Sentences with phrase «chopped capers»

6 ounces cooked fresh salmon, broken up (from about 8 ounces raw salmon fillet) 1/4 cup Cabot Lowfat Greek Yogurt 2 tablespoons Panko breadcrumbs 1 teaspoon Dijon mustard About 1 teaspoon of your favorite flavorings, such as seafood seasoning, salt, black pepper, or chopped capers, green onions, fresh basil or thyme 1 tablespoon Cabot Salted Butter

Made with cooked fresh salmon (broken up), Cabot Lowfat Greek Yogurt, Panko breadcrumbs, Dijon mustard, and a few seasonings of your choice (such as salt, black pepper, chopped capers, green onions, or fresh basil), these salmon cakes come together quickly and are a great way to include a different source of protein in your diet!

Optional additions include chopped capers, chopped toasted almonds or pistachios and / or finely grated Parmesan.

You can swap the relish for chopped capers, if you like.

Once hot, add the sliced garlic, chopped capers, chopped olives, oregano, and as much or as little of the crushed red pepper as you'd like.

4 medium tomatoes (ripe but firm) 1/2 teaspoon salt, or to taste 1 large onion, finely chopped 2 garlic cloves, finely chopped 12 wrinkly (dry - cured) black olives, pitted and roughly chopped 2 tablespoons olive oil 1/4 cup panko (Japanese bread crumbs) 2 tablespoons chopped oregano 3 tablespoons chopped parsley 1 tablespoon chopped mint 1 1/2 tablespoons chopped capers 1/4 teaspoon black pepper, or to taste

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

1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1 Tablespoon olive oil 1/4 Cup sour cream 1 Teaspoon Dijon mustard 1/4 Cup minced chives 1 Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces.

Powerful Puttanesca Topping 3 cups chopped fresh tomatoes, such as cherry or roma 2 tablespoons chopped capers 2 tablespoons chopped nicoise olives 1 tablespoon chopped fresh basil 2 teaspoons crushed red chile Garlic salt 1 cup grated parmigiano reggiano or pecorino romano cheese Olive oil

Finely chop some capers and olives and sit on top of the cheese.

While the pan cooks the ingredients, chop your capers and fresh oregano.

Not exact matches

Who needs veal chops when you've got whole roasted cauliflower with vadouvan, capers and sage?

Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper

1 - 2 tbsp olive oil or coconut oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 1 handfull almonds, chopped 2 tbsp lemon juice 4 tbsp raisins or finely chopped dates 150 g / 1 cup feta cheese (optional)

Transfer the seared cod fillets into seperate plates, top them off with the capers, garnish with some freshly chopped parsley and a wedge of lemon

We like additional lemon juice, and more capers, roughly chopped.

2 chicken seitan cutlets pepper 1 Tbsp chili oil 2 cloves garlic, crushed 1/4 cup kalamata olives, pitted and coarsely chopped 1/4 cup green olives, pitted and coarsely chopped 2 Tbsp chopped fresh parsley 3/4 tsp capers 1/3 cup white wine

In a mere half an hour, you'll get to work out your aggression pounding pork chops thin, hear the satisfying sizzle of the meat hitting the pan, pour an irresistible caper butter sauce over a platter of golden brown cutlets, and then dig in.

10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste

In her recipe from the classic La cucina napoletana, the doyenne of Neapolitan cookery, Jeanne Caròla Francesconi omits the onion (as well as the tomato and vinegar) but adds black Gaeta olives, capers, garlic and chopped parsley to the peppers shortly before they're done.

170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint leaves, to taste

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

Cookin» Canuck's Grilled Zucchini Roll with Goat Cheese, Roasted Peppers & Capers Cookin» Canuck's Grilled Potatoes with Rosemary & Smoked Paprika Foodiecrush's Grilled Pork Chops with Spicy Balsamic Grilled Peaches Healthy Delicious» Grilled Vegetable Panzanella Kalyn's Kitchen's Grilled Zucchini Pizza Slices

1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste

PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1.

3 Cup Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to taste 1/4 Cup Red Wine Vinegar to taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Mint

COMBINE corn, grape tomatoes, yellow tomatoes, chopped tomato, onion, mint, basil, oil, vinegar, capers, salt, and pepper in large bowl.

2 large beets 1/4 cup of chopped chives 1 shallot, minced 1 tablespoon of capers, minced 1 tablespoon of dijon mustard 1 tablespoon of freshly grated horseradish 1 teaspoon of lemon juice 1 teaspoon of extra virgin olive oil 1/4 teaspoon of salt pepper

The olives (most commonly black olive) and capers are finely chopped, crushed or blended.

2 boneless and skinless chicken breasts 8 Tbsp olive oil 2 Tbsp soy sauce Salt Pepper 1 egg 1/3 cup flour 1/3 cup bread crumbs 6 Tbsp butter 1/2 mushrooms sliced 1/2 cup dry white wine 3 Tbsp lemon juice 1/4 cup brined capers 1/4 cup fresh chopped parsley

Serve with Pasta of choice (we use wholegrain penne or a gluten free version made from dried beans) 80 g / 1/2 cup large capers fresh parsley, finely chopped ruccola

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

3 tbsp olive oil + 4 thinly sliced garlic cloves + 6 anchovy fillets + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 c pitted and crushed kalamata olives + 3 tbsp capers, rinsed + pepper + cooked penne, for serving + finely chopped parsley, for garnish

I've been making this quasi mayo and adding mustard dressing for chopped salads, adding whatever seems needed such as pickle, capers for added brightness.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

Turkey Picadillo ----------- 1 1/2 lbs ground turkey breast 1/2 tsp cumin salt and ground black pepper 1 tbsp olive oil 3 cloves garlic, minced 1 medium onion, finely chopped 1 red bell pepper, finely chopped 1 tomato, seeded and finely chopped 8 pimiento - stuffed green olives, finely chopped 1/4 cup dark raisins 3 tbsp capers, rinsed and drained 1 tbsp caper juice 3/4 cup dry white wine 1 tbsp tomato paste

«Cheat's» Tartar Sauce --------------- 2/3 cup light mayo 1 shallot, finely chopped 1 tbsp finely chopped gherkins 1 tbsp capers, drained, rinsed finely chopped 1 tbsp finely chopped parsley 2 tsp lemon juice

Drizzle anchovy caper sauce over slices and sprinkle with roughly chopped parsley.

1/4 chopped fresh flat - leaf parsley 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 tablespoon capers 2 teaspoons EVOO 1 garlic clove, minced

avocado tartare ingredients: 1 small red onion, small dice 2 tbsp capers, minced 3 sprigs of basil, chopped 1 tsp dijon mustard 2 tsp sherry vinegar small splash of tamari soy sauce salt + pepper 1 medium, just - ripe avocado

1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional

Add the capers, chopped olives, and sliced lemon.

1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste

Pulse olives, capers, garlic and basil in food processor until coarsely chopped.

Another first, I had not had capers like the two laying against the chop.

Anything else you think might work: crumbled bacon, diced cooked chicken, leftover cooked vegetables, capers, chopped anchovies, a few sun - dried tomatoes...

For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter

There are so many other options that you could choose from: fresh tomatoes, pineapple pieces, olives, sundried tomatoes, cooked beans — whole kidney and cannellini beans work well; ditto any kind of refried beans — mushroom slices, chopped asparagus, garlic cloves, corn kernels, capers, diced avocado, zucchini sticks, thinly sliced roasted potato with fresh rosemary, cashews.

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each) 2 Pints Cherry Tomatoes 1 1/2 Tablespoons Olive Oil 1/4 Cup Salted Capers, Rinsed Well Salt & Pepper 4 Tablespoons Chopped Fresh Basil 1/3 Cup Pitted Black Olives (Use Full Flavored lives Such As Kalamata) Dressing: 2 Tablespoons Olive Oil 2 Tablespoons Lemon Juice Salt & Pepper

Salsa Verde 3 or 4 salt - packed anchovies, rinsed well, backbone removes, and finely chopped (about 1 tablespoon) 2 tablespoons plus 1/2 teaspoon capers, rinsed and finely chopped 3 garlic cloves, peeled and finely chopped 1/2 teaspoon kosher salt, plus more to taste 1/2 cup plus 2 tablespoons chopped fresh flat - leaf parsley 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh marjoram leaves 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh mint leaves 1/4 cup extra virgin olive oil fresh lemon juice, to taste