Not exact matches
toppings: avocado, mushroom, sweet paprika and apple slices,
halved cherry tomatoes, sliced spring onions,
halved snow peas, black sesame seeds,
fresh dill, oregano, cilantro and basil, Sriracha, etc..
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini,
halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup
cherry tomatoes,
halved 1 garlic clove, finely grated 2 tablespoons thinly sliced
fresh basil 1/4 cup shredded Italian cheese blend
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of
cherry tomatoes, cut in
half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp
fresh thyme leaves, divided 4 oz
fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup
cherry tomatoes, cut in
half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese
Fresh chives for garnish
Add 2 cups chopped
fresh tomatoes or
cherry tomatoes cut in
half.
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water
half a red pepper, cleaned and cut into cubes
half a yellow pepper, cleaned and cuto into cubes 8 - 10
cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful of
fresh parsley, cleaned and finely chopped a handful of
fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped
fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2 cups
cherry tomatoes,
halved 1/2 cup Kalamata olives, chopped 3 garlic cloves, minced Salt and pepper
packages
cherry tomatoes, washed and cut in
half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe
fresh California avocados, peeled, seeded and diced
2 cups Roma
tomatoes, seeded, 1 / 2 - inch chunks (or red or yellow
cherry tomatoes,
halved) 1 cup frozen peas or green beans, not defrosted, or
fresh, blanched
One of the pizzas I made was an all veggie one, with
fresh,
halved,
cherry tomatoes, peppers, mushrooms and onions.
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
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
1/4 cup hot chile oil 10
cherry tomatoes 1 small onion, cut in
half and sectioned 6 large jalapeño chiles, seeds and stems removed, cut into large chunks 2 pounds lamb, cut in 1 / 2 - inch cubes 1/2 cup
fresh lemon juice 3 cloves garlic, minced 1/4 teaspoon salt Pinch sugar
1 pound linguine 1 bunch
fresh basil (reserve some leaves for garnish) 1/2 cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt Freshly ground black pepper 1 cup
halved cherry tomatoes or sliced sun - dried
tomatoes (optional)
ingredients GRILLED CORN AND
TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado,
halved, pitted, peeled, diced 1 cup
halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped
fresh cilantro leaves freshly ground black pepper
1 cup
cherry tomatoes,
halved 2 tablespoons
fresh cilantro, chopped 1 tablespoon
fresh lemon or lime juice • Salt • Olive oil
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
jar roasted red peppers, drained and chopped (or artichoke hearts and / or
fresh cherry tomatoes,
halved) 6 - 8 oz.
Summer Veggie Salad with Wheat Berries 2 cobs of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15
cherry tomatoes,
halved 2 Tbsp
fresh basil, chopped 2 oz feta, crumbled 1/2 C wheat berries, cooked 2 Tbsp red wine vinegar 2 Tbsp olive oil 1 Tbsp stone ground mustard salt to taste
For serving 2 tablespoons olive oil 1 garlic clove, minced 1 cup
halved cherry tomatoes 1 zucchini, trimmed and cut into ribbons 4 ounces
fresh mozzarella, torn into pieces 1 tablespoon minced chives 1/2 teaspoon kosher salt 1/4 teaspoon black pepper
You can either use
fresh tomato sauce, chopped
tomatoes, or even
halved cherry tomatoes in the sauce.
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
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 p
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 p
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 p
Fresh ground pepper
1/4 cup olive oil 1 teaspoon sea salt 1/2 teaspoon ground turmeric 1/8 teaspoon ground red pepper 1 large head cauliflower, cut into florets (about 10 cups) 1 bag (12 ounces) vine - ripened
cherry tomatoes,
halved (about 2 cups) 2 tablespoons chopped
fresh cilantro
Mozzarella,
Tomato and Avocado Salad 1 container
cherry tomatoes, cut in
half 1 carton
fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons
fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - optional.
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)
12
cherry tomatoes (mix of red and yellow),
halved 2 peppers, diced 1 medium red onion, diced 1 cup cup cooked quinoa 2 garlic cloves, minced Handful of
fresh basil 4 CHOC Chick Raw Cacao Butter beans
Fresh green asparagus, 1 whole bunch 2 - 3 cups of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup cooked beets, cut into larger pieces 1 hand full of
cherry tomatoes, cut in
half 3 to 4 Tablespoons soft goat cheese (or a bit more if you like) A generous drizzle of balsamic vinegar Salt and pepper to taste
4 sliced Field Roast Italian sausages 1 lb uncooked rigatoni pasta 1 thin sliced sweet yellow onion 2 cloves minced garlic 1 pint
halved cherry tomatoes 1 cup pitted and
halved kalamata olives 1/2 cup olive oil 1/2 cup balsamic vinegar Few sprigs
fresh parsley Salt and pepper to taste
2 fauxlafel patties with sauce (281 calories, 24g fat, 5g net carbs, 8g protein) 2 cups chopped romaine lettuce (16 calories, 0g fat, 1g net carbs, 1g protein) 1/2 cup
cherry tomato halves (13 calories, 0 fat, 2 net carbs, 1g protein) 2 Tbsp chopped
fresh parsley (optional)
1 cup quinoa, rinsed well 1/2 teaspoon kosher salt, plus more to taste 2 tablespoons
fresh lemon juice 1 garlic clove, minced 1/3 cup extra-virgin olive oil Freshly ground black pepper 1 large cucumber, cut into 1 / 4 - inch pieces 1 pint
cherry tomatoes,
halved 2/3 cup chopped flat - leaf parsley 1/2 cup chopped
fresh mint 2 scallions, thinly sliced
Pin It Pin It Ingredients: 1 pint
cherry tomatoes,
halved 3 tablespoons heavy whipping cream 1/2 pound
fresh mozzarella cheese, sliced 6
fresh basil leaves 1 garlic clove, minced 1 tablespoon balsamic vinegar See more at tasteofhome.com
peaches, peeled and diced 1 cup
cherry tomatoes,
halved 8 basil leaves, thinly sliced 1 tablespoon
fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter lettuce leaves (for serving)
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
1-1/2 pints
cherry tomatoes,
halved 1-1/4 cups yellow cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon black pepper 2 large eggs 1 cup buttermilk 6 tablespoons unsalted butter, melted and cooled 1 cup
fresh corn kernels (from 2 ears)
2 handfuls
cherry tomatoes, cleaned and cut into
halves or quarters extra virgin olive oil, to taste (and some more, to serve) whole salt, just enough to taste a large handful of
fresh basil, cleaned and chopped
For sides: we filled a roasting dish with broccoli, chestnut mushrooms, sweet onion and
cherry tomatoes, seasoned with himalayan salt, pepper,
fresh garlic, drizzle of grapeseed oil and a splash of rice vinegar, baked in the oven for the same time as the chicken; and
half a
fresh avocado.
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs
fresh basil, leaves removed and roughly chopped 1 cup
cherry tomatoes,
halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups
fresh baby spinach leaves
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup
fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of
half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe
tomato (use sundried or
cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
On a large platter, scatter salad greens, layer with sliced
tomatoes or
cherry tomato halves,
fresh torn basil, burrata cheese, blackberries and toasted hazelnuts.
2 cans of black beans, rinsed and drained 3 - 4 ears of corn, kernels cut off the cob 3 larger spring onions, trimmed and sliced 1 cup of
cherry tomatoes,
halved or quartered 1/4 cup of red onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 jalapeno, diced 1/3 cup of
fresh lime juice 1/4 cup of
fresh cilantro leaves, chopped 1 teaspoon salt 1 tablespoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cayenne
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup
fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow
cherry tomatoes —
halved or quartered about 3 tablespoons toasted sesame seeds — optional
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links
fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint
cherry tomatoes (
halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Salad: Two big handfuls of radicchio leaves, washed, torn and spun dried 1 1/2 c.
fresh organic corn, cleaned, shucked and rinsed 1 c.
cherry tomatoes,
halved 1 avocado,
halved, pitted and sliced 1/4 c. cilantro, washed and stems removed 2 Tbsp.
Roasted Eggplant with
Tomatoes 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper 1 cup cherry or grape tomatoes, halved 1 tablespoon fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinl
Tomatoes 1 medium
fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper 1 cup
cherry or grape
tomatoes, halved 1 tablespoon fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinl
tomatoes,
halved 1 tablespoon
fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large
fresh basil leaves, thinly sliced
2 dozen
cherry tomatoes sliced in
half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp
fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya,
halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion,
halved and sliced 1/2 inch thick 1 cup
halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped
fresh cilantro, plus a few sprigs for serving 1.
Topping 2 tbsp concentrated
tomato paste 10 slices of you favourit salami or smoked ham (optional) 1 glass of artichoke hearts in oil, drained 100 g creamy goats cheese 1 small onion, thinly sliced 10
cherry tomatoes, in
halves Fresh green leaves (eg.
cherry, grape, or small Roma
tomatoes,
halved whole cloves of garlic, unpeeled extra virgin olive oil salt and freshly ground black pepper
fresh herbs (optional)