Recipes» Mains Vegetarian Sep 26, 2011 Serve this frittata with a little olive tapenade and a simple salad of
cucumber and tomatoes drizzled with olive oil and seasoned with dried oregano, salt and pepper.
Not exact matches
O my goodness, I tried these tonite
and served it in a wrap (2pieces per wrap), Iade homemade wraps too, to go with these
and added chopped
cucumbers, chopped
tomatoes,
and chopped onions to the yogurt along with fresh grated garlic,
and drizzled some tamarind
and date chutney (which is available at any Indian grocery store, readymade bottles)......... me
and hubby were in heaven.....
I love combining chopped avocado,
tomato,
cucumber and peppers with a
drizzle of oil
and vinegar
and a pinch of salt
and pepper.
To serve, layer a few chicken pieces over pita,
drizzle (or in my case drench) with tzatziki
and top with
tomatoes and cucumber.
Lunch was quick
and simple: A salad loaded with veggies fresh out of the garden (English
cucumber, Purple Cherokee
tomato,
and Sun Gold cherry
tomatoes)
drizzled with my favorite lemon - tahini dressing.
Or add some chopped veggies like
tomato and cucumber, tear in some mint,
and drizzle with lemon
and olive oil
and you have a nice bulgur wheat salad.
I decided to go with
cucumber,
tomatoes, pickled pepperoncini peppers, black olives, green onions, a
drizzle of balsamic vinegar, a big dollop of my eggplant hummus
and finally I quickly whipped up a garlic sesame sauce for the falafels.
Fresh
and tasty traditional Greek salad with grilled lemon garlic chicken — a quick
and healthy dinner made with
cucumber,
tomato, onion, bell pepper, olives
and feta cheese
drizzled with a delicious dressing, served with marinated chicken breasts.
Cucumbers,
tomatoes,
and avocado
drizzled with oil
and sprinkled with salt.
Combine eggplants in a large bowl with
tomatoes,
cucumbers,
and remaining chiles;
drizzle with some reserved herb oil
and toss to combine.
To serve, pour the soup into a bowl
and top with the reserved chopped
tomato,
cucumber, avocado,
and basil
and a
drizzle of olive oil,
and eat.
Tri-colored, thick cut Heirloom
tomatoes, feta cheese,
cucumbers, watermelon, red onions,
drizzled with LoKal vinaigrette, sea salt
and cracked black pepper.
Mix the
tomatoes and cucumber together in a mixing bowl,
drizzle with vinegar
and season with salad spice.
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded
and finely chopped 1 - 2 red chillies, deseeded
and finely chopped 2
tomatoes, finely chopped 400g butternut squash, cooked
and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt
and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup
drizzle of extra virgin olive oil quickest
cucumber salad 1/2
cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
Top with cherry
tomatoes, chives, reserved
cucumber and red pepper pieces,
and tomato seeds;
drizzle with oil
and season with salt.
To serve,
drizzle slightly cooled waffles with lemon yogurt sauce
and garnish with a sprinkle of scallions,
cucumbers,
and tomatoes.
Serve soup in small bowls topped with granola,
tomato -
cucumber salsa,
and a
drizzle of olive oil.
Lunch Chopped Green - Market Salad: Top shredded green leaf lettuce with grape
tomatoes, diced
cucumber, 1⁄4 cup diced avocado, 2 tablespoons feta, chickpeas,
and diced red onion;
drizzle with 1 tablespoon each olive oil
and lemon juice.
Serve your grain with
cucumber, apricot, peppers, olives
and tomatoes then
drizzle with lemon - infused oil for a mellow finish