Not exact matches
Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut
in quarters 1/4 fennel, thin
slices 300 g small
tomatoes 2 small spring onions, divided
in half 1/2 broccoli100 g goat cheese salt & black pepper
fresh aragula, put it on after the pizza has been
in the oven
You know when you see someone eating a beautifully crispy
slice that's covered
in juicy
tomato sauce,
fresh basil and mozzarella.
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.
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
Light on the cheese,
fresh sliced tomatoes, and tiny eggplant
slices dipped
in egg and spiced cornmeal and lightly fried before baking.
In the meantime, I
slice my grape
tomatoes, sprinkle with balsamic vinegar, salt, pepper and
fresh basil.
I love the mix of crunchy,
fresh cucumbers with flavorful
sliced tomatoes and carrots, lathered
in a delicious peanut sauce dressing.
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.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms,
in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons
tomato paste 1 teaspoon
fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Thinly
sliced green bell peppers, roasted red peppers, a jalapeno, onion, garlic and
fresh chopped
tomatoes seasoned with thyme and paprika are cooked
in a skillet until soft, tender and juicy.
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
California Burger Bowls are grilled burgers served without the roll
in a bowl along with lettuce, onions,
fresh tomatoes, and
sliced avocado for a low...
cans tuna, packed
in water, drained 1/3 cup mayonnaise 2 tbsp pickle relish 1 tsp mustard 1 tsp
fresh squeezed lemon juice salt and pepper, to taste 1
tomato,
sliced 1 red onion, peeled and
sliced 2
slices Natural & Kosher chipotle meunster cheese
I'm currently loving this stirred into pasta with
sliced fresh cherry
tomatoes, dolloped
in falafel salad wraps or generously spread onto my
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
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.
Place a generous amount of pea shoots,
fresh basil and faux bacon
in between the
tomato slices, alternating as desired.
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
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small
tomatoes, peeled and diced 3 tablespoons
tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped
fresh thyme 1 carrot,
sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil
in a pot, reduce the heat and simmer for 30 minutes.
1 tablespoon vegetable oil 1 small onion, peeled and thinly
sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut
in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon
fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium
tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
In a large mixing bowl, combine the barley, rice, both types of roasted
tomatoes and their juices,
fresh sliced heirloom
tomatoes and herbs.
This was served alongside a Tuscan - inspired
tomato - brioche panzanella salad bursting with large and lovely
slices of
fresh yellow
tomatoes and red onions tossed
in a creamy salsa verde.
ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed
tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (
sliced, about 3/4 cup) 1 tablespoon
fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone -
in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)
Put the
slice in the toaster oven with olive oil and topped it off with
fresh tomatoes / basil.
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
Linguine with creamy
tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4
slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of
fresh thyme 1 x 400g can of chopped
tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them
in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until cris
in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine
In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until cris
In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
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
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed
tomatoes 12 ounces
tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (
fresh) 1/2 cup chopped basil (
fresh) 2 tablespoons chopped rosemary (
fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (
sliced) 1 cup peas (
fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS
In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucen
In a heavy stainless steel sauce pan sauté the onions and garlic
in 1 tablespoon olive oil until soft and translucen
in 1 tablespoon olive oil until soft and translucent.
Vegetable filling — 2 tbsp olive oil 1/2 zucchini,
sliced 1/2 yellow squash,
sliced 1/2 small onion, chopped 2 cloves garlic,
sliced 4 baby bella mushrooms,
sliced 1 (14 oz) can whole peeled
tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt
fresh ground pepper to taste
The meat is chopped up
in thin
slices and mixed with
fresh tomatoes, avocado, and one of my weekly staples — cauliflower rice.
3/4 -1 #
fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and
sliced very thinly (keep stems) 2 ounces (1/2 cup)
fresh green beans (or sugar snaps)
sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved
in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
The Caprese Salad was originated
in Italy, meaning (Salad of Capri) it is a simple Italian salad, made of
sliced fresh mozzarella,
tomatoes, and Continue Reading
A
fresh slice of a homegrown
tomato sprinkled with salt and pepper between two
slices of bread that has been slathered with mayonnaise or butter is a sandwich that many people grow up eating here
in the south.
Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis,
sliced lengthwise into three equal - sized planks 1 tablespoon minced garlic 3/4 cup diced
tomatoes 1/4 cup pimento - stuffed green olives, drained and
sliced 1/2 teaspoon salt 3/4 cup vegetable stock 2 tablespoons
fresh cilantro, chopped
In a small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.
Meanwhile,
in a frying pan / wok saute the
sliced onion with the garlic and a splash of oil for 3 - 4 minutes, ad the tinned
tomatoes, the
fresh tomatoes and the balsamic vinegar and continue to cook for 2 - 3 more minutes, adding the spinach for a final couple of minutes to wilt through.
In the summer every meal was accompanied by
fresh sliced tomatoes and, if you were lucky, dessert was her homemade blackberry cobbler, made with blackberries picked from the garden that morning.
4 large boneless skinless chicken breasts, cut
in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried
tomatoes packed
in oil (pat dry with paper towels) 1/2 cup finely chopped
fresh basil 5
slices prosciutto, thinly
sliced, finely chopped 1/2 cup chopped artichoke hearts (packed
in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast,
sliced in half or pounded thin 3 Tbsp olive oil 4
slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced
tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15
fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
bottle of beer, divided 1 very large white (or yellow) onion, thickly
sliced 4
fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles
in adobo), minced 2 1/2 cups crushed
tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium
tomato, diced into 1 - inch cubes 2 tsp
fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked
in warm water for 5 minutes 2/3 cup daikon radish, grated 1/4 cup green onions,
sliced A dash of shichimi togarashi (for topping (optional)
1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole
tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly
sliced 4 ounces (1 cup)
fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick
slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut
in half lengthwise then thinly
sliced 4 garlic cloves, thickly
sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped
fresh Italian parsley 1 tablesppon chopped
fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup
Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil
in large saute pan set on high heat until sizzling, about 2 minutes.
They helped me fall
in love with
tomatoes, after I had my first
fresh, juicy
slice sprinkled with salt.
Place a
slice of bread face down
in the sauce, press well to soak up the sauce, then top with
fresh tomatoes, or these slow roasted ones, and you have a fantastic bruschetta.
Then I surrounded it with colorful,
sliced heirloom
tomatoes,
fresh spinach, cilantro, diced mango (or you could use
fresh peaches once they're
in season), and a giant dollop of peach guac.
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone
in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly
sliced) 1 and 1/2 tablespoons
tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs
fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted
Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional)
sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped
fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone -
in) 1/2 teaspoon sea salt ROASTED
TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum
tomatoes Sea salt 1/2 cup chopped
fresh cilantro
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped
fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can
tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped
fresh 3 cups zucchini, half -
slices, cut zucchini
in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil
in large, nonstick saucepan over medium heat.
Red Robin's Gourmet Veggie Burger is also available as a Keep It Simple build with lettuce,
tomatoes, pickles and onions on the side, or as a vegan option served with
fresh tomato bruschetta salsa, avocado
slices and shredded romaine wrapped
in a lettuce bun served with bottomless broccoli.