Explore All Our Recipes

Here at Olive Cinder, you'll find every recipe you could need. Cooking for the whole crew or just yourself? Enjoy easy, delicious meals you’ll want to make again and again!

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Olive Cinder Recipes

Deliciously sweet and tart strawberry rhubarb crumble bars, perfect for dessert.
Strawberry Rhubarb Crumble Bars

Buttery oat crust and topping encase a tangy strawberry-rhubarb filling—golden, portable bars for gatherings.

Gorgeous Korean-style kimchi pancakes with crisp edges, served hot and cut into wedges alongside a vibrant dipping sauce.
Crispy Cabbage Kimchi Pancakes

Golden, crispy kimchi and napa cabbage pancakes with a bright soy-vinegar dipping sauce.

Soft sugar cookies topped with vibrant lemon curd and a snowy dusting of powdered sugar, served on a rustic wooden board.
Lemon Bar Cookies with Curd

Soft sugar cookies filled with bright lemon curd and dusted with powdered sugar for a sweet-tart bite.

Spring Asparagus Quiche
Spring Asparagus Quiche

Tender asparagus and caramelized shallots in a flaky crust with creamy Gruyère and custard—ideal for spring brunch.

Cooling cucumber mint agua fresca, a healthy, thirst-quenching Mexican-inspired beverage.
Green Detox Cucumber Mint Agua

Minty cucumber and lime drink sweetened with agave — a light, hydrating refresher with optional ginger or sparkling water.

Creamy, fluffy protein-packed cottage cheese scrambled eggs served warm for breakfast.
Protein-Packed Cottage Cheese Scrambled Eggs

Fluffy eggs folded with creamy cottage cheese for a protein-rich, softly set breakfast in minutes.

Frozen mango slushy, Chamoyada, layered with fresh fruit and Tajín rim.
Cinco de Mayo Mangonada Cup

Frozen mango slush layered with chamoy, lime and a Tajín rim—spicy-sweet, vegan, and ready in 15 minutes.

Showcasing Thai Peanut Deviled Eggs, a vibrant appetizer with crunchy peanut garnish.
Thai Peanut Deviled Eggs

Creamy Thai-style peanut deviled eggs topped with tangy cucumber-cilantro relish; easy, vegetarian, gluten-free.

Spring Buddha Bowl
Spring Buddha Bowl

Roasted spring veg, chickpea falafel, quinoa and lemon-tahini for a bright, plant-based bowl.