Sentences with phrase «flavors of black olives»

Today's recipe brings the intense flavors of black olives and fresh herbs to the otherwise plain taste of quinoa and baked chicken.

Not exact matches

The flavor of pancetta lends itself to goat cheese, black olives, peas and other legumes.

Though high in calories, black olives and Feta cheese are so flavorful that you do not need to add much to give the salad a burst of flavor.

They're offered in six varieties: Kalamata, which offers pungent earthy aromas and the supple nutty accents of the classic Kalamata flavor; Chalkidiki, a firm green olive with crispy, savory and peppery notes that pairs well with sweet accompaniments; Atalanti, which has a complex balance of sweet and savory flavors; Green Rovies, with a rich and buttery flavor with a long finish and a bitter aftertaste; Black Rovies, which offer subtle flavors of peach and pear and end with acidic and balsamic notes that balance out the richness; and Green Mix, which includes a blend of Kalamata, Atalanti, Chalkidiki and Green Rovies.

Twirling the assembled skewers in a mixture of olive oil, cumin, paprika, and black pepper before popping them in the oven adds another layer of flavor and sheen as they roast.

Lilly's has you covered with all of our classic and innovative hummus flavors: Lilly's Classic, Roasted Red Pepper, Roasted Garlic, Smoked Tomato & Basil, Roasted Jalapeno, Kalamata Olive, Black Bean, Cracked Pepper, Chocolate, and Sriracha.

extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely diced 1/2 of a green bell pepper, optional — adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste

2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed

The flavors play so well off one another: the crunch of raw fennel is highlighted with sweet juicy citrus and cut with briny black olives.

1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)

Although I kept this salad simple, you could give it a Greek flair by adding in some chopped black olives, and crumbled feta cheese, or an Italian flavor by replacing the mint with basil and adding chopped artichoke hearts and cubes of fresh mozzarella.

Instead of salmon, you may get mackerel, black bass, or — my new favorite — fatty, full - flavored scup; when it's sliced thin and topped with spicy Tuscan olive oil and chiles, you'll wonder why it's not on every menu.