Recipes With:
extra virgin olive oil

Zesty Summer Gazpacho

This no-cook soup is meant to be served cool so it’s satisfying and refreshing. Blending tomatoes with immune-supporting garlic creates the base, while a colorful bell pepper and juicy cucumber help you meet your daily quota for veggies! Try adding crumbled turkey bacon or black beans for added protein. If you have fresh bread on hand, that makes for a perfect accompaniment.

Lemony Chickpeas with Baked Eggs & Arugula

Canned chickpeas get tossed with olive oil and baked until crispy. Add in a few eggs during the last few minutes of roasting and they get cooked to perfection. Top it all off with fresh arugula; the heat of the eggs and chickpeas gently wilts the greens.

Quinoa with Tomatoes and Baby Kale

This warm grain salad features quick-cooking, high-protein quinoa, helping you get a nutritious dinner on the table in a hurry. Combine it with tender baby kale and fresh tomatoes for a pop of color. Can’t find kale in your grocery store? Baby spinach works too.

“Meat and Potatoes” Salad

Leftover pork tenderloin gets new life in this satisfying salad that won’t leave you hungry an hour later. Don’t be put off by the raisins; they provide a nice sweetness against the meat and potatoes, with plenty of heart-healthy fiber to boot.

Chicken-Almond Salad Sandwich

Featuring lean cooked chicken, slivered almonds, juicy grapes, and whole-grain bread, this version of chicken salad is unlike any deli creation you’ve ever had! Swapping in light Greek yogurt for the typical mayo keeps it creamy and delicious while adding protein and cutting fat and cholesterol.