Get the latest Oliveoil recipes from Group Recipes. http://www.grouprecipes.com/tag/oliveoil Adapted from Julie Van Rosendaal's recipe on http://dinnerwithjulie.com/2008/11/28/roasted-red-pepper-and-tomato-soup-baked-penne-with-sausage-and-spinach-and-chocolate-pecan-and-olive-oil-wafers/ these are not too sweet wafers perfect for serving with wine or cheese. http://www.grouprecipes.com/108290/nutty-cocoa-craisin-crisps.html Discovered in desperation for some hearty, tasty carbs, this is the kind of dish you whip up with scraps in the fridge for a tasty lunch for one. Olive oil is the sauce and carrier of bacon and garlic that coats the spaghetti.. Sooo good.. http://www.grouprecipes.com/102094/quick-bacon-and-mushroom-spaghetti.html Growing up this was always one of my favorite dishes that my grandma would make. I did my best to estimate the amount of ingredients, so feel free to adjust them to your liking. Grandma's always measure things with a pinch of this or a handful of that! http://www.grouprecipes.com/101228/pasta-and-broccoli.html Fresh from the garden, nothing beats home grown squash blossoms and fragrant basil! I kept things even more homegrown by using tomatoes from last year that I dried! High quality chevre is a must here too, bonus points if you have a local producer! Stuffing these is a bit of a production but it is so worth it - and the purchase of a disposable piping bag! These are different from your usual stuffed blossoms in that they're roasted, not fried - nice and light for late Summer nights! http://www.grouprecipes.com/99443/roasted-squash-blossoms.html Great when tomatoes are in season a colorful tasty duo which I like to prepare for okra lovers! http://www.grouprecipes.com/98105/steamed-okra-with-tomatoes.html I love to make this with Portobello or other mushrooms for a yummy appetizer. I use my Rosmeary white bread recipe ( just add chopped fresh rosemary ) to any favorite bread recipe http://www.grouprecipes.com/97655/portobello-mushroom-and-bread-appetizer.html A classic side to any meal, & a well-loved Spanish tapa, from Catalonia, Spain. Pair this simple appetizer with a Spanish red wine, or keep diners contentedly waiting for the main course while enjoying this grilled or broiled garlicky tomato bread. (Prep Time does not include preheating of broiler or grill.) http://www.grouprecipes.com/96407/pa-amb-tomaquet.html There are many theories about how this sauce came about. There’s one thing we can all agree on: “sugo alla puttanesca” (literally “whoreish sauce”) is made with tomatoes, olives, capers, salt-cured anchovies, garlic, and chili flakes (give or take an ingredient or two). There’s no questioning that it tastes good. Recipe and photo from the Gustiamo Blog http://www.grouprecipes.com/95332/lady-of-the-evening-spaghetti-sauce.html A special lunch or brunch is deserving of this deliciously different casserole. You will surprise yourself and your quests with the aroma and taste. (recipe adapted from The Complete Encyclopedia of Vegetables and Vegetarian Cooking) http://www.grouprecipes.com/94877/french-baguette-casserole-with-egg-spinach-mushrooms-and-gruyere.html The February, 2009 Good Housekeeping magazine issued this recipe as a side dish; however, it could easily serve as a main dish as far as I'm concerned. You decide! http://www.grouprecipes.com/92414/swiss-chard-sicilian-style.html