Sentences with phrase «of bright tomato»

Give us a tender, chewy crust, a slick of bright tomato sauce, and a big ole shower of cheese, and we're pretty much in heaven.

Not exact matches

However, movie audiences disagreed with critics, as Rotten Tomatoes» «Audience Score» (comprised of online ratings from users) for Bright is a healthy 87 %.

Bracing, woodsy freshness of the herbs balances the meatiness of the tomatoes, the bright sweetness of the pomegranate seeds pairs well with the smokiness of the eggplant, while the bass note of the lamb's flavor thrums through it all, keeping the dish on - tempo.

One day last week, I headed to the grocer's, picked up a very ripe and pretty mango, a large red onion, a bright red tomato and a couple of avocados for this mango avocado salsa (which means sauce in Spanish), and started peeling, cutting, dicing, which took a little bit more time than was expected (but I suspect it's because I require more practice).

Add a pinch of salt and pull out the onion at the end, and you're left with a bright, velvety tomato sauce with a rich roundness from the butter.

I was just doing a search for «delicious cherry tomato recipes» because the tomato gods have seen fit to grant me with a MONSTROUS amount of these gem - like, gorgeous bright orange cherry tomatoes.

If there's a secret to the marvelous flavor, it's the bright dimension that tomatoes add to the earthiness of the mushrooms.

Richard: Thanks to the bright red diced - up tomatoes topping the chicken taco, Pinches Tacos had some of the prettiest tacos at the festival, and they tasted just as good.

A bright blast of ripe tomato mingles with onion, garlic and spices before ending on a creamy not you'll crave nonstop.

I love how colorful these bowls are — the bright red tomatoes, the green avocado, the yellow roasted corn and the pop of green from the cilantro.

It is such a nourishing, refreshing breakfast, full of savory mushrooms and herbs, and the bright tang of tomatoes.

Don't you just love it!?! This time of year, I aim to create dishes that highlight the bright, fleeting flavors of summer, and these Heirloom Tomato & Grilled Eggplant Stacks are just the ticket.

PEAK FLAVOR: Our tomatoes are picked at the peak of flavor, bringing a bright, bold flavor to the table

The bright burst of flavor from the tomato pairs perfectly with the creamy mozzarella and fresh basil.

A crispy potato crust holds this tofu - based quiche together, and bright, sweet sun - dried tomatoes are mixed throughout for pops of flavor.

Bright and clean flavors, a vibrant red in color, exudes the essence of tomatoes.

These Spicy Shrimp Lettuce Wraps combine all of those things — beautiful yellow and orange bell peppers, striking red cherry tomatoes, bright green cucumbers nutty sesame oil, salty soy sauce and citrusy lime juice are met with a little bit of sweet brown sugar and spicy red chili flakes.

Placed atop a bowl of pearly Israeli couscous infused with saffron and flecked with bright green Fava beans, sauteed leeks and tomato, this main dish is as healthy as it is gourmet.

The bright, robust nature of this tomato salad make it a perfect accompaniment for beef and chicken.

Super sweet, full of flavor, and very prolific — we enjoy them all Summer long, tossing the bright little tomatoes into salads and tomato sauces, and snacking straight off the vine.

Before making the ravioli, Vagasky and Martin chose flavors for the dumplings, picking fillings of smoky shrimp and homemade ricotta and a bright Roma tomato sauce for serving.

The recipe didn't specify type of parsley to use, I selected flat leaf parsley, but you may get a brighter flavor by using curly instead, next time I will try it and perhaps add chopped fresh tomatoes at the table.

Roasted vegetable guacamole — this slight twist on the beloved avocado dip is bursting with lovely charred flavors of sweet caramelized onions, tomatoes and jalapeños, smoky cumin, and bright citrus and floral notes from the lime and cilantro.

The entire walk back to the office, I was treated to the aroma of this amazing, warm bowl in my hands — The sweetness of fresh tomatoes, with a tinge of bright citrus.

I had always thought the combo of fresh herbs, earthy hummus, and bright tomatoes was a winner, but confession, I sometimes eat weird things.

The special combination of both raw and roasted tomatoes, with bright harissa oil brings an element of the unexpected.

I just love the combination of the cooked veggies and protein with the bright freshness of the raw tomatoes, avocado, lettuce, and jalapeños.

Imagine plump, creamy beans baked in a bright, chunky tomato sauce, topped with crunchy breadcrumbs, plenty of tangy crumbled feta, and an emerald drizzle of oregano - parsley pesto.

A riff on Laurence Jossel's fantastic NOPA beans - plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto.

That bright pop of tomato.

Traditional minestrone is often tomato based and heavy, but here we've lightened it up with bright notes of lemon and dill.

The other, a Guajillo Chile Roja, again features toasted Guajillos but this time adds tomatoes, cilantro and onion for a bright salsa with hints of smokiness for scooping up with chips.

It has that bright tomato flavor, deep warm garlic base, and bold spices that are sautéed in olive oil at the beginning of the cooking process to help them become as rich and aromatic as possible.

But its simplicity, which creates a concentrated, bright tomato flavor, is one of the cornerstones of Neapolitan pizza.

During the pepper harvest in the autumn, the open - air food markets are a riot of color: bright green, red, and yellow bells; deep - red cherry peppers; large tomato peppers from pale yellow and pale green to darkest red; green and scarlet peppers like Anaheims and New Mexicans; yellow Hungarian wax peppers; long curved red and green peppers similar to cayennes; shorter, thicker ones like Italian pepperoncini; and small, thin, pointed dark green and red peppers as flaming hot as those from Thailand.

Preserved peppers included whole, very hot, red and green peppers (much like hot New Mexican); long strips of fleshy, bright red Macedonian peppers, mild to medium - hot in taste; long, thin, hot green, red, and orange pickled peppers; and Bulgarian letcho (sort of like a Slavic version of ratatouille) made from red and green sweet peppers, onions, tomatoes, and tomato paste.

From September to mid-October, the farmers» markets of Vladivostok were filled with fresh peppers: green, red, and yellow bells; large green and red tomato - shaped peppers, with a mild but rich flavor; long, sweet peppers much like Hungarian ones, pale yellow - green or bright yellow in color; very dark green peppers, similar to small bells but pointed at the base; triangular - shaped peppers like Spanish pimientos de piquillos, ranging in color from pale green to dark green to bright red; long, wide, red and green peppers, similar in size, shape, and taste to New Mexico ones; long, thin, very hot, medium - green peppers; and long, pointed, bright red or jalapeño - green peppers, very much like de Aguas.

It features a lineup of bright and bold room - temp options, made with produce from the Santa Monica farmers» market (e.g., green beans with cherry tomato and dukka).

Featuring thin slices of tomatoes and beets — both excellent farmer's market fare — this recipe is bright and light.

The cheese course was followed by a celebration of summer vegetables: garden carrots with grilled ramp yogurt and pistachios, heirloom tomato carpaccio, herb - perfumed asparagus with turmeric yogurt, and a green salad accentuated with bright shocks of radish, pomegranate, and avocado.

We began with the Oaxacan Salad a lovely plate of delicate butter lettuce, slices of avocado, mango, toasted sliced almonds, heirloom tomatoes, radish and tossed with a bright and vibrant mezcal passionfruit vinaigrette then sprinkled with crunchy amaranth seeds.

When a cool, gentle breeze on a warm day catches me by surprise, unexpectedly finding a bright red tomato while I'm watering my garden, a random hello text from a friend, finding old photos of my sassy gals that remind me how sassy they were (and still are!)

This tomato soup with goat cheese is a simple and easy way to make soup that uses just a few ingredients and is full of bright, tangy flavor.

Tomato soup with goat cheese is an easy to make soup that uses just a few ingredients and is full of bright, tangy flavor.

I love the bright flavor of lemon and the tomato basil salsa is essentially a topping I make all the time for tomato bruschetta.

The cheery red pigment that provides tomatoes with their bright color is also a powerful antioxidant, providing a host of health benefits.

Including at least 10 plant foods in your daily diet — dark leafy greens (spinach, kale, chard, parsley, cilantro), bright orange and yellow (carrots, squash, mangos), red plants (tomatoes, ripe red peppers, grapes, radish), florets (broccoli, cauliflower), pods (green beans, peas, lentils), purple skinned (blueberries, eggplant, cabbage) will provide you with abundant phytonutrients for many health promoting actions that can help offset cancer therapy side effects, and even reduce the ongoing process of cancer.

Both mangos and cherry tomatoes are full of vitamins C and A, essential vitamins for collagen production and a bright, smooth complexion.

The Bright Navy brings some much needed brightness but I've poached the Warm Teal and Tomato Red colors from the Autumn palette because really they are just deeper shades of your own colors.

Beautiful photos too — the bright red of the tomatoes really pops!