Sentences with phrase «sliced heirloom»

Dinner: Bun-less burgers with caramelized onions, bacon, sliced heirloom tomatoes, lettuce, guacamole, homefries, and Whole30 compliant ketchup and homemade mayo.

Roll 2 slices of turkey, arugula, 1 sliced heirloom tomato and 1 teaspoon horseradish in a low carb wrap.

Add a layer of thinly sliced heirloom tomatoes, a couple of finely chopped garlic cloves, and a couple of cups of shaved raw cauliflower.

Any combination of these five ingredients would be great: thinly sliced and fried prosciutto, grilled figs, Gorgonzola cheese, sliced heirloom tomatoes, charred radicchio.

Tomato Canned Marzano tomato passata Halved cherry tomatoes Sliced heirloom tomatoes, in any size and color

Top with the sliced heirloom tomatoes and corn kernels, then drizzle with extra virgin olive oil and season with salt, black pepper, and thyme.

Top a baked pizza crust with garlicky spinach pesto and raw sliced heirloom tomatoes for a wonderfully fresh summer dinner.

Then I surrounded it with colorful, sliced heirloom tomatoes, fresh spinach, cilantro, diced mango (or you could use fresh peaches once they're in season), and a giant dollop of peach guac.

Sliced heirloom tomatoes with a drizzle of olive oil and salt / pepper (for the low cal side dish) 5.

Arrange sliced heirloom tomatoes over the pesto, mixing yellow and red varieties.

Sliced heirloom tomatoes are wow - worthy on their own — a simple vinaigrette and dollops of basil - flecked ricotta take them over the top.

In a large mixing bowl, combine the barley, rice, both types of roasted tomatoes and their juices, fresh sliced heirloom tomatoes and herbs.

I love my mom's childhood sandwich: open faced, soft and crusty fresh bread, butter, and sliced heirloom tomato generously seasoned with salt and pepper.

Top it with mashed avocado and then thick sliced heirloom tomatoes.

Top cooked dough with sliced Heirloom, fresh basil, fresh mozzarella and dot with Kalamata olives.

Lately I've been slicing heirloom tomatoes and serving them on top.

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

3 slices turkey bacon + 2 slices heirloom tomato + salt and pepper + 1/2 avocado + 2 tbsp green goddess + 2 slices multigrain bread, toasted + 1/4 c sprouts

Ingredients: 4 (1 / 2 - inch) slices heirloom tomatoes (about 4 ounces) 1/4 teaspoon sea salt or kosher salt 1/4 teaspoon freshly ground black pepper 5 baguette slices, toasted, preferably whole wheat 2 ounces fresh mozzarella cheese 3 — 4 large fresh basil leaves 1/2 tablespoon extra-virgin olive oil

Not exact matches

My favorite way to enjoy heirloom tomatoes is sliced and grilled with olive oil, fresh basil, and garlic.

The heirlooms are great with a little salt but the larger ones sliced on a tomato sandwich or BLT brings back memories of summers with Grandma which gives the word Heirloom another meaning all its own!!!

Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of sea salt, pepper and dried thyme, or ProvenHeirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of sea salt, pepper and dried thyme, or Provenheirloom tomatoes, sliced (I used 5 small ones) sprinkle of sea salt, pepper and dried thyme, or Provencal salt

Honestly, I love to eat my heirlooms, sliced, still warm from outside, with a sprinkle of balsamic, fresh basil, s & p and either fresh mozz, burrata or parm.

My favorite way to eat heirloom tomatoes is straight off the plant, warm from the sun, sliced with a little salt.

I happened to have cherry tomatoes on hand, but you could definitely use large heirloom tomato slices instead.

The Gourmet: heirloom tomato sauce, sliced buffalo mozzarella cheese, basil.

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

Cut an heirloom tomato into slices about 1/4 ″ thick.

On a Large platter (or in 4 plates) place a light bed of arugula, and approximately one big slice of the heirloom, one slice of the Cherokee Purple, some quarters and halves of the little ones.

You've got a bed of lightly dressed chopped heirloom tomatoes topped with sliced creamy burrata cheese and garnished with quick - pickled shallots.

2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper

If you are lucky enough to live in a climate where you can grow your own Beefsteak or slicing tomatoes, maybe even Heirloom tomatoes, you will be loving this vinaigrette!

baby spinach, kale, or chard (looks like a lot, but cooks down) 2 - 3 medium heirloom tomatoes, any color, sliced 1 egg, lightly beaten 16 oz.

If you want the effect I show here, buy one small heirloom tomato in as many colors as you can find — ideally green zebra, yellow, orange, red, and dark purple - red, then thinly slice and arrange on top of the leek filling, pressing in.

1 c breadcrumbs 1 Tbsp olive oil 4 whole wheat burger buns 1 heirloom tomato, sliced 1 avocado, sliced 1/2 c sunflower seeds

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

Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional

* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)

Combine a house - made spicy marinade, heirloom tomato vinaigrette with shrimp, slices of baguette and fresh California Avocados and you have yourself a winning sandwich.

For the salad: * about 1 cup tiny tomatoes (I used a combination of cherry, sungold and yellow pear tomatoes, and sliced the bigger ones in half) * about 1 cup chopped tomatoes, preferably heirloom (any color you like) * 1 fat kirby cucumber, chopped

To dress it, I put veganaise, mustard, pickles, heirloom tomato, sliced red onion, black garlic and sun - dried tomato.

Then top one piece of bread with slices of smoked brisket, heirloom tomato and grilled radicchio.

Horseradish mayo + 2 slices Texas toast + leftover smoked brisket + heirloom tomato slices + grilled radicchio

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 Vinaigrette

2 Chioggia beets 1 pound heirloom tomatoes, sliced 2 tablespoons plus 1 teaspoon olive oil 3/4 teaspoon kosher salt 3/4 teaspoon black pepper 1 tablespoon fresh lemon juice 1/4 teaspoon Dijon mustard 1/4 cup crumbled feta 1/4 cup roughly chopped walnuts 1 tablespoon fresh chives

2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of salt and pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)

For pizza 1/4 cup olive oil 1 pound assorted heirloom tomatoes, sliced 1 / 4 - inch thick 3/4 pound assorted zucchini and yellow squash, sliced 1 / 4 - inch thick 1 red onion, quartered 1 teaspoon kosher salt 1 teaspoon black pepper 4 ounces Fontina cheese, grated

In order to spice things up the light brown palette, I sliced up an heirloom tomato (drizzled with olive oil and sea salt) and added it to our plates for color.

Pin It Serves: serves 4 - 6 Ingredients: 1/2 cup Balsamic Vinegar 3 tablespoons Brown Sugar 2 large chicken breasts 2 tablespoons Olive Oil Coarse Salt, to taste Coarse Ground Pepper, to taste 3 large Heirloom Tomatoes, thickly sliced 1 large Ball... Continue Reading →

I've already thuoght of 3 ways to eat it: over farfalle pasta, rolled up in a paillard of chicken breast, and as a crostini topping with some good canned tuna and maybe a slice of heirloom tomato from the garden on the no knead bread I make!