Sentences with phrase «plump tomatoes»

Greenhouse farmers depend on supplemental lighting to grow plump tomatoes.

For picnics, grab some fresh crusty, bread, plump tomatoes (to rub on the bread, Ibizan - style), and some of the local cheeses and embutits (cured sausages).

Freshly grated coconut, shallots, garlic, ginger, green chilis, plump tomatoes and fresh curry leaves add a ton of flavor.

I love the combination of ripe plump tomatoes, good quality mozzarella cheese and fresh basil leaves.

I make stuffed peppers and fill them with beautiful plump tomatoes out of our garden.

Not exact matches

After plucking these super sweet cherry tomatoes from their vines, they were so cute and plump, it sounded more appropriate (and fun) to call them lollipops.

If you are not the biggest fan of tomatoes, you will be pleased to know that sun - dried tomatoes actually taste nothing like their plump and juicy sister.

Pinto beans are a favorite for many chili recipes, and these are plump, tender and slow - simmered in our original chili sauce that gets its hot flavor from tomatoes, chili peppers and garlic.

The softest of background flavors from a dash of Balsamic Vinegar pumps up the acid in the Cherry Tomatoes... just in case the bite was swallowed up by your fresh, plump Strawberries.

Rows of multicolored beets, various berries, plump eggplants, and zebra tomatoes inspired us as much as the room full of Calder's mobiles at the Museum of Contemporary Art.

Nowadays, I fall back on that feeling, having made peace with waiting a year for the sweetest summer tomato or the plumpest fig.

This impromptu stew features the plump Christmas limas, portobello and shiitake mushrooms, onions, tomatoes and fresh herbs.

This heirloom tomato display was especially picturesque, they were huge and plump, and so beautifully coloured.

The tomatoes were always so plump, juicy and sweet that it made sense to call them a fruit.

A spicy twist on a simple frittata recipe, with Masala paste, coriander and plump cherry tomatoes.

A fortifying lentil and tomato - based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach.

There's nothing better than walking out to your garden and plucking a plump, juicy tomato to accompany your dinner.

This toast combines sharp ricotta salata cheese with plump green tomatoes and lemon juice for a refreshing bite.

Creamy chickpeas, fresh herbs, sundried tomatoes, plump olives, and of course, salty and tangy almond feta, are the main stars of this dish.

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.

For this recipe, be sure to use premium - quality imported sun - dried tomatoes; they should be plump and soft with red hue.

1 pound fresh cheese raviolis 12 plump, chewy sun - dried tomatoes (about 2 ounces) 2 medium cloves garlic a couple big pinches of red pepper flakes 1/3 cup extra-virgin olive oil 1 teaspoon fresh thyme 1/8 teaspoon salt 1/4 cup walnuts or pine nuts, lightly toasted

Right before pasta is done cooking, add the sun - dried tomatoes to the boiling water to plump.

Look for slightly plump, pliable, chewy, sun - dried tomatoes.

Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.

Use up the last of those plump Summer tomatoes (because unlike other people, I know that it's still Summer), and add a little flair to your burrito night at home.

In fact, vine - ripened tomatoes from Southern Cali are so freaking sweet, plump, and aromatic that they provoke more «strawberry - ness» than most (actual) strawberries you'll find in the grocery store.

Fragrant garlic, caraway, and tomato, come together along with plump white beans and a beautiful tomato and olive oil dappled broth.

From the «Munchies» section, I opted for the panko crusted Housemade Fried Pickles ($ 7) served with a remoulade side; the plump Shishito Peppers ($ 8) accompanied by a smoked paprika aioli; and a bold flavor - packed trio of Pork Belly Sliders ($ 11) comprised of brioche, arugula, tomato jam and avocado.

The white beans were added earlier on in the cooking process and pureed (using this handheld immersion blender) with the whole tomatoes to make it a little creamy, and the sundried tomatoes were added towards the end, giving them just enough time to plump up a bit and add some flavor.

In the decade since genetically modified crops for human consumption became the norm, flawlessly smooth, plump red tomatoes and blemish - free bananas fill the aisles of the supermarkets where we send our butler robots to shop.

Past that, on top of a pile of medical journals, perches a plastic bag full of plump, homegrown cherry tomatoes, a late - season - harvest gift from his administrative assistant.

But the large, plump, ruddy tomatoes available year - round in grocery stores taste much different than the small, multihued, berry - sized fruits that evolved more than 50 million years ago near Antarctica and were first domesticated in Central and South America some 2500 years ago.

A spicy twist on a simple frittata recipe, with Masala paste, coriander and plump cherry tomatoes.

If using sundried tomatoes that are not packed in oil, soak in warm water to plump before adding to the pasta.

, Italian chefs knew it all along: Cooking plump red tomatoes boosts disease - fighting, nutritional power, Cornell researchers say

My personal favorite, is made with butter or ghee, fresh plump ripe tomatoes, a little onion, salt, pepper and Italian herbs (fresh or dried depending on what I have available).

Even if its splodgy icons of plump juicy veg and snot - green splats can seem rather reductive, Rotten Tomatoes has evolved into a valuable platform for dialogue between cultural gatekeepers and impassioned fans.

There were just so many delicious things to try, from the selection of fresh veges beautifully displayed at the entrance to the hall, to the jars of honey, the fresh samoosas, the homemade, egg free mayonnaise, the huge bowls of plump, juicy olives and of course the Eat Greek stall offering tubs of marinated brinjal, sundried tomatoes, artichokes, real Greek yogurt, packets of aubergine chips and hummus to name but a few.

On a hot day, tuck into a refreshing Greek salad — sweet tomatoes, cucumber, plump olives and pungent feta cheese.

The Washington Post calls those of us who press and paw the heirlooms the «tomato touchers»... the people who «go to the farmers market and handle every plump orb, squeezing and groping, feeling them carefully for firmness and flaws before deciding which one will make it into their next Caprese salad.»

If you have ever grown tomatoes in your backyard, ideally from heritage seeds, harvesting each plump red fruit at the height of ripeness, you know there is something missing from the hothouse hybrids at the local grocery.