Salad: Green and purple kale Tomatoes (preferably mixed varieties) Yellow beet Red onion Yucon
Kalamata olives Juice of half a lemon Sea salt Sesame seeds
Not exact matches
Ingredients 2 large potatoes, peeled, cut into slices then into quarters a handful of
kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin
olive oil, to taste a little lemon
juice a little rice or apple vinegar a few pinches of nori flakes freshly -LSB-...]
This artichoke tapenade made with artichoke hearts, garlic, capers,
kalamata olives, lemon
juice and
olive oil is always a good choice.
Place artichoke hearts,
kalamata olives, garlic, capers and lemon
juice in a food processor.
Filed Under: Chicken, Entrées / Main Dishes, Salads and Dressings Tagged With: arugula, balsamic reduction, chicken breasts, cucumber, feta,
kalamata olives, lemon
juice, watermelon
I salvaged this by tossing with a generous squirt of lemon
juice, lots of grape tomatoes, some
kalamata olives, and diced persian cucumber.
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon
juice 1/4 cup extra-virgin
olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped
kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
can) 1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage leaves, minced 1/2 cup sliced, pitted
Kalamata olives (I left them out this time) Squeeze of fresh lemon
juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground pepper
The vinaigrette is made with fresh herbs like garlic, oregano, basil,
olive oil, lemon
juice,
kalamata olives, Parmesan cheese, and red wine vinegar.
INGREDIENTS 3/4 cup of cashews, preferably soaked 1 can of cannellini beans 1 tbsp mustard 1 lemon,
juiced 2 cloves of garlic 2 - 4 tbsp nutritional yeast 1.5 tsp oregano 1.5 tsp basil 1 tbsp summer savory 2 tbsp cornstarch 2 cans of artichoke hearts 1/2 cup pitted
kalamata olives 1 cup of frozen peas 1 pack of puff pastry * (make sure it's vegan) salt **, pepper
Greek Chicken Stifado recipe courtesy CDKitchen 1 tablespoon
olive oil 1 chicken, cut into pieces 1 pinch salt and pepper 1 onion, slivered 2 sweet red peppers, slivered 2 cloves garlic, slivered 1 can stewed tomatoes 1/2 cup
Kalamata or other black
olives 1/3 cup dried currants 1 tablespoon lemon
juice 1 teaspoon dried oregano 1 teaspoon mint
2 - 3 Cups Hummus, store bought or homemade 12 Ounces (2 Bags) Baby Spinach Leaves, Shredded 10 Ounce Container Grape Tomatoes, Quartered 1 Medium English Cucumber, Diced 3 Tablespoons Fresh Mint, Chopped 2 Tablespoons Fresh Flat Leaf Parsley, Chopped 1 Tablespoon Lemon
Juice 1 Tablespoon Lemon Zest Freshly Ground Sea Salt Freshly Ground pepper 4 Ounces Feta Cheese, Crumbled Cup Green Onions, Sliced Cup Pitted
Kalamata Olives, Chopped
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
12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of yellow wax beans and green beans) 12
kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green
juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic
1/2 pound broccoli florets 1 tablespoon
olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1-1/4 cups Bertolli Organic Tomato & Basil Sauce 3/4 cup Bertolli Organic Creamy Alfredo Sauce 1 pound fresh cheese tortellini pasta 1 - 14.5 ounce can diced tomatoes,
juice drained 1/2 cup pitted
Kalamata olives 1 cup shredded Italian blend cheese Grated Parmesan for serving
1 1/4 cup black
Kalamata olives with pits, yielding 1 packed cup of
olive meat 1/4 cup extra-virgin
olive oil 2 - 3 teaspoons lemon
juice 1 teaspoon lemon zest from 1 lemon 1 - 2 garlic cloves, pressed 4 large leaves basil, minced (1 tablespoon) 1/4 teaspoon ground black pepper 1/2 teaspoon orange zest (optional)
serves 4 Adapted by Weeknight Gluten - Free Ingredients: 1/2 cup pitted
Kalamata olives, chopped 1/4 cup extra virgin
olive oil, plus 2 tablespoons 1/4 cup fresh lemon
juice, plus 1 tablespoon 2 tablespoons shallot, minced 1 tablespoon fresh thyme, minced 1 1/2... Continue Reading →
Pin It serves 4 Adapted by Weeknight Gluten - Free Ingredients: 1/2 cup pitted
Kalamata olives, chopped 1/4 cup extra virgin
olive oil, plus 2 tablespoons 1/4 cup fresh lemon
juice, plus 1 tablespoon 2 tablespoons shallot, minced 1 tablespoon fresh thyme, minced... Continue Reading →
18 July 2014 With a taste for all things fresh and seasonal, guest chef Valentine Warner shows us how delicious a simple chicken salad can be Serves 2 Ingredients 2 chicken breasts3 bay leaves1 tbsp baby capers, drained4 canned anchoviesZest and
juice of 1 medium lemon1 tbsp soaked raisins1 tbsp pine nuts1 large clove garlic, very finely minced15 large fleshy purple
kalamata olives, stoned and torn in halfApprox.
ground cumin ground coriander garlic powder onion powder dried oregano ground cinnamon ground nutmeg sugar free sweetener of choice (splenda, stevia, swerve, etc.) dried onion flakes apple cider vinegar sugar free italian dressing sugar free ranch dressing sugar free caesar dressing sugar free almond butter raw almonds dijon mustard mayonnaise (sugar free) lemon
juice sundried tomatoes (dry or in oil)
kalamata olives, pitted fresh garlic cloves balsamic vinegar extra virgin
olive oil dried thyme almond flour canned chipotles in adobo sauce
Layered Mediterranean White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon
juice 1 small clove fresh garlic, finely chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin
olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita
olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and
Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita
Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted
kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin
olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita
olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita chips
Combine the vinegar, oregano, lemon
juice, garlic,
kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
4 Seabass fillets, skin removed 1 1/2 C Red onion, minced 1 Tbsp Garlic, minced 2 Tbsp Extra virgin
olive oil 1 Tbsp Tomato paste 2 Tbsp Red wine vinegar 1 Can Diced tomatoes in
juice (14.5 oz) 1 C Roasted red peppers, chopped 1/4 C
Kalamata olives, sliced 1 tsp Dried oregano Kosher Salt (to taste) Red Pepper Flakes (to taste) Lemon Wedges (garnish, optional) Fresh Oregano Sprigs (garnish, optional)
Marinade: 1 1/2 tablespoons mild miso 1 teaspoon dried oregano 2 tablespoons freshly squeezed lemon
juice 1 1/2 -2 tablespoons red wine vinegar 1/2 teaspoon pure maple syrup 1/4 -1 / 2 cup minced green or
kalamata olives
Options include a classic Gazpacho with heirloom tomatoes and
olive oil croutons; Charred Onion Mashed Potatoes; and Roasted Cauliflower with golden raisins, fresno chiles, lemon
juice and
Kalamata olive oil.
2.5 tbsp freshly squeezed lemon
juice (from 1 lemon) zest of 2 lemons 1 tbsp
olive oil 1/2 cup sun - dried tomatoes, soaked for 2 hours and chopped finely 1 cup cucumber, cut into small cubes 1 small clove garlic, minced or pressed 1 shallot, minced 5
olives (I used
kalamata), pitted and finely chopped 2 tbsp fresh dill, finely chopped 3 tbsp fresh mint leaves, finely chopped salt and freshly ground black pepper to taste
Fresh tomatoes topped with grape seed oil,
kalamata olives and their
juice, and raw Swiss cheese, lightly grilled organic red onions (SO much flavor in the organic... decent price at Trader Joe's) and baby portobellos, about 3 ounces of baked chicken, and brown rice cooked in chicken broth, all topped off with Italian parsley made for a very tasty dinner!
Kalamata olives Dijon mustard Almond flour Coconut flour Red wine vinegar Capers Nutritional yeast Black
olives Pizza sauce Canned pineapple
juice Coconut aminos Apple cider vinegar Canned coconut milk & coconut cream Coconut sugar Arrowroot flour Raw, unsalted sunflower seeds Dry white wine Tomato paste Paleo ketchup Hemp seeds Paleo mayonnaise or Homemade Paleo Mayonnaise Champagne vinegar Raw honey Paleo ranch dressing
Ingredients: Extra-virgin
olive oil, blanched almonds, brined capers, garlic, fresh basil leaves, fresh oregano leaves, fresh flat - leaf parsley leaves, crumbled feta cheese, Castelvetrano or
kalamata olives, fresh lemon
juice, black pepper
Grilled Wahoo with Rustic Tomato Sauce by @bigchinkitchen INGREDIENTS 12 to 14 ounce Wahoo fillets, about 1 - 2 inches thick 2 tbsp
olive oil (plus more for fish) 2 garlic cloves, minced 2 anchovies, packed in oil, chopped 1 1/2 cups cherry or grape tomatoes, halved 2 tsp capers, drained 1/4 cup
Kalamata olives, chopped 1/2 lemon, zested and
juiced 1 tsp fresh oregano, chopped 1 tsp fresh parsley, roughly chopped DIRECTIONS Heat the grill or grillpan over the stove on highRead more
1 cup uncooked quinoa 1 cup halved cherry tomatoes 1 cup diced cucumber 1 cup feta cheese (crumbled) 1/2 cup sliced
kalamata olives 1 tablespoon chopped fresh mint 1 tablespoon chopped parsley 1/4 cup roasted pine nuts 4 tablespoon lemon
juice 2 tablespoon
olive oil sea salt
Ingredients 2 1/4 lb large unpitted green
olives (Green Super Mammoth, if possible) 2 1/4 lb large unpitted black
olives (
Kalamata Colossal, if possible) 1/2 jalapeño pepper, seeded and finely minced 1 bunch rosemary, cleaned and chopped, reserving 3 to 5 sprigs for garnish 2 large sprigs thyme, cleaned and chopped 3 to 4 bay leaves 2 cloves garlic, 1 minced, the other thinly sliced
Juice of 1/2 lemon Zest of 1/3 orange, reserving 1 to 2 tsp for garnish 2/3 cup (160 mL)
olive oil Mix together all ingredients in a large container.