Sentences with phrase «drizzle over the tomatoes»

I opened my very best balsamic vinegar and drizzled some over the tomatoes which became sticky and glossy.

Drizzle over tomatoes and chicken.

Not exact matches

I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with olive oil, sprinkled on some pumpkin seeds and put a touch of salt and pepper over the top.

I LOVE this color tomato, and if you care about presentation, it will look attractive drizzled over the top of your steak.

Top cheese with bacon, approximately 4 tomatoes and 2 basil leaves (if there are residual tomato juices from the sheet pan you can drizzle over sandwiches).

tomato paste with a drizzle of olive oil and brush over top of the meatballs.

Scatter the sun - dried tomatoes over, then drizzle the tomato oil on top.

It tastes fabulous with a green salad, is luscious drizzled over steamed or sautéed zucchini and summer squash, and pairs perfectly with fresh, garden tomatoes.

On a parchment - lined baking sheet, spread the tomatoes out in a single layer and drizzle olive oil over them.

Note: I drizzled the remaining olive oil from the sauté pan over the tomatoes and garnished them with additional chopped parsley.

To serve, layer a few chicken pieces over pita, drizzle (or in my case drench) with tzatziki and top with tomatoes and cucumber.

Lastly, I put the tart together, drizzled a little olive oil over it, and BAKED it for about 10 minutes just to allow the cheeses and the tomato and herb flavors to meld together a little.

Drizzle salad dressing over a plate of mixed greens (I used watercress and arugula), thin sliced onion, halved cherry tomatoes and roasted asparagus.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.

So very versatile, I've used these sauces to top pasta, homemade pizzas using toasted bread, basil oil drizzled on tomatoes and tomato sauce over fresh mozzarella.

Use this dressing on a number of salads, including the classic caprese with fresh tomatoes and mozzarella, or simply drizzled over grilled chicken.

Finely chop the thyme with two of the garlic cloves and sprinkle this over the tomatoes and then drizzle the cut side of the tomatoes with a little olive oil and season with salt and pepper.

I like to add an extra drizzle of olive oil, salt and pepper over my sliced tomatoes.

Once the nachos have cooled slightly, top with cabbage, cilantro and tomatoes, and drizzle goat cheese over top.

Scatter the tomatoes, edamame, carrot, and cashews over the greens, then drizzle with vinegar.

Add the garlic cloves, onion, tomato wedges, sausages and drizzle with olive oil all over.

After making the filling, take tomato, onions, jalapenos, fresh parsley / coriander, chop them up into fine bite size dices and drizzle some lime juice over it, a pinch of black rock salt.

Step 9Plate the saucy zoodles next to the chicken, and drizzle any extra tomato sauce over the dish.

Drizzle or spray olive oil over the tomatoes.

Drizzle 3 tablespoons of the olive oil all over the tomatoes and sprinkle with salt and pepper.

2 — Place your sliced tomatoes into a bowl, (or you can lace them directly on to your baking tray), drizzle with oil, sprinkle over your seasonings and toss to coat.

These eggplant burgers were not only delicious served as above (on a homemade gluten - free english muffin, sliced tomato, and lettuce), but also tasted great the next served over a bed of mixed greens and drizzled with a creamy cashew dressing.

And don't forget to drizzle this over peak - of - the - summer tomatoes too!

Drizzle the mixture over the orzo, and add the avocado with lime juice, tomatoes, and parsley.

The fresh taste of the tomatoes, the creamy mozzarella cheese, the sweet taste of fresh basil and the balsamic vinaigrette drizzled over the top — it's all good!

Place the tomato and rocket in a small bowl, drizzle over half the dressing and toss to combine.

Very tasty on salad greens or drizzled over home - grown tomatoes!

Sweet cherry tomatoes with loads of spicy garlic and briny anchovies infuse into olive oil to make a complex tincture perfect to dress salad, pair with grilled fish or drizzle over pizza (as Mahin recommends).

Sprinkle a drizzle of olive oil over the tomatoes followed by a generous grind of salt and pepper.

Pour over the tomato sauce and the crumbled feta, drizzle with oil and sprinkle with fresh or dried basil and bake for 30 minutes at 350 °F.

Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.

Wash and core 5 to 6 tomatoes (any type of full - sized tomato will work), cut them in half, place them on a parchment lined baking sheet, sprinkle the cut side with fine sea salt, drizzle the tomatoes with olive oil, turn the tomatoes over and drizzle the skin side with olive oil, roast in oven at 450 degrees fahrenheit for about an hour (check after 45 minutes).

Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.

Spoon cherry tomatoes over salad and drizzle with 6 Tbsp.

Conjure up a fiery pepper oil whisked with lime juice and drizzled over a Southwestern salad of chopped romaine, corn kernels, tortilla crisps, chopped tomatoes, and Monterrey Jack cheese.

In a roasting tin add the tomatoes, shallots and garlic, drizzle over the olive oil, salt and pepper and mix well.

Drizzle the marinade all over and spoon the tomato mix on top, followed by the spiced chickpeas.

Drizzle dressing over eggplant and tomatoes; scatter with basil.

Crush tomatoes with your hands into a 13x9» baking dish; scatter garlic over and drizzle with 1/4 cup oil; season with salt and pepper.

Pour your tomatoes and beans into a skillet, over medium heat, and drizzle them with olive oil, until you can tell that every bean and tomato is coated.

Drizzle garlic oil over all tomatoes, making sure to get a little garlic and oil on each one.

Mix the garlic with 1 tbsp olive oil then place the mushrooms and tomatoes onto a baking tray and drizzle over the garlic oil.

Pumpkin, chorizo and black bean soup 1 tablespoon extra virgin olive oil, plus extra, for drizzling 125g firm air - dried chorizo, thinly sliced 2 cloves garlic, thinly sliced 1 x 400g can chopped tomatoes 2 cups (500 ml) chicken stock 500g Japanese pumpkin, peeled and chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan over medium heat.

Meanwhile, halve the tomatoes, place on a baking sheet and drizzle over some olive oil and salt and black pepper.