Sentences with phrase «cup salted capers»

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each) 2 Pints Cherry Tomatoes 1 1/2 Tablespoons Olive Oil 1/4 Cup Salted Capers, Rinsed Well Salt & Pepper 4 Tablespoons Chopped Fresh Basil 1/3 Cup Pitted Black Olives (Use Full Flavored lives Such As Kalamata) Dressing: 2 Tablespoons Olive Oil 2 Tablespoons Lemon Juice Salt & Pepper

Not exact matches

Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper

Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes

Powerful Puttanesca Topping 3 cups chopped fresh tomatoes, such as cherry or roma 2 tablespoons chopped capers 2 tablespoons chopped nicoise olives 1 tablespoon chopped fresh basil 2 teaspoons crushed red chile Garlic salt 1 cup grated parmigiano reggiano or pecorino romano cheese Olive oil

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground pepper

10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon juice

1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste

1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish

2 large beets 1/4 cup of chopped chives 1 shallot, minced 1 tablespoon of capers, minced 1 tablespoon of dijon mustard 1 tablespoon of freshly grated horseradish 1 teaspoon of lemon juice 1 teaspoon of extra virgin olive oil 1/4 teaspoon of salt pepper

2 boneless and skinless chicken breasts 8 Tbsp olive oil 2 Tbsp soy sauce Salt Pepper 1 egg 1/3 cup flour 1/3 cup bread crumbs 6 Tbsp butter 1/2 mushrooms sliced 1/2 cup dry white wine 3 Tbsp lemon juice 1/4 cup brined capers 1/4 cup fresh chopped parsley

Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil sea salt and black pepper, to taste

4 medium tomatoes (ripe but firm) 1/2 teaspoon salt, or to taste 1 large onion, finely chopped 2 garlic cloves, finely chopped 12 wrinkly (dry - cured) black olives, pitted and roughly chopped 2 tablespoons olive oil 1/4 cup panko (Japanese bread crumbs) 2 tablespoons chopped oregano 3 tablespoons chopped parsley 1 tablespoon chopped mint 1 1/2 tablespoons chopped capers 1/4 teaspoon black pepper, or to taste

Turkey Picadillo ----------- 1 1/2 lbs ground turkey breast 1/2 tsp cumin salt and ground black pepper 1 tbsp olive oil 3 cloves garlic, minced 1 medium onion, finely chopped 1 red bell pepper, finely chopped 1 tomato, seeded and finely chopped 8 pimiento - stuffed green olives, finely chopped 1/4 cup dark raisins 3 tbsp capers, rinsed and drained 1 tbsp caper juice 3/4 cup dry white wine 1 tbsp tomato paste

Caesar dressing: 1/3 cup slivered or sliced almonds 3 - 4 cloves garlic, peeled and crushed 3/4 cup silken tofu 1/4 cup olive oil 3 tablespoons fresh lemon juice 1 heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar 1/2 teaspoon mustard powder Salt

1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional

1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste

Salsa Verde 3 or 4 salt - packed anchovies, rinsed well, backbone removes, and finely chopped (about 1 tablespoon) 2 tablespoons plus 1/2 teaspoon capers, rinsed and finely chopped 3 garlic cloves, peeled and finely chopped 1/2 teaspoon kosher salt, plus more to taste 1/2 cup plus 2 tablespoons chopped fresh flat - leaf parsley 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh marjoram leaves 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh mint leaves 1/4 cup extra virgin olive oil fresh lemon juice, to taste

cans) 1 can black olives (coarsely chopped, preferably Kalamata) 2 T. capers Salt & Pepper to taste 1/2 cup Italian parsley (chopped)

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine.

2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta of choice) Grated zest of 1 lemon 1 1/2 tablespoons small capers

6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)

2/3 cup dried white beans (normally I'm all about canned beans to save time, but these were on sale at Target... used canned if you didn't go crazy and buy 10 bags of dried beans) 2 Tbsp capers 1 Tbsp olive oil 2 Tsp vegan Worcestershire sauce 2 Tsp nutritional yeast Salt to taste Water to reach desired consistency

ingredients CHICKEN: 2 tablespoons olive oil 3 pounds chicken wings SALSA VERDE: 1 bunch parsley 1 shallot (peeled, roughly chopped) 2 tablespoon salt - packed capers (rinsed) 1/2 teaspoon Aleppo pepper 2 salt - packed anchovies (rinsed, filleted) 1 clove garlic (peeled) 1 jalapeno (stemmed, seeded) 1 lemon (juiced) 1/2 cup olive oil Kosher salt and freshly ground black pepper GREEK YOGURT SAUCE (OPTIONAL): 1 cup full - fat Greek yogurt 3 cloves garlic (peeled, grated) 2 lemons (zested, juiced) 3 - 4 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)

2 tablespoons olive oil 1/2 teaspoon sea salt 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary freshly ground black pepper to taste 4 medium cloves garlic, minced 1/2 cup red or white wine 1 28 - ounce can (796 - ml) diced tomatoes 1/2 cup brown (green) lentils, rinsed 2⁄3 to 3/4 cup water 3 tablespoons capers, rinsed and drained (optional) 3 to 4 tablespoons toasted pine nuts (optional)

2 Tablespoons chopped shallot 2 Tablespoons cashew pieces 1 Tablespoon tahini 1 Tablespoon miso 1/3 cup water 2 Tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard 1 Tablespoon capers with brine 1/8 teaspoon salt Freshly ground black pepper

Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste

3 tablespoons olive oil 3 cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded, sliced 1 / 2 - inch thick (I used 1/3 cup fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained

3 tablespoons olive oil 1 small container anchovy fillets 1 teaspoon crushed red pepper flakes (more or less depending on your taste) 3 cloves garlic Salt and Pepper to taste 3 - 4 cups chopped tomatoes OR 3 - 4 cups chopped roasted red peppers 2 tablespoons capers 20 kalamata olives, pitted and chopped 2 pounds pasta, or 1 pound pasta and 2 - 3 cups veggie noodles

1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling

1/3 cup blanched, slivered almonds 3 - 4 cloves garlic, peeled and crushed 3/4 pound package silken tofu (preferably fresh, not vacuum packed) 1/4 cup olive oil 3 tablespoons lemon juice 1 heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar 1/2 teaspoon dry mustard powder Salt, to taste

1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper

Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice, and 1/2 cup oil in a medium bowl; season with salt and pepper.

1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper

1 tablespoon capers, drained and roughly chopped 2 tablespoons dijon mustard 3 tablespoons freshly squeezed lemon juice 1/3 cup extra virgin olive oil Sea salt + pepper to taste

1/3 cup packed parlsey leaves 1 tablespoon capers 1 garlic clove Zest of 1 lemon 1/2 cup olive oil 1/2 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper

sunflower tuna 1 cup raw sunflower seeds, soaked overnight 1 teaspoon dulse granules 1 tablespoon lemon juice 1 tablespoon cold pressed flax oil 1 teaspoon apple cider vinegar 1 teaspoon pure maple syrup 1/2 teaspoon sea salt 1 shallot, diced 1 tablespoon fresh, minced chives 1 stalk of celery, small dice 2 teaspoons capers 1/2 cup quartered red grapes 1/3 cup fresh, minced parsley

Caesar dressing ingredients • 1 cup cooked white beans, plus cooking liquid / liquid from can to achieve desired dressing consistency • 2 tablespoons freshly squeezed lemon juice • 1/2 tablespoon Dijon mustard • 1/2 tablespoon vegan Worcestershire sauce • 1 teaspoon capers • 1/2 teaspoon maple syrup • 1/4 teaspoon sriracha • 1 garlic clove • sea salt — to taste • freshly ground black pepper — to taste • 2 tablespoons olive oil

1 medium red onion, very thinly sliced — preferably with a mandoline 2/3 cup red wine vinegar (or more if needed to cover the onion) 1 teaspoon sugar or agave Pinch salt 1 can chickpeas, drained and rinsed 2/3 cup chopped sun - dried tomatoes (oil - packed or other ready - to - use, see note above) 1 small head radicchio (Treviso is nice here) cored and diced (about 1 1/2 cups) 2 tablespoons capers, rinsed 3 - 4 tablespoons chopped fresh basil 1/4 teaspoon salt, or more to taste Freshly ground black pepper 1 lb.

1 pound beef steak, minced or ground 1 pound lean pork, minced or ground 1/3 cup vegetable oil 1 small onion, minced 1 small bunch green onions, minced including the tops 1 clove garlic, minced 3 medium tomatoes, diced 1 tablespoon vinegar 1/4 cup raisins, minced (optional) 2 tablespoons capers (optional) 10 green olives, minced (optional) Minced hot chile pepper to taste (optional) Salt and black pepper to taste Vegetable oil 12 7 - inch square pieces of banana leaf for wrapping 3 cups grated fresh corn, excess juice squeezed out Cotton string for tying

Tempeh Sauerkraut Brew Stew 1 package tempeh 1 1/2 tsp cumin, divided use 1 1/2 tsp paprika, divided use 1 1/2 tsp coriander, divided use 1/2 tsp salt 1 Tbsp flour 2 Tbsp oil 1 cup onions, diced 1/2 cup red peppers, diced 1 1/2 cups mushrooms, sliced 2 cloves garlic, crushed 1 1/2 cups sauerkraut, squeeze it a little before adding 1 Tbsp capers (optional, but good!)

1 cup plan low or no fat Greek Yogurt 1 cup Mayonnaise 1/4 cup fresh Tarragon 1/4 cup fresh Parsley Leaves 1 tablespoon Chives (fresh or dried) 1 tablespoon minced, fresh Dill 1 Garlic Clove (approximately 1 1/2 teaspoons minced garlic) 3 tablespoons fresh squeezed Lemon Juice 2 teaspoons Capers with juice 1/2 teaspoon Salt pepper to taste

6 ounces cooked fresh salmon, broken up (from about 8 ounces raw salmon fillet) 1/4 cup Cabot Lowfat Greek Yogurt 2 tablespoons Panko breadcrumbs 1 teaspoon Dijon mustard About 1 teaspoon of your favorite flavorings, such as seafood seasoning, salt, black pepper, or chopped capers, green onions, fresh basil or thyme 1 tablespoon Cabot Salted Butter

4 - 5 cups of uncooked pasta (or handfull of Linguini) 3 tblsp minced Garlic 1/2 cup chopped green Olives 1/2 cup sliced black Olives 1/2 can or 1 cup Mushrooms 2 tblsp Capers 1/4 cup Olive Oil 2 tsp Oregano 2 tsp Mrs. Dash salt & pepper to taste

1 lb boneless, skinless chicken breasts, pounded thin 3 lemons, thinly sliced 1/4 cup dry white wine 1/4 cup all purpose flour 1.5 tbsp olive oil 1 tbsp butter 1/2 tsp sea salt 1/3 cup fresh lemon juice 1/2 tsp pepper 1/4 tsp cayenne pepper 1/2 tsp paprika 1/3 cup capers

sliced raw turkey cutlets 2 garlic cloves, sliced 1/2 cup organic chicken broth 1 TBSP lemon juice 2 TBSP capers 1 cup artichoke hearts, drained 2 large turnips, peeled 1/4 cup fresh parsley, chopped 1/2 teaspoon Wright Salt Ground black pepper, to taste Instructions: Preheat... Read More»

1/4 cup chopped onion or scallion 3 tbsp minced fresh parsley 2 tbsp chopped pimento 1 1/2 tsp maple syrup (or 3 drops of liquid stevia) 1 tsp sea salt 1/2 tsp cayenne pepper 1/2 tsp drained capers (optional) 1/3 cup apple cider vinegar 3/4 cup olive oil