I also
halved some cherry tomatoes as an after thought because I prefer my food to range the full rainbow spectrum.
Not exact matches
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more
as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup
cherry tomatoes,
halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
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
Nowadays, I bring home scoopfuls of little oval coeur de pigeon
cherry tomatoes for caprese salads or just to eat
as post-lunch snacks, but a couple of weeks ago I started roasting about
half of them
as soon
as I got them home.
I tried to compensate by tossing in
halved cherry tomatoes that I had in the fridge and amping up the spices, but it didn't taste
as chili - like
as the original recipe probably does.
For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1 slice rustic white bread 8 plum
tomatoes, with the seeds prepared
as «fillets» 12
cherry tomatoes,
halved 1 cucumber, peeled and cut into 1 / 2 - inch cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 - inch long pieces
Substitutions • Chipotle: fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder • Agave nectar: coconut nectar or any other liquid sweetener •
Tomato: 1 1/2 cups grape or
cherry tomatoes,
halved • Hempseeds: sesame seeds Chef's Tip: Feel free to reduce the oil to 2 tablespoons, adding a splash more water
as necessary to get the desired consistency.
For sides: we filled a roasting dish with broccoli, chestnut mushrooms, sweet onion and
cherry tomatoes, seasoned with himalayan salt, pepper, fresh garlic, drizzle of grapeseed oil and a splash of rice vinegar, baked in the oven for the same time
as the chicken; and
half a fresh avocado.
The
cherry ones were way off because the texture wasn't right, but the orange
half ripe
tomato are just fine, not
as crisp
as strait green but not at all bad and it added color to the pallet.
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
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.
The
halved cherry tomatoes that cook in the same pan
as the salmon adds another pop of freshness to each bite.
2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black pepper 1 cup small dark lentils (such
as Puy or Castelluccio), rinsed 3 small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12
cherry tomatoes,
halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)
I load it up with greens such
as arugula then place a freshly cooked beef patty on top and fill up my bowl with all the fixins -
halved sweet
cherry tomatoes, radicchio or red cabbage, avocado and micro... Read the Post
A salad made with one cup spinach, one - ounce feta cheese, one -
half cup
cherry tomatoes with two tablespoons balsamic vinegar
as a dressing.
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more
as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup
cherry tomatoes,
halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)