Sentences with phrase «black cherry balsamic»

Not exact matches

2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste

You'll need cherries (preferably fresh, but thawed if frozen or rinsed / drained if canned), ketchup, balsamic vinegar, vegan worcestershire, vegan steak sauce, dijon mustard, brown sugar, molasses, pink himalayan salt, black pepper, adobo sauce, and chipotle peppers.

Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional

When it's warmer out: burgers, grilled pizza (probably once a week — always using your crust — tonight it's with proscuitto and arugula), grilled thighs or wings, pasta still at least once a week (although sometimes cold — I make a pasta salad with fresh mozz, cherry tomatoes, and pesto), your zucchini strand spaghetti, BMT's — grilled sandwich with basil, mozzarella, and tomato with olive oil and balsamic, grilled eggplant sandwiches from Elise's website, black bean and goat cheese quesadillas from an ATK magazine

1 tub ricotta 250g cherry tomatoes 1 teaspoon olive oil Good quality balsamic vinegar — the type that tastes so good you can drink it A few handfuls of fresh basil leaves Black pepper

1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1 red pepper, diced 1 yellow pepper, diced 6 shallots, diced 20 cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic vinegar 1 tbsp tomato puree (tomato paste) 2 garlic cloves, crushed 2 tbsp dried oregano A good pinch of sea salt and black pepper 280g wholewheat spaghetti 4 tbsp fresh basil, chopped

make a bowl 1/3 cup spelt berries 1/3 cup chickpeas 1/4 cup corn a handful fresh parsley, chopped 1/4 cup diced cucumber 4 cherry tomatoes, quartered 2 teaspoons quality olive oil 1 teaspoon cucumber balsamic (or white balsamic) 1/2 teaspoon pure maple syrup 1/4 teaspoon sea salt few dashes of black pepper 1/8 to 1/4 teaspoon chipotle powder

2 courgettes, grated 1/2 red onion, finely diced 150g black olives, cut into strips 2 eggs 150g flour 100g feta cheese salsa 200g cherry tomatoes, quartered 50g black olives cut into strips, as above 1/2 red onion, finely diced 1 small handful of basil 100 ml olive oil 25 ml white balsamic vinegar

5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v

1 pint whole cherry tomatoes (scant 2 1/2 cups) 1 tablespoon extra virgin olive oil 1/2 teaspoon fine sea salt, more to taste 1/4 teaspoon freshly ground black pepper, more to taste 1 tablespoon golden balsamic vinegar, more to taste

Ingredients: Balsamic vinegar, low - sodium vegetable broth, kosher salt, black pepper, quinoa, grapeseed oil, cherry tomatoes, lacinto kale, almonds, goat cheese, avocado

1 pint cherry tomatoes, halved (tiny sweet ones are best) 2 tablespoons minced shallots 1 garlic clove, minced 2 tablespoons organic extra virgin olive oil 1 tablespoon organic balsamic vinegar 1 teaspoon fennel seeds 1/2 pound petite wild Oregon Pink Shrimp, defrosted Freshly ground black pepper Sprinkling salt 1 tablespoon snipped chives 1 tablespoon chopped parsley

-- 1 cucumber — sea salt & freshly ground black pepper — 1 block of feta cheese cut into small rectangles — pitted kalamata olives, halved — cherry tomatoes halved (or grape tomatoes)-- 2 tablespoons extra virgin olive oil — red wine or balsamic vinegar — herbs to taste, fresh or dried: oregano, thyme, basil