Choose dark, mid-century-style furniture with
more olive green accents around the room.
A wee bit
more olive green than I wanted but it was fine.
I have
more olive green in my closet, but felt like that was cheating for this post.
I need to get
more olive green in my wardrobe.
While it's heating, sauté the onion and green bell pepper in a little olive oil with a little salt and pepper until the onion slices are clear and the bell pepper has changed to
a more olive green in color.
Cover, then check every 6 minutes until the color changes to
a more olive green.
You'll want to turn the pepper halves once their color goes to
a more olive green.
Not exact matches
The Mediterranean is even
more flavorful with its loaded mix of tomato sauce, roasted chicken, artichoke hearts,
green olives, onions, red bell peppers, and feta.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp
olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or
more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed,
green shells discarded (optional) 1/2 tsp mustard seeds (optional)
2 tbsp
olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard
greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper,
more to taste juice of 1/2 lime
Author: Reeni Recipe type: Side Dish Cuisine: Mexican Serves: 8 servings Ingredients 1 tablespoon
olive oil, plus
more for greasing pan 1 red or
green...
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin
olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add
more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed
greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon
olive oil 1 small onion, diced 1 leek, white and light
green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or
more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Add a little
more olive oil to the pan, add the
greens and cook over a low heat for a few minutes, until just wilted.
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white +
green parts roughly chopped 2 small
green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or
more to taste) pepper 1/4 cup of extra virgin
olive oil
3 tablespoons extra virgin
olive oil one orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea salt, plus
more to taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro
greens 1/4 cup thinly sliced radishes 3 tablespoons fresh marjoram 1/3 cup crumbled goat cheese
Instead, the fish is piled onto a bed of
greens with tons of other fun ingredients like avocado,
olives, and grilled zucchini for a much
more refreshing way to get your omega - 3s.
1 tbsp
olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2
green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt,
more to taste 1/2 tsp black pepper,
more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
In the same frying pan herbs were sautéed, add 2 - 3 tablespoons
more of
olive oil; over medium low heat, toss and stir celery for 8 - 10 minutes until bright
green.
I like my quesedillas to have a bit
more heft too, usually in the form of sauteed
greens with added saltiness from chopped
olives.
1 head raw cauliflower 4 tbsp cold - pressed
olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or
more to taste 1 cup / 240 ml uncooked beluga lentils (or
green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish
1 tbsp cold pressed coconut oil, ghee or
olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or
more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful
green beans 1 cup / 400 ml cooked butter beans
Then I did goat cheese and dried tomatoes... great with a bit
more goat cheese under the broiler as bruschetta, and finally, black and
green olive to go with spaghetti.....
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
Saute over medium heat; onion, celery,
green pepper in
olive oil until soft, add in garlic and cook for five
more minutes.
Now that its warmer, our go - to summer dinner is a salad of mixed
greens, scallions, fresh sweet corn off the cob, any other veggies from the farmers market that needs to be eatten up, and fresh dressing of garlic, half a lemon and
olive oil with salt and pepper (
more lemon than oil).
1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and
green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt,
more to taste 1/2 cup extra virgin
olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
1 large spaghetti squash 2 tablespoons
olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced
green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup
more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
Instead, I gravitate towards lighter fare such as salads, lightly cooked soups, oat porridge,
green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut butter,
olives, coconut, raw almond butter, raw nuts and seeds, etc.), and
more raw entrees along with steamed vegetables or the occasional roasted vegetable, legume and grain dish.
This slow - braised pork belly with
greens,
olives and capers is delicious with crusty bread, make it
more substantial by adding butter beans or black - eyed peas
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
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin
olive oil 2 - 3 leeks, white and light
green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1
more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
One 18 - ounce tube polenta 1 1/2 tablespoons
olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions,
green and white parts, sliced 1 tablespoon balsamic vinegar, or
more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed,
more you keep the hotter the spice) 1/2 red onion diced 2
green onions sliced (white and
green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin
olive oil
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed,
more you keep the hotter the spice) 1/2 red onion diced 2
green onions sliced (white and
green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin
olive oil
Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, coriander, and
more, placed on a bed of chopped onions, and slow cooked with
green olives, lemon slices, and raisins until fork tender.
From cherry tomatoes that taste like candy to meaty red -
green heirlooms that need nothing
more than a squirt of
olive oil and some flaky salt, I can't get enough of the vegetable that's really a fruit.
Added
more rosemary, used jumbo oven - roasted reduced - sodium Italian black
olives as those Sicilian
green ones aren't avail.
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (
greens only) of 3 or 4
green onions 1/4 cup diced cilantro, plus
more for garnish 2 tablespoons extra virgin
olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to taste
1 tablespoon
olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used
green) 1 bay leaf 1/2 pound
greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or
more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
I didn't personally care for the consistency of my
green tahini sauce (too thick and heavy -
more so than described), so I added
olive oil and plain yogurt to taste, and preferred it this way.
Green Garlic Dressing: 2 stalks green garlic (or scallions), rinsed and chopped (~ 1/4 cup) 1/4 teaspoon fine grain sea salt, plus more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra virgin olive oil 2 tablespoons ripe avocado 1 teaspoon honey, or to taste fresh pepper to
Green Garlic Dressing: 2 stalks
green garlic (or scallions), rinsed and chopped (~ 1/4 cup) 1/4 teaspoon fine grain sea salt, plus more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra virgin olive oil 2 tablespoons ripe avocado 1 teaspoon honey, or to taste fresh pepper to
green garlic (or scallions), rinsed and chopped (~ 1/4 cup) 1/4 teaspoon fine grain sea salt, plus
more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra virgin
olive oil 2 tablespoons ripe avocado 1 teaspoon honey, or to taste fresh pepper to taste
ingredients QUINOA RISOTTO WITH ZUCCHINI AND TOMATOES 3 tablespoons
olive oil (plus
more to garnish) 3 scallions (finely sliced, whites and
greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes (halved)
In the salad pictured above I substituted
green olives for the pine nuts and left out the additional protein and add
more eggs, feel free to adapt the recipe to suit your taste and pantry ingredients!
2 - 3 medium beets without
greens * (about 6 ounces) 1 tablespoon plus 1 teaspoon
olive oil 1-1/2 teaspoons kosher salt 1/4 teaspoon black pepper 3 eggs 2-3/4 cups all - purpose flour plus
more for work surface
4 garlic cloves, halved 1 pound of
greens, such as Swiss chard, arugula, spinach 1 cup packed flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin
olive oil 1/4 cup black
olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus
more to taste
10 Tomatoes (in spain I use from the vine but in the US they are
more acidic so I use plum tomatoes instead) 1
Green Pepper 1 or 2 cloves of garlic Some leftover bread 2 tablespoons of Extra virgin
olive oil 1 tablespoon of Sherry vinegar Salt
1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons white wine vinegar, plus
more to taste 6 scallions,
green and white parts, thinly sliced, about 3/4 cup loosely packed 2 large garlic cloves, slivered 2 tablespoons
olive oil 1/2 cup pecans, toasted and roughly chopped Salt, to taste
Recipe Book features over 40 recipes such as
Green Olives with Figs, Orange and Bay Leaves to
more adventurous combinations such as Black
Olives with Wasabi, Ginger and Smoked Salmon, and
Green Olives with Manchego, Chorizo and Melon.
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons
olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons
olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup
green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon
olive oil (divided, plus
more if needed) 4 whole wheat burger buns 1 head
green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)