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.
Not exact matches
Super quick minestrone in about 20 minutes with
tomatoes, carrots,
yellow bell pepper, kidney beans, orzo and
fresh spinach.
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)
A quick and easy recipe of
fresh corn grilled golden
yellow, chopped and tossed with sweet peppers, juicy
tomatoes, radish and basil, then swirled with a lime vinaigrette.
Hubs and I were excited to see the
yellow cherry
tomatoes in the basket and he suggested a great recipe that we've made several times — Spaghettini with Roasted Cherry Tomatoes, Garlic and Fres
tomatoes in the basket and he suggested a great recipe that we've made several times — Spaghettini with Roasted Cherry
Tomatoes, Garlic and Fres
Tomatoes, Garlic and
Fresh Herbs.
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!)
We had green, red and orange bell peppers,
yellow squash, asparagus, Roma
tomatoes and carrots plus
fresh parsley, basil and oregano from our herb garden.
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced
fresh ginger 2 tablespoons chopped
fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes
fresh black pepper 14 oz can crushed
tomatoes 2 tablespoon pure maple syrup 1 tablespoon
fresh lime juice 2 teaspoons
yellow mustard
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count)
fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups
tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped
fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red
tomatoes 1 cup seeded, chopped
yellow tomatoes (or
yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
8 ounces
fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup
tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum
tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon
yellow mustard
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp
tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled
tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or
yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded
fresh basil
1 large
yellow onion 2 celery stalks 1 large carrot 2 tablespoons olive oil 1 heaping cup red lentils, well rinsed and drained 1 can (850 ml) whole roasted
tomatoes 3 cups low sodium vegetable stock
Fresh lemon juice and cracked black pepper to serve
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini,
yellow squash, eggplant, bell peppers, onion,
tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional)
fresh mozzarella, thinly sliced freshly grated Parmesan cheese
fresh basil, julienned
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
For the noodle bowls: 3 - 4 summer squash (
yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom
tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken,
fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!
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)
Easy fish stew own creation 1 tablespoon olive oil 1 small
yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian
tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped
tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of
fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
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.
1/2 pound green lentils 1/4 cup olive oil 2 cups chopped
yellow onions 2 cups chopped leeks 2 teaspoons
fresh thyme leaves 2 teaspoons salt 3/4 teaspoons 1 tablespoon minced garlic 1 cup chopped celery 1 cup chopped carrots 2 cups chicken stock 2 tablespoons
tomato paste 2 tablespoons red wine vinegar
Boneless Beef Short Rib Ragu 1 pound boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black pepper 1tablespoon olive oil 1 1/2 cups diced
yellow onions 1 tablespoon freshly minced garlic 1 tablespoon
fresh thyme, removed from the stem tablespoons
tomato paste 1/4 cup flour 1/2 cup beef broth 1 cup pinot noir wine One 14.5 ounce can stewed
tomatoes, Italian style
apple, butter, celery, chestnut, chicken, chicken stock, cider, fat, bacon, garlic, ham, parsley, salt, thyme,
tomatoes, olive oil,
fresh thyme, onion, oil, finely, water, sauce, pepper, flour, vinegar, rice, vegetable oil,
yellow onion, chicken thighs, mustard, roux, olive, bay leaves, thighs, meat, game, grain, peanut oil, seasoning, stew, stock, vegetables, peanut, bell peppers, leaves, peppers, kielbasa, hot sauce, apple cider vinegar, cider vinegar, apple cider
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
Ingredients 1 cup brown lentils 1 large
yellow onion, diced small 2 carrots, peeled and diced 4 cloves garlic, miced 2 tablespoons
fresh ginger, grated 1/4 cup peanut oil (vegetable oil will do) 10 plum
tomatoes, chopped 1/2 cup
tomato paste 1 cup vegetable stock or 1 cup water + 2 veg boullion cubes 1 cup frozen green peas
Mine included bell peppers, onion,
yellow squash,
fresh tomatoes, a whole bag of baby spinach, a can of field peas and one of butter beans.
I mean the variations are endless, just the beginning being
fresh vs. canned
tomatoes, jalapeno vs. serrano peppers, vinegar vs. lime juice, white vs.
yellow vs. red vs. green onion, and on and on.
We went to the farmers market over the weekend and loaded up on juicy peaches,
fresh herbs, sweet onions, and gorgeous heirloom
tomatoes (yes, the
yellow thing below is a
tomato not a lemon).
-- 1 medium zucchini, chopped — 1 medium
yellow squash, chopped — 1 pack
fresh white mushrooms, sliced — 1 pack
fresh baby spinach — 1 can crushed
tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste
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
ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup
fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1
yellow potato, diced 1 tablespoon
tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt
fresh ground pepper dash of red wine vinegar
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried
tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon
fresh oregano — minced 1 tablespoon
fresh basil — minced 1 tablespoon
fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2
yellow summer squash — sliced
This
fresh grilled octopus salad with red and
yellow tomatoes, sliced fingerling potatoes and caramelized onions included two octopus tentacles that were perhaps the most tender and succulent I've ever had.
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium
yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced
tomatoes 1 tablespoon minced
fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground black pepper to taste
1 tbsp cold pressed coconut oil, ghee or olive oil 1
yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp
fresh ginger, finely chopped or 1 tsp ground 2 tbsp
fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum
tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
ingredients POMODORO: 2 tablespoons olive oil 1 small
yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed
tomatoes 1 bunch
fresh oregano 1 bunch
fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
ingredients FOR THE QUICK
TOMATO SAUCE: 2 tablespoons olive oil 1
yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled
tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup
fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound
fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to taste)
3 pounds ripe plum
tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped
yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum
tomatoes, with their juice 4 cups
fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon
fresh thyme leaves 1 quart chicken stock or water
The day before, mix together a bulgur salad (see the recipe) with cherry
tomatoes,
yellow squash and loads of
fresh herbs.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use
yellow squash or green zucchini) * 2 cups chopped
tomatoes (I used San Marzanos but any
tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or
fresh mozzarella)
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1
yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2 teaspoons ground cumin 1 and 1/2 teaspoons ground corinader 1 and 1/2 teaspoons smoked paprika 3/4 teaspoon ground cinnamon 1/2 teaspoon cayenne 2 tablespoons
tomato paste 1 tablespoon
fresh ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound ground turkey Kosher salt and freshly ground black pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1
yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons
tomato paste 1 pound ground turkey 1 (28 - ounce) can plum
tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6
fresh thyme sprigs 15
fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Extra Virgin Olive Oil 1
Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum
Tomatoes, finely chopped 1/4 bunch
Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted
fresh cut vegetables such as broccoli florets,
yellow squash, colorful bell peppers, red onion, carrots,
tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped
fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
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)
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large
yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced
tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped
fresh cilantro
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
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1
yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced
tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of
fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of
fresh parsley or 2 tablespoons of dried 1 tablespoon of
fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
Firecracker Shrimp Jambalaya -------------------- 1 1/4 cups long - grain white rice 1 tbsp canola oil 1 large
yellow onion, diced 1 green bell pepper, seeded, diced 2 stalks celery, diced 4 cloves garlic, minced 1
fresh cayenne chili, seeded and minced 1 lb medium shrimp, peeled 1 28 oz can crushed
tomatoes 2 tbsp
fresh chopped parsley 2 tsp oregano 1 tsp cumin 1/2 tsp black pepper 1/2 tsp cayenne pepper 1/2 tsp salt 2 - 3 tsp bottled red hot sauce
Ingredients
Fresh Tomatoes (69 %), White wine vinegar, Sugar, Onion, Chilli, Salt, Olive Oil, Fennel,
Yellow mustard Seeds, Cumin.
1 — 1.5 lbs lean ground chicken 1/2
yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma
tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish
Fresh cilantro, to taste
Arrange the following on a plate: 1 Heirloom
Tomato, Sliced 1 Ripe Peach, Sliced —
yellow or white but make sure it's ripe
Fresh Mozzarella, Sliced Chopped Basil
Fresh Pepper Drizzle with Olive Oil Optional — Drizzle with Balsamic Vinaigrette