Sentences with phrase «really good olive»

I never knew how fantastic grilled veggies are with a splash of really good olive oil and a sprinkle of Maldon sea salt.

Chef Christopher Gould isn't just pairing pristine slices of fish with really good olive oil, sea salt, and a squeeze of lemon at his rustic restaurant in Portland, Maine.

Bread, really good olive oil, and nuts are the go - to's, and good local cheese if I remembered to buy some.

I used arugula, heirloom tomatoes layered with lots of chopped basil topped with a tomato half all of which I drizzled with really good olive oil and crushed garlic seasoned with sea salt and pepper.

So, what happens when you pair a whimsical fairy (me) with a natural minimalist forest elf (Sasha) and then throw in a whole lot of really good olive oil and a craving for chocolate cake?

When I grill vegetables, I keep it super simple just a drizzle (and rub) of a really good olive oil, some sea salt, and some pepper.

We were going for a Greek theme, so had a tableful of lemon potatoes, pita bread, Greek salad, spanakopita, baklava and a ton of really good olive oil.

For summer our go to dinners are breaded chicken cutlets, pan fried in olive oil, over arugala or fresh spinach with capers piled on top & the juice of a lemon & a glug of really good olive oil (and a fresh baguette & some rose»).

I garnished with a swirl of really good olive oil and a couple of homemade croutons instead of sour cream.

1 orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large onions, chopped finely 4 shallots, chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch of chives

I love dunking it in really good olive oil and it toasts really well too!

Mmmmmm... Garlic rubbed toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted garlic....

Our garden did great this summer... Our favorite way to eat our tomatoes is sliced in half, drizzled with really good olive oil and sprinkled with salt and pepper.

Not exact matches

And then I would say on the core menu, in a different — in addition to making changes that really add compelling price - approachable sort of offers, Olive Garden's also working to make sure it adds items that really are seen as extremely high quality at a reasonable price to really continue to resonate with that guest who has the willingness and ability to pay more, and so that dynamic is going on as well inside the core menu.

besides i have a connection to the oriental kitchen because of my family and i really enjoy stuff like hummus, tabouleh and good olive oil.

Drizzle over some olive oil, a sprinkle of cumin, salt and pepper and give it all a really good mix to make sure everything is coated.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

As polenta is so neutral it really works well with something big on flavour like olives.

I drizzled with a bit of olive oil, but in hindsight — it didn't really require all that much, so I would use a spray olive oil and just toss well to coat.

By loading these bad boys up with kosher salt, herbs, and olive oil, they really are The BEST EVER Salty Herbed Smashed Red Potatoes.

They don't usually use olive oil but that's good if you like it It's not really a swedish recipe though, the iranian refugees brought it to sweden when they opened their pizza places in sweden in the 80's.

This also leaves the really - good - for - you extra virgin olive oil, as well as omega - 3 rich flax and walnut, for drizzling on dishes after they're off the heat.

Saute in a little drizzle of olive oil just until cooked through, probably 2 - 3 minutes per side, and they will have a great, light flavor that I think would complement this pasta really well!

I use the green salad olives with pimentos (so PA Dutch of me) but its REALLY good!!!

As much as I love a good short crust pastry and as simple as it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts: an olive oil crust that relies on whole wheat flour and olive oil.

The flavours of sweet potato, sage and walnuts go so well with the almond feta and while I was debating what kind of dressing to put with this it dawned on me that with all those strong flavours all this salad really needed to finish it off was a simple drizzle of good quality extra virgin olive oil.

It is really something how much a good olive oil can enhance a cake.

I made some a salsa dressing from salsa, lime juice and some olive oil and it really complimented it well.

I like using olive oil in cakes, as well as the oil been ready to use right away cakes made with olive oil seem to have a really nice bounce to the texture.

Paired with tahini, lemon juice, olive oil and sea salt, it makes a unique Iranian inspired salad dressing that goes really well with earthy beets.

I imagine that a really good fruity or spicy extra virgin olive oil would be wonderful in this recipe.

Lentils in a cold salad with a pungent Greek dressing from fresh - squeezed lemon juice and garnished with fat olives and Feta are really so good.

I mix a blend of good curry powder and really good garam masala, and then toss in olive oil, sprinkle on the fresh cracked black and kosher salt... and roast away!

It worked really well tossed with some olive oil, white balasamic vinegar, and dill from my garden to accompany the bean and spiced walnut burritos I made for dinner.

I made a vegetarian version, sauteeing the veggies in olive oil and it worked really well.

Add some fresh rosemary to the batter and serve it with vanilla crème anglaise and a drizzle of good olive oil and a pinch of flaky sea salt, if you want to get really fancy.

I really like roasted tomatoes... all you need is a little salt and olive oil and you have the best bruschetta!

This was really good, though next time I'm definitely reducing the amount of salt and olive oil in the lemon marinade.

It tasted really good but was extremely heavy - I would cut the olive oil down to two or three tablespoons total.

I chose olive oil for this recipe, but I've made it with walnut oil, hazelnut oil, and canola oil before and they all work really well for the maple vinaigrette.

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Then grab a mixing bowl and add some extra virgin olive oil (a good quality extra virgin olive oil is best for this recipe since it's added at the end, after cooking, and the flavor really comes through).

There are few appetizers that really stand out for me, and a good homemade olive tapenade is definitely on my list.

Potatoes were fine, not really crispy (more olive oil would have been good!)

The garlic, lemon juice and olive oil really really works well.

To be honest, I am not really a «salad» person, the healthy ones at least — I can think of nothing better than taking a plain salad and adding a whole heap of not so healthy additions; maybe tomatoes, avocado, capers, olives, cheese (s!)

This basic viniagrette is also really good spiffed up with minced sun dried tomatoes and kalamata olives added.

added the olives too soon and forgot the lemon completely (guess i was a little distracted) but it turned out really good.

But I guess it just makes a bottle of really good, ACTUAL extra virgin olive oil that much better, you know?

Once your grill is hot enough, coat the grill really well with cooking spray or olive oil.