Sentences with phrase «tablespoon capers»

Caesar dressing: 1/3 cup slivered or sliced almonds 3 - 4 cloves garlic, peeled and crushed 3/4 cup silken tofu 1/4 cup olive oil 3 tablespoons fresh lemon juice 1 heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar 1/2 teaspoon mustard powder Salt

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

2 Tablespoons chopped shallot 2 Tablespoons cashew pieces 1 Tablespoon tahini 1 Tablespoon miso 1/3 cup water 2 Tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard 1 Tablespoon capers with brine 1/8 teaspoon salt Freshly ground black pepper

Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste

1/3 cup blanched, slivered almonds 3 - 4 cloves garlic, peeled and crushed 3/4 pound package silken tofu (preferably fresh, not vacuum packed) 1/4 cup olive oil 3 tablespoons lemon juice 1 heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar 1/2 teaspoon dry mustard powder Salt, to taste

Ingredients200 g GMO - free, plain tofu 1 large handful fresh parsley 1 tablespoon apple vinegar 1 tablespoon capers 2 garlic cloves 1 teaspoon rice malt syrup 1 pinch whole sea salt roughly 120 ml extra virgin olive oil Makes 2 servings (16 - 20 cubes).

1 pound cremini or button mushrooms, halved lengthwise if large 2 tablespoons capers, drained 3 large garlic cloves, minced 1 tablespoon olive oil salt and black pepper 2 tablespoons unsalted butter, cut into pieces 2 teaspoons fresh lemon juice 1/4 cup chopped flat - leaf parsley

fresh or cooked lasagna noodles (I used fresh sheets) 2 tablespoons capers

1 quart French potato salad 1/2 cup oil and lemon dressing 1 head of butter lettuce, trimmed, washed, and dried 2 - 3 tablespoons olive oil Salt and freshly ground pepper 1 1/2 pounds fresh green beans, blanched and chilled 3 ripe red tomatoes, quartered and seasoned 1/4 cup black olives 1 - 2 tablespoons capers, rinsed

1 thick slice country bread, crust removed 2 tablespoons aged red vine vinegar 1 clove garlic, coarsely chopped 1/2 teaspoon fine grain sea salt 1/3 cup / 1/4 oz / 8 g marjoram leaves 3 tablespoons capers, rinsed 1/2 cups / 1 1/2 oz / 45 g pine nuts or walnuts 1 cup / 1 1/4 oz / 35 g finely chopped parsley 10 pitted green olives 1/2 cup / 120 ml olive oil

1/3 cup extra virgin olive oil 3 tablespoons capers, drained, dried with paper towels 8 anchovy fillets, minced 6 garlic cloves, minced Zest of 1 lemon Juice of 1 lemon 1 tablespoon minced Italian parsley

1/4 chopped fresh flat - leaf parsley 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 tablespoon capers 2 teaspoons EVOO 1 garlic clove, minced

1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional

1 Pound Of Large Shrimp 2 Cloves Of Garlic, Minced 3 Tablespoons Olive Oil Salt & Black Pepper Dash Of Red Pepper Flakes (Optional) 1/2 Cup White Wine 2 Cups Chopped Tomatoes, Or Fresh Tomato Sauce 12 Black Olives, Pitted And Coarsely Chopped 2 Tablespoons Capers 1/4 Cup Fresh Parsley, Chopped

4 medium parsnips 1 cup chopped parsley 1 cup cooked chickpeas 1/4 cup sliced kalamata olives 2 tablespoons capers 1 cup diced cucumber pine nuts, for topping

2 tablespoons olive oil 1/2 teaspoon sea salt 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary freshly ground black pepper to taste 4 medium cloves garlic, minced 1/2 cup red or white wine 1 28 - ounce can (796 - ml) diced tomatoes 1/2 cup brown (green) lentils, rinsed 2⁄3 to 3/4 cup water 3 tablespoons capers, rinsed and drained (optional) 3 to 4 tablespoons toasted pine nuts (optional)

3 tablespoons olive oil 3 cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded, sliced 1 / 2 - inch thick (I used 1/3 cup fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained

Pantry Friendly Tomato Sauce 2 (28 - ounce) cans whole, peeled tomatoes 1/4 cup sherry vinegar 1/4 cup sugar 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 onion 1 carrot 1 stalk celery 2 ounces olive oil 4 cloves garlic, minced 3 tablespoons capers, rinsed and drained 1/2 cup white wine Kosher salt and black pepper, to taste In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot.

3 tablespoons olive oil 1 small container anchovy fillets 1 teaspoon crushed red pepper flakes (more or less depending on your taste) 3 cloves garlic Salt and Pepper to taste 3 - 4 cups chopped tomatoes OR 3 - 4 cups chopped roasted red peppers 2 tablespoons capers 20 kalamata olives, pitted and chopped 2 pounds pasta, or 1 pound pasta and 2 - 3 cups veggie noodles

INGREDIENTS 1 large head of cauliflower 3/4 cup olive oil, divided 1/2 cup slivered almonds 1/2 cup lemon juice 1 tablespoon lemon zest 2 tablespoons capers 1 teaspoon Dijon mustard 1 tablespoon maple syrup 1/4 cup olive oil Salt and pepper to taste

• 4 cups tomatoes, chopped, • 3 tablespoons capers • 3 ribs celery, chopped • 1/2 teaspoon chipotle • 3 bay leaves • 2 teaspoons dried leaf oregano, crumbled • 1 teaspoon salt • 1/2 teaspoon pepper • 10 ounces sliced mushrooms • 6 boneless chicken breasts

1 tablespoon capers, drained and roughly chopped 2 tablespoons dijon mustard 3 tablespoons freshly squeezed lemon juice 1/3 cup extra virgin olive oil Sea salt + pepper to taste

1/3 cup packed parlsey leaves 1 tablespoon capers 1 garlic clove Zest of 1 lemon 1/2 cup olive oil 1/2 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper

approx 1/2 lb of grenadier fillet (or other white fish would also work) 1/2 tablespoon olive oil 1/2 white onion 3 cloves garlic 1 15 - oz can of diced tomatoes 1 tablespoon capers 4 - 6 kalamata olives 1 teaspoon crushed red pepper 2 anchovies (optional) handful of basil leaves (or other green herb would be good, too)

• 6 ounces dry spaghetti • 4 ripe tomatoes • 1 tablespoon olive oil • 10 Kalmata or Greek black olives, pitted and finely chopped • 2 tablespoons capers, drained and finely chopped • 6 cloves PECOS VALLEY GARLIC, finely chopped • 1 teaspoon anchovy paste • 1 1/2 teaspoons crushed red chile, including the seeds • Salt and Freshly ground black pepper

1/2 cup mayonnaise or salad dressing 2 tablespoons capers, drained 2 tablespoons lemon juice 1 tablespoon snipped fresh tarragon 1 teaspoon Cajun seasoning or pepper blend 1 12 - ounce can solid white tuna, drained 2 tablespoons milk 1 10 - ounce package or 8 cups lettuce 2 cups shredded cabbage & carrot (cole slaw mix) 2 small tomatoes, cut in wedges

Add the lemon juice mixture and 1 — 2 tablespoons capers to pan, scraping pan to loosen any browned bits; drizzle sauce over chicken.

Add reserved liquid to skillet with 2 tablespoons juice and 1 tablespoon capers.

6 tablespoons olive oil, divided 1 large fennel bulb, green tops removed, ~ 1/3 inch slices Sea salt and freshly ground black pepper to taste 5 - 6 cloves of garlic, minced 1/2 cup loosely packed chopped parsley, plus extra for garnish 1 tablespoon capers, plus extra for garnish 1 1/2 teaspoons hot smoked paprika 1 cup cooked white beans (from dried or canned) 6 ounces canned tuna, drained and flaked Squeeze of lemon

Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine.

1 lb whole - wheat pasta 2 tablespoons olive oil 4 cloves garlic — diced 4 organic tomatoes — chopped 1 cup Greek olives — pitted and sliced 2 tablespoons capers 2 T fresh oregano — chopped 1/4 cup fresh basil — chopped 1 pound fresh organic spinach

Ingredients 1 lb whole - wheat pasta 2 tablespoons olive oil 4 cloves garlic - diced 4 organic tomatoes - chopped 1 cup Greek olives - pitted and sliced 2 tablespoons capers 2 T fresh oregano - chopped 1/4 cup fresh basil - chopped 1 pound...

Ingredients: 1 small garlic clove, peeled 1 (14 - ounce) can quartered artichoke hearts, drained 3 tablespoons fresh lemon juice 1⁄2 teaspoon grated lemon zest 2 tablespoons extra-virgin olive oil 1⁄4 teaspoon freshly ground black pepper 2 tablespoons capers, roughly chopped 5 cups assorted fresh vegetables (sliced radishes, baby carrots, blanched wax beans, broccoli and cauliflower florets)

8 bone - in chicken thighs with skin (6 ounces each) Salt and freshly ground pepper All - purpose flour, for dusting 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 large peeled garlic cloves 1 1/2 cups Sauvignon Blanc 1 1/2 cups chicken stock Four 1 - inch strips of lemon zest 4 thyme sprigs 1 tablespoon capers, drained 1 bay leaf 1 box of dry pappardelle pasta, cooked according to package directions

Ingredients 12 ounces dried spaghetti 2 tablespoons virgin olive oil 2 cloves garlic, slivered 6 to 8 anchovy fillets in oil, drained 9 ounces (1-1/2 cans) canned white tuna in olive oil, drained 3-1/2 tablespoons white wine 6 tablespoons capers, rinsed and drained 3 tomatoes, chopped 4 sun - dried tomatoes in oil, chopped 16 basil leaves 2 tablespoons extra-virgin olive oil Sea salt and freshly ground black pepper