Sentences with phrase «grape tomatoes into»

She pops those olives and grape tomatoes into her mouth like they are candy.

They can transform even those freakily perfect supermarket grape tomatoes into heaven on a plate, but if you manage to get your hands on the real deal from a greenmarket, well, I hope you're sitting down when you pop the first one in your mouth.

Chop up each grape tomato into 8 - 12 little squares and place them in a small mixing bowl.

Not exact matches

I can't get over how even tasteless grape tomatoes can be transformed into something this good!

Oookay... so those freakishly perfect grocery store grape tomatoes I just purchased are now going into the oven instead of on top of the salads that I was planning to make to go with the * double * batch of your buttermilk dressing that I just made!

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

cherry grape tomatoes 1/4 avocado (cut into slices) Italian seasoning (mine is a blend of a whole bunch of herbs)

Pour gnocchi into a large bowl and serve with grape tomatoes, red onion, cucumber, olives, and mint.

Simply, cut the washed tomatoes into large chunks, drizzle some grape seed oil onto a small pot, and cook the tomatoes with the seasoning on medium heat, stirring occasionally so they don't burn.

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)

2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts, toasted

Whole Wheat Bread, cut into 1 1/2 inch squares Ham, folded in half and cut into sqaures Variety of block cheese, cut into sqaures Grape Tomatoes Romaine, torn into pieces

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

Scoop some BBQ chickpeas into each tortilla and top with a couple slices of avocado, some grape tomatoes, a bit of queso fresco, and some of the cilantro - red onion mixture.

4 slices bacon, cut cross-wise into 3/4 - inch slices 2 tablespoons butter 3 garlic cloves, sliced 1 pound shrimp, peeled and deveined, rinsed and patted dry 1 cup grape tomatoes 1 cup chicken broth, low sodium 2 tablespoons minced Italian parsley 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 1/2 teaspoon Tabasco sauce

Grape tomatoes and mushrooms were on sale on the weekend, and after halving the tomatoes and quartering the cleaned mushrooms, they were each put into their own jars and brined.

Add chopped bell pepper, sliced grape tomatoes, green onions, and cilantro into the bowl with beans and corn.

ingredients QUINOA RISOTTO WITH ZUCCHINI AND TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes tomatoes (halved)

-LSB-...] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small garlic clove, diced2 Tablespoons Sriracha sauce (or other hot sauce can be used) 1 cup fresh or frozen corn3 Tablespoons fresh basil, chopped1 / 4 teaspoon Kosher salt1 / 4 teaspoon cracked black pepper1 small yellow bell pepper, chopped1 fresh California Avocado, peeled, pit removed and cut into bite sized pieces1 cup grape tomato halves1 head romaine lettuce, washed and cut into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

For Bruschetta Topping • 1 cup grape tomatoes, quartered • 2 tablespoons julienned fresh basil • 4 oz fresh mozzarella, cut into small cubes • 1/2 small garlic clove, finely minced (could also sub garlic powder) • Drizzle olive oil and balsamic vinegar

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, thinlTomatoes 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, thinltomatoes, 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

1 pound asparagus, ends trimmed then angle - sliced into 1 - inch portions 1 pound crimini mushrooms, quartered 1 pint grape tomatoes, sliced in half lengthwise 1/2 cup Marsala wine

My grape tomatoes turned into more of a sauce, and I was worried it was too liquidy, so I let it cook off the liquid for about ten minutes (stirring every minute or two).

1/4 c breadcrumbs 2 Tbsp grated pecorino Romano cheese 2 tsp Italian seasoning 2 tsp minced garlic (2 medium cloves) 1/2 tsp salt 1/4 tsp ground black pepper 10 oz leftover pork loin, cut into 1» cubes 1/2 carton (5 oz) grape or cherry tomatoes (about 1 c) 1 1/2 c frozen pearl onions, thawed 1 Tbsp olive oil

For example, cut fruits such as grapes, cherry tomatoes, and strawberries into quarters before serving, and shred or finely chop meats, vegetables, and cheeses.

I am finding that he seems to be more likely to eat if everything is cut into bite - sized pieces — i.e. a PB&J sandwich cut into tiny squares; small chunks of fruit as well as grapes or cherry tomatoes or mini carrots; small crackers; etc..

Grapes and cherry tomatoes should be cut into smaller pieces and not offered whole.

Cut finger foods into small pieces: Once your child is ready for finger foods, the American Academy of Pediatrics (AAP) recommends that you cut food into pieces no larger than 1/2 inch, especially dried fruits and round hard foods, such as grapes, cherries, and tomatoes.

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For Bruschetta Topping • 1 cup grape tomatoes, quartered • 2 tablespoons julienned fresh basil • 4 oz fresh mozzarella, cut into small cubes • 1/2 small garlic clove, finely minced (could also sub garlic powder) • Drizzle olive oil and balsamic vinegar

-- 1 cucumber — sea salt & freshly ground black pepper — 1 block of feta cheese cut into small rectangles — pitted kalamata olives, halved — cherry tomatoes halved (or grape tomatoes)-- 2 tablespoons extra virgin olive oil — red wine or balsamic vinegar — herbs to taste, fresh or dried: oregano, thyme, basil

1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)

I harvested barley with a sickle, threshed and winnowed kernel from shaft, picked and weighed tomatoes, stamped grapes into juice for wine.