Garnish the tuna salad stuffed avocados with
diced grape tomatoes and a few sprigs of cilantro.
Garnish the dip with
diced grape tomatoes, chopped red onion and bell pepper, black olives, and shredded cheddar cheese.
For garnishes you'll need a large leaf of Romaine lettuce,
diced grape tomatoes, sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.
Not exact matches
By step three, I had rinsed and dried my produce and tofu; preheated the oven; peeled and
diced a red onion; chopped the roasted red pepper; halved the cherry
tomatoes and
grapes; and warmed the corn tortillas in the oven.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely
diced 1 red bell pepper, core and seeds removed, finely
diced 1 yellow bell pepper, core and seeds removed, finely
diced 2 tablespoons
grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed
tomatoes, don't drain
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)
1/2 cup uncooked couscous 1 cup water 4 large beefsteak
tomatoes 1 cup
grape tomatoes, halved 1/2 cup fresh mozzarella,
diced 1/4 cup fresh basil, chopped 2 Tbs.
I salvaged this by tossing with a generous squirt of lemon juice, lots of
grape tomatoes, some kalamata olives, and
diced persian cucumber.
4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn 1/2 pint
grape tomatoes, quartered 1/4 red onion,
diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushed
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
freshly ground black pepper 1 cup halved
grape tomatoes 1/4 fresh basil, chopped 5 ounces fresh mozzarella cheese, finely
diced
2 - 3 Cups Hummus, store bought or homemade 12 Ounces (2 Bags) Baby Spinach Leaves, Shredded 10 Ounce Container
Grape Tomatoes, Quartered 1 Medium English Cucumber,
Diced 3 Tablespoons Fresh Mint, Chopped 2 Tablespoons Fresh Flat Leaf Parsley, Chopped 1 Tablespoon Lemon Juice 1 Tablespoon Lemon Zest Freshly Ground Sea Salt Freshly Ground pepper 4 Ounces Feta Cheese, Crumbled Cup Green Onions, Sliced Cup Pitted Kalamata Olives, Chopped
From The Author: «Delicious homemade pizza crust topped with
diced bacon, crumbled goat cheese and
grape tomatoes.»
1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado,
diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint
grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and additional salt to taste
Tried a new salad the the other night which has become my new fave: 3 firm avocados, cubed 1 can black beans, rinsed and drained 1 fresh jalapeno, finely chopped 1 cup of
grape tomatoes, halved, or just 1 cup of freshest possible
diced tomatoes 1/2 cup chopped cilantro juice of one fresh lime 2 Tbsp olive oil 3 tsp balsamic vinegar Combine all ingredients.
The base of each salad is the same:
diced cucumber,
diced cubanelle pepper, shredded hearts of romaine, and sliced
grape tomatoes.
ingredients QUINOA RISOTTO WITH ZUCCHINI AND
TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes
TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small
dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup
grape tomatoes tomatoes (halved)
50
grape (vine) leaves 1 cup (7 oz / 200g) long - grain rice, rinsed 2 small
tomatoes,
diced 1 onion, finely chopped 1/2 yellow bell pepper, seeded and finely chopped 14oz / 400g canned chickpeas, drained and rinsed 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh parsley 1 teaspoon seven spices seasoning olive oil, for drizzling salt and black pepper
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and
diced small 1 cup cherry or
grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt
1 cup rainbow quinoa, rinsed 2 cups filtered water Juice and zest of one lime 2 tbsp extra virgin olive oil 1/2 small jalapeno, finely chopped 2 tsp minced garlic 1 tsp ground cumin 1/2 tsp smoked paprika 3/4 tsp fine sea salt 15 slave - free
grape tomatoes, quartered 1/4 cup chopped onion 1 cup fresh corn 1/2 cup cilantro sprigs, finely chopped 1 avocado,
diced
4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash,
diced 2 cups corn kernels 1 cup
grape tomatoes, halved Juice of 1 lime
2 Tablespoons olive oil + more for garnish 1 cup finely
diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar
grape leaves 3 Tablespoons
tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water
For the filling: 1 tablespoon (15 ml) olive oil 1/4 teaspoon coarse Kosher or sea salt 3 cups (about 450 grams) cherry or
grape tomatoes 1 ear corn, cut from the cob (about 1 cup) 1 small (8 ounces or 225 grams) zucchini or summer squash,
diced 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced 1/2 cup (2 ounces or 55 grams) grated parmesan
After grilling, I
dice the veggies and add a pint of
grape tomatoes, quartered.
Water content: 94.5 % Sliced and
diced tomatoes will always be a mainstay of salads, sauces, and sandwiches, but don't forget about sweet cherry and
grape varieties, which make an excellent hydrating snack, Gans says.
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.
4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash,
diced 2 cups corn kernels 1 cup
grape tomatoes, halved Juice of 1 lime