Sentences with phrase «orange kalamata»

For a warm side steamed asparagus is immediately serve with the cold orange kalamata topping.

For a cold salad the steamed asparagus and the orange kalamata topping are both chilled at least one hour or over night.

Not exact matches

2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata olives, chopped 3 garlic cloves, minced Salt and pepper

Asparagus with orange and kalamata makes an excellent lunch or dinner salad as well as a dinner side for numerous entrees.

Asparagus with orange and kalamata is a light and delightful dish that I love making this time of year when there's the overlap between good quality citrus and young shoots of fresh asparagus.

1 1/4 cup black Kalamata olives with pits, yielding 1 packed cup of olive meat 1/4 cup extra-virgin olive oil 2 - 3 teaspoons lemon juice 1 teaspoon lemon zest from 1 lemon 1 - 2 garlic cloves, pressed 4 large leaves basil, minced (1 tablespoon) 1/4 teaspoon ground black pepper 1/2 teaspoon orange zest (optional)

This particular combo includes red and orange bell pepper, cucumber, tomato, red onions, chickpeas, kalamata olives, parsley, and cilantro.

2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving

In a medium saucepan, sauté 1/4 cup chopped kalamata and mixed green olives, 1/4 cup thinly sliced shallot, and 1/4 cup orange segments with 2 tsp olive oil for 5 to 6 minutes.

Ingredients: Chicken leg quarters, salt, pepper, avocado oil, yellow onion, bell peppers, capers, garlic, orange zest, red wine, diced tomatoes, kalamata olives, Italian seasoning, bay leaves, parsley

Ingredients 2 1/4 lb large unpitted green olives (Green Super Mammoth, if possible) 2 1/4 lb large unpitted black olives (Kalamata Colossal, if possible) 1/2 jalapeño pepper, seeded and finely minced 1 bunch rosemary, cleaned and chopped, reserving 3 to 5 sprigs for garnish 2 large sprigs thyme, cleaned and chopped 3 to 4 bay leaves 2 cloves garlic, 1 minced, the other thinly sliced Juice of 1/2 lemon Zest of 1/3 orange, reserving 1 to 2 tsp for garnish 2/3 cup (160 mL) olive oil Mix together all ingredients in a large container.

You can also dress up olives — if you buy plain kalamatas or niçoises they should last in the fridge for a year — with things like orange segments, fennel or herbs.