Sentences with phrase «olive has upped»

Yes, Olive has upped its game — considerably.

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.

Eating a diet rich in olives, olive oil, nuts and seeds, dark chocolate, and avocado has kept my belly lean and my energy up for years!

Timbercorp, which has added citrus to its olives, almonds and tree crops, is up from a 52 - week low of 47.5 cents to $ 1.56.

The company's stock is up 47 percent since Starboard's changes — which also included spinning off the chain's real estate — and year - over-year sales at existing Olive Garden locations have increased for six straight quarters.

So just give us a sense on — I mean if you don't mind revisiting it specifically on this promotion of how that average ticket at Olive Garden can go up given the fact that you and the customers seem to both agree that it has gotten a little bit expensive.

Olive Garden has also been slumping in recent quarters, so it will be interesting to see how Darden's portfolio of eateries holds up.

As owner of the five - year - old, Lancaster, Pennsylvnia - based Katerina's Finest, an olive oil importer and distributor, Zeppos says signing up with a barter network, comprised of local small business owners and companies that offer personal services, has been a godsend, particularly for financially - strapped startups like hers.

Thankfully, the rhetoric has calmed down ever since Kim reached out an olive branch to South Korea in the run - up to the Winter Olympics.

There are some scriptures that I have looked up in the original text because I do believe that the people of Israel are the olive branch, and they have preserved the Tanakh so I'm thinking that there has got to be some truth written in there.

As we contemplate the work which Christ has laid upon his church, we who are met here on the Mount of Olives, in sight of Calvary, would take up for ourselves and summon those from whom we come, and to whom we return, to take up with us the cross of Christ, and all that for which it stands, and to go forth into the world to live in the fellowship of his sufferings and by the power of his resurrection.

Another in my party selected the Lamb Rack that had a Mediterranean spin as it's served with an eggplant - olive caponata — a Sicilian stew of sorts — all kicked up a notch with a garlic jus.

Have an Olive Day makes it easy to prepare delicious recipes for the little ones which also delight the grown - ups, while looking for eggs filled with goodies.

My husband likes supreme but I don't do olives or peppers so I like to pre cut slices and have them out so that people can remove toppings they don't want or add others to fancy it up.

paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).

These Polenta - Olive Tapenade bites would hold up well to travelling so I suppose you could even take them to the park for a light picnic!

I would eat this again & change it up with pasta, & tomatoes, black olives & zucchini or yellow summer squash, onions & mushrooms.

I haven't used a lot of them this season, mostly because I've been trying to keep up with our lemon tree in our backyard, but when I saw the gorgeous L'oranges at the McEvoy Olive Company's store (where they had just pulled them off their trees the day before) in the Ferry Building, I knew I had to snag some.

Some ideas are to chop up an onion and add that in (I would sauté it in olive oil first), add some red pepper flakes for heat, some cooked and chopped bacon, paprika, more or different flavors of cheeses...

I had some avocado in my salad last night and I think I'll use up the rest of it by toasting old pita breads with olive oil and salt, into crispy - type chips.

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

In defense of the rice ones from Trader Joe's (AKA Food for Life brand at any other store)-- yes, they break and yes, they do not behave like a regular tortilla and are frustrating but WOW do they make the best quesadillas and if you have a problem with corn, try cutting them up into chips and frying them up in an inch of olive oil in a 4 quart pot on the stove — the BEST tortilla chips that stay crispy and do not turn stale if you put them in a plastic zippered bag for up to a few (yes few) weeks.

Plus, we'd add at least a Tablespoon of olive oil to the purees to beef up the calories.

I was kind of busy this week so I had to make it in stages... I actually ended up cutting the carrots and tossing them with olive oil and cumin the night before I roasted them.

Cook it up in minutes, and add whatever pizza topping you like — chopped onion, meat, jalapeños — though we have kept our version vegetarian with olives, fresh tomatoes and herbs mingled into the melting cheese.

Roll them up pretty tightly, and coat each one with a light coating of olive oil (or another neutral oil would be fine).

Heat up a panini press (or a skillet — you'll just have to flip the quesadillas), and grease with a little olive oil.

Also with no applesauce I had to go with olive oil so thank you for the measurement of it which ended up being spot on.

When I make a big batch during Winter, I warm it slightly over a water bath to soften it, then add up to 50 % liquid oil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on hand.

greek salad, fresh pita chips, crunchy pickled onions, za'atar (tbh i would be happy with a bowl of this, some olive oil and some sort of carb to soak it all up), and feta yogurt sauce?!

Just had this for my supper — topped with tinned cherry tomatoes sauteed with onions and garlic in olive oil, and served with whizzed up cauli, red cabbage, red onion, parsley and garlic, dressed with olive oil and lemon juice.

Oh, btw, we add flax seed, olive oil, whipped up eggs, and wheat germ to the oatmeal and my kids all still really enjoy it and it has become a power packed nutritious meal for my need to gain weight child.

I ended up having to add some olive oil to get to it to blend propperly but it came out perfectly.

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.

oooooh, this is so right up my street — I love pistachios, garlic, virgin olive oil, and being Swiss, I also — bien sûr — have always a bottle of Eau - de-Vie handy... the fun can begin!

It would obviously not hold its consistency if it warmed up more, since the olive oil would liquefy.

If I were in a pinch though, I'd heat up some quinoa, black beans, and tofu, season with olive oil and chili powder, and make a salad or steam some veggies on the side.

Just a matter of cooking up your pasta and spinach and combining with some fresh herbs - I went for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a little olive oil, then baking it in the oven for 30 mins.

After I cut up the kale I added some olive oil and «massaged» it with my hands which I've heard releases the bitter taste sometimes associated with Kale.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

If you bake with olive oil a lot and it doesn't bother you, I would say give it a try, but otherwise I'd suggest just picking up some vegetable oil to make them.

We toast some pita in the oven with lots of olive oil and salt, and while that's going chop up some veggies (whatever I have around), and herbs, then dump the dressing on top.

Dress the cauliflower and other ingredients with abundant olive oil, a bit of white wine vinegar and salt to taste as you would a regular salad, mixing well but taking care not to break up the flowerets.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

The roasted red pepper sauce jazzes up other ingredients you probably already have in your kitchen: olives, feta, cucumber, and quinoa.

Adding cremini mushrooms ups the nutrition factor with a dose of vitamin D, and lightly coating ube with olive oil ensures comes out with a nice roasted crunch.

I had mine with some olives and sliced avocado — it definitely hit the spot and set me up nicely for the rest of the day.

Once the beets have cooled enough, slice them up and toss them with half the lime juice, some olive oil, salt, pepper and dukkah.

I'll have to read up on how much olive to add and get back to you.

When I want to heat»em up, I take them out of the freezer and let them thaw for a few minutes (you really don't have to wait very long at all) and then toss them on a pan over med - high heat with a little olive oil.