stirred
in halved cherry tomatoes and gently cooked for 5 minutes.
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.
Not exact matches
By step three, I had rinsed and dried my produce and tofu; preheated the oven; peeled and diced a red onion; chopped the roasted red pepper;
halved the
cherry tomatoes and grapes; and warmed the corn tortillas
in the oven.
Yes it's absolutely
cherry tomatoes I have to be honest though and say that I haven't made this recipe
in ages (it's on my to revisit list) but I agree the quantities do seem pretty big so I don't think I would double it for 6, I would just do
half again.
Cut
cherry tomatoes in half.
After 5 minutes, I dump
in the minced garlic along with some
cherry tomato halves and saute for 1 minute more.
In the meantime, I made other riffs on it, one with
halved cherry tomatoes (too wet) and another with asparagus (eh).
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
Rinse, then slice all of the
cherry tomatoes in half.
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup
cherry tomatoes, cut
in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
Preheat oven to 250 deg F. Slice the
cherry tomatoes in half, reserving 4 - 8 for the salsa.
Mix 1 cup of Miracle Whip, 2 tablespoons of white vinegar, 1/4 cup of sugar, 1/2 cup of
cherry tomatoes cut
in half, and salt and freshly ground black pepper.
Add 2 cups chopped fresh
tomatoes or
cherry tomatoes cut
in half.
So, I sliced the large
tomatoes,
halved the
cherry tomatoes, and cut
in wedges, and removed the fleshy seeds on the the medium size cherokees.
1 cup quinoa (soak overnight
in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and sliced) 1/2 cup cranberries 3/4 cup
cherry or grape
tomatoes, sliced
in half 3 - 4 scallions, sliced 1 red pepper, seeds removed and diced Salt and pepper (to taste)
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
packages
cherry tomatoes, washed and cut
in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles
in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced
Add red and yellow
cherry tomatoes (each one sliced
in half).
I used 2 colors of
cherry tomatoes, yellow and red, and I sliced each
tomato in half.
* If you're using slightly larger
cherry tomatoes, cut them
in half before heating.
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
1/4 cup hot chile oil 10
cherry tomatoes 1 small onion, cut
in half and sectioned 6 large jalapeño chiles, seeds and stems removed, cut into large chunks 2 pounds lamb, cut
in 1 / 2 - inch cubes 1/2 cup fresh lemon juice 3 cloves garlic, minced 1/4 teaspoon salt Pinch sugar
Barley
Tomato Salad 1 lb
tomatoes on the vine 1/4 cup olive oil, plus more for drizzling
cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for
cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red
cherry tomatoes — cut
in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom
tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
How to quinoa: 1 cup quinoa kale
cherry tomatoes,
halved frozen edamame lime Cook 1 cup of quinoa
in rice cooker according to directions, use veggie broth instead of water for more flavor.
Last time i made it exactly like
in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille from your
tomato sauce with added finely chopped eggplant, 2 carrots, a red and yellow bell pepper and many
halfed cherry -
tomatoes instead of the 4 big
tomatoes.
Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I used yellow) 1 small zucchini, chopped 3/4 cup
cherry tomatoes, cut
in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
Add
cherry tomatoes, cut
in half.
* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups
halved «
cherry»
tomatoes, or chopped standard
tomatoes (use heirloom
tomatoes, if possible: I've been eating the ones I grow
in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)
For the salad: * about 1 cup tiny
tomatoes (I used a combination of
cherry, sungold and yellow pear
tomatoes, and sliced the bigger ones
in half) * about 1 cup chopped
tomatoes, preferably heirloom (any color you like) * 1 fat kirby cucumber, chopped
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces)
cherry or grape
tomatoes,
halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon,
halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites),
in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
Wash and pat dry the
cherry tomatoes, cut them into
halves and place them
in a bowl.
And since you asked — on the list this week is: — Turkey burgers; tabouleh salad; avocado cups (
halved avocado with chopped
cherry tomatoes in the middle)-- Grilled sweet - spicy salmon; homemade potato salad;
tomato - cucumber salad — Shrimp stirfry with mushrooms, onion, snow peas and rice; salad — Roasted veggie enchiladas with crumbled goat cheese; sautéed pinto beans with spinach and shallots
To serve, I sprinkled the top with scallions and
cherry tomatoes cut
in half.
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
Quarter the
tomatoes and
half the
cherry tomatoes and place
in a large mixing bowl.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut
in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons
tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like
tomato paste) Preheat oven to 350 °F.
Cut
in half the washed
cherry tomatoes.
On top of each, arrange 3 slices of zucchini, 3
cherry tomato halves, and 6 walnut pieces
in a pinwheel design and place 1 walnut
in the center.
And I will also
halve the
tomatoes (wasn't a fan of whole
cherry tomatoes in bouillabaisse).
2 - 12 oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8 slices of bread vegan mayonnaise 4 slices tempeh bacon 4 large lettuce leaves 2
tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut
in half 16 pimento stuffed olives — for garnishing the sandwich picks 16
cherry tomatoes
You can either use fresh
tomato sauce, chopped
tomatoes, or even
halved cherry tomatoes in the sauce.
Rinse all of your veggies and chop into equal sized pieces (mine were roughly 2 inches
in size, and I simply
halved the
cherry tomatoes).
6 cups baby spinach or mixed salad greens 1 red onion, thinly sliced 1/2 pint
cherry tomatoes, sliced
in half 1 big, ripe avocado, diced 1/2 cup julienned carrot Freshly ground black pepper to taste
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black pepper4 tablespoons olive oil, divided1 1/4 cups
cherry tomatoes, halved2 tablespoons mayonnaise4 small baguettes, sliced
in half and toasted6 to 8 lettuce leavessalt and pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce, pepper, and 2 tablespoons olive oil
in a large zip - top bag; marinate
in the refrigerator for 30 minutes or up to 6 hours.
Coarsely chop 2 pounds of the
tomatoes (if they are
cherry tomatoes, chop them
in quarters or
halves).
Mozzarella,
Tomato and Avocado Salad 1 container
cherry tomatoes, cut
in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - optional.
Mix up the quantities and proportions to suit your taste and the situation: Add chopped avocado just before serving
in place of the cucumber, use cooked green beans instead of bell pepper, add
halved cherry tomatoes, or top with basil ribbons.
In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemar
In a small oven safe dish, arrange the
cherry or rosa
tomatoes (you can slice them
in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemar
in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemary.
Fresh green asparagus, 1 whole bunch 2 - 3 cups of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup cooked beets, cut into larger pieces 1 hand full of
cherry tomatoes, cut
in half 3 to 4 Tablespoons soft goat cheese (or a bit more if you like) A generous drizzle of balsamic vinegar Salt and pepper to taste
2 thin crust, 12» prepared crusts (I used Golden Home Ultra Thin crusts from Bigg's / Remke) 1 cup your favorite healthy pizza sauce 1 1/2 cups shredded part - skim mozzarella 2 cups
cherry tomatoes (we cut them
in half) 2 cups arugula Basil leaves, torn (optional) 6 slices prosciutto, cut or torn into thin strips (substitute ham — less salt and lower cost) Shaved Parmesan Red chili flakes, optional