Little Greek Pot: quinoa (or sweet potato),
diced cucumber and tomato, a handful of olives and sprinkle of feta cheese, olive oil;
Not exact matches
6 cups watermelon, seeded
and diced in 1 - inch
dices 2 stalks celery, chopped 3 medium size
tomatoes, roughly chopped 1/2
cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled
and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper
Dice the
cucumber and quarter the
tomatoes; sprinkle both lightly with kosher salt.
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)
For Mason Jar Salad, put the dressing on the bottom, then layer with
diced cheese, onion, olives, peppers,
tomatoes and top with the
cucumbers.
Ingredients: 1 roma
tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped
and diced 1/2
cucumber — seeded &
diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).
I salvaged this by tossing with a generous squirt of lemon juice, lots of grape
tomatoes, some kalamata olives,
and diced persian
cucumber.
3) Make the salad: Combine
diced cucumber, sliced
tomatoes, chopped parsley,
and crumble in as much feta to your liking.
1/2 head iceberg lettuce, pulled apart 2 ripe
tomatoes, chopped 1
cucumber, peeled
and diced 1 small sweet onion, chopped 1 carrot, peeled
and diced 1 clove garlic, minced 1 tablespoon Dijon mustard Salt to taste 1/4 cup white wine vinegar 3/4 cup olive oil 1/4 cup crumbled Roquefort cheese
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1
cucumber,
diced in small pieces 1 small
tomato,
diced in small pieces 1 small red onion,
diced in small pieces 1/4 cup red bell pepper,
diced in small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt
and pepper
2 cups
tomatoes,
diced 2 cups
cucumber,
diced 2 cups farro, cooked
and cooled 1 lemon, zested
and juiced 2 tablespoons parsley, minced 2 tablespoons mint, minced 3 ounces feta cheese, crumbled extra virgin olive oil, to taste salt
and pepper, to taste
* 1 cup millet * 3 cups water * 3 cups minced parsley (I used curly, but flat is fine, too) * 4 medium
tomatoes,
diced (about 1 cup) * 4 Cara Cara or blood oranges, peeled with a sharp knife so there is no pith, then
diced * 2 cup
diced cucumber * 2 cup
diced pitted green olives (I used Divina Organics brand) * 2 large shallots, peeled
and minced * 1 1/2 teaspoons ground cinnamon * 1/2 cup olive oil, plus 2 tablespoons
Garnish with cilantro sprigs,
diced cucumber, avocado, roasted peppers or
tomato and finish with a swirl of avocado oil
and an extra splash of lime juice.
Divide
and arrange the julienned green onions,
cucumber, carrot, jicama,
and diced tomatoes evenly over vermicelli.
Combine the
diced cucumber,
tomato, red onion, green pepper,
and black olives.
Chopped onion, grated carrots, finely
diced cucumbers, Deseeded
and diced tomatoes, pomegranate pearls, sev or boondi
• 2 cups mixed greens • 3/4 cup veggies of your choice (try
cucumbers and tomatoes) • 1/3 cup white beans, rinsed • 1/2 avocado,
diced
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups
tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely
diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded
and diced plum
tomatoes 1/2 cup finely
diced red onion 1/2 cup peeled, seeded
and chopped
cucumber 1/2 cup finely
diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
INGREDIENTS 1/2 cup uncooked quinoa 2 cups spinach, finely chopped 1
tomato,
diced 1/2 cup
diced cucumbers 1/4 cup raisins 1
and 1/2 tablespoon lemon juice 1
and 1/2 tablespoon... Read More
Aubergine
and Mushroom Moussaka Moussaka is a Greek classic
and this simple dish is best served with some simple brown rice
and a Greek - style salad of
cucumber,
tomatoes, black olives
and diced Feta cheese dressed with olive oil
and fresh lemon juice.
One 15 - ounce can of pinto or kidney beans (drained
and rinsed) 1 medium
cucumber (peeled, seeded,
and diced) 1 medium fresh
tomato (halved, seeded,
and diced) 1/4 cup
diced red onion 2 tablespoons fresh basil chiffonade 1/4 cup bottled nonfat Italian salad dressing Salt
and pepper, to taste Combine all the ingredients in a large bowl
and stir to blend.
* 2 plus
tomatoes, finely
diced * Half an English
cucumber, finely
diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled
and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled
and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic
and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or
diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit
and serve as a salad for gluten - free)
In a bowl, combine the sliced cherry
tomatoes,
diced cucumber,
diced pepper,
diced onion, sliced olives, capers,
and the drained cannellini beans.
The base of each salad is the same:
diced cucumber,
diced cubanelle pepper, shredded hearts of romaine,
and sliced grape
tomatoes.
6 small ripe
tomatoes, peeled
and seeded, plus 2 cups low - sodium
tomato juice (or 2 cans
diced tomatoes, no sodium added, undrained) 1
cucumber, peeled
and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)
Meanwhile,
dice the
tomatoes,
cucumber and green onion.
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped
tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded,
and diced cucumbers - Sliced scallions
24 ounces
tomato juice 4 cups chopped
tomatoes 1
cucumber, peeled
and diced 1 green pepper,
diced 1/2 yellow onion,
diced 2 cloves of garlic, finely minced 1/4 cup cilantro, plus extra for garnish 1 tablespoon balsamic vinegar 1 teaspoon rice vinegar 1 teaspoon sweetener of choice Hot sauce to taste (optional)
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English
cucumber (1 / 4 - inch
dice) 1/2 small white onion (peeled, finely chopped) 2 plum
tomatoes (cored, 1 / 4 - inch
dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt
and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
Crunchy
cucumbers, salty greens,
and juicy cherry
tomatoes are
diced together in this light
and refreshing summery salad recipe.
Gazpacho is a cold, spicy, raw
tomato soup which originated in southern Spain, made with peppers, onion, garlic
and cucumbers which are either
diced and / or blended.
20 cherry
tomatoes, finely chopped 1 1/4 cups (6 oz / 175 g) fine bulgur wheat 1 large bunch of fresh parsley, finely chopped 1
cucumber,
diced 4 scallions (spring onions), finely chopped 1 green bell pepper, seeded
and finely chopped 3 fresh mint sprigs, finely chopped juice of 1 lemon 2 teaspoons salt scant 1/2 cup (3 1/2 fl oz / 100 ml) olive oil
Today I used black quinoa with avocado, cherry
tomatoes and Persian
cucumber diced into it with avocado oil
and lemon juice with sesame Yuba noodles for added protein - I love your stacking tiffen collection
and would love it if you carried them:)
1 avocado (small),
diced 1
tomato (medium),
diced (I also added a tiny yellow
tomato for color) 1/8 onion, chopped 1/4 cup
cucumber, cored
and sliced A few sprigs cilantro, chopped 1 Tbsp lemon juice 2 tsp olive oil 1 tsp balsamic vinegar Salt Pepper
Serve this Fava Bean Rice Pilaf with a simple salad of
diced tomatoes,
cucumbers,
and fresh herbs.
Heirloom
Tomato Gazpacho 4 large red heirloom
tomatoes 2/3 English
cucumber, seeded
and diced 4 cloves garlic 1/4 -1 / 3 cup sherry vinegar 3 tbsp
diced day - old baguette, crust removed 1/3 cup extra-virgin olive oil 2 tbsp granulated sugar 1 tsp kosher salt 1/2 tsp black pepper 1/3 English
cucumber, seeded
and diced yellow bell pepper, seeded
and diced red onion,
diced
420g can sweet corn kernels (or 1 corn cob, cooked) 1 green capsicum, seeded
and diced 3 ripe
tomatoes, chopped 2 tablespoons chopped parsley 2 spring onions, sliced 1 Lebanese
cucumber, finely
diced 1 tablespoon olive oil Juice of 1 lemon 1 tablespoon sweet chilli sauce Low fat natural yoghurt - 2 teaspoons per serve
2 pounds conch,
diced (cooked
diced lobster may be substituted) 1 goat pepper, minced (or substitute any fresh habanero, or even 1 teaspoon habanero hot sauce) 1 small stalk celery, chopped fine 1 medium onion, chopped fine 1/2 green bell pepper, chopped fine 1 small
cucumber, peeled
and finely
diced 2 fresh, ripe
tomatoes, finely
diced 1/2 cup fresh lime juice or lemon juice Salt to taste
Cut the cherry
tomatoes in half,
dice the
cucumber and add to the rest of the ingredients.
1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups
tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely
diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded
and diced plum
tomatoes 1/2 cup finely
diced red onion 1/2 cup peeled, seeded
and chopped
cucumber 1/2 cup finely
diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Mediterranean Black Bean Crostini Combine rinsed
and drained lightly mashed black beans,
diced cucumbers,
tomatoes,
and bell peppers; add minced garlic, chopped fresh oregano, sliced scallions, olive oil, fresh lemon juice,
and kosher salt
and freshly ground black pepper to taste.
Salad Ingredients: 1/2 head, large leaf letturce (Use the entire head if your lettuce is small) 1 large
tomato, cut into wedges (Use two if your
tomato is small) 1/2
cucumber, peeled
and sliced 1/2 red pepper,
diced 1/4 cup mild red onion, sliced 3 radishes, sliced (optional) Spanish olives — as many as you want Roasted red peppers,
diced and pepperoncini's, if desired
A mashed avocado, finely
diced tomato, lemon juice,
and whatever herb the child enjoys will be a fun way to eat the sliced celery, red pepper, carrots
and cucumber.
Dice your
tomato and cucumbers.
Each day there is lettuce, cheese,
and baby carrots
and then other things are rotated: cherry
tomatoes; oranges, bananas, or apples sliced
and ready to eat; ham or
diced chicken; radishes;
cucumbers... it is SO great.
freshly ground black pepper 1 can (15.5 oz) chickpeas, about 2 cups, rinsed
and drained 2 baby
cucumbers, about 2 cups,
diced 1/4 Sun - dried
tomatoes packed in oil, chopped 1/4 cup Kalamata olives pitted, chopped 3 ripe avocados halved, pitted, meat scooped out,
diced 1/4 cup Crumbled feta cheese about, about 1 oz.
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.
1 - 2 medium avocados,
diced 4 medium
tomatoes,
diced 3 medium
cucumbers, peeled
and diced 1 small red onion,
diced 2 tablespoons fresh cilantro, chopped 2 teaspoons fresh garlic, minced 2 tablespoons lime juice 1/4 cup olive oil or sunflower seed oil salt to taste fresh black pepper to taste
Preparation time: 10 min Cooking time: 5 min Total time: 15 min Ingredients, serves 4 1 bunch Lacinato, Tuscan or Dinosaur kale, stems removed
and thinly sliced 2 tbsp fresh lemon juice 1/4 cup olive oil, divided 1 tsp sea salt, divided 1 pint cherry
tomatoes, halved (or 1 lb vine
tomatoes, roughly chopped) 1 seedless
cucumber, peeled
and diced 1 -LSB-...]
Garnish with
diced bread,
diced hard boiled eggs, raw
diced tomatoes, raw
diced cucumbers or cool
and drink straight!