Sentences with phrase «uses kalamata olives»

This version uses Kalamata olives instead of anchovies and blended cashews over egg yolks.

That soup up top uses kalamata olives yumm love those!

I used kalamata olives and added extra tomatoes and a cup of red wine.

Not exact matches

I did not have the sundried tomatoes, or the canellini beans so I used chick peas, kalamata olives, and added some capers and turmeric.

1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest

Easter salad - tender lettuce, cucumbers, radishes, green garlic, Kalamata olives, and boiled eggs - a celebration of spring at every bite, and a great recipe to use leftover Easter eggs.

And since I was short on kalamata olives, I used a combination of capers and olives instead.

1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned

1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese

can) 1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage leaves, minced 1/2 cup sliced, pitted Kalamata olives (I left them out this time) Squeeze of fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground pepper

The traditional olive that the Greeks use in this salad is Kalamata olives.

Because I use such great quantities, I buy the following at Costco: olive oil, balsamic vinegar, capers, kalamata olives, walnuts, the BIG 102 - oz can of whole tomatoes, cumin, coffee and prepared hummus (when I don't have time to make my own.)

The only thing I did different was to use some minced Kalamata olives on the top with the almonds and some goat cheese because I didn't have any gruyere cheese.

Different methods of curing can be used during production of Kalamata olives.

Dry - curing is often used for olives that will be stored for longer periods of time, and Kalamata olives that have been dry - cured can often be identified by their wrinkly skin.

I didn't use rosemary but I finely chopped green, black and kalamata olives and added some Italian seasoning.

Authentic Kalamata olives from southern Greece that have been cured using red wine and / or red wine vinegar are available in many groceries, especially those groceries that stock specialty foods.

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each) 2 Pints Cherry Tomatoes 1 1/2 Tablespoons Olive Oil 1/4 Cup Salted Capers, Rinsed Well Salt & Pepper 4 Tablespoons Chopped Fresh Basil 1/3 Cup Pitted Black Olives (Use Full Flavored lives Such As Kalamata) Dressing: 2 Tablespoons Olive Oil 2 Tablespoons Lemon Juice Salt & Pepper

12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of yellow wax beans and green beans) 12 kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic

This was perfect without changes — just used kalamatas instead of green olives since those were on hand.

Whether you're making Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon - Thyme - Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll be able to use ingredients already in your pantry or easily found at your local supermarket.

Use any kind of lettuce and add tomatoes, avocado, cucumber, red onion, kalamata olives, pepperoncini, and dried oregano.

1 pound spaghetti 2 T. olive oil 2 cloves garlic, minced 1/2 t. red pepper flakes 8 anchovies [S used a scant tablespoon of anchovy paste] 2 cups drained canned plum tomatoes, diced [S used Pomi] 1 T. tomato paste 3/4 cup pitted Gaeta olives, roughly chopped [S used kalamata] 3 T. capers, rinsed and drained

We opted not to add the peas (not fans) And instead used garlic stuffed kalamata olives.

For Serving (Optional) Fresh Spinach (I used arugula, because that is what I had) Kalamata Olives, halved Grated Parmesan Cheese (I used feta) Fresh Basil, shredded

I used jalapeno cream cheese (still low carb) and added a few sliced up kalamata olives and a few large chunks of feta chesse.

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

-LSB-...] This version uses grated cauliflower as its base, but adds diced carrots, peppers, sun - dried tomatoes and kalamata olives to name a few, and is taken from www.cookincanuck.com.

Used what I had: shitakes instead of porcini, veg broth instead of wine, and Kalamata instead of black olives.

OLIVES I love kalamata olives, Scott loves black olives, so I keep a jar of both for using in pastas, pizzas, Italian salads and mediterranean dishes, and sometimes blended in dressingOLIVES I love kalamata olives, Scott loves black olives, so I keep a jar of both for using in pastas, pizzas, Italian salads and mediterranean dishes, and sometimes blended in dressingolives, Scott loves black olives, so I keep a jar of both for using in pastas, pizzas, Italian salads and mediterranean dishes, and sometimes blended in dressingolives, so I keep a jar of both for using in pastas, pizzas, Italian salads and mediterranean dishes, and sometimes blended in dressings too.

2.5 tbsp freshly squeezed lemon juice (from 1 lemon) zest of 2 lemons 1 tbsp olive oil 1/2 cup sun - dried tomatoes, soaked for 2 hours and chopped finely 1 cup cucumber, cut into small cubes 1 small clove garlic, minced or pressed 1 shallot, minced 5 olives (I used kalamata), pitted and finely chopped 2 tbsp fresh dill, finely chopped 3 tbsp fresh mint leaves, finely chopped salt and freshly ground black pepper to taste

I used sliced kalamata olives on the dip in the photo.

Piatt, who's the culinary force behind the cookbook, uses walnuts again here for texture, along with a group of very pungent ingredients — Kalamata olives, relish, and seaweed — to get that briny, fabulously funky tuna salad taste.

1 cup goat's milk (I used raw and organic) 2 egg yolks 1/3 cup olive oil 8 oz sheep's milk ricotta 1 cup unbleached organic flour (4 ounces) 1 cup stone ground or whole wheat flour (4.5 ounces) 3/4 cup kalamata olives roughly chopped 3/4 zante currants 2 tablespoons raw sugar 1/2 teaspoon finely ground sea salt 2 teaspoons fresh cracked black pepper zest of two lemons (I used meyer lemons) more sugar + sea salt for the top of the cake