Greek Cauliflower Rice: 1 Tbsp oregano + 1 Tbsp capers + 1/4 cup diced
kalamata olives + 1 Tbsp dijon mustard + 1 Tbsp apple cider vinegar
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
Not exact matches
Get your tabbouleh ready by dicing cucumbers, tomatoes,
kalamata olives, mint, cilantro, basil
+ mixing with some cooked quinoa, garlic, salt
+ pepper.
1 cup goat's milk (I used raw and organic) 2 egg yolks 1/3 cup
olive oil 8 oz sheep's milk ricotta 1 cup unbleached organic flour (4 ounces) 1 cup stone ground or whole wheat flour (4.5 ounces) 3/4 cup
kalamata olives roughly chopped 3/4 zante currants 2 tablespoons raw sugar 1/2 teaspoon finely ground sea salt 2 teaspoons fresh cracked black pepper zest of two lemons (I used meyer lemons) more sugar
+ sea salt for the top of the cake