Ingredient: extra-virgin olive oil

Marinated Tomatoes with Lemon and Summer Savory

How To Prepare
Place the tomato wedges in a medium bowl.
Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon.

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 Marinated Tomatoes with Lemon and Summer Savory
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Servings
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Tuna Rice Salad

How To Prepare
Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in a large bowl. Whisk lemon juice, water and olive oil in a small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least two hours.

Tilapia Summer Vegetable Packets

How To Prepare
1
Preheat grill to medium. (No grill? See Oven Variation, below.)
2
Combine tomatoes, squash, onion, green beans, lemon juice, oregano, oil, and 1/4 teaspoon pepper in a large bowl.
3
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon pepper, then top with about 3/4 cup of the vegetable mixture.
4
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, pepper and vegetables.
5
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

The Eating Well Cobb Salad

How To Prepare
1
Whisk vinegar, shallot, mustard, and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2
Divide the greens among 4 plates. Arrange equal portions of chicken, egg whites, tomatoes, and cucumber on top of the lettuce. Drizzle the salads with the remaining dressing.

Tangy Cauliflower Salad

How To Prepare
1
Whisk garlic, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.

Naked Turkey Bruschetta Burger

How To Prepare
Combine the red onion, olive oil, balsamic, and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional pepper, to taste and mix well and set aside.

Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, potato flour, garlic, onion, and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.

Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.

To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta, serve right away.

Steak Potato Salad with Horseradish Dressing

How To Prepare
Preheat grill to medium.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).
Meanwhile, combine vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
Sprinkle both sides of steak with the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Transfer to a cutting board; let the steak rest for 5 minutes. Thinly slice the steak crosswise. Add the steak and any accumulated juice to the bowl with the potatoes and beans; toss with the horseradish dressing.
TIPS & NOTES
Make Ahead Tip: Prepare potatoes and green beans (Step 2) and refrigerate for up to 3 days.
Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Spicy Lamb Meatballs in Tomato Sauce

How To Prepare
1
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2
Combine lamb, turkey, potato flour, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, and cumin in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.
3
Bake the meatballs for 10 minutes. Set aside.
4
Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, and cayenne. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.
5
Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.

Skinny Garlic Chicken

How To Prepare
1. Preheat oven to 450 degrees. Line a baking dish with aluminum foil and lightly coat with cooking spray. Set aside.

2. In small nonstick pan, add oil and garlic. Sauté garlic until tender about 1-2 minutes. Remove from heat and stir in maple syrup and water.

3. Place chicken breasts in the foiled lined baking dish. Cover with garlic and maple syrup mixture.
Sprinkle with a little pepper, to taste. At this point, you can place in refrigerator and store until ready to bake. If you store in refrigerator, it might take a little longer for the baking time.

4. Bake, uncovered, for 15-20 minutes until chicken is completely cooked. Cooking time will depend on the size and thickness of the chicken. Be sure to check for doneness after 15 minutes.

5. To serve: Plate each breast and spoon a little sauce over each.

Makes 4 chicken breast (each serving, 4 ounces of chicken with sauce)

Simple Persian Salad

How To Prepare
Mix cucumber, tomatoes, onion, and herbs in a bowl and refrigerate for 20 minutes.
In a small bowl, combine lime juice, oil and pepper – whisk well.
Pour over vegetable mixture and serve.