3-Ingredient Dishes to Make Mealtime a Stress-Free Affair
Sometimes it seems like every “easy” recipe you stumble upon has at least 10 ingredients and takes nearly an hour to prepare. But making a meal at the end of the day can be the perfect way to unwind — so why complicate things with fussy concoctions? With just three ingredients (that you might even have on hand!) you can create delicious, simple dishes that are sure to please the family and friends around your table — and give you more time to spend enjoying one another’s company.
Roasted Grape Crostini
Roasting the grapes brings out their natural sweetness and is a perfect complement to Bertolli Extra Virgin Olive Oil-brushed crostini and salty feta cheese.
Ingredients:
- 2 cups seedless grapes
- 1 baguette, cut into slices
- Bertolli® Extra Virgin Olive Oil
- ½ cup feta cheese, optional
Directions:
- Preheat oven to 400°F
- In a baking dish, combine grapes, 2 Tbsp. Bertolli Olive Oil and salt and pepper
- Bake until some grapes have burst and others are soft to the touch, around 45 minutes, tossing every 15 minutes
- In the last 10 minutes of baking, brush bread slices with Bertolli Olive Oil and bake on a sheet pan, 5-10 minutes or until golden brown
- Remove grapes and bread from oven and let cool slightly
- Top each toast with roasted grapes and juices and sprinkle with feta. Serve immediately
Olive Oil Fried Eggs over Polenta
This is a warm and comforting dish, perfect for any time of day! By frying the eggs in Bertolli Extra Virgin Olive Oil, you get crispy, frizzled edges that are a delightful counterpart to creamy polenta.
Ingredients:
- Polenta cooked according to package directions
- Four eggs
- Bertolli® Extra Virgin Olive Oil
- Parmigiano Reggiano cheese, optional
Directions:
- Place a skillet over medium heat and pour in three Tbsp. Bertolli Olive Oil
- Once Bertolli Olive Oil is fully heated (it should seem like it’s “shimmering” in the pan), crack in eggs. Season with salt and pepper
- While eggs cook, transfer warm polenta to a serving bowl
- Cook eggs until whites are set and yolk is still soft. Place the eggs over the polenta, drizzling with some of the oil
- Sprinkle with Parmigiano Reggiano and serve immediately
Roasted Bacon Brussels Sprouts
Smoky, sweet, hearty and delicious, this veggie dish goes great alongside a roast chicken, spooned over spaghetti or tossed with farro for a healthy grain salad.
Ingredients:
- ¼ cup diced pancetta
- 1 lb brussel sprouts, trimmed and halved
- 2 Tbsp. Bertolli® Extra Virgin Olive Oil
Directions:
- Preheat the oven to 375°F
- Line a sheet pan with foil and set aside
- In a bowl, toss halved Brussels sprouts with pancetta and Bertolli Olive Oil until everything is fully coated
- Transfer to sheet pan and sprinkle with salt and pepper
- Bake, tossing halfway through, for 30 minutes, or until pancetta is crisped and Brussels sprouts are tender. Serve immediately
Grilled Shrimp Skewers
Not only does Bertolli Extra Virgin Olive Oil make grilling a breeze, its bright and fruity flavor combined with cherry tomatoes and basil makes these shrimp skewers taste like summer all year long!
Ingredients:
- Medium peeled and deveined shrimp
- Cherry tomatoes
- Bertolli® Extra Virgin Olive Oil
- Basil, optional
Directions:
- On metal or soaked wooden skewers, alternate threading three shrimp and three tomatoes
- Once skewers are prepared, brush with Bertolli Olive Oil and season with salt and pepper
- Preheat a non-stick grill pan over medium heat. Cut basil into thin strips while pan is preheating
- Cook skewers for 3 minutes on each side, or until the shrimp have visible grill marks
- Remove skewers from pan and top with a drizzle of Bertolli Olive Oil and basil. Serve immediately
Shop Bertolli Olive Oil at your local supermarket. Stay tuned to The Essentials for more three-ingredient recipes, cooking hacks and more!
