I love the idea
of yellow tomato bloody mary's but I don't drink them that often.
Not exact matches
The campaign will celebrate consumers» excitement around a variety
of iconic brands including Planters, Velveeta, Maxwell House, Heinz
Tomato Ketchup, Heinz
Yellow Mustard, Oscar Mayer, and Kraft Natural Cheese.
Around the city
of Columbia they whip up a mustardy kinda sauce to serve on their meat, leaving out the
tomato — so they have a thin, watery
yellow sauce.
We used a mix
of green,
yellow and red
tomatoes and peppers and it came out so beautiful.
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)
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp
Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans
of Beans (variety), undrained 1 can Diced
Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.
Each summer when I see the first little cartons
of miniature
tomatoes in shades
of yellow, orange, purple and red I tend to lose all sense
of self - control.
A quick and easy recipe
of fresh corn grilled golden
yellow, chopped and tossed with sweet peppers, juicy
tomatoes, radish and basil, then swirled with a lime vinaigrette.
I used fresh cut corn, grape
tomatoes and sliced olives, but you might like any
of the following produce: sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green,
yellow or orange!)
Deb — I added lots
of extra veggies (zucchini,
yellow squash, red pepper, extra
tomatoes) because I had them... and just wanted to say THANK YOU because somehow this meal accomplished 2 things I previously thought impossible: 1) make my 3 year old voluntarily eat vegetables (he ate every different kind, amazing) 2) make both my children eat a «mixed - up» casserole.
4 Chicken Drumsticks 4 Chicken Thighs 2
Tomatoes 1 Potato, diced into large pieces 1/2
Yellow Onion 1 Garlic Clove 1 Cup
of Spanish Olives 5 Capers
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups
yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1
yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed
tomatoes, don't drain
Deb, I had NEVER done this before yesterday and now I've just completed my second cookie sheet full
of beautiful red,
yellow and orange cherry
tomatoes and romas.
My husband scoffed at me as I gathered a harvest
of cute
yellow pear
tomatoes for this recipe saying we already had a big jar
of sun dried
tomatoes.
I had one pan
of red grape
tomatoes and one
of the
yellow.
I used a variety
of both red and
yellow cherry
tomatoes.
We «re going to use the second head
of Romaine lettuce this weekend in an entree salad with the
yellow squash (shaved), the second
tomato, the last cucumber (along with shrimp and corn and a sweet cilantro vinaigrette).
Cassie's Notes: I used a mixture
of red and
yellow grape
tomatoes, because they were on sale and I loved the colors.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups
tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red
tomatoes 1 cup seeded, chopped
yellow tomatoes (or
yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
When blight wiped out my
tomatoes a few years back, I made salsa out
of yellow plums instead.
for Salsa Fresco 500g
tomatoes (diced) 1 small onion (diced)-- in this case optional 1 red bell pepper and 1
yellow bell pepper (deseeded and diced) 2 small handfuls
of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional
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
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
a pint (about 2 cups)
of cherry
tomatoes 2
yellow zucchini, shredded with a julienne peeler or by hand 2 green zucchini, shredded with a julienne peeler or by hand a drizzle
of olive oil salt + pepper
Easy fish stew own creation 1 tablespoon olive oil 1 small
yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian
tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped
tomatoes 1/2 can
of water 350g white fish, cut into large chunks handful
of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 tablespoon olive oil 1 small
yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup
tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable
of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
I also included fresh, peppery arugula, Roma
tomato slices,
yellow pepperoncini peppers, provolone cheese, a bit
of olive oil mayo, and topped with an olive.
vegetable oil 1 onions (peeled and chopped) 2 red and
yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large
tomatoes peeled, seeded and chopped or 3/4 tin
of ready peeled and chopped
tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig
of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.
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.
Mine included bell peppers, onion,
yellow squash, fresh
tomatoes, a whole bag
of baby spinach, a can
of field peas and one
of butter beans.
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.
I used 2 colors
of cherry
tomatoes,
yellow and red, and I sliced each
tomato in half.
Featuring colorful red
tomatoes (I love the little Cherubs) and
yellow peppers, everyone's favorite chicken breasts, whole wheat couscous, creamy balsamic sauce and a finishing crunch or garlicky croutons, I seriously doubt you'll have any leftovers to scrape out
of that one single pot!!
If you want the effect I show here, buy one small heirloom
tomato in as many colors as you can find — ideally green zebra,
yellow, orange, red, and dark purple - red, then thinly slice and arrange on top
of the leek filling, pressing in.
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium
yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced
tomatoes 3/4 cup water splash
of cream or a dollop
of creme fraiche
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.
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup
tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size
of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish
yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
For reference, I sliced up 4 kinds
of small, assorted
yellow and green squash; eggplant; and
tomatoes.
ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1
yellow potato, diced 1 tablespoon
tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash
of red wine vinegar
It has a medium - spice heat to it with lots
of veggies including red,
yellow, orange and green peppers, onions, garlic,
tomatoes - a savory, heartwarming dish for any occasion.
«Consumers love the traditional red grape - cherry
tomatoes but when you throw in the beautiful mix
of yellow and orange the package just jumps off the shelf,» Oaks says.
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.
I got my favorite, misir watt (the bigger dish on the right: red lentil stew with onion, berbere, ginger, garlic, and cardamom), with sides
of dinich watt (far left: potatoes in garlic,
tomato, and berbere sauce) and yekik watt (in the middle:
yellow split peas with ginger, turmeric, and garlic).
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.
1 large head
of cauliflower, washed and cut into florets 1 quart
of purple potatoes, washed and quartered Salt 1
yellow onion, diced 6 cloves
of garlic, minced 2 inch nub
of ginger, peeled and grated 1 tablespoon
of ground cumin 2 teaspoons
of curry powder (
yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can
of crushed
tomatoes (I used organic, fire roasted) 4 cups
of vegetable stock 1 can
of chickpeas, drained 1 can (14 oz.)
1 tablespoon olive oil 1
yellow onion, chopped 1 bunch
of scallions, chopped to white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz)
tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole - wheat buns
The day before, mix together a bulgur salad (see the recipe) with cherry
tomatoes,
yellow squash and loads
of fresh herbs.
I also included
yellow and orange bell peppers in my version, while the Ottolenghi recipe uses red peppers, and I used just one variety
of tomatoes, not four different types.
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil,
yellow onion, celery, green bell pepper, cloves
of garlic, Italian parsley, crushed
tomatoes,
tomato sauce,
tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay leaves.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use
yellow squash or green zucchini) * 2 cups chopped
tomatoes (I used San Marzanos but any
tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination
of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)