I f0rced them into this this last summer with
my roasted yellow tomato capellini.
Not exact matches
Hubs and I were excited to see the
yellow cherry
tomatoes in the basket and he suggested a great recipe that we've made several times — Spaghettini with Roasted Cherry Tomatoes, Garlic and Fres
tomatoes in the basket and he suggested a great recipe that we've made several times — Spaghettini with
Roasted Cherry
Tomatoes, Garlic and Fres
Tomatoes, Garlic and Fresh Herbs.
Pumpkin Lasagna with Creamy Fontina -
Roasted zucchini,
yellow squash, red peppers and onions layered between lasagna noodles and topped with a flavorful pumpkin -
tomato sauce and shredded Fontina cheese.
I used the
yellow pear
tomatoes from my garden, topped my
roasted tomato soup with them and also put them into a summer spinach and arugula salad.
1 large
yellow onion 2 celery stalks 1 large carrot 2 tablespoons olive oil 1 heaping cup red lentils, well rinsed and drained 1 can (850 ml) whole
roasted tomatoes 3 cups low sodium vegetable stock Fresh lemon juice and cracked black pepper to serve
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.
Although I like capers, I had some other ingredients I needed to use up and so I once substituted the capers for oven
roasted yellow cherry
tomatoes, and once for left - over serrano - cilantro sauce from your frittata recipe.
Rather, they deliver savory, meaty flavors on their own power, things like
roasted shiitake mushrooms that pack in crispy bacon-esque flavor in a salad or pureeing
yellow tomatoes into a creamy bearnaise sauce.»
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.)
Easy vegetable lasagna recipe with tender zucchini,
yellow squash and
roasted red peppers cooked in a light
tomato sauce.
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets,
yellow squash, colorful bell peppers, red onion, carrots,
tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light
roasted garlic and white wine dressing Parmesan cheese
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.
sliced mushrooms (I used cremini) 1 cup diced red bell pepper (or
roasted red pepper) 1 1/2 cups chopped veggie (broccoli, spinach,
tomato, or zucchini - I used
yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
But summer doesn't seem the right time our typical preparation — chunked and
roasted until brown with salt, pepper and olive oil — and this torte, cut with
yellow summer squash is lighter and perfect, especially served right from the oven with a green or
tomato salad.
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1
yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire
roasted diced
tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium
yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck
roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed
tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
Moxie's Fire
Roasted Chili -LCB- Whole30 Approved -RCB- You'll Need: 1 pound ground medium spicy sausage 1 pound lean ground beef 3 cans fire roasted diced tomatoes 1/2 red onion chopped 2 roasted yellow peppers, de-seeded and chopped 2 roasted jalapenos, de-seeded and chopped 7 roasted red -L
Roasted Chili -LCB- Whole30 Approved -RCB- You'll Need: 1 pound ground medium spicy sausage 1 pound lean ground beef 3 cans fire
roasted diced tomatoes 1/2 red onion chopped 2 roasted yellow peppers, de-seeded and chopped 2 roasted jalapenos, de-seeded and chopped 7 roasted red -L
roasted diced
tomatoes 1/2 red onion chopped 2
roasted yellow peppers, de-seeded and chopped 2 roasted jalapenos, de-seeded and chopped 7 roasted red -L
roasted yellow peppers, de-seeded and chopped 2
roasted jalapenos, de-seeded and chopped 7 roasted red -L
roasted jalapenos, de-seeded and chopped 7
roasted red -L
roasted red -LSB-...]
Roasted Veggies 4 to 5 cups of raw veggies I used: 1 red bell pepper 1
yellow bell pepper 1 zuchinni 1/2
yellow onion about 12 cherry
tomatoes light drizzle of olive oil salt & pepper
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1
yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum
tomatoes (I used an equivalent amount of frozen
roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
bottle of beer, divided 1 very large white (or
yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed
tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field
Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large
yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons
tomato paste 1 26 - oz carton Pomi chopped
tomatoes or Bionaturae chopped
tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1
yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire
roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small
yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned
tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum
tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
4 sliced Field
Roast Italian sausages 1 lb uncooked rigatoni pasta 1 thin sliced sweet
yellow onion 2 cloves minced garlic 1 pint halved cherry
tomatoes 1 cup pitted and halved kalamata olives 1/2 cup olive oil 1/2 cup balsamic vinegar Few sprigs fresh parsley Salt and pepper to taste
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1
yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire -
roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
2 tsp of
yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced
tomatoes 400g chicken stock 2 red capsicums,
roasted, peeled, and seeded Freshly ground pepper, to taste
Olive oil 1/2 of a
yellow onion, finely diced 4 cloves of garlic, minced 2 large cans (28 oz each) of fire
roasted tomatoes, crushed 1 small can of
tomato paste 1 - 2 dashes of liquid smoke 2 cans of red kidney beans, rinsed and drained 1 can of black beans, rinsed and drained 4 carrots, grated 1 small zucchini, grated 2 teaspoons of chili powder 1 teaspoon of ground cumin 1/2 teaspoon of smoked paprika Salt and pepper
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or
yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape
tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped
roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium
yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper,
roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed
tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
I used cherry
tomatoes (all different shades of red, orange, and
yellow) and
roasted up a whole pan of them while I was at it.
And the dishes are inventive: Wild Alaska halibut is grilled and served with
tomato and spinach spaetzle,
yellow tomatoes and balsamic reduction; or there's grilled wild Columbia River king salmon served with fava bean sauté, Chianti caramel and
roasted fingerling potatoes.
I used sauteed
yellow onion, mushrooms, red and green bell peppers as well as
roasted rell bell pepper, spinach, feta mozarella, and a homemade chunky
tomato sauce.
Soups and Chili Curried Butternut Squash Soup Easy Vegetarian Chili Hearty Fresh Vegetable Soup with Veggie Stock Favorite Veggie Soup Pumpkin Black Bean Soup Red Lentil Soup with Sweet Potatoes and Kale Red Pepper and
Yellow Split Pea Soup
Roasted Carrot Soup Simple
Tomato Soup Vegetable Broth Vegetarian Lentil Soup with Greens Vegetarian
Yellow Split Pea Soup
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of
yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak,
roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed
tomatoes 2 — 14.5 cans organic diced
tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced
tomatoes, avocados and cilantro to top the stew with.
Ingredients: 1 large
yellow onion, diced 2 ribs celery, diced 2 large carrots, diced 1 (10 - ounce) package sliced white button or crimini mushrooms, roughly chopped 6 cloves garlic, minced 2 (15 - ounce) cans chili beans, drained and rinsed (chili beans are a mix of kidney, pinto and black beans) 2 (28 - ounce) cans fire -
roasted crushed
tomatoes 2 cups... Read More»
1
yellow onion, diced 2 - 4 cloves garlic, minced 1/4 cup avocado oil (olive oil also excellent) 2 cans diced
tomatoes (I use 14.5 oz cans of Muir Glen fire
roasted tomatos — they're amazing) 1 cup vegetable stock or broth 1 cup almond milk (or milk of your choice) 1/4 -1 / 2 cup fresh basil 2 cups pre-baked and shredded chicken
Weelicious: Mushroom Barley Virtually Homemade: Easy
Yellow Rice The Wimpy Vegetarian: Mujadara with
Roasted Tomatoes and Greens Jeanette's Healthy Living: Indian Spiced Quinoa Pilaf with Peas The Heritage Cook: White and Wild Rice Pilaf The Mom 100: Red Quinoa Salad with Arugula, Artichoke Hearts and Olives Napa Farmhouse 1885: Wild Mushroom, Sweet Pepper & Leek Risotto Red or Green: Spicy Barley Risotto Taste with the Eyes: Brown Rice Noodles paired with Tamarind Fish The Cultural Dish: Three Ways to Make Risotto Creative Culinary: Rice and Egg Bowl with Salmon and Peas Swing Eats: Stir - Fried Quinoa with Chinese Vegetables FN Dish: 5 Quirky Grain Switch - Ups You Got ta Try
Soup Olive oil cooking spray 1 cup diced
yellow onion 1/2 cup finely chopped carrots 2 28oz cans organic diced
tomatoes, divided 2 cups low - sodium vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch)
roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free
tomatoes
Weelicious: Mushroom Barley Virtually Homemade: Easy
Yellow Rice Feed Me Phoebe: Maple - Chia Overnight Oatmeal The Wimpy Vegetarian: Mujadara with
Roasted Tomatoes and Greens Jeanette's Healthy Living: Indian Spiced Quinoa Pilaf with Peas The Heritage Cook: White and Wild Rice Pilaf The Mom 100: Red Quinoa Salad with Arugula, Artichoke Hearts and Olives Napa Farmhouse 1885: Wild Mushroom, Sweet Pepper & Leek Risotto Red or Green: Spicy Barley Risotto Taste with the Eyes: Brown Rice Noodles paired with Tamarind Fish The Cultural Dish: Three Ways to Make Risotto Creative Culinary: Rice and Egg Bowl with Salmon and Peas Swing Eats: Stir - Fried Quinoa with Chinese Vegetables FN Dish: 5 Quirky Grain Switch - Ups You Got ta Try
can diced fire -
roasted tomatoes with green chiles 1 cup frozen
yellow corn 1 medium onion, chopped 1 jalapeno, chopped 2 cloves garlic, minced 1 cup water 1 10 - oz.
Greek seasoned chicken
roasted on a sheet pan with
tomatoes,
yellow peppers, red peppers, red onions, potatoes,...
2 tsp of
yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced
tomatoes 400g chicken stock 2 red capsicums,
roasted, peeled, and seeded Freshly ground pepper, to taste
Salad standouts include beets & quinoa, with Surfing Goat Dairy cheese, red and
yellow beets, quinoa and fresh herbs; and a wedge Caesar with Waipoli Farms romaine, shaved grana padano,
roasted garlic croutons and a sundried
tomato Caesar dressing.