I also like to
serve sliced tomatoes, avocado and fresh lettuce on the side too.
This is great so i can cook with them in other dishes and my family won't be bored with
me serving sliced tomatoes twice a day!!
Not exact matches
It is made from a mix of baby kale, romaine, and spring lettuce topped with grape
tomatoes, dried cranberries,
sliced apples, and
served with crispy or grilled chicken and a breadstick.
It's
served on a warm brioche bun fully dressed with homemade chipotle mayo,
sliced tomato, red onions and spring mix, with a side of crispy shoe - string fries.
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)
1) Peel and cut mango, avocados, onion and
tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12
slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9)
Serve dip with toasted tortilla chips
Lately I've been
slicing heirloom
tomatoes and
serving them on top.
Remove to
serving plates, and top with a little mayonnaise,
sliced tomato,
sliced red onion, avocado, and grilled red bell pepper.
When the
tomatoes are done, transfer them to an oven safe plate or
serving bowl and top with the goat cheese (you can
slice it, crumble it, or leave it in a log).
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large
tomatoes,
sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for
serving
Serve them atop field greens along with thinly
sliced sweet onion, ripe
tomatoes and crumbled blue cheese, then drizzle with balsamic - honey vinaigrette.
I
served them with mashed beans and mashed avocado and tiny
sliced tomatoes.
Slice the chilled terrine and
serve with a sauce of your choice such as pesto, Parmigiano foam or
tomato sauce.
Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas
Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion,
sliced 1
tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons
tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for
serving Sour cream and chopped chives or parsley, for garnish (optional)
Serve each
tomato on a
slice of the baguette.
PREP TIME: 15 minutes TOTAL TIME: 30 minutes
SERVINGS: 4 1 Tbsp olive oil 1 sm onion, chopped 4 cloves garlic,
sliced 1/4 tsp red - pepper flakes 3/4 c dry white wine 4 dozen mussels, scrubbed and debearded 2 c halved cherry
tomatoes 1/4 c chopped basil leaves 1.
It is filled with chopped lettuce, cucumber, and red onion, sun dried
tomatoes, chickpeas instead of the hummus sometimes
served on sabich, roasted
slices of eggplant, hard boiled eggs, and arguably the best part - spiced and toasted strips of pita.
California Burger Bowls are grilled burgers
served without the roll in a bowl along with lettuce, onions, fresh
tomatoes, and
sliced avocado for a low...
They can be toasted by the half - dozen on a baking sheet set under a broiler, and
served with a variety of toppings like thinly
sliced meat or smoked salmon; cream cheese, goat cheese,
sliced cheddar cheese or ricotta; and fun, flavourful additions like sprouts,
sliced avocado,
tomato, cucumber, radish and capers.
Serve in a pitta bread, toasted if you wish, with shredded lettuce,
sliced tomatoes, pickled red cabbage, jalapeno and a piece of lemon.
I love to
serve Mexican Lasagna «taco style» by offering a plate full of «fixings» for everyone to add to their plate: shredded lettuce, chopped
tomatoes, chopped green or red onion, diced or
sliced avocado, fresh lime wedges.
Broil for 2 minutes then
serve with fresh herbs and
sliced grape
tomatoes!
Wild have been fabulous with homegrown
tomatoes...
Served it along with thinly
sliced crusty French bread, great for soaking up the wonderful juices.
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma
tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon
slices for
serving
Prep Time: 30 mins Total Time: 30 mins
Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg,
sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry
tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
Then I will cut the steak into thin strips and
serve over a bed of arugula and top with
sliced cherry
tomatoes, black beans, pumpkin seeds, and
sliced avocado.
Serve each topped with
tomato slice and lettuce.
To
serve, heat the tortillas in a dry skillet (for a crispier taco, grease the skillet or for burnt edges, toast over an open flame) and fill with refried beans,
sliced avocado,
tomatoes, lettuce, cheddar, sour cream and salsa.
Toss the arugula leaves in the dressing too and place some leaves over the
tomatoes (you'll
serve the remaining leaves with the tart
slices).
Ingredients 2 whole wheat friselle 320 - 350 g fresh ripe
tomatoes,
sliced or cut into pieces dried oregano, to taste fresh and cleaned basil, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste Makes 2
servings.
Serves 4 2 portobello mushrooms, stems removed 1/4 c light balsamic vinaigrette Salt and freshly ground black pepper 8 sm high - fiber whole grain dinner rolls 8
slices red onion 8
slices tomato PLACE the portobellos and vinaigrette in a large zip top bag.
I
served a stackable grilled portobello with a
slice of
tomato, a
slice of fresh mozarella (sp!)
Planning to try this:
slice and caramelize the onions, mix with sauteed chopped mushrooms, chopped
tomatoes, and wilted baby spinach,
served on bruschetta (or toast!).
I'd recommend
serving it over romaine or iceberg lettuce with some
sliced cherry
tomatoes and chopped red onion for an updated version of a steakhouse classic.
ground beef 1 packet Ortega taco seasoning 1 can diced
tomatoes 1 cup black beans, rinsed and drained 1 cup canned corn 1 - 2 cups shredded cheddar cheese 2 scallions, chopped 1 avocado,
sliced tacos, for
serving
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
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups of orzo, dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons of Old Bay, divided 1 Cup of grape
tomatoes,
sliced in half 1 Cup of golden
tomatoes,
sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
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
Serve the burger on your favourite bread or burger bun, or wrapped into collard green leaves with a thick
slice of juicy
tomato.
Additionally, here is a general list of basic condiments often
served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled vegetables (such as onions), mango chutney, grated fresh coconut, grated roasted coconut, chopped peanuts or almonds, grated or
slice hard - boiled eggs, chopped crisp bacon, chopped
tomatoes, and salted fish.
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.
Serve with white rice,
sliced tomatoes, and other curry condiments.
One unique non-pizza offering is Oregano's Minestrumbo Soup, featuring chopped meatballs, link sausage, zucchini and squash in a
tomato broth
served with a
slice of provolone cheese floating on top.
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly
sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed
tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8
slices provolone basil leaves (thinly
sliced, to
serve)
Assembling the salad: Place the cooked quinoa, chickpeas (garbanzo beans), apple
slices, beet
slices,
tomato slices, mache greens, avocado
slices and dressing in a large
serving bowl.
1/4 c olive oil + 1 finely chopped medium onion + 6 thinly
sliced garlic cloves + pinch red pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt and freshly ground black pepper + cooked spaghetti, for
serving
3 tbsp butter + 3 tbsp olive oil + 1 finely chopped medium onion + 6 thinly
sliced garlic cloves + pinch crushed red pepper flakes + 1 basil sprig + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 3 tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and pepper + cooked tortellini, for
serving
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly
sliced crosswise4 live blue crabs 1 1/2 cups finely chopped onion 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped celery 2 tablespoons
tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for
serving Instructions 1.
Perfectly seasoned Certified Angus Beef ® brand steak is
served sizzling on a cast iron with eggs, blistered
tomatoes,
slices of crisp cucumber, and rich pate.