Currently snacking on mine topped with Ella's hummus and
fresh sliced cherry tomatoes, so yummy!
Not exact matches
I love topping my pizza with
tomato puree, lots of
fresh basil,
sliced cherry tomatoes and mushrooms and then I sprinkle rocket over the top of it!
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
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
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
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
fresh lemon juice
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
We always do one Blue Hawaiian, and the second is usually a mish - mash of whatever else we have on hand — salami, olives, sautéed mushrooms and onions, chopped bell peppers... Last week at Aaron's birthday pizza dinner, Nate and I shared the pizza special of the day, which was topped with crumbled homemade Italian sausage,
fresh sliced Anaheim peppers, and
cherry tomatoes on a creamy, cheesy base.
I'm currently loving this stirred into pasta with
sliced fresh cherry tomatoes, dolloped in falafel salad wraps or generously spread onto my
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
Add a watermelon
slice, some
cherry tomatoes,
fresh basil, and
fresh mozzarella to a plate.
3 - 4 small eggplants —
sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and
sliced lengthwise 1 - 2 onions —
sliced lengthwise about 7 small
tomatoes or 2 cups
cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of
fresh herbs — parsley, dill, basil, mint
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
Ingredients 2 eggs 1 tsp kosher salt 1 tsp
fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup
cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of
fresh basil, chiffonaded
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
Whole grain pasta mixed with a creamy, light gruyere cheese sauce,
fresh jumbo shrimp, sweet
cherry tomatoes, and
sliced Baby Bella mushrooms make for a perfect summer meal, especially when paired with CK Mondavi white wine such as Chardonnay or one of their newest blends, Blonde Five.
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
I topped them of with a small
slice of
cherry tomato and some
fresh chives to make them look pretty and that's about it.
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
Ingredients 2 tablespoons unsalted butter 1 pound boneless, skinless chicken breasts (about 2 - 3) Sea salt Paprika 1 clove garlic, thinly
sliced 1 pint assorted
cherry tomatoes (I used mostly orange) 1 teaspoon sugar 1/4 cup chicken stock 1 tablespoon
fresh basil 1/4 pound
fresh mozzarella
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
When the spirals were al dente, I turned off heat, added pesto and
cherry tomatoes and sprinkled with
sliced fresh basil and a dash of parmesan cheese.
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)
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 like to pile a
fresh salad with quartered
cherry tomatoes and avocado
slices on top but you could put that on the side too.
* 2 1/2 tablespoons olive oil, divided * 1/2 large onion, thinly
sliced * 3/4 teaspoon kosher salt, divided (I used fine sea salt) * 2 cloves garlic, minced * 1 pint
cherry tomatoes * 1 1/2 pounds summer squash (yellow and zucchini), thinly
sliced into rounds * 1 tablespoon all - purp0se flour (I used Jovial Einkorn flour) or 1 tablespoon all - purpose gluten - free flour mix) * 1 tablespoon minced
fresh thyme (or 1/2 tablespoon dried * 1/4 teaspoon black pepper
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
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)
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
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
Garnish with lemon wedges, green onions,
cherry tomatoes or quartered
tomatoes, pickled hot peppers, cucumber
slices,
fresh basil or mint, and sprigs of
fresh cilantro or parsley.
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
Bursting with strong, savory flavors — spicy chili pepper, sweet
cherry tomatoes, briny clams and
fresh parsley — this soup is best scooped up with thick, toasty
slices of country bread.
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.
In a caserole dish or oven safe pan with a lid, add the chickpea liquid, the chickpeas, vegetable broth, garlic, shallot,
fresh thyme,
cherry tomatoes, lemon
slices, capers, and olive oil.
Salsa: 1 cup
fresh corn kernels cut from a cob or defrosted frozen corn 1 cup chopped
cherry or grape
tomatoes 2 scallions, white and green parts thinly
sliced 1 green jalapeño pepper, stemmed, seeded, finely chopped 1 small clove garlic, minced 2 tablespoons chopped cilantro leaves 2 tablespoons
fresh lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper
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
I think pizza toppings are a personal matter (no judgement here on the weird things you like) but my favorites include thinly
sliced zucchini,
cherry tomatoes, soft mozzarella, and once the pizza is done, I like to top it with
fresh greens.
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.
Slightly sweet from the corn and a little tang of
fresh cherry tomatoes combined with a little spice of
sliced red onion and then topped with
fresh and fragrant basil.
Think hardboiled eggs, cottage cheese, cheese & crackers, trail mix, edamame, hummus with pita bread, turkey and cheese roll - ups... Veggies:
Sliced cucumbers,
cherry tomatoes (technically fruit but who's counting), small bell peppers with seeds removed... Fruit: Grapes, strawberries, blueberries,
fresh pineapple wedges, melon, banana chips, prunes, dried apricots... Grains: Mini pretzels, homemade muffins, whole - wheat crackers, mini bagels with jam.
I found this recipe on Pinterest, but changed it up a bit, by adding some additional vegetables, including some
fresh cherry tomatoes and zucchini
slices for some added vitamin C, iron and fiber.
2 T coconut oil or olive oil 1 yellow onion, diced 2 cloves garlic, minced or pressed 1 pint mushrooms,
sliced 1 lb ground beef or bison (grass - fed) 1 pint
cherry tomatoes, halved 1/3 cup
fresh parsley, chopped 1 - 2 tsp cumin (to taste — you can also add chili powder or other spices — Share your variations below!)
2 servings cod (for me 1/3 lb is a serving — this piece is about 2/3 lb) 3 - 4 baby carrots 2 - 3 garlic cloves 1/4 cup
fresh parsley 1/2 cup fresh cherry tomatoes Fresh lemon slices Salt and pepper to taste Walnut oil (other oil like coconut oil or olive oil is great
fresh parsley 1/2 cup
fresh cherry tomatoes Fresh lemon slices Salt and pepper to taste Walnut oil (other oil like coconut oil or olive oil is great
fresh cherry tomatoes Fresh lemon slices Salt and pepper to taste Walnut oil (other oil like coconut oil or olive oil is great
Fresh lemon
slices Salt and pepper to taste Walnut oil (other oil like coconut oil or olive oil is great too)