Sentences with phrase «olive had great»

Florida - based finance firm Bryant Miller Olive had great visibility within its target audience, but needed to build visibility when it expanded geographically.

The Olive have a great selection of gluten free options on the menu - as well as gluten free breads and cakes.

Not exact matches

Great Southern receiver McGrathNicol has opted to wind up the olive schemes operated by the fallen agribusiness company after failing to overcome a stalemate with two of the biggest names in Western Australian horticulture.

Ridiculing Obama's efforts to engage the international community, Huckabee said, «There was once a time when our foreign policy was, «Walk softly and carry a big stick»... Our new policy is, walk softly and carry a great big olive branch, or maybe even a bag of Stay Puft marshmallows so that when we build around the campfire we can sing «Kumbaya» and have a lovely time holding arms and talking about how well we're getting on.»

We see the truly human in Christ in the words spoken in the olive grove (cf. Lk 22, 42), and in the reminder to the apostles that if they loved him, they would put selfishness to one side, and would be glad that he was going to the Father, «for the Father is greater than I» (Jn 14, 28), which is but to say that the Father is the source of my origin and my joy.

Italy has the world's greatest food products — from Parmigiano Reggiano and Prosciutto di San Daniele to the world's best olive oils.

Lately I've been eating a lot of salad turnips from the local farm — they are great raw, with a squeeze of lemon juice, some salt, pepper and light drizzle of olive oil.

Toss it with lovely vinegar, salt and pepper, the usual... Top with gently cooked beluga lentils that have been stirred with great olive oil and whatever seasonings strike you as necessary.

I've tried it with and without the oil (olive oil works great t...

Very good... And chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonds.

I too think it'd be great with a tiny bit of toasted rosemary, or maybe just rosemary olive oil.

Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!

Olives and a hard cheese like grana padano or parmesan would be great additions.

I know that sour cream and olives would be great, but I served it with a si...

She has some great link ups to yummy looking recipes including an olive relish I would love to try.

1 - 2 tablespoons extra-virgin olive oil (peanut oil would be great but I didn't want the added cost and I already had the olive oil)

Saute in a little drizzle of olive oil just until cooked through, probably 2 - 3 minutes per side, and they will have a great, light flavor that I think would complement this pasta really well!

The flavors were great so I will certainly make again, but I think I would do 1.5 times the dressing, and perhaps more lemon and less olive oil.

4 cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!

Supermix Have a great moment with your children while cooking an amazing recipe with Manzanilla olives, ham, cheese and roasted giant corn nuts!!

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

It is great to saute with fresh vegetables like onions, peppers, shredded cabbage, carrots, Etc & in a little olive oil; then toss in a little balsamic or apple cider vinegar and honey and you've got a tasty dish in minutes!

I think that with the garnish, if you sauteed the onions and tomatoes in olive oil would be great.

The creamy salty feta and earthy aromatic olives go great with the more «bland» flavor of potatoes, so the whole salad has a nice balance of flavors.

1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

But since the FIL has me covered, there's lots of tomato sauces, salads, and just plain sliced pieces sprinkled with sea salt, pepper and drizzled in olive oil, eaten up in great batches.

If you have a great olive oil at home, use it.

This is what I eat in a normal week: Chicken grilled with olive oil or coconut oil and seasoning Ground turkey or beef with olive oil or coconut oil and seasoning Rice noodles or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds Nuts like almonds, walnuts and cashews 50/50 Spring mix on the side of each meal Different fruits and veggies (try to eat more veggies though, as fruit has a lot of sugar)

I have only had olive oil cake once before but it was really delicious and this one looks great!

Coconut oil would work great in place of the olive oil.

I do have to say, though, that I think one of the reasons the soup was so great was because I used some very high quality olive oil from California Olive Rolive oil from California Olive ROlive Ranch.

I was a little adventurous and used some artisan balsamic vinegar I had purchased at a specialty store (1 T of vanilla & 1 T of Blackberry ginger) whisked with the olive oil and the carrots turned out great!

Because of his enthusiasm, I've been trying to think of other ways to use it, and stirred into yogurt with olive oil looks like a great idea.

A great tip from a KW Vegan Society member is that cow cheese is salty as well as creamy, so adding salty foods like olives, capers and sun - dried tomatoes to your dishes where you've cut out cow cheese can help add the cheesy flavour back in.

Great as snacks, pretty much any roasted veggie has a prized spot on an antipasto platter: just add cheese, crackers, and maybe some olives.

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.)

I already had the farro (which is simple enough) and the dressing is a great one with wonderful citrus, fruity olive oil, and nutty tahini, but the cauliflower wasn't pulling its weight.

Last year I shared a some great, winter salads — such as my Brown Rice and Lentil Salad and my Winter Romaine Salad, and I've already posted our long time favorite Cauliflower and Green Olive Salad this year.

A little harissa or shatta, a bit of lemon and some olive oil would set off the sweetness of the squash to great effect.

I would get the penne pasta and make the Tomato and Olive Penne recipe from the Everyday Food — Great Food Fast cookbook.

There are lots of olives in there, yet the bread has no briny or overly salty taste — just great olive flavor.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

If you don't have sesame oil, you can use almond oil, olive oil, etc. — but the toasted sesame oil adds a really great flavor to this salad.

I did do things just a little different, I don't have a stand mixer so used my food processor with a dough blade, worked great, and I was out of veg oil so I used olive oil.

(Yes, your rosemary crackers would be an option, but something that sops up the olive oil that they are slow roasted in would be great.)

They also have a great line of pasta sauces, balsamic glazes, olive oils, vinegars, truffle tapenade, carpaccio and more.

I'm guilty of not taking particular consideration in selecting olive oil so it would be great to go to one of the restaurants and learn more.

In this case, you could leave the avo and olives out, and then make the dressing without the cashews, and it would also taste great.

The second time I had it, I was able to pin point the touches that made this dish so great - the balance of toasted pistachios, the mint - laced perfectly cooked grains gently tossed with grassy olive oil, and the salty flecks of parmesan cheese.

What's in it: 8 oz quick cooking farro (I suppose you can use the non quick kind as well) 2 cups roughly chopped heirloom tomatoes Vegetables for grilling (I used eggplant, summer squash, scallions, corn, and peppers) 2 large cloves garlic Fresh basil Olive Oil Balsamic vinegar Salt & Pepper (and maybe some chili flakes) Optional: cheese of your choosing (goat, parmesan, or feta would all be great)