Sentences with phrase «olive green has»

I didn't make it up because the TV show «Orange is the New Black» In the fashion world, olive green has been the new black for a few years already.

If I were in your shoes, I'd go for the olive green vest!

I really love the one with the olive green vest!

When the weather cools down, you can easily add this olive green vest.

I love the first 2 — with the olive green vest and with a tee..

I have two olive green vests.

Because I went with rust for my pant color I thought olive green would go well with the rest of the outfit, so I added by olive beaded necklace, an olive bracelet and my new SO olive suede ankle boots.

Love the olive green vest with your dress.

Olive green would look SO good on you Rachel, what with your lovely colour hair!

Not exact matches

It has this lovely green tint and it looks — but most importantly — tastes amazing with caramelized red onions, roasted red peppers and olive oil.

Dinner — Adam does all the cooking, my faves are his sourdough bread, and he makes a «salty pasta» that has chickpeas, greens, artichokes, olives, feta, and lots of olive oil.

It has layers of sweet and savory flavors thanks to the addition of green olives, raisins, wine and capers.

paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well.

I particularly love vegetables that have been gingerly tossed with a green - as - grass olive oil, sprinkled with flake salt and roasted at a high heat in order to achieve a crisp, bitter caramelization while still maintaining a light crisp bite.

Added diced, pitted olives (green and black mix) because I had some, and loved the added Sicilian kick.

I would really want to make this recipe this evening but i don't have green olives but have the black ones, can i use that instead?

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)

10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste

I just use whatever I have on hand... avocado or guacamole, salsa, sour cream (or Greek yogurt), green onion, olives... you get the idea!

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.

I've been serving it with local greens dressed in olive oil, red wine vinegar, oregano, garlic, salt and pepper.

I have a very «green'tasting olive oil that I'm using at the moment, and I wonder what it would be like in this banana bread?

Oh, I need a little twist on my green beans - they've been steamed with a bit of olive oil every day around here.

My Green Olive Meatloaf is a staple meal, and has developed out of a re-creation attempt on my part.

I have also kept the saltines as the filler, but replaced the sautéed onions with a generous amount of chopped, green olives.

In a blender, food processor or with a whisk, puree the avocado, lime juice, maple, salt, olive oil, and fresh herbs together until you have a creamy, green spread.

I like my quesedillas to have a bit more heft too, usually in the form of sauteed greens with added saltiness from chopped olives.

I did a mega taste test using every item I had in the fridge to break in a gifted quesedilla maker and the greens / olive combo took the top honors.

Served alongside Beer Braised Collard Greens, here, and a slice of cornbread, you've got a hearty, delicious meal: 1 TBSP olive oil 2 TBSP yellow onion, chopped 1 / 3c green pepper, chopped -LSB-...]

We had pesto grilled shrimp, ribs, and strawberry pound» crack» shortcakes, potato salad with green olives (reminded me of egg and olive salad).

Don't have snap peas, will sub frozen green peas and in place of olive oil I'm using white truffle oil.

healthy splash of olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4 cup spelt flour 2 cups veggie stock 1 can of full fat coconut milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too.

Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).

The lovely outdoor patio backyard has two blooming olive trees as well as a cozy (working) fireplace made with brick and sand color with green accents, perfect for al - fresco brunches during the weekend and dinning under the stars any night of the week!

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.

1 Tbsp olive oil 6 green onions, thinly sliced, white and green parts separated 1/2 pound ground beef (for a healthier option ground turkey would also work!)

Garnish with herbs, seeds or nuts, lay it all on a bed of greens, and after a squeeze of lemon and maybe a drizzle of olive oil, you will have yourself a lunch.

Here we've got garlic, pimento - stuffed green olives and the sweet foil of raisins.

If you think you would like to see how clean eating diet can make you feel better and brighter, here are some useful store cupboard essentials to help you: • Oats • Tins of beans, chickpeas, lentils (in water) • Tinned tuna, salmon, mackerel (in olive oil or water, NOT brine) • Whole - wheat pastas, brown rice, quinoa, bulgur wheat, freekeh and dried lentils • Natural (unsalted) nuts and nut butters, seeds, raisins, unsweetened dried fruit, rice cakes • Coconut oil / olive oil • Apple Cider vinegar • Organic Tamari (soy) sauce • Plenty of your favourite herbs and spices • Brown rice syrup or organic maple syrup or local honey • Herbal teas and green tea • Wholegrain mustard

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).

Your Greek salad is very similar to my basic salad, I just add a bit of the extra green stuff and we often have it with grilled chicken breast that's been marinated in olive oil, lemon juice, garlic and chilli.

When I lived in Athens as a teen ages ago, all the tavernas (small rustic restaurants) had an alternate salad of finely shredded green cabbage tossed with a lemon juice, olive oil, Greek oregano, and salt & pepper dressing.

I also had tasted there another delicious and very salad with greens amaranth leaves that were boiled and served with olive oil and lemon.Yum

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

«I have come to enjoy salt - preserved citrus almost everywhere — in marinades, soups and salads, to flavor a pot of beans, sautéed greens like spinach or chard, hummus, on bread with olive oil and garlic, with roasted pepper and olives, in couscous or rice pilaf, under the skin of a roast chicken or in the cavity of a fish,» he says.

Mitzi has served as a nutrition spokesperson for numerous companies including: Fiji Water, The National Honey Board, Sambazon, Horizon Organic, Reynold's Wrap, USA Pears, Olive Oil Association, The Hass Avocado Board, Almond Board of California, Wild Blueberries, The Cherry Marketing Institute, Cranberry Marketing Committee, Back to Nature, Bayer Aspirin, Bausch and Lomb, Purdue Pharma, and Green Giant.

Add the olive oil, zucchini, and green onions, and cook about 10 minutes, until the zucchini is soft, has released its water, and is starting to brown.

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish