Add 1/3 cup
chopped jarred roasted red pepper, 1/3 cup white wine, 1/2 tsp.
In large bowl, toss spinach with slivered Greek olives,
some chopped jarred roasted red peppers (packed in water) and a low - fat balsamic dressing.
Not exact matches
feta, crumbled) 1 cup
jarred roasted red peppers, drained and diced 1/3 cup sliced or slivered almonds, toasted 1/4 cup fresh flat - leaf parsley,
chopped 3 Tbsp.
16 ounces penne or rigatoni pasta 5 Tablespoons unsalted butter 1 medium onion, finely
chopped 2 large garlic cloves, minced 1
jar (16 ounces)
roasted red peppers, drained and roughly
chopped 1 cup vegetable broth 1/2 teaspoon salt black
pepper 4 ounces goat cheese 1/2 cup Parmesan cheese Parmesan cheese, shaved for serving parsley, finely
chopped
1/4 cup thinly sliced shallots Salt 4 cups cubed
roasted chicken (optionally, with skin) 3 tablespoons
chopped roasted red peppers 1 small
jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely
chopped 1/4 cup roughly
chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black
pepper
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely
chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce)
jar roasted red bell
peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens
jar roasted red peppers, drained and
chopped (or artichoke hearts and / or fresh cherry tomatoes, halved) 6 - 8 oz.
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce)
jar DeLallo
roasted red peppers, drained and diced 2 handfuls baby arugula, roughly
chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black
pepper
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large
roasted red peppers,
chopped (homemade better but
jarred ok, too) 2 - 3 tablespoons roughly
chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute
chopped toasted almonds)
One onion, one garlic clove, one green bell
pepper, one
red bell
pepper, two
roasted piquillo
peppers (from a
jar), all
chopped, for each one cup of dried rice.
1/2 cup
chopped drained piquillo
peppers from
jar or can or
chopped drained
roasted red peppers from
jar
6 drained piquillo
peppers from
jar or can (about 3 ounces) or 1/2 cup
chopped drained
roasted red peppers from
jar
1 10 -12-ounce
jar roasted red peppers, drained 1/2 cup marcona almonds 1/4 cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely
chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except parsley.
1 French baguette 6.7 ounce can /
jar tuna, packed in olive oil (used Bela Skip Jack tuna with piri piri) 3 to 4 hard - boiled eggs, sliced handful of black olives, sliced handful capers 1/2 large cucumber, thinly sliced sun - dried
red peppers or
roasted bell
peppers 1 tomato, thinly sliced 1/2 small
red onion, thin sliced handful of basil leaves 6 to 8 anchovies, rinsed, whole or
chopped sea salt and freshly ground black
pepper vinaigrette (see below)
-LSB-...] above) 6 eggs 1 cup
chopped fresh parsley 1 Tbsp olive oil 1 large onion, thinly sliced 1 1/2 cups cooked white beans 2
jarred roasted red peppers, sliced into -LSB-...]
Ingredients 1 (15 - ounce) bottle
roasted - garlic dressing 1/2 cup buttermilk 1 head romaine lettuce, shredded 1 1/2 cups
chopped smoked turkey (about 1/2 pound) 8 ounces crumbled feta cheese 1 (12 - ounce)
jar roasted red bell
peppers, drained and
chopped 2 cups cornbread, crumbled 8 bacon slices, cooked and crumbled 5 green onions,
chopped