Sentences with phrase «kalamata because»
honey, cup of carrot coins and several quartered small turnips from my CSA bag along with the broth, wine and olives (combo of green and kalamata because it was what I had on hand).
https://www.epicurious.com/ Not exact matches
The only ingredients that weren't purchased there were the wooden skewers, salad dressing, seasoning, and the kalamata olives, which I buy in bulk from Costco because I have a kalamata olive addiction.
This Mediterranean versions sounds awesome because I'm kinda obsessed with both feta and kalamata olives!
I think this is one of the best pasta salad recipes ever because it is full of tasty, colorful vegetables — red and green bell peppers, cherry tomatoes, cucumber, marinated artichoke hearts, kalamata olives — and dressed with a tangy vinaigrette.
Because I use such great quantities, I buy the following at Costco: olive oil, balsamic vinegar, capers, kalamata olives, walnuts, the BIG 102 - oz can of whole tomatoes, cumin, coffee and prepared hummus (when I don't have time to make my own.)
The only thing I did different was to use some minced Kalamata olives on the top with the almonds and some goat cheese because I didn't have any gruyere cheese.
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
Unlike brined olives like Kalamatas, oil - cured olives have a meatier bite because they're coated in salt then macerated in oil.
I love them because they have so many yummy things you can put in them - Kalamata olives, cucumber, feta cheese, etc... Sooooo good!!
I also thought some Kalamata olives and feta cheese were kind of necessary here and then I just added an avocado, because I could.
That's because it starts with a refreshing bed of romaine that's topped with sweet corn, juicy tomatoes, crunchy cucumbers, creamy avocado, salty kalamata olives, pepitas, and satisfyingly spicy chickpeas.
Unlike brined olives like Kalamatas, oil - cured olives have a meatier bite because they're coated in salt then macerated in oil.
From there, all you have to do is chop the veggies into big chunks, crumble the feta, snarf some of said feta before it hits the bowl (because cheese), do the same with the kalamata olives (snack time anyone?)