The tuna melts can be served as a snack, lunch, or family dinner with fries and pickles and
extra sliced tomatoes or a tossed salad.
Not exact matches
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened
tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon
Extra Virgin Olive oil Baguette, cut into
slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling
Halloumi Cheese — cut into tiny 1/4 inch cubes Drizzle of
Extra Virgin Olive Oil 2
Tomatoes — 8
slices thinly
sliced 1/2 Cucumber — peeled — 24
slices... Continue Reading →
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini,
sliced in half lengthwise and grilled or roasted 2 ounces Cabot
Tomato Basil Cheddar or Cabot
Extra Sharp Cheddar, cut into small cubes
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion,
sliced 3 tablespoons butter 2 tablespoons
extra virgin olive oil 1 (28 ounce) can Italian peeled whole
tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup
sliced mushrooms 1 green bell pepper,
sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry
tomatoes (or chopped
tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus
extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz)
sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape
tomatoes, halved (or use large
tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly
sliced, plus
extra for garnish if desired 3 tablespoons
extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup
extra sharp cheddar cheese, shredded 2 large
tomatoes,
sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
Adding onion
slices and
tomatoes is just a bonus for
extra flavor.
INGREDIENTS 1 recipe pizza dough
extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion,
tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan cheese fresh basil, julienned
Ingredients 2 whole wheat friselle 320 - 350 g fresh ripe
tomatoes,
sliced or cut into pieces dried oregano, to taste fresh and cleaned basil, to taste
extra virgin olive oil, to taste whole sea salt, just enough to taste Makes 2 servings.
To make this salad
extra appealing, use a spiralizer or a mandoline or a very sharp knife to
slice it very thinly and combine it with other late - summer garden goodness like
tomatoes, basil, and green onions.
-- 1 medium zucchini, chopped — 1 medium yellow squash, chopped — 1 pack fresh white mushrooms,
sliced — 1 pack fresh baby spinach — 1 can crushed
tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons
extra virgin olive oil — salt and pepper to taste
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
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups of orzo, dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons
extra virgin olive oil 3 Teaspoons of Old Bay, divided 1 Cup of grape
tomatoes,
sliced in half 1 Cup of golden
tomatoes,
sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
Halloumi Cheese — cut into tiny 1/4 inch cubes Drizzle of
Extra Virgin Olive Oil 2
Tomatoes — 8
slices thinly
sliced 1/2 Cucumber — peeled — 24
slices thinly
sliced 1/2 Red Onion — thinly
sliced into 4 rings or to taste 10 Oz.
1/4 c olive oil + 1 finely chopped medium onion + 6 thinly
sliced garlic cloves + pinch red pepper flakes + 1 basil sprig, plus
extra for garnish + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt and freshly ground black pepper + cooked spaghetti, for serving
3 green
tomatoes sliced into rounds 1 tablespoon
extra virgin olive oil 1 tablespoon Old Bay Seasoning
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed
tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes of fresh black pepper 1/2 cup
sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus
extra for garnish 1/2 pound penne pasta
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup
extra virgin olive oil 2 medium onions, halved lengthwise and thinly
sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly
sliced 3 springs fresh thyme 1 28 - ounce can whole plum
tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
For the skillet: 1 1/2 tablespoons
extra virgin olive oil 1 red bell pepper, thinly
sliced 1 yellow bell pepper, thinly
sliced 1 green bell pepper, thinly
sliced 1 red onion, thinly
sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted
tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
4 Cups Chopped Ripe
Tomatoes 3 Cups Peeled & Chopped Cucumbers 2 Medium Red Onion, Peeled & Chopped (or
Sliced) 15 to 20 Gaeta or Kalamata Olives, Pitted &
Sliced in Half 4 Ounces Reduced Fat Feta Cheese Dressing: 1/3 Cup
Extra Virgin Olive Oil 3 Tablespoons Red Wine Vinegar Salt & Pepper to Taste 1 Teaspoon Dried Oregano
I like to add an
extra drizzle of olive oil, salt and pepper over my
sliced tomatoes.
Ezekiel sprouted grain tortilla with scrambled eggs, red onion, organic cherry
tomatoes,
sliced avocado and Melinda's
extra hot sauce
A Moroccan ragout with poached eggs... Ingredients 1/4 cup
extra virgin olive oil 1 large onion, small dice 4 large garlic cloves, peeled and minced 1 pound merguez sausage,
sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1 teaspoon Spanish sweet smoked paprika 1 teaspoon kosher salt 2 fifteen - ounce cans fire - roasted
tomatoes 8
extra-large eggs 1/2 cup roughly chopped cilantro, stems included 2 tablespoons harissa (optional) Warm crusty bread, for serving
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
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed
tomatoes (BPA - free brand) 2 tablespoons
extra virgin olive oil 1 large onion, halved lengthwise and thinly
sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons
sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
3 - 4 tbsp
extra virgin olive oil 1/4 red onion, minced 1/2 large
tomato, diced medium 1/4 of a small bunch of kale, diced medium 1 can drained cannellini beans 1 tbsp balsamic vinegar 1
slice gluten - free bread 2 eggs Kosher Salt and Pepper Fresh basil, chiffonade (optional)
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
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus
extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8
slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium
tomatoes,
sliced 1/8 inch thick 1/2 avocado,
sliced 2 small red onions,
sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
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
1/2 small onion 2 large chilled
tomatoes,
sliced into 1 / 4 - inch thick rounds Several basil leaves, cut into chiffonade 1 Tbsp
extra virgin olive oil 1 Tbsp balsamic vinegar 1 tsp honey Salt to taste
Ingredients: 5
slices bacon 2 cups cherry or grape
tomatoes 1 pound halloumi cheese 1 tablespoon
extra virgin olive oil 5 ounces baby arugula 4 basil leaves, thinly
sliced For the dressing: 2 teaspoons Dijon mustard 2 tablespoons
extra virgin olive oil 1/2 lemon, juiced 1/4 teaspoon honey Kosher salt Fresh ground pepper
2 tbsp olive oil 1 medium yellow onion, thinly
sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed
tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus
extra for garnish 1/4 cup chopped fresh cilantro, plus
extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Layer the pizza crust with marinara (or
sliced fresh
tomatoes for an
extra summer flavor) and sprinkle on some vegan mozzarella.
1 lb medium shell pasta 1 to 1-1/2 lbs cherry or grape
tomatoes,
sliced 4 garlic cloves, minced 1 tsp kosher salt 1/2 tsp ground black pepper (or to taste) 1/2 c
extra virgin olive oil 2 Tb apple cider vinegar 1/3 c fresh basil leaves, chopped fresh grated Parmesan cheese (to taste)
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm
slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3
tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2
extra large eggs, beaten 1/3 cup chopped cilantro
I usually just grab some mixed greens, top with peeled or grated carrot and
sliced tomatoes (if I'm feeling
extra fancy some diced apples, walnuts and feta cheese might sneak it's way in), then add some homemade vinaigrette or ranch dressing.
8 Rashers shortcut bacon, diced 1 onion, diced 4 Teaspoon = minced garlic 400 grams = tin diced
tomatoes 200 grams =
sliced mushrooms 1/2 Teaspoon = sugar 300 mls = thickened cream 125 grams = grated
extra sharp Parmesan cheese Salt and pepper powder (according to taste) 6 large fresh basil leaves chopped (it's optional)
Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or green bell pepper, chopped 1 cup grape or cherry
tomatoes, quartered 4 green onions, thinly
sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup
extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt Freshly ground black pepper
1 cup cannellini beans, soaked overnight 2 garlic cloves, crushed 2 tbsp Ancient Organics Ghee 1 large bunch dandelion greens 1/2 pint sungold cherry
tomatoes,
sliced lengthwise salt and pepper to taste
extra virgin olive oil
1/2 cup drained and cubed Nasoya ® Organic
Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan ver
Extra Firm Tofu, or Nasoya ®
Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan ver
Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp
extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan ver
extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried
tomatoes 1 Roma
tomato, seeded and thinly
sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan version)
To add
extra flair to your chili, set this vibrant stew out with individual bowls of sour cream, ripe avocado,
sliced radishes, diced
tomatoes, crumbled cotija (a salty Mexican cow's milk cheese), and fresh limes for topping.
To garnish (optional): Fresh parsley, chopped
tomatoes, freshly grated Parmesan cheese,
extra feta cheese, chopped cucumbers, kalamata olives and lemon
slices
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 Ingredients: (4 to 6 servings) Soup 1 litre homemade
tomato purée (you may use store bought as well) 2 cups filtered water 4 large yellow onions,
sliced 1 clove garlic, minced 2 tablespoons
extra virgin olive oil 1... Continue Reading →
ingredients PAPPARDELLE WITH MOM»S SUNDAY SAUCE 5 pounds beef bones (shin and oxtail) 2 tablespoons olive oil (plus
extra for finishing) 2 yellow onions (peeled, small dice) 3 carrots (peeled, thinly
sliced 4 cloves garlic (peeled, minced) 1 1/2 cups red wine 2 cups water 1 (28 - ounce) can crushed
tomatoes 1 bunch fresh oregano 1 bunch fresh thyme 2 fresh bay leaves 1 pound fresh pappardelle 1/4 cup fresh parsley (finely chopped) Parmigiano - Reggiano (freshly grated, to serve) Kosher salt and freshly ground pepper (to taste) Butcher's twine
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick
slices 1/4 cup best quality
extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large
slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly
sliced 4 ounces Cabot
Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil
Serve with
sliced avocado, sour cream,
extra cheese, diced
tomatoes, salsa and anything else you think would be delicious.
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