Built - ins that framed the window in the library were also ripped out in favor of less - busy bookshelves along the wall and
a black trim for «a dose of drama.»
The top trim version will offer 20 - inch wheels, larger front air intakes, gloss
black trim for the windows, a rear spoiler and satin chrome side vents.
Again, there's lots of chrome to be found on the standard model's chassis, but our 3.0 Sport model adds a bit of aggression to the styling by substituting glossy
black trim for much of its brightwork, unique bumpers, side sills and rear spoiler and 20 - inch dark gray sport wheels.
Inside the updates are smaller with a new glossy piano
black trim for the Couple LX - S and a new meter design.
The only differentiator is matte
black trim for the grille and other exterior pieces.
Inside, the revised 4 Series now comes with a double - stitched dash (in Dakota leather for the 440i), high - gloss
black trim for the centre console and chrome and electroplated finishes throughout the cabin.
The new parts include Gloss
Black trim for the grille surround, headlight eyebrows, window surrounds, and rear valance molding.
As we've come to expect from the Chevrolet Colorado, Silverado, and Impala Midnight Edition models, the Trax has an all - black exterior, with
black trim for the wheels, door handles, and various other trim pieces.
Interior trim moves upscale with piano
black trim for the center stack, chrome door handles and metallic accents.
This white shade is flanked on the top and bottom by sleek,
black trim for a clean look.
Other changes inside include gloss
black trims for the air vents and special anthracite wooden finish for the doors.
Not exact matches
For salad 2 hearts of romaine,
trimmed and roughly chopped 1 - 15 ounce can
black beans, rinsed and drained 1 cup cooked corn kernels (I used grilled corn.)
1 cup (7 oz / 220 g)
black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g)
black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends
trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes
for sprinkling
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks,
trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground
black pepper handful of parsley leaves, chopped Cut the leeks into slices, rinse well, and steam them
for about 20 minutes until completely soft.
1/2 cup bread crumbs or Panko Salt Freshly ground
black pepper 1 pound spaghetti 2 tablespoons extra-virgin olive oil 1/2 teaspoon red pepper flakes, or to taste 1 pound broccolini, ends
trimmed, cut in 1 inch pieces 2 garlic cloves, minced 1/2 cup grated Pecorino Romano cheese, plus extra
for sprinkling
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb,
trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground
black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese
for garnish Fresh Italian parsley leaves
for garnish
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
For orzo 1 cup whole wheat orzo 1 zucchini,
trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more
for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
for cooking water and seasoning 1/4 teaspoon
black pepper plus more
for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sliced
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly
black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends
trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (
for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)
For the dry rub: 4 cloves garlic, minced 1 teaspoon coarse kosher salt 2 teaspoons cracked
black pepper 1 teaspoon dried oregano 1 teaspoon dried rosemary 2 tablespoons olive oil 1 (3 3/4 - pound) two - rib prime rib beef roast,
trimmed and tied 1/4 to 1/2 cup Creole or Horseradish mustard 1 tablespoon apple wood shavings 1/2 tablespoon mesquite shavings
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems
for the herb sachet) 3/4 pound assorted fresh mushrooms,
trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon
black peppercorns) Freshly ground white pepper
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel,
trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked
black pepper
INGREDIENTS
for the miso butter: 1/2 stick (4 tablespoons) of butter, room temperature 2 tablespoons of white miso 2 tablespoons of minced wild garlic (or chives, or green onions)
for the asparagus + favas: about 2 dozen asparagus spears,
trimmed 10 fava bean pods, beans removed and peeled, and then roughly chopped olive oil
black pepper METHOD Make the miso butter:
2 skinless, boneless chicken breast halve, about 6 oz each Olive oil Salt and
black pepper to taste 2 slices prosciutto 10 very thin asparagus spears,
trimmed — divided 4 large, thin slices provolone cheese 1/4 cup grated Parmesan cheese Chopped parsley or chives
for garnish
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears,
trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon
black pepper 1 head red leaf lettuce, washed and torn into pieces 1 handful fresh mint leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends
trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs
for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more
for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground
black pepper
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms,
trimmed and sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground
black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good
for you especially in cold and flu season) 1 bunch of washed
trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground
black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
For serving 2 tablespoons olive oil 1 garlic clove, minced 1 cup halved cherry tomatoes 1 zucchini,
trimmed and cut into ribbons 4 ounces fresh mozzarella, torn into pieces 1 tablespoon minced chives 1/2 teaspoon kosher salt 1/4 teaspoon
black pepper
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin
trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground
black pepper4 tablespoons olive oil, divided1 1/4 cups cherry tomatoes, halved2 tablespoons mayonnaise4 small baguettes, sliced in half and toasted6 to 8 lettuce leavessalt and pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce, pepper, and 2 tablespoons olive oil in a large zip - top bag; marinate in the refrigerator
for 30 minutes or up to 6 hours.
For fritters 1 pound zucchini (about 2 medium zucchini),
trimmed and grated 1/2 teaspoon kosher salt 1 ear corn, shucked, kernels removed from cob 2 ounces Parmesan cheese, grated 3 tablespoons all - purpose flour 1 egg 1/4 teaspoon
black pepper 1 teaspoon olive oil
Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends
trimmed Freshly ground
black pepper Parmesan cheese,
for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt,
for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground
black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans,
trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (
for sautéeing shallots)
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (
for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends
trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground
black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground
black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground
black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas,
trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave
for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
ingredients SPAGHETTI PIE unsalted butter (
for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (
trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground
black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends
trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more
for garnish Freshly ground
black pepper 2 cups fresh baby spinach Microgreens
for garnish Place a large stockpot over medium heat.
1 lb medium - size yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise 1 lb fresh young green beans, ends
trimmed 1/3 cup good - quality extra-virgin olive oil, plus more
for drizzling Fine sea salt Freshly ground
black pepper
1 tablespoon olive oil Juice of 1 lemon 1 garlic clove minced with a grater 1/2 teaspoon kosher salt 1/4 teaspoon
black pepper 1 pound asparagus, ends
trimmed 1/4 cup whole - wheat panko breadcrumbs 1/4 cup grated Parmesan plus more
for serving Flaky sea salt
for serving
1 4 - pound chicken 4 slices of bread with the crusts
trimmed 1/2 cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed, pureed Salt and freshly ground
black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved Green olives and hardboiled eggs,
for garnish Cooked rice
For the filling 1/2 yellow onion, thinly sliced lengthwise 2 cups fresh spinach leaves 1 lb cremini or white button mushrooms,
trimmed, washed and thinly sliced 2 teaspoons chopped fresh thyme 2 tablespoons olive oil Salt
Black pepper 1/2 cup crumbled goat cheese
• 1 recipe Basic Masa (recipe follows) • 2 1/2 pounds boneless pork butt,
trimmed of excess fat • 6 cloves garlic, peeled • 1 teaspoon
black peppercorns • 2 bay leaves • 1 teaspoon salt • 1 recipe New Mexico Red Chile Sauce (recipe follows) • At least 36 softened corn husks, plus 36 strips
for tying
1-1/2 pounds purple cauliflower,
trimmed and broken into florets * 1/2 pound purple fingerling potatoes or purple sweet potatoes, diced 2 tablespoons olive oil 1/4 teaspoon crushed red pepper flakes plus more
for serving 1-1/2 teaspoon kosher salt 1/2 teaspoon
black pepper 1 small red onion, roughly chopped * 1 garlic clove, crushed 3 cups water Fresh chives
for serving
Deviating from their traditional Green, Mexico have instead opted
for a
black home kit with a lime green
trim.
Ladies Nike Dry Tempo Shorts Shorts
Black Nike Dry Tempo Women's Running Shorts deliver a classic fit with sweat - wicking technology and a
trimmed - up design
for a flattering fit.
Black shorts and socks complete the new Porto away strip for 16/17, while Iker Casillas» goalie uniform will be «Alloy grey» in colour with black & white contrast
Black shorts and socks complete the new Porto away strip
for 16/17, while Iker Casillas» goalie uniform will be «Alloy grey» in colour with
black & white contrast
black & white contrast
trim.
Both classic and adorable
for any baby, this especially soft, yet durable, Embroidered
Black and Green Camo
Trim Bib with Name and Initial will make the ideal Embroidered Baby Gift!
This sweet Embroidered
Black and Pink Camo
Trim Bib with Name and Initial will be the perfect present
for any little bundle of joy!
We have picked out some suggested combined name and initial fonts
for the Embroidered
Black and Pink Camo
Trim Bib with Name and Initial, however, if none of these tickle your fancy, see our entire font collection.
This purely adorable Embroidered
Black and Green Camo
Trim Onesie features a lap shoulder neckline and a 3 - snap closure conveniently positioned
for ease of changing!
Ingredients 4 large eggs 1 bunch broccolini
trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts,
trimmed, thinly sliced lengthwise Freshly ground
black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (
for serving)