Serves 6 Serving Size: 4 Ingredients 12 Hardboiled egges (keep 7 yokes) 1/4 Cup 1 % Cottage Cheese 1/2 Cup 0 % Plain Greek Yogurt 1
Tbsp chopped sun - dried tomatoes -LSB-...]
Not exact matches
8 Roma (plum) tomatoes, seeded and diced 1 cup
sun - dried tomatoes packed in olive oil, drained and
chopped 3 cloves garlic, minced 2
Tbsp.
1/2 cup plain bread crumbs (I used whole wheat) 1/3 cup flat - leaf parsley,
chopped 1/4 cup garlic and herb - marinated
sun - dried tomatoes,
chopped 2 cloves garlic, minced 2 eggs, at room temperature and lightly whisked 2
Tbsp.
each) packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli 2/3 cup thinly sliced
sun - dried tomatoes 1/2 cup
chopped hazelnuts, lightly toasted 1 cup (packed) arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper (to taste) 6
tbsp extra-virgin olive oil Parmesan cheese for garnish (optional)
1/2 cup drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2
tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2
tbsp slivered oil - packed
sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup
chopped green onion 1/4 cup
chopped bell pepper 2
tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan version)
20 minutes or so before the cashews are done soaking,
chop the onions, garlic,
sun - dried tomatoes and half of the chili into small pieces and cook them with about 2
tbsp of olive oil in a frying pan over medium heat until the onions turn golden brown.
1
tbsp olive oil 1 cup onion,
chopped 2 cups cooked chickpeas 1 lb Brussels sprouts, trimmed and quartered 4 garlic cloves, minced 1/2 tsp dried thyme 1/2 tsp dried basil 1/4 tsp dried tarragon 1/2 cup
sun - dried tomatoes, rinsed and
chopped (soaked for 10 minutes in boiling water if super dry) 2 cup vegetable broth 1/4 cup red wine 2 cups thinly sliced kale (200g prepped)
For the roast vegetables 2 courgettes (zucchinis) 2 aubergines 2 red peppers 1 red onion 1
tbsp mixed dried herbs About 3
tbsp olive oil 2 garlic cloves, peeled and
chopped 2
tbsp balsamic vinegar Salt and pepper to taste For the
sun - blushed tomato pesto A dozen plum tomatoes About 200g
sun - blushed tomatoes About 10
2.5
tbsp freshly squeezed lemon juice (from 1 lemon) zest of 2 lemons 1
tbsp olive oil 1/2 cup
sun - dried tomatoes, soaked for 2 hours and
chopped finely 1 cup cucumber, cut into small cubes 1 small clove garlic, minced or pressed 1 shallot, minced 5 olives (I used kalamata), pitted and finely
chopped 2
tbsp fresh dill, finely
chopped 3
tbsp fresh mint leaves, finely
chopped salt and freshly ground black pepper to taste
Transfer
chopped florets to a small bowl and mix with olives,
sun - dried tomatoes, 1
Tbsp.
Makes one 12 - inch long baguette; about 24 slices Ingredients: Baguette about 14 - inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced 1/2 cup finely
chopped red bell pepper (about 1 medium) 1/2 cup finely
chopped sun dried tomatoes in olive oil 1/4 cup finely
chopped Kalamata olives 2 oz finely
chopped spicy salami About 2
tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there're plenty of salty ingredients) Preparation: Slice off both ends of the baguette.
Despite this, adding 2
tbsp of
chopped sun dried tomatoes to the top of your salad will net you 343 mg of potassium, which is pretty impressive!
Ingredients: 2 cups raw walnuts or pecans (soaked) 2 cups raw sunflower seeds (soaked) 1 cup
sun - dried tomatoes (soaked) 1⁄2 cup each of tomato, celery, red bell peppers (finely
chopped) 1⁄2 cup ground flax seeds 1⁄4 cup each
chopped fresh basil and oregano 1
TBSP Coconut Aminos 2 tsp ground cumin 1 clove garlic, minced 2
TBSP organic olive... Read More»
2
tbsp sun - dried tomatoes, coarsely
chopped Salt and pepper to taste 3 oz goat cheese
Heat stroke When the
sun is bogging you down this summer, just
chop of a mango in a juicer; add a little water and a
tbsp of sugar free or honey.