Perfect for a weeknight, this easy meal (it can be served right from the sheet pan, which reduces clean-up time) is more impressive when made with different varieties of mushrooms. Feel free to substitute chicken breasts for the thighs if you or your family prefer white meat.
- 1 large shallot, peeled and thinly sliced crosswise
- 3 tablespoons sherry vinegar or balsamic vinegar
- 3 tablespoons extra virgin olive oil, plus extra for the sheet pan
- 1 tablespoon coconut aminos or soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon coarse salt (kosher or sea)
- 1 1/2 pounds boneless skinless chicken thighs
- 1 pound assorted mushrooms, washed, trimmed, and cut into uniform pieces
- 1/4 cup minced fresh flat-leaf parsley and/or chives
Heat the oven to 450°F (or 425°F if you have a convection oven) with the rack in the upper middle.
Combine the shallots, vinegar, extra virgin olive oil, coconut aminos, fish sauce, and salt in a large bowl. Stir well, then add the chicken to the marinade. Lift the chicken from the marinade and shake any excess back into the bowl. Transfer the chicken and shallots to a rimmed baking sheet that’s been drizzled with olive oil. (Leave the marinade in the bowl.)
Add the mushrooms to the marinade. Toss gently to coat, then transfer them to the rimmed sheet pan, dispersing them in a single layer among the chicken thighs and shallots. Discard the marinade.
Place the sheet pan dinner in the oven and roast for 30 to 35 minutes, rotating the tray 180° at the halfway point. Continue to roast until the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh) and the liquid from the mushrooms has mostly cooked off.
Transfer to a platter, if desired, and sprinkle with fresh herbs. Serve immediately.
Serves 4 — Recipe adapted from nomnompaleo.com
My wife, Meghan, and I love the bold flavors of these grilled lamb burgers. We suggest a Greek salad (greens, tomatoes, sliced cucumber, Kalamata olives, crumbled feta, and a vinaigrette made with extra virgin olive oil and red wine vinegar) as a side dish. If you’re avoiding carbs, you can serve the burgers atop the salad.
- 2 pounds well-chilled ground lamb, or 1 pound each ground lamb and ground beef
- 4 tablespoons extra virgin olive oil, divided use
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon finely chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon onion powder, preferably toasted
- 2 cloves fresh garlic, peeled and finely grated or minced
- 1 1/2 teaspoon coarse salt (kosher or sea)
- Freshly ground black pepper to taste
- Pita bread or hamburger buns, for serving
- Crumbled feta cheese, for serving
- Tzatziki, for serving (optional; see below)
Set up your grill for direct grilling and heat to medium-high. Alternatively, use an indoor grill pan or a cast iron skillet.
Place the meat mixture in a large bowl. Work in 2 tablespoons of olive oil. Divide the meat into 6 equal portions and form into patties. Place on a rimmed sheet pan.
In a small bowl, combine the parsley, dill, oregano, cumin, both paprikas, the onion powder, garlic, and salt and pepper. Add the remaining 2 tablespoons of olive oil and stir until well combined. Evenly spoon the wet spice rub over both sides of each burger patty, coating all sides.
Brush and oil the grill grate and arrange the burgers on it. Grill over medium-high heat for 4 to 5 minutes per side, turning once. The internal temperature should be 160°F. Allow the burgers to rest for 3 minutes.
Serve in pita bread or on a bun with feta and tztaziki (see below), if using.
Tzatziki: Combine 3/4 cup plain Greek-style yogurt with 1 tablespoon of finely minced fresh dill and/or mint, 2 teaspoons of fresh lemon juice, 1 tablespoon of extra virgin olive oil, 1/4 teaspoon salt, and 4 inches of a hothouse cucumber, grated over a clean dish towel on a Microplane, then squeezed dry.
Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Like many followers of the Paleo lifestyle, we’ve been frying eggs in EVOO for years and have never looked back. We love the crispy edges, the incomparable flavor, and, of course, the health benefits.
- 3 tablespoons extra virgin olive oil, divided use
- 2 large eggs
- 2 cups baby spinach or other tender greens of your choice
- Coarse salt (kosher or sea) and freshly ground black pepper to taste
- Powdered sumac or paprika (optional)
Heat 1 1/2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the spinach and cook, stirring frequently, until the greens are barely wilted. Tip them onto a serving plate and keep warm.
Heat the remaining 1 1/2 tablespoons of olive oil in the same pan over medium heat. When hot, gently break the eggs into the pan and season generously with salt and pepper. Reduce the heat to medium. Fry the eggs until done to your liking, 1 to 3 minutes. Spoon the olive oil over the tops of the eggs to help cook the yolks and whites.
Carefully top the greens with the eggs (try not to break the yolks). Dust, if desired, with powdered sumac or paprika. Serve immediately.
Serves 1 but can be multiplied as desired — Recipe adapted from kalynskitchen.com
Curries have been popular in Australia since the 19th century, reportedly helping newly arrived British colonialists adapt to the island continent’s unfamiliar proteins, like wombat and kangaroo. Here, we offer you a vegan version of the dish.
- One 1-inch piece fresh ginger, peeled and chopped
- 4 garlic cloves, peeled and roughly chopped
- 1 green chile, roughly chopped (seeded if you prefer less heat)
- Coarse salt (kosher or sea)
- 4 tablespoons extra virgin olive oil
- 2 large onions, peeled and finely chopped
- 1 tablespoon tomato paste
- 1 1/2 teaspoons ground coriander
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon chile powder
- 1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
- One 14-ounce can unsweetened coconut milk
- 3/4 cup unsalted cashews
- 1/2 cup frozen peas
- 1/2 teaspoon garam masala
- 1 small bunch cilantro, leaves chopped, for serving
- 1 lemon wedge, for serving
- Cooked basmati rice, for serving
Place the ginger, garlic, and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.
In a large skillet with a lid, heat 3 tablespoons olive oil over medium heat. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
Stir in the tomato paste, coriander, cumin, chile powder, and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
Add the peas and garam masala to the cauliflower mixture and cook, stirring, about 5 minutes. Season to taste with salt.
Top the curry with the cashews, cilantro, and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Serves 4 — Recipe adapted from Made in India: Recipes from an Indian Family Kitchen by Meera Sodha (Flatiron Books 2015)