Variation:
Using yellow tomatoes instead of red yields a lovely, deep golden - colored jam.
To go along with the ingredients mentioned, I also
used some yellow tomatoes, cucumber, yellow bell pepper and a shallot.
Not exact matches
We
used a mix of green,
yellow and red
tomatoes and peppers and it came out so beautiful.
I
used fresh cut corn, grape
tomatoes and sliced olives, but you might like any of the following produce: sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green,
yellow or orange!)
I
used the
yellow pear
tomatoes from my garden, topped my roasted
tomato soup with them and also put them into a summer spinach and arugula salad.
ingredients: 3 1/2 pounds ground sirloin (I
use the lowest in fat) 5 tablespoons unsalted butter 3 cups
yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1
yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I
use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed
tomatoes, don't drain
I
used a variety of both red and
yellow cherry
tomatoes.
We «re going to
use the second head of Romaine lettuce this weekend in an entree salad with the
yellow squash (shaved), the second
tomato, the last cucumber (along with shrimp and corn and a sweet cilantro vinaigrette).
1 small red or
yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium
tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I
use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
Cassie's Notes: I
used a mixture of red and
yellow grape
tomatoes, because they were on sale and I loved the colors.
For the noodle bowls: 3 - 4 summer squash (
yellow squash or zucchini work well) Toppings that I
used: toasted sunflower seeds, chickpeas, heirloom
tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another
use)(you can
use cremini instead, as well) 1/2 carrot, finely diced 1 small
yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons
tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Oh I just
used red heirlooms because I love their acidity (they're more acidic than
yellows), but it should work lovely with
yellow tomatoes.
Easy fish stew own creation 1 tablespoon olive oil 1 small
yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian
tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped
tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 tablespoon olive oil 1 small
yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup
tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I
used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
vegetable oil 1 onions (peeled and chopped) 2 red and
yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large
tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped
tomatoes Dried Chilli flakes (traditionally they
use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.
Although I like capers, I had some other ingredients I needed to
use up and so I once substituted the capers for oven roasted
yellow cherry
tomatoes, and once for left - over serrano - cilantro sauce from your frittata recipe.
4 - 5 orange bell peppers 1 cup dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can diced green chiles 1/2 cup diced
tomatoes 1/2
yellow onion 1/2 cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I
used Mccormick Salt - Free Southwest)
I
used 2 colors of cherry
tomatoes,
yellow and red, and I sliced each
tomato in half.
We
used yellow + red heirloom
tomatoes for a fabulous orange color!
I
used a fairly large eggplant, mixed thyme leaves in the
tomato base (in addition to sprinkling them on top of the sliced vegetables, to up the thyme flavor) and layered the eggplant slices on top of the
tomato base, without overlap, then peppers, then
yellow squash, then green zucchini and then another loose layer of peppers.
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1
yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (
yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed
tomatoes (I
used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
Anything we find at our local farmers» markets is fair game for the grill:
yellow summer squash, Vidalia onions, cherry
tomatoes, eggplant and even avocados (
use firm avocados)... you get the drift.
Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I
used yellow) 1 small zucchini, chopped 3/4 cup cherry
tomatoes, cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
I also included
yellow and orange bell peppers in my version, while the Ottolenghi recipe
uses red peppers, and I
used just one variety of
tomatoes, not four different types.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I
used pattypan from my garden, but feel free to
use yellow squash or green zucchini) * 2 cups chopped
tomatoes (I
used San Marzanos but any
tomatoes will do) * 1 cup chopped greens (I
used chard; you can
use any dark leafy greens that you like) * 1 cup chopped herbs (I
used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
If you can't find orange or
yellow tomatoes, you can just
use red
tomatoes or some other vegetables in different colors.
8
tomatoes 3 garlic cloves with skin on 1/2
yellow onion 8 cups chicken stock (you can easily
use vegetable stock too!)
For the salad: * about 1 cup tiny
tomatoes (I
used a combination of cherry, sungold and
yellow pear
tomatoes, and sliced the bigger ones in half) * about 1 cup chopped
tomatoes, preferably heirloom (any color you like) * 1 fat kirby cucumber, chopped
sliced mushrooms (I
used cremini) 1 cup diced red bell pepper (or roasted red pepper) 1 1/2 cups chopped veggie (broccoli, spinach,
tomato, or zucchini - I
used yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz
yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry
tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons
tomato paste (I only
used 2 because 3 seemed like a lot for a strong flavor like
tomato paste) Preheat oven to 350 °F.
1 pound black beans, soaked overnight (or
use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large
yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I
used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced
tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
La Pissaladière ----------(courtesy The Cooking Ninja) 1 pizza dough 4 large onions, sliced (I
used 3
yellow, one red) 4
tomatoes, thickly sliced 1 can of anchovies Herbs de Provence
I love to
use a variety of small
tomatoes,
yellow ones, red ones, small heirloom
tomatoes.
1/2 cup brown rice (pre-cooked,
use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup diced sweet peppers (red, orange,
yellow) handful of green onions, chopped (1 - 2 sprigs) handful of cherry
tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado
Now, with the availability of heirloom
tomatoes in the market, in beautiful shades of
yellow, green, plum or streaks, you can
use them to make absolutely gorgeous marinated
tomatoes that will work perfectly with many meals.
1 large spaghetti squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small
yellow onion, chopped 1 can diced green chilies 1 can black beans 1 12 oz can
tomato sauce 1 C salsa (whatever you have on hand — I
used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp cheddar
For the meat: — 1 pound ground beef or lamb (I like
using a mixture of both)-- 1
yellow onion, chopped — 4 tablespoons
tomato paste — 4 cloves garlic, diced — 1 tablespoon fresh ginger, diced — 1 teaspoon ground coriander — cayenne pepper, to taste — salt & pepper to taste — 1 cup water
2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small
yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled
tomatoes, undrained Kosher salt, to taste 6 eggs (I only
used 4 because there was just no reason to
use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat - leaf parsley Warm pitas, for serving
You can
use all red
tomatoes in the galette, but it is especially pretty if you have two or three colors (such as red,
yellow, and green) to layer into the filling.
I
used a mixture of plum and regular heirlooms — plus a few
yellow Sungold cherry
tomatoes, all from my garden.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium
yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or
use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed
tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
2 medium sized
tomatoes 8 mini peppers or you can
use one large bell pepper — diced 1/4 of a large
yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce —
use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
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
Beautiful presentation, I
used my orange cherry and french vanilla
yellow cherry
tomatoes.
I julienned
yellow squash
using a mandoline (and yes, cut a finger in the process), but I found the julienned squash was a delicious replacement for pasta in a thai - inspired salad with jicama, sweet baby bell peppers, cherry
tomatoes, mango, and almond crusted chicken, tossed in a peanut sauce dressing.
Roasted Veggies 4 to 5 cups of raw veggies I
used: 1 red bell pepper 1
yellow bell pepper 1 zuchinni 1/2
yellow onion about 12 cherry
tomatoes light drizzle of olive oil salt & pepper
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1
yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum
tomatoes (I
used an equivalent amount of frozen roasted
tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
Use tomato salsa instead of tomatillo, or use grape or red cherry tomatoes instead of yellow Sun Gol
Use tomato salsa instead of tomatillo, or
use grape or red cherry tomatoes instead of yellow Sun Gol
use grape or red cherry
tomatoes instead of
yellow Sun Golds.
2 tbsp olive oil 1 medium
yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I
used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I
used Aleppo chile flakes) 8 cups vegetable broth (note: I
used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I
used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed
tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)