Sentences with phrase «kalamata olives in»

With artichoke hearts, red onion, and Kalamata olives in the skillet (along with chicken), it's hard to decide which ingredient is the star of this show.

I love the leeks and kalamata olives in here — such a great idea

I love the leek and kalamata olives in here.

Add the kalamata olives in there too.

I threw in Kalamata olives in the end too.

Not exact matches

Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut in quarters 1/4 fennel, thin slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat cheese salt & black pepper fresh aragula, put it on after the pizza has been in the oven

Change up the flavor by adding in one of these: kalamata olives roasted red pepper jalepenos roasted eggplant spinach and artichoke scallions sundried tomatos and basil

I had an appetizer of grilled baby octopus with kalamata olives at Bistro Campagne in Lincoln Square in Chicago.

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.

Place artichoke hearts, kalamata olives, garlic, capers and lemon juice in a food processor.

Kalamata olives work best, but any other black olives, especially if marinated in oil and vinegar will do.

There are several flavors of Sabra hummus that would work in this recipe (roasted red pepper, roasted garlic and spinach and artichoke spring to mind), but the Olive Tapenade Hummus, studded with green and kalamata olives, seemed like the natural choice since I had Greek flavors on the brain.

Stir in the feta, kalamata olives and season with salt and pepper to taste.

So I subbed in kalamata olives instead.

FoodPornDaily: Parmesan pesto crusted halibut in white wine tomato broth with orzo, zucchini and kalamata olives

It was called a village salad and it was sliced cucumbers, green peppers, tomatoes, red onions, whole pepperoncinis, and kalamata olives with a large piece of feta cheese in the middle.

In small saucepan, combine LA VICTORIA ® Roasted Pepper Salsa, Kalamata olives, capers, and parsley.

We ended up mixing in sundried tomatoes, kalamata olives, spinach, feta, parsley and oregano.

Menu Description: «Wild gulf shrimp sauteed in a Lime Tomato Garlic sauce with Kalamata olives and Feta cheese.»

Posted in Fish, Greek, Healthy, Quick and Easy, Seafood, Tomato Tagged cherry tomatoes, Fish, Kalamata olives, red snapper, summer recipes 4 Comments

Chickpeas, cucumber, grape tomatoes, red onion, kalamata olives and feta cheese tossed in a simple lemon olive oil dressing.

My favorite deviled eggs have tuna mixed in and are garnished with minced kalamata olives.

My favorite olives are kalamata and I think they would be delicious in this recipe with tomatoes and maybe some fresh mozarella!

Next day I heated up the tomato mixture with some chopped Kalamata olives (in lieu of anchovies).

Kalamata Olives and walnuts is incredible in this recipe!

Once simmered, add in the garbanzo beans, Kalamata olives, and capers.

So I have already made two loaves in two weeks (the 2nd loaf was gone in less than 3 days) and just now I made three more (Cinnamon Raisin, Kalamata Olive, and Mandarin zest with coconut flakes, sunflower seeds and some dried fruits) they look awesome just got to wait 12 more hours to see how they TASTE!!!

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.

Flavorful Mediterranean Quinoa ready in under 30 minutes and bursting with the flavors of roasted red peppers, sun - dried tomatoes, artichoke hearts and kalamata olives.

1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced

Greek Salad: After whirling a garlicky balsamic vinaigrette in a blender, all it takes is tossing the salad fixings — Greek classics like tangy feta cheese and briny Kalamata olives — to complete Robert's fuss - free salad.

Then I poked it with my finger to make wells, sprinkled with sea salt and black pepper, pressed a few kalamata olives here and there in the dough, and spread the onions over it all.

4 Cups Chopped Ripe Tomatoes 3 Cups Peeled & Chopped Cucumbers 2 Medium Red Onion, Peeled & Chopped (or Sliced) 15 to 20 Gaeta or Kalamata Olives, Pitted & Sliced in Half 4 Ounces Reduced Fat Feta Cheese Dressing: 1/3 Cup Extra Virgin Olive Oil 3 Tablespoons Red Wine Vinegar Salt & Pepper to Taste 1 Teaspoon Dried Oregano

The traditional olive that the Greeks use in this salad is Kalamata olives.

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

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.

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

In the U.S., many canned and jarred olives are referred to as «Kalamata - style» or «Kalamata - type» olives and these olives are not authentic Kalamata olives grown in the Kalamata area of southern GreecIn the U.S., many canned and jarred olives are referred to as «Kalamata - style» or «Kalamata - type» olives and these olives are not authentic Kalamata olives grown in the Kalamata area of southern Greecin the Kalamata area of southern Greece.

Kalamata olives, red onions, artichokes and feta come together beautifully in this easy to make single serving dish.

Authentic Kalamata olives from southern Greece that have been cured using red wine and / or red wine vinegar are available in many groceries, especially those groceries that stock specialty foods.

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

Once quinoa has cooled, add any combination of the following: 1 red or yellow bell pepper, diced 1 cucumber, diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or smaller 1/2 red onion, diced basil, chopped optional: 2 chicken breasts, poached and chopped optional: crumbled feta cheese

25 to 30 Spanish arbequina olives, pitted, puréed in a blender with 3 to 4 tablespoons extra-virgin olive oil (kalamata olives may be substituted)

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.

In a bowl combine the diced tomatoes, artichoke hearts, sundried tomatoes, kalamata olives, capers, feta cheese, and oregano.

Add in a small handful of pitted kalamata olives last, right before eating.

Yet, in the last couple of years I have taken a minor liking to kalamata olive tapenade.

The sauce had a base of whole tomatoes in puree and tomato paste, with diced Spanish chorizo, capers, Kalamata olives, red wine, garlic, shallots and red pepper flakes.

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.

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