I used
red grape tomatoes and orange cherry tomatoes, and the red tomatoes burst long before the orange ones did.
1 tsp extra virgin olive oil 1 dry pint
red grape tomatoes (350g) 1/3 8oz package tempeh (75g) 1 pinch salt 1 pinch freshly ground black pepper 1/2 tbsp smoked paprika chopped cilantro, to taste — see notes 1/4 cup corn tortilla chips (22g)-- see notes 2 tbsp slivered almonds (12g)
This lentil salad gets a summery boost with sweet white corn, ruby
red grape tomatoes, and juicy yellow peaches.
I had one pan of
red grape tomatoes and one of the yellow.
In her Easy Lunchboxes with the note are a raw fig treat,
red grape tomato pieces, a peeled clementine and chopped d'anjou pears.
Not exact matches
By step three, I had rinsed and dried my produce and tofu; preheated the oven; peeled and diced a
red onion; chopped the roasted
red pepper; halved the cherry
tomatoes and
grapes; and warmed the corn tortillas in the oven.
For the vegetables, I started by chopping 1/2 zucchini, 1
red pepper, and 1
red onion, which I combined with 1/2 pint tiny
grape tomatoes, some chopped kalamata olives, and some minced parsley on a sheet pan.
2 cups cherry or
grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed
red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground pepper
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!)
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
I like the orange
grape tomatoes better than the
red, as the skin is more tender.
Cassie's Notes: I used a mixture of
red and yellow
grape tomatoes, because they were on sale and I loved the colors.
Pour gnocchi into a large bowl and serve with
grape tomatoes,
red onion, cucumber, olives, and mint.
Grape tomatoes, baby spinach, cucumber, zucchini, yellow squash, bell peppers,
red onion and feta or Parmesan cheese all dressed up in a balsamic vinaigrette.
Juicy mangoes,
red onion,
grape tomatoes, creamy ripe avocado, nutty quinoa, crunchy kale, and edamame.
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.
Garnish the dip with diced
grape tomatoes, chopped
red onion and bell pepper, black olives, and shredded cheddar cheese.
I used
grape tomatoes instead of the huge
tomatoes I used to get, I didn't even try to replace the eggs, I shredded
red cabbage and carrots.
Mediterranean style dinner packed with colorful vegetables:
red and yellow
grape tomatoes, asparagus, and sun - dried
tomatoes.
1 cup quinoa (soak overnight in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and sliced) 1/2 cup cranberries 3/4 cup cherry or
grape tomatoes, sliced in half 3 - 4 scallions, sliced 1
red pepper, seeds removed and diced Salt and pepper (to taste)
One of my favorites is sautéing in EVOO,
red onion and chick - peas, and then adding broccoli and halved
grape tomatoes.
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup
red and yellow
grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs
2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango,
grape tomatoes,
red onion (or whatever else you'd like to use)
Antioxidant - rich
red bell peppers, onions, lycopene - boasting
grape tomatoes, and spicy cayenne combine with the star ingredient for a quick and easy hash.
With grilled shrimp, chunks of mango, sliced
grape tomatoes, chopped
red onions and a delicious dose of garlic, the recipe comes together in just 25 minutes.
Chickpeas, cucumber,
grape tomatoes,
red onion, kalamata olives and feta cheese tossed in a simple lemon olive oil dressing.
1 tablespoon
red wine vinegar 1/4 teaspoon kosher salt 1 1/2 tablespoons extra virgin olive oil 1 pint
grape tomatoes, halved lengthwise 2 teaspoons chopped fresh dill
4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn 1/2 pint
grape tomatoes, quartered 1/4
red onion, diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon
red wine vinegar 1 lime, juiced a few tortilla chips, crushed
«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.
These are all the ingredients you'll need to create a yummy Mexican wedge salad: Iceburg lettuce,
grape tomatoes, black beans, corn, purple onion, a combination of colorful bell peppers (
red, yellow, orange), purple onion, pepitas (roasted pumpkin seeds), Haas avocado, Mexican cheese (Queso Fresco or Cotija), colorful tortilla strips, and either store bought or homemade creamy cilantro lime dressing.
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or
grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small
red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
Local Lemons: Sweet Corn, Chilis, and Burrata over Fettuccine Delicious Days: Caesar Salad - Kind Of, But Better Dinner: A Love Story: Baked Sausages with Apples and Potatoes Eating Brooklyn: Farro Salad with Roasted
Red Grapes, Kale and Swiss Chard Melissa Clark: Braised Pork Shoulder with
Tomatoes, Cinnamon, and Olives over Polenta
2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed
red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint
grape tomatoes, quartered 1/2 cup walnuts, toasted
Ham and turkey, baby dill pickles, baby carrot / garden
tomatoes,
red grapes / blue berries / pineapple, mini zucchini muffin, and chocolate «milk.»
Since I am not a fan of raw
tomatoes in general, how about either chopped
red pepper OR seedless
grapes instead?
Filed Under: Recipe, Salad, Vegetarian Tagged With: cucumber, farro, feta cheese,
grape tomatoes, kalamata olives,
red onion, Roasted Beet Vinaigrette
For the salad: 1 1/2 lbs zucchini 1 lb cherry or
grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced
red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Scoop some BBQ chickpeas into each tortilla and top with a couple slices of avocado, some
grape tomatoes, a bit of queso fresco, and some of the cilantro -
red onion mixture.
carrots, celery, cucumbers,
grape and cherry
tomatoes, snap peas, broccoli, cauliflower, radishes sliced, celery,
red or orange bell peppers, green bell peppers
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium
red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint
grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
My favorite way to have chicken salad is mounded on a lettuce leaf accompanied with fruit (my favorites are
red grapes and cantaloupe — just a great taste combination with the chicken salad), sliced ripe
tomatoes sprinkled with salt and pepper, and crackers.
4 cups of
grape or cherry
tomatoes 4 tablespoons fresh basil 1 small
red onion Olive oil Salt and pepper Parmesan cheese
Use
tomato salsa instead of tomatillo, or use
grape or
red cherry
tomatoes instead of yellow Sun Golds.
5 cups sliced assorted vegetables, (such as zucchini, yellow squash, onion,
red bell pepper and
grape tomatoes)
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry
tomatoes (quartered) or
grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped
red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium
red or green bell pepper, chopped 1 cup
grape or cherry
tomatoes, quartered 4 green onions, thinly sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt Freshly ground black pepper
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned
tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup
grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish)
red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
500g
grape tomatoes, halved or quartered 1/2 cup (150g) black olives, pitted and roughly chopped 1 tbsp capers, roughly chopped 1/2 - 1 tsp
red pepper flakes (to taste) 1 tbsp balsamic vinegar, plus more to serve 1 can borlotti or cannellini beans, drained
Juicy
grape tomatoes,
red bell...
Top each with cucumber,
red onion, avocado,
grape tomatoes, and the remaining crumbled feta cheese.