A salad made with one cup spinach, one - ounce feta cheese, one - half
cup cherry tomatoes with two tablespoons balsamic vinegar as a dressing.
Not exact matches
Smooth Vegetable Gazpacho
with Watermelon Pieces (serves 4) about 11 heirloom
tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1
cup packed basil leaves or more to taste 1
cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
a pint (about 2
cups) of
cherry tomatoes 2 yellow zucchini, shredded
with a julienne peeler or by hand 2 green zucchini, shredded
with a julienne peeler or by hand a drizzle of olive oil salt + pepper
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
For this zucchini ribbon salad, I used a
cup of those slow - roasted
cherry tomatoes along
with toasted pine nuts and paper - thin ricotta salata.
And since you asked — on the list this week is: — Turkey burgers; tabouleh salad; avocado
cups (halved avocado
with chopped
cherry tomatoes in the middle)-- Grilled sweet - spicy salmon; homemade potato salad;
tomato - cucumber salad — Shrimp stirfry
with mushrooms, onion, snow peas and rice; salad — Roasted veggie enchiladas
with crumbled goat cheese; sautéed pinto beans
with spinach and shallots
While cooking, add 1/3
cup toasted almonds, 1 package (ripe)
cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove in food processor
with a little olive oil and chili flake and S&P.
1 zucchini squash, shaved thinly lengthwise
with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise
with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1
cup cherry or grape
tomatoes, halved 5 oil - packed sundried
tomatoes, drained and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped basil 1 tsp finely chopped oregano
Lunch (355 calories) Green Salad
with Chicken & Quinoa • 2
cups mixed greens • 5
cherry tomatoes, halved • 4 oz.
For each serving, toss 2
cups greens
with 2 tablespoons dressing, top
with 4
cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments.
2 fauxlafel patties
with sauce (281 calories, 24g fat, 5g net carbs, 8g protein) 2
cups chopped romaine lettuce (16 calories, 0g fat, 1g net carbs, 1g protein) 1/2
cup cherry tomato halves (13 calories, 0 fat, 2 net carbs, 1g protein) 2 Tbsp chopped fresh parsley (optional)
ingredients GRILLED HAM STEAK
WITH CORN AND HOT PEPPERS 4 ham steaks (about 7 ounces each) 2 tablespoons olive oil (divided) 4 ears corn (husked, kernels cut off the cob) 1 jalapeno or fresno pepper (sliced into thin rings) 1 tablespoon oregano leaves (thinly sliced) 1
cup cherry tomatoes (halved) sherry vinegar (to taste) Kosher salt and freshly ground black pepper (to taste)
Lemon Quinoa Salad
with Chickpeas 1
cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 1 pint (2
cups) grape or
cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and chopped 1/2
cup fresh basil leaves or cilantro, coarsely chopped 1/4
cup fresh lemon juice 1/4
cup extra virgin olive oil Coarse salt Freshly ground black pepper
In a large skillet over medium heat, begin cooking a
cup of sliced mushrooms and two
cups of halved
cherry tomatoes with a splash of water and (optionally) a splash of soy sauce for extra umami.
Pin It Yield: 15
cups Filled
with cherry tomatoes, mozzarella cheese, fresh basil and a drizzle of balsamic glaze, these bites are easy to make and even better to eat!
Cucumber
Tomato Salad
with Za'atar Recipe 1 large slicing cucumber, peeled, seeded and chopped 1
cup cherry tomatoes, quartered 1/4
cup thinly sliced sweet onion 1 tablespoon extra virgin olive oil 1 teaspoon fresh lemon juice 2 teaspoons za'atar seasoning
Ingredients about 1/4
cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2
cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up
with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4
cup pesto, homemade or store - bought 1 ripe
tomato (use sundried or
cherry tomatoes if you can't find a good roma or heirloom) about 1/2
cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1
cup shelled frozen edamame 1
cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed
with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1
cup basil leaves, plus more for garnish handful mint leaves — chopped 1
cup yellow
cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional
Salad 1/2
cup chopped mint 1 Tablespoon chopped oregano 1/2
cup chopped green onions 10 yellow and red
cherry tomatoes, halved 1 head of crispy Romaine letter, washed and dried 1/2
cup crispy bacon 1
cup croutons 3/4
cup Pecorino cheese, grated,
with 1/4
cup reserved for garnish
Roasted Eggplant
with Tomatoes 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper 1 cup cherry or grape tomatoes, halved 1 tablespoon fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinl
Tomatoes 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper 1
cup cherry or grape
tomatoes, halved 1 tablespoon fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinl
tomatoes, halved 1 tablespoon fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinly sliced
Daikon Radish Pasta
with Corn and
Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish —
Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1
cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom
cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish —
tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional
Top
with an ounce of tuna mixed
with a quarter
cup of chopped celery, a teaspoon of mayo, and a handful of sliced
cherry tomatoes.
If you want a robot to pick up a coffee
cup, a
cherry tomato, or a bag of packaged food, you'll have to deal
with a lot of programming and quite possibly some cleanup in aisle 3.
I replaced the goat cheese
with 1/4
cup of 2 % Mexican cheese and used fresh
cherry tomatoes instead of the tomatillos (although I'm sure they'd be fabulous
with goat cheese and tomatillos).
Top the salmon
with 1 tablespoon store - bought pesto, and serve it
with 2
cups arugula and 1
cup cherry tomatoes.
Two eggs
with 1
cup of cooked spinach, eight
cherry tomatoes, a quarter of an avocado, and one small sweet potato (or half of a medium) roasted
with 1 teaspoon of olive oil will give you a whopping 22 grams of protein and a good amount of healthy fat and fiber to keep you full.
Mix 1 tablespoon pesto
with halved
cherry tomatoes and 1
cup each steamed aspara - gus and roasted fingerling potatoes.
Dinner Cod
with lemon and capers 3/4
cup steamed green beans 1/2
cup sliced beets Salad made
with 1
cup Romain, Boston, butterhead or leaf lettuce, 1/2
cup cherry tomatoes, a splash of balsamic vinegar and 1 teaspoon extra-virgin olive oil 1 nectarine Sparkling water
with lemon
1
cup of shitake mushrooms 2 large carrots, shredded thin
with a spiralizer or julienned 1 large raw beet, grated 1 green bell pepper, seeds discarded and sliced thin 1
cup of broccoli florets 1/2
cup of
cherry tomatoes, halved 1/2
cup of red cabbage, shredded 2 small cucumbers, peeled and chopped 1 small avocado, cubed 1/2
cup of chickpeas, rinsed and strained 2
cups of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
Lunch (320 calories) Green Salad
with Chickpeas • 2
cups mixed greens • 1/2
cup cucumber slices • 5
cherry tomatoes, halved • 1/2
cup chickpeas Top salad
with 1 Tbsp.
salmon
with 10
cherry tomatoes roasted
with olive oil and 2
cups sautéed spinach sprinkled
with pink salt
3 scrambled pastured eggs
with bunch of chives (or 1 small spring onion), 1 thick slice pastured bacon or ham (30g / 1 oz), 1 tbsp ghee, 1 large portobello or other mushrooms (80 / 3 oz), 1/4
cup cherry tomatoes (75g / 2.6 oz).
Grilled Wahoo
with Rustic
Tomato Sauce by @bigchinkitchen INGREDIENTS 12 to 14 ounce Wahoo fillets, about 1 - 2 inches thick 2 tbsp olive oil (plus more for fish) 2 garlic cloves, minced 2 anchovies, packed in oil, chopped 1 1/2
cups cherry or grape
tomatoes, halved 2 tsp capers, drained 1/4
cup Kalamata olives, chopped 1/2 lemon, zested and juiced 1 tsp fresh oregano, chopped 1 tsp fresh parsley, roughly chopped DIRECTIONS Heat the grill or grillpan over the stove on highRead more
Dinner course 2: Green zucchini noodles made
with 2 zucchinis (spirilized), 1 head of lettuce (chopped) and a dressing made
with 1
cup of
cherry tomatoes, 1/2 tablespoon of tahini, 1/2 tablespoon of pre-soaked chia seeds, 2 celery stalks and 1 tablespoon of lemon juice (245 calories)
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1
cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry
with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
For each serving, toss 1
cup mâche
with some
cherry tomatoes, mushrooms, lemon cucumber, and English cucumber
with 1 tablespoon dressing in a bowl.