Oil

Spaghetti Aglio E Olio is a delightful Italian pasta dish that showcases the simplicity of high-quality ingredients. Perfect for garlic lovers and those seeking a quick weeknight meal, this dish can be prepared in just 20 minutes.

With its rich flavors from the garlic and a kick from red pepper flakes, it’s an ideal choice for a summer dinner, whether you’re dining solo or entertaining friends.

Ingredients:

• 400g spaghetti
• 6 cloves of garlic, thinly sliced
• 100ml extra virgin olive oil
• 1 tsp red pepper flakes (adjust to taste)
• Salt, to taste
• Fresh parsley, finely chopped (for garnish)
• Grated Parmesan cheese (optional)

Cooking Steps:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the sliced garlic to the skillet and sauté until lightly golden, being careful not to burn it (about 2-3 minutes).
4. Stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.
5. Once the spaghetti is cooked, reserve about 1 cup of the pasta water, then drain the pasta.
6. Add the drained spaghetti to the skillet with the garlic oil, tossing to combine and ensuring the pasta is well coated.
7. If the mixture appears dry, gradually add some reserved pasta water to achieve your desired consistency.
8. Season with salt to taste and toss in the chopped parsley for freshness.
9. Serve immediately with optional grated Parmesan cheese on top.

Variations and Tips:

• For a more robust flavor, consider roasting the garlic instead of sautéing it; this will give the dish a sweeter note.
• You can add protein such as grilled shrimp or chicken to make it more substantial.
• For a vegan option, simply omit the Parmesan cheese or use a vegan alternative.
• Customize the dish by adding other vegetables like spinach, cherry tomatoes, or bell peppers for added color and nutrition.
• Make it creamier by adding a splash of cream or a tablespoon of butter at the end for richness.

Watermelon and Feta Salad With Mint-Infused Olive Oil

This invigorating Watermelon and Feta Salad with Mint-Infused Olive Oil is the perfect summer dish, ideal for those warm evenings when you crave something light and flavorful.

It serves as a delightful appetizer or a side dish for barbecues and outdoor gatherings. The preparation time is about 15 minutes, making it an easy and quick option for any occasion.

The combination of sweet watermelon, tangy feta, and aromatic mint oil creates a delightful harmony of flavors that will impress your guests.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Cooking Steps:

1. Prepare the Mint-Infused Olive Oil: In a small saucepan, gently heat the extra virgin olive oil over low heat. Add the fresh mint leaves and let steep for about 5 minutes.

Remove from heat and strain the oil into a bowl, discarding the mint leaves. Stir in the lemon juice and season with a pinch of salt and pepper.

2. Combine Salad Ingredients: In a large mixing bowl, combine the cubed watermelon and crumbled feta cheese.

Gently toss to mix them well without crushing the watermelon.

3. Dress the Salad: Drizzle the mint-infused olive oil over the watermelon and feta mixture.

Toss gently to make sure the salad is evenly coated with oil.

4. Season and Serve: Taste and adjust the seasoning with more salt and pepper, if needed.

Transfer the salad to a serving platter and garnish with whole mint leaves for an added touch of invigoration.

Variations and Tips:

• For extra crunch, add sliced red onion or cucumber to the salad.
• If you enjoy a spicy kick, sprinkle some crushed red pepper flakes over the top before serving.
• This salad can be made ahead of time; just drizzle the mint-infused oil right before serving to maintain invigoration.
• Try adding nuts, such as toasted pine nuts or walnuts, for added texture and nutrition.
• This dish pairs beautifully with grilled meats or can be served alone as a light summer meal.

Grilled Corn on the Cob With Chili-Lime Olive Oil

Grilled Corn on the Cob with Chili-Lime Olive Oil is an exciting summer dish perfect for gatherings, barbecues, or simply enjoying a warm evening outside.

This vibrant recipe brings a spicy and tangy twist to the classic grilled corn, making it a crowd-pleaser for both adults and kids. With a preparation time of just 10 minutes and grill time of about 15 minutes, you’ll have a delicious side ready in no time.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup olive oil
• 1 tablespoon chili powder
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• Salt, to taste
• Fresh cilantro or parsley, for garnish (optional)
• Lime wedges, for serving

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, chili powder, lime juice, lime zest, and salt until well combined.
3. Brush the chili-lime olive oil mixture generously over each ear of corn, ensuring to coat all sides.
4. Place the corn on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the corn is tender and has grill marks.
5. Once cooked, remove the corn from the grill and optionally brush with any remaining chili-lime olive oil.
6. Garnish with fresh cilantro or parsley if desired and serve with lime wedges on the side for an extra zing.

Variations and Tips:

• Spice Level: Adjust the amount of chili powder based on your spice tolerance. You can also try adding cayenne pepper for an extra kick.
• Cheesy Twist: After grilling, sprinkle some cotija cheese or feta on top for a creamy flavor contrast.
• Herb Infusion: Experiment with different herbs like basil or mint in place of cilantro for a unique twist.
• Oven Roasting Alternative: If you don’t have a grill, you can roast the corn in the oven. Wrap it in foil after coating it with the oil mixture, place it in a 400°F oven, and roast for about 25-30 minutes, turning once.