Sentences with phrase «kalamata olives would»

Kalamata olives would be an awesome addition.

The other day, however, I decided to make a batch of savory scones with the kalamata olives I had leftover from my Caponata.

Not exact matches

Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut in quarters 1/4 fennel, thin slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat cheese salt & black pepper fresh aragula, put it on after the pizza has been in the oven

I did not have the sundried tomatoes, or the canellini beans so I used chick peas, kalamata olives, and added some capers and turmeric.

I had an appetizer of grilled baby octopus with kalamata olives at Bistro Campagne in Lincoln Square in Chicago.

The only ingredients that weren't purchased there were the wooden skewers, salad dressing, seasoning, and the kalamata olives, which I buy in bulk from Costco because I have a kalamata olive addiction.

I have such an obsession with kalamata olives.

There are several flavors of Sabra hummus that would work in this recipe (roasted red pepper, roasted garlic and spinach and artichoke spring to mind), but the Olive Tapenade Hummus, studded with green and kalamata olives, seemed like the natural choice since I had Greek flavors on the brain.

I didn't have the olives that were called for, so I substituted kalamata olives.

If you've been reading for a while then you might be familiar with my tendency to create a recipe including things like feta, spinach, sundried tomatoes and kalamata olives and call it Greek.

My favorite deviled eggs have tuna mixed in and are garnished with minced kalamata olives.

My favorite olives are kalamata and I think they would be delicious in this recipe with tomatoes and maybe some fresh mozarella!

For example, substitute feta cheese for the mozzarella, oregano for the basil, add some kalamata olives and chopped capers and you have Greek pasta.

I've been spoiled with olives of Spain and Italy that I've forgotten about my favorite olives of all time — the Greek Kalamata olive.

So I have already made two loaves in two weeks (the 2nd loaf was gone in less than 3 days) and just now I made three more (Cinnamon Raisin, Kalamata Olive, and Mandarin zest with coconut flakes, sunflower seeds and some dried fruits) they look awesome just got to wait 12 more hours to see how they TASTE!!!

Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple of handfuls of toasted pumpkin seeds.

honey, cup of carrot coins and several quartered small turnips from my CSA bag along with the broth, wine and olives (combo of green and kalamata because it was what I had on hand).

I'd probably throw some Kalamata olives on there too - yum!

Sliced black / kalamata olives look cute too, and I think the flavor would go well with the seasonings.

For years our family tradition has been that after I've stretched and formed the dough, my daughter artfully arranges the toppings on one pizza while I layer the sauce, salty little fish, sun - dried tomatoes, kalamata olives, cheeses and mushrooms on the other.

Because I use such great quantities, I buy the following at Costco: olive oil, balsamic vinegar, capers, kalamata olives, walnuts, the BIG 102 - oz can of whole tomatoes, cumin, coffee and prepared hummus (when I don't have time to make my own.)

The only thing I did different was to use some minced Kalamata olives on the top with the almonds and some goat cheese because I didn't have any gruyere cheese.

They're offered in six varieties: Kalamata, which offers pungent earthy aromas and the supple nutty accents of the classic Kalamata flavor; Chalkidiki, a firm green olive with crispy, savory and peppery notes that pairs well with sweet accompaniments; Atalanti, which has a complex balance of sweet and savory flavors; Green Rovies, with a rich and buttery flavor with a long finish and a bitter aftertaste; Black Rovies, which offer subtle flavors of peach and pear and end with acidic and balsamic notes that balance out the richness; and Green Mix, which includes a blend of Kalamata, Atalanti, Chalkidiki and Green Rovies.

For this recipe, I've got juicy chicken breasts simmering in broth alongside the classic Mediterranean flavors of garlic, artichokes, kalamata olives and onions.

Dry - curing is often used for olives that will be stored for longer periods of time, and Kalamata olives that have been dry - cured can often be identified by their wrinkly skin.

European Union (EU) law provides Kalamata olives with Protected Geographical Status and Protected Designation of Origin and does not allow product labeling as «Kalamata» unless the olives have come from this specific area.

Authentic Kalamata olives from southern Greece that have been cured using red wine and / or red wine vinegar are available in many groceries, especially those groceries that stock specialty foods.

Lilly's has you covered with all of our classic and innovative hummus flavors: Lilly's Classic, Roasted Red Pepper, Roasted Garlic, Smoked Tomato & Basil, Roasted Jalapeno, Kalamata Olive, Black Bean, Cracked Pepper, Chocolate, and Sriracha.

Once quinoa has cooled, add any combination of the following: 1 red or yellow bell pepper, diced 1 cucumber, diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or smaller 1/2 red onion, diced basil, chopped optional: 2 chicken breasts, poached and chopped optional: crumbled feta cheese

Yet, in the last couple of years I have taken a minor liking to kalamata olive tapenade.

The sauce had a base of whole tomatoes in puree and tomato paste, with diced Spanish chorizo, capers, Kalamata olives, red wine, garlic, shallots and red pepper flakes.

In order to stave off hunger and fainting while everyone was cutting and chopping, Chef Mary Ellen had this beautiful Kalamata Olive & Roasted Cherry Tomato Tapenade with Burrata and Garlic Toasts on the sideboard for noshing.

For Serving (Optional) Fresh Spinach (I used arugula, because that is what I had) Kalamata Olives, halved Grated Parmesan Cheese (I used feta) Fresh Basil, shredded

I would add kalamata olives, maybe diced bell pepper?

Unlike brined olives like Kalamatas, oil - cured olives have a meatier bite because they're coated in salt then macerated in oil.

Used what I had: shitakes instead of porcini, veg broth instead of wine, and Kalamata instead of black olives.

Kalamata olives are the saltiest, so nix the extra salt if that is the type you have chosen.

approx 1/2 lb of grenadier fillet (or other white fish would also work) 1/2 tablespoon olive oil 1/2 white onion 3 cloves garlic 1 15 - oz can of diced tomatoes 1 tablespoon capers 4 - 6 kalamata olives 1 teaspoon crushed red pepper 2 anchovies (optional) handful of basil leaves (or other green herb would be good, too)

Imagine the look he'll have on his face when I'll be able to present him with his very own loaf of Kalamata Olive bread!!!!!!

This rainbow salad looks absolutely smashing — like something that could have come out of our garden, or that of neighbors (except perhaps for the kalamata olives, but they look great to me!).

I love them because they have so many yummy things you can put in them - Kalamata olives, cucumber, feta cheese, etc... Sooooo good!!

I've gotten a sandwich before which was good, but yesterday I felt like I needed some roughage so I ordered their Firehouse Salad which included romaine, tomato, bell pepper, cucumber, mozzarella, pepperoncini, kalamata olives, grilled chicken, and light Italian dressing.

Toss it all together with some kalamata olives, sundried tomatoes, roasted red peppers, and you've got a really good salad on your hands.

This Paleo Mediterranean Baked Chicken with artichokes and tomatoes is seasoned with kalamata olives, basil, parsley, thyme, oregano, garlic, and shallots and is the perfect dish to make when you don't have a lot of time, but want something delicious.

I had an omelet yesterday with 2 eggs, a dash of lactose free milk, 3 kalamata olives, diced, a small tomato, diced, and about a 1/3 cup of crumbled feta cheese, all sauteed in a small amount of butter and olive oil.

Unlike brined olives like Kalamatas, oil - cured olives have a meatier bite because they're coated in salt then macerated in oil.

Pair with a good kalamata olive, and you've got a super delicious heart healthy snack.

But what she does have on her menu this week looks delicious: Rosemary chicken with Kalamata Olives, Fennel Stew, Pineapple Chicken with Roasted Cauliflower, and Salmon on a bed of greens.

From there, all you have to do is chop the veggies into big chunks, crumble the feta, snarf some of said feta before it hits the bowl (because cheese), do the same with the kalamata olives (snack time anyone?)

Has anyone tried adding Kalamata Olives to it — I think that would be amazing too