Sentences with phrase «ripe heirloom»

4 3/4 inch inch thick slices of seedless watermelon 4 ripe heirloom tomatoes, sliced into wedges 4 tablespoons extra virgin olive oil Kosher salt and fresh ground pepper, to taste 1 tablespoon fresh lemon juice 4 teaspoons aged balsamic vinegar 8 small leaves fresh opal basil 8 small leaves of fresh green basil Maldon sea salt, for garnish

Add ripe heirloom tomato and leaf lettuce or arugula.

(Adapted from Chow.com) 2 lbs ripe heirloom tomatoes in variety of colors and sizes Large handful of fresh herbs, any...

Tossed with a light vinaigrette, some crunchy veggies like carrots, celery and peppers, along with a ripe heirloom tomato and — voila!

I didn't want to leave before sharing this salad, however, since it's the first meal I made with ripe heirloom tomatoes from my garden.

For the timbale: 4 medium - firm, ripe heirloom tomatoes, seeded and diced to about 1/4» (about 1 1/2 cups) 2 cups nectarines, pitted and diced to about 1/4» 1 tablespoon chervil leaves, plus additional leaves for garnish 1 tablespoon fresh lemon thyme, chopped, plus additional leaves for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high quality extra virgin olive oil, divided, plus additional for garnish Sea salt crystals

This delicious summery galette is filled with ripe heirloom tomatoes and kale pesto and set on top of a super flaky gluten - free crust.

This simple dish of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs is finished delicately with fresh lemon juice, herbs, and sea salt.

But the sauces, salsas, and salads that accompany have run the gamut from sweet pureed peas with but a hint of mint to crispy pancetta with balsamic roasted tomatoes, and, my tried - and - true favorite, cumin corn salad with perfectly ripe heirloom tomatoes.

2 La Tortilla Factory Non-GMO Low Carb Flour, Fajita Size 2 medium very ripe heirloom tomatoes 3 ounces fresh mozzarella 4 large basil leaves 2 tablespoons extra-virgin olive oil sea salt to taste

Will try it again when I have ripe heirlooms and sharp cheese.

A nine - minute egg (so its center is just a touch tender), the ripest heirloom or beefsteak, basic iceberg, plenty of mayo, and the squishiest white bread you can find (griddled for extra credit).

Not exact matches

10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

In my book, there is nothing that pronounces the essence of summer quite so exquisitely as a fresh, ripe, perfectly seasoned heirloom tomato.

Toast 1 slice bread, spread with 1/2 ripe, Fresh California Avocado (mashed or sliced) and 2 slices heirloom or beefsteak tomato.

They're heirloom green — as in ripe, but a cool color, not unripe green tomatoes.

Market Berry Salad (Serves 2 -4) market fresh baby greens — any variety 1 - 2 heirloom tomatoes — sliced 2 ripe peaches — sliced handful of strawberries — sliced if needed handful of blueberries — optional handful of microgreens — any variety

heirlooms turning ripe on the vine in my garden right now... Will have to look into the cheese idea!

Arrange the following on a plate: 1 Heirloom Tomato, Sliced 1 Ripe Peach, Sliced — yellow or white but make sure it's ripe Fresh Mozzarella, Sliced Chopped Basil Fresh Pepper Drizzle with Olive Oil Optional — Drizzle with Balsamic VinaigrRipe Peach, Sliced — yellow or white but make sure it's ripe Fresh Mozzarella, Sliced Chopped Basil Fresh Pepper Drizzle with Olive Oil Optional — Drizzle with Balsamic Vinaigrripe Fresh Mozzarella, Sliced Chopped Basil Fresh Pepper Drizzle with Olive Oil Optional — Drizzle with Balsamic Vinaigrette

However, I love heirloom tomatoes all summer long and ripe peaches are so delicious when combined with the sweet tomatoes.

4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper

For the gazpacho: 2 pounds ripe red tomatoes (about 10 plum tomatoes) or you can use heirloom tomatoes or even green tomatoes!

INGREDIENTS 1 ripe avocado 1 heirloom tomato 4 strips bacon 1 slice good quality bread, any type you want 1 teaspoon crushed red pepper flakes 1 tablespoon lemon juice Salt and pepper to taste

fresh ripe tomatoes, I used a combination of heirloom and red plum tomatoes, San Marzano will be idyllic, I just wanted to use what is in season and it turned out fantastic!

Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread

For this recipe, we used red vine - ripe globes (Beefsteak), heirloom (Brandywine), tomatillos, and yellow tomatoes.

2 pounds very ripe red tomatoes, preferably heirloom, cut into 1/2 - inch wedges, 3 tablespoons seeds reserved

RIPE addresses that sensuality through a collection of luscious & sensual photographs of heirloom tomatoes.

This precious syrup should be drizzled over chunks of the best Parmesan, ripe pears, in - season heirloom tomatoes, or just sipped and savored from small crystal glasses.