I ate the egg salad on top of
large slices of tomato and I loved the combination.
Not exact matches
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)
The heirlooms are great with a little salt but the
larger ones
sliced on a
tomato sandwich or BLT brings back memories
of summers with Grandma which gives the word Heirloom another meaning all its own!!!
1) Peel and cut mango, avocados, onion and
tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a
large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12
slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Dice 2
large tomatoes, 1/4
of a red onion, one clove
of garlic, and
slice a handful
of basil into ribbons.
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic cloves - pinch
of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma
Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown sugar in the
large bowl.
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
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1
large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3
slices of thick -
sliced center - cut bacon 1 can condensed
tomato soup (recommended: Campbell's)
For garnishes you'll need a
large leaf
of Romaine lettuce, diced grape
tomatoes,
sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.
I think that if you made them
larger, they'd be great for breakfast sandwiches or even a simple lunch sandwich
of basil, fresh mozzarella, and
slice of tomato.
1 c celery, diced 1 c carrots, diced 1
large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3
large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's
Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for g
Tomato Sauce (see recipe below) mixed with 2 Tbsp
tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for g
tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
Heat a
large skillet on medium heat, add 2 tablespoons olive oil, add
sliced chicken thighs, season chicken generously with salt, add half
of chopped sun - dried
tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple
of times, until the chicken is completely cooked through.
It was called a village salad and it was
sliced cucumbers, green peppers,
tomatoes, red onions, whole pepperoncinis, and kalamata olives with a
large piece
of feta cheese in the middle.
2 english muffins — I have used wholemeal 2 Strong Roots pumpkin & spinach burgers 2 Strong Roots Avocado halves (defrosted) 2
slices of a quite
large tomato a handful
of rocket or spinach leaves the juice
of 1/2 lemon salt and pepper to taste
Top with 1
large or 2 medium
slices tomato and other
slice of bread.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3
tomatoes,
sliced 12
slices of Colby jack cheese 6
large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Chicken tortillas: Take two small wholemeal flour tortillas, place one in a
large frying pan and top it with
sliced cooked chicken (supermarket kind is good but leftover roast chicken is ideal), 5 chopped cherry
tomatoes and a small handful
of shredded cheese.
I used a fairly
large eggplant, mixed thyme leaves in the
tomato base (in addition to sprinkling them on top
of the
sliced vegetables, to up the thyme flavor) and layered the eggplant
slices on top
of the
tomato base, without overlap, then peppers, then yellow squash, then green zucchini and then another loose layer
of peppers.
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and
sliced * 3 - 4
large mushrooms,
sliced * 2 cups defrosted slow roasted
tomatoes or chopped
tomatoes * 1
large handful
of herbs, chopped (if not using slow roasted
tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
In a
large mixing bowl, combine the barley, rice, both types
of roasted
tomatoes and their juices, fresh
sliced heirloom
tomatoes and herbs.
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.
The only difference between the salad and the sandwich is that I left the steak
slices larger, I cut the endive differently, and I used a bigger
tomato from my garden instead
of a bunch
of little ones.
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry
tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear
of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4
large leaves
of fresh basil, chiffonaded
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6 cups
of water 3 beef stock cubes (like Knorr)(or 6 cups
of beef broth) 1/2 cup red wine 2
tomatoes, chopped 1 cup carrots,
sliced thin 1 tbsp fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz)
tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2
large pkg)
2 cups Cubed Ciabatta Bread, 1/2 inch cubes 1 cup Arugula, packed 6 Eggs, beaten together Salt and Pepper, to taste 1
large Tomato,
sliced (I
sliced 2 Roma
tomatoes) Handful
of Basil Leaves,
sliced thin 1 cup Feta Cheese, crumbled 2 tablespoons Olive Oil 3 medium Shallots,
sliced thin (I thinly
sliced a leftover red onion)
Linguine with creamy
tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4
slices of bacon, cut into 1/2 cm pieces 2
large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped
tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
INGREDIENTS 3
large cans or jars (28 ounces, total 84 ounces)
of crushed
tomatoes 12 ounces
tomato paste 2 cups red wine 1
large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (
large dice) 4 oz porcini mushrooms (
sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
4 (12 - ounce) bags
of frozen corn, thawed 1 1/2 cups half and half 1
large onion, chopped 1/4 cup Cabot Unsalted Butter, diced into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5
slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium
tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon red wine vinegar ⅛ teaspoon sugar
Ingredients: 1
large bunch
of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry
tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely
sliced 1
large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a
large Spanish onion finely
sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.
package
of tofu, cubed, lightly tossed in melted coconut oil and baked 15 minutes 1
large carrot, thinly
sliced 1 cup
of snap peas, trimmed 1 medium zucchini, thinly
sliced 1 red pepper, roughly chopped 1 medium
tomato, roughly choppd a generous handful
of cilantro, roughly chopped
La Pissaladière ----------(courtesy The Cooking Ninja) 1 pizza dough 4
large onions,
sliced (I used 3 yellow, one red) 4
tomatoes, thickly
sliced 1 can
of anchovies Herbs de Provence
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
boneless beef chuck, cut into 1 ″ pieces 1/4 cup flour 1 teaspoon salt 1 teaspoon pepper 1
large or 2 medium onions, roughly
sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3
large carrots, coarsely chopped 3 - 4 cloves
of garlic, minced 1 16 - ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium beef broth or stock 3 tablespoons
tomato paste Salt and pepper to taste
2
large garlic cloves 1/2 teaspoon kosher salt Pinch
of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed
tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1
large onion, halved lengthwise and thinly
sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons
sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
3 - 4 tbsp extra virgin olive oil 1/4 red onion, minced 1/2
large tomato, diced medium 1/4
of a small bunch
of kale, diced medium 1 can drained cannellini beans 1 tbsp balsamic vinegar 1
slice gluten - free bread 2 eggs Kosher Salt and Pepper Fresh basil, chiffonade (optional)
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th
of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2
large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz
sliced black olives Directions: In a
large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice
of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry
tomatoes, halved or quartered, if
large 2 scallions thinly
sliced 2 tablespoons chives
For a complete meal for others, serve alongside a
large slice of Celeriac, Leek, and Sundried
Tomato Frittata.
1
large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2
large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons
of olive oil 1
large yellow onion, finely chopped 1
large red bell pepper, seeded and cut into 1 - inch long
slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped
tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
For the topping: 7) 1 skinless, boneless chicken breast 8) 1
large onion,
sliced thinly 9) 1/2 cup — 3/4 cup
tomato sauce 10) 1/2 cup
of freshly grated mozzarella cheese 11) 1/2 cup
of chopped fresh parsley (for garnish)
* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly
sliced (if you use the small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2
large eggs * 2 pounds assorted heirloom
tomatoes, preferably in a variety
of colors (
large tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1
large onion, halved and thinly
sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly
sliced * 1 yellow bell pepper, cored, seeded, and thinly
sliced * 1/2 teaspoon hot smoked paprika * A pinch
of saffron strands * 1 (14 - ounce / 400g) can plum
tomatoes (I used an equivalent amount
of frozen roasted
tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4
large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
bottle
of beer, divided 1 very
large white (or yellow) onion, thickly
sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1
large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed
tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
4
large flour tortillas (try spinach or sun - dried
tomato for some color) 1 bag
of pre-washed lettuce or spinach Your favorite veggies, washed and
sliced or shredded (e.g., mushrooms, carrots, celery, radishes,
tomatoes, corn, beets, zucchini, artichoke hearts, etc.) A tub
of your favorite hummus 1 package Tofurky deli
slices (optional)
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm
slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3
tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra
large eggs, beaten 1/3 cup chopped cilantro
«CHEESY»
TOMATO SLICES 1
large, or 2 small, heirloom
tomatoes 1 tablespoon nutritional yeast 1/2 teaspoon dried basil 1/2 teaspoon dried oregano few pinches
of salt
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered water (1/2 gallon) Light splash
of vinegar (I use apple cider) 1 small piece kelp 1
large onion, diced 2 celery stalks, chopped 3 medium carrots, peeled and chopped 1 - 2 parsnips, peeled and chopped 1 turnip, peeled and chopped 1
large piece
of pumpkin or squash, chopped 2 - 3 leaves swiss chard, rinsed and finely
sliced 1 medium
tomato, chopped (or 1 Tbsp.
2 avocados 1 package romaine lettuce hearts 1
large orange 1 small knob fresh ginger 1
large bag
of prepared broccoli slaw (you'll need 6 cups) 1 small bunch
of scallions (green onions) 1 bunch cilantro 1
large head cauliflower 1
large tomato 4 oz fresh white mushrooms,
sliced 1 small onion 1 bunch
of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a
large head
of cauliflower) 4 - 5 cloves
of garlic, minced pinch
of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted
tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil,
sliced 2 green onions,
sliced 1 cup quickie vegan parmesan, divided
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix
of beef and pork),
sliced into 3/4» cubes 2
large onions, diced 1
large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can
tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box
of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste