mix of arugula and spinach 1 avocado, peeled, pitted, and sliced 1
cup halved cherry tomatoes 1/4 cup fresh cilantro, chopped 1 cup of your preferred protein source 1 - 2 tsp.
1 cup uncooked quinoa 1
cup halved cherry tomatoes 1 cup diced cucumber 1 cup feta cheese (crumbled) 1/2 cup sliced kalamata olives 1 tablespoon chopped fresh mint 1 tablespoon chopped parsley 1/4 cup roasted pine nuts 4 tablespoon lemon juice 2 tablespoon olive oil sea salt
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1
cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.
For serving 2 tablespoons olive oil 1 garlic clove, minced 1
cup halved cherry tomatoes 1 zucchini, trimmed and cut into ribbons 4 ounces fresh mozzarella, torn into pieces 1 tablespoon minced chives 1/2 teaspoon kosher salt 1/4 teaspoon black pepper
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1
cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2 cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt Freshly ground black pepper 1
cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)
Kale Salad One bunch of kale Two lemons One bunch of scallions, finely chopped One
cup halved cherry tomatoes One avocado sliced Pinch of salt
For a vegetarian option: use 1 medium diced zucchini, 1 1/2
cups halved cherry tomatoes, and 1 diced heirloom tomato.
Not exact matches
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini,
halved lengthwise 1/4
cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1
cup cherry tomatoes,
halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4
cup shredded Italian cheese blend
Ingredients 1/2 recipe your favorite all - butter pie crust recipe or 1 purchased refrigerated pie crust 4 eggs 3/4
cups half - and -
half salt and pepper to taste 1/2
cup cooked baby spinach or frozen spinach, thawed and squeezed dry 1/4
cup shredded Emmental or Gruyere cheese 1/4
cup roasted
cherry tomatoes
5 large eggs 1
cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3
cups chopped kale 3/4
cup cherry tomatoes,
halved 1 clove garlic, crushed Salt and pepper to taste
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of
cherry tomatoes, cut in
half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1
cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6
cups baby arugula 1
cup cherry tomatoes, cut in
half 2
cups cooked quinoa 1/2
cup diced white cheddar cheese Fresh chives for garnish
Mix 1
cup of Miracle Whip, 2 tablespoons of white vinegar, 1/4
cup of sugar, 1/2
cup of
cherry tomatoes cut in
half, and salt and freshly ground black pepper.
Add 2
cups chopped fresh
tomatoes or
cherry tomatoes cut in
half.
1
cup quinoa (soak overnight in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and sliced) 1/2
cup cranberries 3/4
cup cherry or grape
tomatoes, sliced in
half 3 - 4 scallions, sliced 1 red pepper, seeds removed and diced Salt and pepper (to taste)
2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4
cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2
cups cherry tomatoes,
halved 1/2
cup Kalamata olives, chopped 3 garlic cloves, minced Salt and pepper
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2
cups mixed lettuce greens 1/4
cup Buttermilk Ranch Dressing, more as needed 1/2
cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2
cup cherry tomatoes,
halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
2
cups Roma
tomatoes, seeded, 1 / 2 - inch chunks (or red or yellow
cherry tomatoes,
halved) 1
cup frozen peas or green beans, not defrosted, or fresh, blanched
INGREDIENTS 1 pint of red
cherry tomatoes 1 pint of sungold
tomatoes 8 small shallots, peeled and sliced in
half 4 cloves of garlic, peeled and smashed 6 sprigs of fresh thyme 1 teaspoon of kosher salt about 2
cups of extra virgin olive oil METHOD
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
1/4
cup hot chile oil 10
cherry tomatoes 1 small onion, cut in
half and sectioned 6 large jalapeño chiles, seeds and stems removed, cut into large chunks 2 pounds lamb, cut in 1 / 2 - inch cubes 1/2
cup fresh lemon juice 3 cloves garlic, minced 1/4 teaspoon salt Pinch sugar
Barley
Tomato Salad 1 lb
tomatoes on the vine 1/4
cup olive oil, plus more for drizzling
cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for
cherry tomatoes 3 garlic cloves — minced 2
cups yellow or red
cherry tomatoes — cut in
half freshly ground black pepper 1
cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2
cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom
tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
How to quinoa: 1
cup quinoa kale
cherry tomatoes,
halved frozen edamame lime Cook 1
cup of quinoa in rice cooker according to directions, use veggie broth instead of water for more flavor.
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.
24 small red potatoes, 1 - 2 inch diameter, not peeled green beans, about a quart, or to taste 15
cherry tomatoes, seeded,
halved, to taste 1/2
cup sliced red onion arugula, a handful, to taste, torn into bite - size
1
cup cherry tomatoes,
halved 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh lemon or lime juice • Salt • Olive oil
* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2
cups halved «
cherry»
tomatoes, or chopped standard
tomatoes (use heirloom
tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)
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
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1
cup (about 6 ounces)
cherry or grape
tomatoes,
halved 1/4
cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon,
halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
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
For the salad: 1 1/2 lbs zucchini 1 lb
cherry or grape
tomatoes, sliced in
half 1/2 lb cucumber, sliced into
half moons (about 1 1/2
cups) 1/2
cup finely diced red onion 1/2
cup roasted, salted peanuts 1
cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
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.
3
cups cooked couscous * 1/2 a basket of
cherry tomatoes,
halved 1 medium cucumber, peeled and cut into 1 / 4 - inch pieces 1
cup cooked chickpeas
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
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.
4 teaspoons extra virgin olive oil, divided 1 1/2
cups small
cherry tomatoes (the fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion,
halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced) almonds, toasted Salt and freshly ground black pepper to taste
3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2
cups shelled edamame, cooked 1 pint
cherry tomatoes,
halved or quartered, if large 2 scallions thinly sliced 2 tablespoons chives
6
cups baby spinach or mixed salad greens 1 red onion, thinly sliced 1/2 pint
cherry tomatoes, sliced in
half 1 big, ripe avocado, diced 1/2
cup julienned carrot Freshly ground black pepper to taste
4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado -
Tomato Relish: 1/2
cup cherry tomatoes,
halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4
cup boiling water 1 garlic clove, minced 1/2
cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4
cup extra virgin olive oil Salt Fresh ground pepper
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black pepper4 tablespoons olive oil, divided1 1/4
cups cherry tomatoes, halved2 tablespoons mayonnaise4 small baguettes, sliced in
half and toasted6 to 8 lettuce leavessalt and pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce, pepper, and 2 tablespoons olive oil in a large zip - top bag; marinate in the refrigerator for 30 minutes or up to 6 hours.
1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1
cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia,
halved horizontally 1/4
cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula
5oz baby arugala 1/2 pint
cherry tomatoes,
halved 6 cloves garlic, pan-roasted (see above) 1/2 tbsp honey 1 tbsp white vinegar 1/2 tbsp Dijon mustard 1/4
cup olive oil 1/4 tsp salt (to taste)
1 (15 - ounce) can corn kernels, drained and patted dry (I used Trader Joe's frozen roasted corn) 1 head iceberg lettuce, chopped (I used romaine lettuce) 1
cup cherry tomatoes,
halved 1 large avocado, cubed 10 slices bacon, cooked and crumbled (I only used six) 4 hard - boiled eggs, chopped
1/4
cup olive oil 1 teaspoon sea salt 1/2 teaspoon ground turmeric 1/8 teaspoon ground red pepper 1 large head cauliflower, cut into florets (about 10
cups) 1 bag (12 ounces) vine - ripened
cherry tomatoes,
halved (about 2
cups) 2 tablespoons chopped fresh cilantro
3 ears corn, shucked 1
cup cherry tomatoes,
halved 1/4
cup cilantro leaves, coarsely chopped 1 tsp white vinegar 1/2 tsp cumin salt to taste
Ingredients 4 ounces dry chorizo, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly ground pepper 2 medium red bell peppers, cut into 1 / 2 - inch - thick strips 2 medium red onions, thinly sliced 6 large garlic cloves, thinly sliced 2 large thyme sprigs 1
cup cherry tomatoes,
halved 3/4
cup dry sherry 2 teaspoons sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded basil Crusty French bread, for serving.
Mozzarella,
Tomato and Avocado Salad 1 container
cherry tomatoes, cut in
half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3
cup basil, julienned 2 tablespoons fresh parsley 1/4
cup lemon juice 1/4
cup olive oil salt and pepper baguette - optional.
Substitutions • Chipotle: fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder • Agave nectar: coconut nectar or any other liquid sweetener •
Tomato: 1 1/2
cups grape or
cherry tomatoes,
halved • Hempseeds: sesame seeds Chef's Tip: Feel free to reduce the oil to 2 tablespoons, adding a splash more water as necessary to get the desired consistency.