Slice cherry tomatoes into thirds (after discarding ends).
Not exact matches
While the aubergine bakes, chop the
cherry tomatoes and courgette
into quarters, keeping the courgette
slices nicely thin.
bonus:
cherry tomatoes, hemp hearts, crumbled kale chips, also we have a makrut lime tree, and if you finely
slice a leaf or two
into fine threads, then add it here... magic.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut
into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup
cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut
into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut
into 1/2» cubes 4 oz of
cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
cherry grape
tomatoes 1/4 avocado (cut
into slices) Italian seasoning (mine is a blend of a whole bunch of herbs)
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.
I'm currently loving this stirred
into pasta with
sliced fresh
cherry tomatoes, dolloped in falafel salad wraps or generously spread onto my
24 small red potatoes, 1 - 2 inch diameter, not peeled green beans, about a quart, or to taste 15
cherry tomatoes, seeded, halved, to taste 1/2 cup
sliced red onion arugula, a handful, to taste, torn
into bite - size
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup
cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut
into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded
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
Ingredients: 1 large bunch of kale, washed and the leaves broken off
into bite sized pieces 1 punnet
cherry tomatoes washed and cut
into quarters 1 avocado peeled, seeded and finely
sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely
sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.
Slice the green bell pepper
into strips and place on a flat baking sheet along with the
cherry tomatoes.
Spoon a heaping teaspoon of pesto
into each
slice of cucumber then top with a small piece of
cherry tomato and garnish with chives.
For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1
slice rustic white bread 8 plum
tomatoes, with the seeds prepared as «fillets» 12
cherry tomatoes, halved 1 cucumber, peeled and cut
into 1 / 2 - inch cubes 4 pearl onions, pulled apart
into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut
into 1 - inch long pieces
Press the onion
sliced lightly
into the dough and gently press the
cherry tomatoes cut side up
into the dough.
10 chicken breast tenders, cooked and torn
into small pieces 1/2 cup
sliced green onions 1 cup seeded
cherry tomatoes, quartered 2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut
into 1/2 - inch cubes (optional: yellow or red pepper, cut
into small strips)
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin trimmed, cut
into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black pepper4 tablespoons olive oil, divided1 1/4 cups
cherry tomatoes, halved2 tablespoons mayonnaise4 small baguettes,
sliced in half and toasted6 to 8 lettuce leavessalt and pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce, pepper, and 2 tablespoons olive oil in a large zip - top bag; marinate in the refrigerator for 30 minutes or up to 6 hours.
1 eggplant, cut
into 1 / 2 - inch thick
slices 1-1/2 tablespoons kosher salt 1 red onion, cut
into 3 / 4 - inch thick rounds 1 cup
cherry tomatoes 1 red pepper, cut
into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut
into 1 / 2 - inch thick diagonal
slices 1 zucchini (about 3/4 pound), cut
into 1 / 2 - inch thick diagonal
slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula
vegan mayo, chipotle, salt, lime juice, red onion
cherry tomatoes, a red chilli and garlic all finely chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado
slices, spinach and if you can get it a little vegan cheese to melt
into it all.
Ingredients 4 ounces dry chorizo,
sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly ground pepper 2 medium red bell peppers, cut
into 1 / 2 - inch - thick strips 2 medium red onions, thinly
sliced 6 large garlic cloves, thinly
sliced 2 large thyme sprigs 1 cup
cherry tomatoes, halved 3/4 cup dry sherry 2 teaspoons sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded basil Crusty French bread, for serving.
* 2 1/2 tablespoons olive oil, divided * 1/2 large onion, thinly
sliced * 3/4 teaspoon kosher salt, divided (I used fine sea salt) * 2 cloves garlic, minced * 1 pint
cherry tomatoes * 1 1/2 pounds summer squash (yellow and zucchini), thinly
sliced into rounds * 1 tablespoon all - purp0se flour (I used Jovial Einkorn flour) or 1 tablespoon all - purpose gluten - free flour mix) * 1 tablespoon minced fresh thyme (or 1/2 tablespoon dried * 1/4 teaspoon black pepper
Ingredients 1 large loaf ciabatta or other rustic Italian bread,
sliced 2 small cucumbers, halved, and
sliced 2 large plum
tomatoes, seeded and chopped (or you can use
cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn
into pieces 1 cup basil leaves, roughly torn salt to taste
2 thin crust, 12» prepared crusts (I used Golden Home Ultra Thin crusts from Bigg's / Remke) 1 cup your favorite healthy pizza sauce 1 1/2 cups shredded part - skim mozzarella 2 cups
cherry tomatoes (we cut them in half) 2 cups arugula Basil leaves, torn (optional) 6
slices prosciutto, cut or torn
into thin strips (substitute ham — less salt and lower cost) Shaved Parmesan Red chili flakes, optional
It doesn't take much time to break off a couple broccoli florets,
slice some zucchini, and throw in a few
cherry tomatoes and carrot sticks
into a container.
Cut bell peppers
into small pieces, halve
cherry tomatoes and
slice thinly cucumber and onion.
1 cup quinoa, rinsed well 1/2 teaspoon kosher salt, plus more to taste 2 tablespoons fresh lemon juice 1 garlic clove, minced 1/3 cup extra-virgin olive oil Freshly ground black pepper 1 large cucumber, cut
into 1 / 4 - inch pieces 1 pint
cherry tomatoes, halved 2/3 cup chopped flat - leaf parsley 1/2 cup chopped fresh mint 2 scallions, thinly
sliced
ingredients GRILLED HAM STEAK WITH CORN AND HOT PEPPERS 4 ham steaks (about 7 ounces each) 2 tablespoons olive oil (divided) 4 ears corn (husked, kernels cut off the cob) 1 jalapeno or fresno pepper (
sliced into thin rings) 1 tablespoon oregano leaves (thinly
sliced) 1 cup
cherry tomatoes (halved) sherry vinegar (to taste) Kosher salt and freshly ground black pepper (to taste)
ingredients BLT CROSTINI 1/2 pound bacon 1/4 cup olive oil (plus 2 tablespoons, divided) 1 baguette (cut
into 1 / 2 - inch
slices) 1/2 pint
cherry tomatoes (halved lengthwise) 1 cup mayonnaise 1/4 teaspoon cayenne 1/2 head romaine (cored, thinly
sliced) flaky sea salt (to taste) Kosher salt and freshly ground black pepper (to taste)
ingredients DAIRY FREE PARMESAN CHEESE: 1 cup cashews 1/4 cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon Kosher salt ROASTED VEGETABLES: 1 green zucchini (quartered lengthwise, cut
into 1 / 2 - inch
slices) 1 pint
cherry tomatoes (halved lengthwise) 1/4 cup olive oil Kosher salt and freshly ground black pepper 1/2 pound rigatoni DAIRY FREE CHEESE SAUCE: 4 tablespoons olive oil 2 cloves garlic (peeled, minced) 4 tablespoons all - purpose flour 2 and 1/2 cups cashew milk 1 tablespoon hot sauce 1/4 cup parsley (chopped)
Cut bread
into smaller pieces, halve
cherry tomatoes,
slice onion thinly, dice nectarines, chop basil roughly, then add them all to a large bowl with sprouts, mixed greens and pine nuts.
Roasted Eggplant with
Tomatoes 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper 1 cup cherry or grape tomatoes, halved 1 tablespoon fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinl
Tomatoes 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut
into 1 - inch cubes 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper 1 cup
cherry or grape
tomatoes, halved 1 tablespoon fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinl
tomatoes, halved 1 tablespoon fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinly
sliced
Mini Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups of dip 1 sweet white onion, quartered, layers separated, larger ones cut again if needed, total of 24 pieces 2 red peppers cut
into 1 ″ square pieces, total of 12 pieces 3 slender zucchini
sliced into 1/2 inch thick rounds, total of 24
slices 12
cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″ long
I used a mix of heirloom
cherry tomatoes but it can be done with the larger variety,
sliced or cut
into wedges.
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin,
sliced crosswise
into 1/4 - inch - wide
slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and
sliced 1/2 inch thick 1 cup halved
cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.
Toppings could be apple or banana
slices,
cherry tomatoes cut
into small pieces, or small
slices of cheese or hard - boiled egg.
Ingredients • 600g (2 1/2 cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium - sized) chicken thighs, cut
into 2 cm chunks • 2 large spicy chorizo sausages, cut
into slices • 1 cup
cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and chopped
into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and chopped
into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch of rocket • Bunch of basil
Ingredients, Serves 2 1 box Dr. Praeger's Carrot Puffs 1 cucumber (cut
into thin
slices) 1 1/2 cups assorted
cherry tomatoes 1 cup parsley (roughly chopped) 1/2 red onion (
sliced thinly) 1 Tbsp.
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped
into 1 - inch cubes 1 small red onion,
sliced in 1/4 - inch
slices 1 medium zucchini,
sliced into small cubes 1 medium yellow squash,
sliced into small cubes 1 medium red pepper,
sliced into strips or 1/2 - inch cubes 3/4 cup
cherry or grape
tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
Salad Ingredients: 2 cups of romaine lettuce, chopped 1/2 cup of roasted corn 2 boneless skinless chicken breasts, grilled and
sliced into strips 1/2 avocado, diced 1/2 cup of black beans, drained and rinsed 1/2 cup of
cherry tomatoes, halved
2 Cut the heirloom
tomatoes and cucumber
into chunky 1» pieces and
slice the
cherry tomatoes in half.