COOKEATOME

Onions and carrots gently sweeten the tomato-tuna sauce, while olives add a pleasant saltiness. Fresh basil, grated Parmesan, and a good drizzle of olive oil are all you need to finish this dish.

Grilled tofu paired with a lightly hand-mashed guacamole already creates a satisfying base, but adding grilled small peppers, red beets and broccoli brings more depth, color and texture. Finished with toasted pine nuts, olive oil and a drizzle of reduced balsamic vinegar, it’s a salad that feels complete and looks quietly elegant.

A simple sauce inspired by the famous Sicilian tomato-olive combinations - but lighter and more restrained.

Onions and carrots gently simmered to sweeten the tomato base, olives for the special flavor and a good olive oil to round it all out.

The salmon is roasted until tender, then finished under the grill with balsamic vinegar for a caramelized crust.

We already know “aglio e olio“ pasta, the beloved Italian classic. Adding Some parmesan, dried tomatoes and lemon next to the garlic and olive oil will take you to a new interesting path not far away from the original.