Not exact matches
This
included a Burrata and Heirloom
Tomato salad, with theirs boasting
fresh and meaty produce,
including crunchy
chopped lemon cucumber, which was blanketed with a sizable portion of the dutifully creamy and delicate cheese.
Other possible additions
include minced
fresh ginger (added with the onions), grated carrots, shredded cabbage or
chopped cauliflower (added after the
tomatoes and simmered until cooked) and
chopped cilantro (stirred in at the end).
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled
fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped,
including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced
tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large diced
tomatoes (seeds and skin are fine) 4
chopped green onions,
including tops 1/4 cup
fresh,
chopped spearmint leaves 1/3 cup
fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground pepper to taste
Ingredients: 8 medium ripe
tomatoes, I used a combination
including San Marzanos / 2 medium red onions,
chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup
fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems
chopped, leaves
chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
1 28 - ounce (794g) can Italian plum
tomatoes, coarsely
chopped,
including liquid (or 2 pounds
fresh plum
tomatoes, peeled and
chopped)
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup
chopped New Mexican green chiles, or more to taste 1/3 cup
chopped parsley,
including the stems 1/4 cup
fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup
chopped button mushrooms 1/2 cup
chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely
chopped tomatoes 3 quarts cold water 5 whole black peppercorns
A
tomato sauce is not essential, but if you'd like to
include one, you can make a simple
tomato sauce by
chopping the
fresh plum
tomatoes and cooking in a little olive oil until tender.
Many days it
includes the base of an Israeli salad, which consists of
fresh chopped tomatoes and cucumbers.
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled
fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped,
including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced
tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan