Sentences with phrase «sliced tomatoes drizzled»

A plate of fresh sliced tomatoes drizzled with olive oil, salt, and pepper makes a nice accompaniment.

Build your menu around tapas requiring preparation and then expand the choices with easy tapas such as almonds toasted in oil, Manchego cheese, sliced tomatoes drizzled with olive oil and topped with capers, and even chorizo sausage served with toothpicks.

Not exact matches

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling

Our garden did great this summer... Our favorite way to eat our tomatoes is sliced in half, drizzled with really good olive oil and sprinkled with salt and pepper.

Before layering slices of tomato and mozzarella and drizzling on the balsamic vinegar, pop watermelon circles (use the top of an empty can or a circular cookie cutter) and tomato slices onto a heated grill to bring out both fruits» utmost flavor.

Halloumi Cheese — cut into tiny 1/4 inch cubes Drizzle of Extra Virgin Olive Oil 2 Tomatoes — 8 slices thinly sliced 1/2 Cucumber — peeled — 24 slices... Continue Reading →

Tomatoes with a thinned pesto drizzled on top and thick slices of bread on the bbq.

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

Serve them atop field greens along with thinly sliced sweet onion, ripe tomatoes and crumbled blue cheese, then drizzle with balsamic - honey vinaigrette.

Top a piece of matza with tomato sauce or vegan pesto, add your choice of thinly sliced veggies, olives and seasonings, and drizzle with olive oil before baking for a few minutes in a hot oven.

Top with a tomato slice and a tiny drizzle of balsamic vinegar and place your toasts in the oven for 15 minutes or until the cheese is melted.

But since the FIL has me covered, there's lots of tomato sauces, salads, and just plain sliced pieces sprinkled with sea salt, pepper and drizzled in olive oil, eaten up in great batches.

Pasta Caprese is a twist on Insalata Caprese, a simple Italian salad of sliced ripe tomato, fresh mozzarella, and basil that has been drizzled with olive oil and seasoned with salt.

Top the final layer of pasta with slices of fresh tomato, the oregano and a pinch of salt, sprinkled with breadcrumbs and drizzle everything with olive oil.

Drizzle salad dressing over a plate of mixed greens (I used watercress and arugula), thin sliced onion, halved cherry tomatoes and roasted asparagus.

Halloumi Cheese — cut into tiny 1/4 inch cubes Drizzle of Extra Virgin Olive Oil 2 Tomatoes — 8 slices thinly sliced 1/2 Cucumber — peeled — 24 slices thinly sliced 1/2 Red Onion — thinly sliced into 4 rings or to taste 10 Oz.

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

The inspiration for this roasted tomato pasta salad comes from those tomatoes, and of course the classic Italian caprese salad, a layered combination of fresh tomato and buffalo mozzarella slices with basil and a drizzle of good balsamic vinegar.

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

Drizzle some olive oil on the cookie sheet to prevent the tomatoes from sticking then place the tomatoes on the cookie sheet, round side down, sliced side up.

Drizzle olive oil on a baking sheet and put the tomato slices on top.

I like to add an extra drizzle of olive oil, salt and pepper over my sliced tomatoes.

Layer the tomato slices on top of the ricotta, drizzle lightly with olive oil, and season with salt and pepper.

One of our favs is just a simple Italian treatment: fresh spinach, thinly sliced tomato, thinly sliced smoked Gouda cheese, a sprinkle of garlic powder, and a drizzle of evoo.

Tonight I made it using a 28 ounce can of tomatoes and served it more as a soup without the topping but with baguette, sliced horizontally, drizzled with olive oil, topped with parmesan cheese and broiled.

Top with a nice thick tomato slice, choose a ripe but firm tomato, another thick slice of fresh mozzarella, some fresh basil, a sprinkle of salt and oregano and a drizzle of olive oil.

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.

Just a twist on the traditional tomato salad: Sliced peaches, sliced fresh mozzarella, fresh basil and a drizzle of white balsamic viSliced peaches, sliced fresh mozzarella, fresh basil and a drizzle of white balsamic visliced fresh mozzarella, fresh basil and a drizzle of white balsamic vinegar.

Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as... Continue Reading →

2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling

I like to serve these savory crepes as a light meal with a plate of fresh tomatoes, avocado, and thinly sliced red onion drizzled with olive oil, lime juice, and a generous sprinkling of salt and pepper.

2 — Place your sliced tomatoes into a bowl, (or you can lace them directly on to your baking tray), drizzle with oil, sprinkle over your seasonings and toss to coat.

These eggplant burgers were not only delicious served as above (on a homemade gluten - free english muffin, sliced tomato, and lettuce), but also tasted great the next served over a bed of mixed greens and drizzled with a creamy cashew dressing.

Here, mozzarella cheese and tomato slices are topped with crunchy breadcrumbs and drizzled with balsamic syrup for an elegant take on a classic summer appetizer.

In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemary.

Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.;

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

Place the tomato slices in a bowl, season with a pinch of salt and pepper and drizzle with fresh oregano and olive oil.

Crunchy pizza crust topped with fresh pesto, vegan parmesan, thick slices of tomatoes, mixed greens, pine nuts and a thick drizzle of balsamic glaze.

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

Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.

crispy pesto baked zucchini Ingredients about 4 cups thinly sliced yellow & zucchini squash 1/2 cup sliced yellow onion 1/2 cup pesto 1/2 cup plain canned tomato sauce 1/3 cup panko bread crumbs 1/4 cup grated parmesan cheese drizzle of olive oil pesto: Instructions Notes.

Drizzle some of the salad dressing around the mozzarella and tomato stacks, and garnish with sliced basil.

I had am amazing salad - warm grilled eggplant (sliced very thin like carpaccio) topped with diced tomatoes and chopped garlic and a chiffonade of basil drizzled with an oil and vinegar dressing.

I topped a few slices of ripe tomato (that I bought at the farmers market) with a dollop of pesto for lunch today and served it with a veggie stuffed pita (shredded carrots, lettuce, red onion, avocado and tomatoes) which I drizzled with fresh pesto.

I served the tomato slices simply with organic arugula leaves drizzled with balsamic vinegar.

Alternatively, the steak can be sliced as thinly as possible and served as tacos in charred corn tortillas with diced avocado, thinly sliced red onion, chopped tomatoes, cilantro leaves, crumbled queso fresco, and a drizzle of the sauce.

1 1/2 cups cherry tomatoes 2 tablespoons olive oil, plus extra for drizzling salt and pepper 1 lb new potatoes 1 large onion, thinly sliced 3 tablespoons sugar 2 teaspoons butter big pinch of oregano leaves 5 oz goat cheese, sliced or crumbled 1 puff pastry sheet, defrosted, rolled thinly (highly recommend Dufour brand)

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly