They are loaded with
fresh grape tomatoes, chopped kale, and cubed prosciutto.
I roasted the cauliflower and
fresh grape tomatoes (rather than canned tomatoes) for 10 minutes before assembly to beef up flavor.
Chicken pieces are cooked in ghee, shallots, fresh garlic, and smoked paprika, then tossed with green beans, more smoked paprika, and
fresh grape tomatoes.
Grilled sweet corn (or whatever you have on hand),
fresh grape tomatoes, avocado, crumbled goat cheese, and fresh chopped cilantro.
You'll also be sautéing kale in a spicy - savory mix of garlic and crushed red pepper, marinating lentils in a tangy Dijon mustard sauce, and prepping
a fresh grape tomato salad.
Not exact matches
Kabobs: Place similar sized chunks of
fresh produce such as bell peppers, onions, cherry /
grape tomatoes, button mushrooms and / or zucchini on skewers and grill directly on grates until they reach desired texture, about 3 to 5 minutes.
Grape tomatoes are something we usually have on hand in our garden and we love including them in our meals because of the pop of taste and because of the
fresh vibrant colors.
I used
fresh cut corn,
grape tomatoes and sliced olives, but you might like any of the following produce: sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)
Mmmmmm... Garlic rubbed toasted slices of baguette topped with a mix of slow roasted
grape tomatos, sliced black olives, capers,
fresh basil, and
fresh mozzarella, all blended with a really good olive oil and some of the roasted garlic....
In the meantime, I slice my
grape tomatoes, sprinkle with balsamic vinegar, salt, pepper and
fresh basil.
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.
Broil for 2 minutes then serve with
fresh herbs and sliced
grape tomatoes!
2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup chopped
fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango,
grape tomatoes, red onion (or whatever else you'd like to use)
Speaking of, I always like
tomatoes in my mac - and - cheese - type meals, and especially these suuupah
fresh local
grape tomatoes that just burst with sweet, juicy flavor.
Chop
fresh tomatoes (
grape, roma or cherry
tomatoes) remove seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even
fresh) salt and a tablespoon or 2 or olive oil.
I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage,
grape tomato halves,
fresh cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge on the side for squeezing.
1 tablespoon red wine vinegar 1/4 teaspoon kosher salt 1 1/2 tablespoons extra virgin olive oil 1 pint
grape tomatoes, halved lengthwise 2 teaspoons chopped
fresh dill
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
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
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup
grape tomatoes, halved lengthwise 1/3 cup chopped
fresh basil leaves or parsley Whole
fresh basil leaves (for garnish)
I chose to use
fresh baby san marzano
tomatoes for this (they sell them at trader joe's), but you can also use cherry or
grape tomatoes, or even some baby heirloom's!
When it comes to toppings, keep it simple and opt for naturally sweet
grape tomatoes and
fresh corn.
Paired with crisp
grape tomatoes,
fresh lettuces, creamy avocado, and crunchy tortilla chips, this salad is going to blow all other taco salads out of the water.
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
If you love this this Broccoli with
Grape Tomatoes and Pasta recipe check out Roxanne's Healthy &
Fresh Vegan Summer Dinner
freshly ground black pepper 1 cup halved
grape tomatoes 1/4
fresh basil, chopped 5 ounces
fresh mozzarella cheese, finely diced
This flavorful shrimp and avocado salad pairs your favorite greens with jumbo shrimp, sliced avocado,
grape tomatoes, cucumber and a creamy dressing made with buttermilk and
fresh tarragon.
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
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated
fresh ginger * 2 garlic cloves, minced or pressed * 1 pint
grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a
fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of
fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
1 large avocado 1 cup cherry or
grape tomatoes 1 lime 2 tablespoons chopped shallot 1/2 cup
fresh cilantro your favorite baked chip
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
4 cups of
grape or cherry
tomatoes 4 tablespoons
fresh basil 1 small red onion Olive oil Salt and pepper Parmesan cheese
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
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)
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.
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry
tomatoes (quartered) or
grape tomatoes (halved) 1/4 cup chopped,
fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon
fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (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
I am not ready to divoluge my illnesses, BUT I made this today, used a few less olives, added some
grape tomatoes and served it over
fresh baby spinach.
Cover with thinly sliced veggies of your choice — I used zucchini and
grape tomatoes, as well as thinly sliced
fresh mozzarella.
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.
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned
tomato paste 1 teaspoon
fresh oregano (finely chopped) 1 teaspoon
fresh rosemary (finely chopped) 1/2 cup
grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup
fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
Ingredients: • 2 Greek Lifestyle Flatbread (Kontos Foods) • 1 cooked medium beet • 2 garlic cloves • 2 large Roma
tomatoes, sliced • 1/2 cup
grape tomatoes, halved • 1/2 cup Feta cheese, crumbled • 3 teaspoons Greek olive oil • 1 teaspoon dried oregano • 1 teaspoon dried basil • Salt & Pepper, to taste •
Fresh basil, chopped Method: 1.
Oven Roasted
Tomatoes 3 cups cherry or grape tomatoes 3 cloves of garlic, peeled and smashed 1 tablespoon extra virgin olive oil Salt and pepper to taste 1 tablespoon chopped fresh basil (o
Tomatoes 3 cups cherry or
grape tomatoes 3 cloves of garlic, peeled and smashed 1 tablespoon extra virgin olive oil Salt and pepper to taste 1 tablespoon chopped fresh basil (o
tomatoes 3 cloves of garlic, peeled and smashed 1 tablespoon extra virgin olive oil Salt and pepper to taste 1 tablespoon chopped
fresh basil (optional)
From juicy
grape tomatoes, bursting with flavor, to
fresh, creamy California Avocados and of course, grilled sweet corn, this is summer in a bowl.
Ingredients: 4 cups
grape tomatoes 3 garlic cloves, peeled 3 tablespoons extra-virgin olive oil 2 teaspoons coarse kosher salt 1 teaspoon freshly ground black pepper 1/4 cup balsamic vinegar 2 naan breads olive oil mister or cooking spray cubed mozzarella 1/4 cup
fresh basil, chopped
-LSB-...] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small garlic clove, diced2 Tablespoons Sriracha sauce (or other hot sauce can be used) 1 cup
fresh or frozen corn3 Tablespoons
fresh basil, chopped1 / 4 teaspoon Kosher salt1 / 4 teaspoon cracked black pepper1 small yellow bell pepper, chopped1
fresh California Avocado, peeled, pit removed and cut into bite sized pieces1 cup
grape tomato halves1 head romaine lettuce, washed and cut into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]
Lemon Quinoa Salad with Chickpeas 1 cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 1 pint (2 cups)
grape or cherry
tomatoes, halved 2 medium cucumbers, peeled, seeded and chopped 1/2 cup
fresh basil leaves or cilantro, coarsely chopped 1/4 cup
fresh lemon juice 1/4 cup extra virgin olive oil Coarse salt Freshly ground black pepper
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
In a little bit of a panic about not wasting food, I created this soup brimming over with vegetables like red bell pepper,
fresh chili pepper, pattypan squash,
grape tomatoes and Swiss Chard.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold
grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro