Sentences with phrase «for kalamata»

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This rainbow salad looks absolutely smashing — like something that could have come out of our garden, or that of neighbors (except perhaps for the kalamata olives, but they look great to me!).

Additionally, Gaea won the Silver Award for its Kalamata DOP Extra Virgin Olive Oil at Olive Oil Japan in Tokyo, on April 17th, 2015 and the Bronze Award for Gaea's Sitia DOP Extra Virgin Olive Oil at the International Olive Oil Competition in Los Angeles on April 16th, 2015.

So here is the recipe for the Kalamata Olive Tapenade Crostini.

Variations: Add 2 cups coarsely chopped fresh baby spinach when cooking the vegetables; substitute chopped green olives for the kalamata olives; top with shredded fresh basil leaves.

Even with subbing green olives for the kalamatas, it was MAH - velous!

Not exact matches

For the vegetables, I started by chopping 1/2 zucchini, 1 red pepper, and 1 red onion, which I combined with 1/2 pint tiny grape tomatoes, some chopped kalamata olives, and some minced parsley on a sheet pan.

1/2 cup cherry tomatoes, chopped 1/4 cup kalamata olives, chopped 1/2 cup canned artichoke hearts, chopped Lemon zest from 1 lemon Basil leaves, for garnish Drizzle of olive oil, for garnish

For these savory scones, I added the chopped kalamata olives and some chopped sundried tomatoes.

For appetizers I made a tray filled with bowls full of marinated Kalamata olives, dried goji and mixed berries, roasted peanuts from Malaysia, King Island Camembert, water crackers, dolmades and Barossa Fine Foods ham.

I didn't have the olives that were called for, so I substituted kalamata olives.

If you've been reading for a while then you might be familiar with my tendency to create a recipe including things like feta, spinach, sundried tomatoes and kalamata olives and call it Greek.

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

It is so easy to make, comes out full of flavor, perfectly chewy and so good for you, made from gluten free whole grains, grated summer squash and kalamata olives.

Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple of handfuls of toasted pumpkin seeds.

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 also made the Kalamata Olive and Sun - Dried Tomato Toasts, and little garlic butter crostini topped with Boursin cheese for our appetizers.

12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary Pinch of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives

I might make this as an appetizer for Thanksgiving made as a long thin rectangle with an added topping of either sun - dried tomatoes, kalamata olives or toasted pinenuts as a flavor contrast to the rest of the pizza.

For years our family tradition has been that after I've stretched and formed the dough, my daughter artfully arranges the toppings on one pizza while I layer the sauce, salty little fish, sun - dried tomatoes, kalamata olives, cheeses and mushrooms on the other.

For added flavor, try stirring in pitted kalamata olives, roasted red peppers or fresh herbs like flat - leaf parsley or chives.

For this recipe, I've got juicy chicken breasts simmering in broth alongside the classic Mediterranean flavors of garlic, artichokes, kalamata olives and onions.

For a cold salad the steamed asparagus and the orange kalamata topping are both chilled at least one hour or over night.

However, outside of the European Union countries, there are no binding legal standards for labeling of Kalamata olives.

Asparagus with orange and kalamata makes an excellent lunch or dinner salad as well as a dinner side for numerous entrees.

For a warm side steamed asparagus is immediately serve with the cold orange kalamata topping.

Dry - curing is often used for olives that will be stored for longer periods of time, and Kalamata olives that have been dry - cured can often be identified by their wrinkly skin.

For filling 1/2 cup pitted Kalamata olives, chopped into 1 / 4 - inch pieces 3 tablespoons chopped fresh rosemary 1 tablespoon olive oil 1/2 teaspoon black pepper

all - purpose flour fat - free, less - sodium chicken broth Marsala wine or dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy sauce sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1 cup)-- I usually find these in the bulk aisle

It's loaded with tender bites of chicken breast, red bell pepper, red onion, artichoke hearts, kalamata olives, celery and fresh herbs (basil, oregano and parsley), then it's all tossed in a creamy, slightly zesty dressing for a fun twist to a classic chicken salad.

1/2 pound broccoli florets 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1-1/4 cups Bertolli Organic Tomato & Basil Sauce 3/4 cup Bertolli Organic Creamy Alfredo Sauce 1 pound fresh cheese tortellini pasta 1 - 14.5 ounce can diced tomatoes, juice drained 1/2 cup pitted Kalamata olives 1 cup shredded Italian blend cheese Grated Parmesan for serving

whole wheat tortillas olive oil, butter, or cooking spray fresh spinach, chopped red onion, diced (or green onion) roasted red pepper, chopped (or tomatoes or sun - dried tomatoes) sliced black olives (or kalamata) chicken, chopped or shredded (optional) mozzarella or Monterey Jack, grated feta, crumbled pinch oregano pinch crushed red pepper flakes hummus, tzatziki, or tahini sauce, for serving

In order to stave off hunger and fainting while everyone was cutting and chopping, Chef Mary Ellen had this beautiful Kalamata Olive & Roasted Cherry Tomato Tapenade with Burrata and Garlic Toasts on the sideboard for noshing.

For the Eggplant: 2 medium Eggplants, cut lengthwise into 1/2 inch slices Olive Oil 4 ounces Goat Cheese 4 Kalamata Olives, pitted and minced 1 teaspoon Capers, chopped (I omitted) 2 tablespoons Parsley, chopped

I also like to throw in some kalamata olive for good measure.

For tomorrow's leftover lunch I will add feta cheese and kalamata olives.

4 medium parsnips 1 cup chopped parsley 1 cup cooked chickpeas 1/4 cup sliced kalamata olives 2 tablespoons capers 1 cup diced cucumber pine nuts, for topping

Check the Kalamata olives for pits and then roughly chop.

For Serving (Optional) Fresh Spinach (I used arugula, because that is what I had) Kalamata Olives, halved Grated Parmesan Cheese (I used feta) Fresh Basil, shredded

18 July 2014 With a taste for all things fresh and seasonal, guest chef Valentine Warner shows us how delicious a simple chicken salad can be Serves 2 Ingredients 2 chicken breasts3 bay leaves1 tbsp baby capers, drained4 canned anchoviesZest and juice of 1 medium lemon1 tbsp soaked raisins1 tbsp pine nuts1 large clove garlic, very finely minced15 large fleshy purple kalamata olives, stoned and torn in halfApprox.

This healthy Mediterranean Quinoa Salad embodies fresh Mediterranean flavors including garbanzo beans, cucumbers, tomatoes, purple onion, red bell peppers, artichoke herts, kalamata olives and lots of fresh basil It's light and delicious and is perfect for summer dining alfresco.

For this loaf I chose sweet caramelised onions, cauliflower puree, thinly sliced baby spinach and salty black kalamata olives (she likes them, go figure).

You can also add kalamata olives, chopped red onions, and feta cheese for a Greek - type salad.

8 ounces whole - wheat penne pasta 2 tablespoons olive oil 4 3 - ounce sweet Italian chicken sausages, casings removed 2 garlic cloves, minced 2 ounces (about 3 - 4 leaves) lacinato kale, ribs removed, sliced thinly crosswise 1 cup pitted Kalamata olives, roughly chopped 1 cup marinated roasted tomatoes, roughly chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Grated Parmesan for serving

1 tbsp grape seed oil 2 sprigs fresh rosemary, divided Salt and pepper Olive oil, for brushing 2 tbsp pitted, chopped niçoiseor kalamata olives OR 1/4 cup feta cheese cubes (1 - 2 cm x 1 - 2 cm) Maldon salt, for sprinkling

2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving

OLIVES I love kalamata olives, Scott loves black olives, so I keep a jar of both for using in pastas, pizzas, Italian salads and mediterranean dishes, and sometimes blended in dressings too.

2.5 tbsp freshly squeezed lemon juice (from 1 lemon) zest of 2 lemons 1 tbsp olive oil 1/2 cup sun - dried tomatoes, soaked for 2 hours and chopped finely 1 cup cucumber, cut into small cubes 1 small clove garlic, minced or pressed 1 shallot, minced 5 olives (I used kalamata), pitted and finely chopped 2 tbsp fresh dill, finely chopped 3 tbsp fresh mint leaves, finely chopped salt and freshly ground black pepper to taste