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!
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice
of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4
tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced
tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Slow cooked in
tomato sauce and red wine, our braciole recipe is made with thin -
sliced top round rolled around a filling
of Genoa salami,
fresh breadcrumbs, parsley, basil and cheese.
Honey ham and tangy cheese is piled high on a
slice of thick bread, then garnished with mayonnaise, avocado, and
fresh tomato.
This egg - cellent version
of a BLT boasts baby arugula,
fresh tomatoes, and hearty
slices of focaccia bread.
Top each
slice with mashed avocado, two
slices of muenster cheese, two
slices of Hillshire Farm ® Thin
Sliced Honey Ham, one
slice of tomato, and 1/2 cup
fresh arugula, if desired.
To start, you'll spread some Hellmann's ® Real Mayonnaise on top
of some Pepperidge Farm bread, Then, you'll spoon on a generous helping
of mashed avocado, followed by some muenster cheese, Hillshire Farm ® Thin
Sliced Honey Ham, and a
fresh tomato slice.
Thinly
sliced tomatoes Baby arugula
Fresh mozzarella cheese Deli meat
of your choice!
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!)
My family always requests
fresh tomatoes, but you could top them with caramelized onions and thyme,
slices of cucumber and dill, or a sweet chutney.
And, while I'm a super big fan
of bruschetta as an appetizer < — I mean c» mon, we're talking about
fresh tomato, basil, mozzarella, and balsamic vinegar on a thick
slice of baguette.
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....
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
lean ground beef 1 egg, lightly beaten 1/3 cup
fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3
slices of thick -
sliced center - cut bacon 1 can condensed
tomato soup (recommended: Campbell's)
It consists
of Roma and sun - dried
tomatoes tossed with
fresh basil, pungent garlic, fruity olive oil, and sweet balsamic vinegar, piled on top
of toasted
slices of baguette, and finished with a blanket
of melted
fresh mozzarella.
I love the mix
of crunchy,
fresh cucumbers with flavorful
sliced tomatoes and carrots, lathered in a delicious peanut sauce dressing.
To each
tomato slice, add a
slice of fresh mozzarella cheese (about the same thickness as the
tomato) on top.
Nice thick
slices of fresh mozzarella, perfect
slices of red
tomato and
fresh basil on top
of a delicious crust.
A mixture
of zucchini, peppers,
sliced tomatoes, roasted cauliflower, eggplant,
fresh herbs on a bed
of fresh tomato sauce topped with vegan cheese.
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination
of 4 Italian cheeses: I used thinly
sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma
tomatoes, thinly
sliced salt and freshly ground black pepper
fresh basil, chopped for garnish
I think that if you made them larger, they'd be great for breakfast sandwiches or even a simple lunch sandwich
of basil,
fresh mozzarella, and
slice of tomato.
COOK»S NOTES: * If you prefer, and it's too warm, grill the eggplant in
slices, cut it up afterward, and stir in
fresh chopped
tomatoes with just a tablespoon or so
of minced onion — perhaps scallions — along with only half the garlic.
(Just with a little olive oil and s & p.) Those grilled veggies combined with
sliced tomatoes,
fresh mozzarella and Parm, bits
of shaved garlic, and chopped
fresh basil made for one stunning pizza.
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.
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4
slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz
fresh spinach 5 oz feta cheese crumb 1/2 roma
tomato, diced 20 turns
of fresh black pepper
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion,
sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma
tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
This is why I love summer...
fresh tomato slices with a bit
of salt.
I love to serve Mexican Lasagna «taco style» by offering a plate full
of «fixings» for everyone to add to their plate: shredded lettuce, chopped
tomatoes, chopped green or red onion, diced or
sliced avocado,
fresh lime wedges.
I also included
fresh, peppery arugula, Roma
tomato slices, yellow pepperoncini peppers, provolone cheese, a bit
of olive oil mayo, and topped with an olive.
Spread a thick later
of guacamole on one side, top it with some
fresh rocket or spinach, add the spinach and pumpkin burger, the
slice of tomato and the tofu pancake.
Since it's summertime, I like to smear on some 5 - Minute Homemade Pesto and top it with creamy mozzarella and a
slice of fresh tomato from the garden.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma
tomatoes, chopped 4 sprigs
fresh thyme, leaves only, chopped 4 sprigs
fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon
slices for serving
4 x chicken mini fillets, minced 2 x sundried
tomatoes 2 tsp red pesto (contains pecorino and grana padano cheeses) 2 - 3 spring onions, finely chopped about half a
slice of fresh oaty bread, minus the crusts 1 tsp mixed herbs, I used herbes de provence black pepper to season (optional) * Quinoa, cooked
It's also really pretty to put
slices of fresh tomato on the top before baking.
I served a stackable grilled portobello with a
slice of tomato, a
slice of fresh mozarella (sp!)
And the third I topped with chopped
fresh tomatoes and
sliced black olives and
of course all the pizzas were topped with shredded firm mozzarella after they were baked.
Pasta Caprese is a twist on Insalata Caprese, a simple Italian salad
of sliced ripe
tomato,
fresh mozzarella, and basil that has been drizzled with olive oil and seasoned with salt.
This potato dish consists
of layers
of spiced ground beef,
sliced potatoes, and thick
fresh tomato slices.
1 corn or rice tortilla 1 tbsp
of pizza sauce (I use store bought — homemade would be great) 2 tbsp
of black beans 2 tbsp
of corn 2 sundried
tomatoes (soaked for a couple
of minutes in warm water and
sliced) 1 clove
of garlic, minced a sprinkle
of fresh or dried basil (I only had dried) 2 tbsp
of homemade nacho cheeze (store bought would work) 1/4
of an avocado,
sliced a sprinkle
of vegan parmesan (I used parma) a dash
of fresh cilantro
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t
fresh oregano / kernels from two ears
of corn / 1 C
fresh tomatoes, coarsely chopped / 2 C
fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1
sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
Top the final layer
of pasta with
slices of fresh tomato, the oregano and a pinch
of salt, sprinkled with breadcrumbs and drizzle everything with olive oil.
Since I chose to not coat this crust with sauce, I
sliced a beautiful ripe
tomato, so I could still get that
fresh bite
of sweet acidity.
I didn't have
tomato sauce, but I DID have some
fresh tomatoes from my CSA, so I gave those a rough chop and threw them in a pot with some salt to make sauce while I
sliced the rest
of the vegetables.
1 cup chopped
tomato 1 cup ale or beer 1/2 cup bottled clam juice 1/2 cup chopped
fresh parsley 2 T
fresh lemon juice 1 T bottled minced garlic 2 pounds mussels, scrubbed and debearded (about 40 mussels) 4 1/2 inch thick
slices of diagonally cut French Bread
Place a generous amount
of pea shoots,
fresh basil and faux bacon in between the
tomato slices, alternating as desired.
dried parsley 1/2 cup
fresh green and red peppers 1 — 2 cups mushrooms,
sliced 2 cups baby spinach leaves 10 — 12 leaves
of fresh basil, chifonade 15 ounce can diced
tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.
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
Mr B and I shared a carefully prepared, customized «Vaporetto,» with lots
of very
fresh, thin -
sliced ham and turkey, thin
slices of sopressata and mortadella (Italian salamis), and gruyere cheese on a bakery -
fresh baguette, and a piping hot bowl
of homemade
tomato soup.
1/2 onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup
tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size
of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs
fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving