Or top polenta slices with basil pesto,
a thick slice of tomato and olive oil and indulge.
Assemble the burger by starting adding some lettuce the base of the bun, then the burger,
a thick slice of tomato, some cress or sprouts, some mashed ado and some sauerkraut.
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 whole grain bread with
a thick slice of tomato and then cheese.
Top with
a thick slice of tomato.
Instead of bread, layer slices of mozzarella cheese, which has just 1 carb per ounce, between
thick slices of tomatoes.
Not exact matches
Honey ham and tangy cheese is piled high on a
slice of thick bread, then garnished with mayonnaise, avocado, and fresh
tomato.
Tomatoes with a thinned pesto drizzled on top and
thick slices of bread on the bbq.
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic cloves - pinch
of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)-
thick, center cut bacon - brown sugar - Roma
Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown sugar in the large bowl.
And, while I'm a super big fan
of bruschetta as an appetizer < — I mean c» mon, we're talking about fresh
tomato, basil, mozzarella, and balsamic vinegar on a
thick slice of baguette.
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3
slices of thick -
sliced center - cut bacon 1 can condensed
tomato soup (recommended: Campbell's)
Nice
thick slices of fresh mozzarella, perfect
slices of red
tomato and fresh basil on top
of a delicious crust.
Spread a
thick later
of guacamole on one side, top it with some fresh rocket or spinach, add the spinach and pumpkin burger, the
slice of tomato and the tofu pancake.
3) To assemble the toast: Toast your bread, smear a
thick layer
of pesto on, thinly
slice your avocado and fan over your toast, and finally place your thinly
sliced tomato on top and sprinkle with salt & pepper.
This potato dish consists
of layers
of spiced ground beef,
sliced potatoes, and
thick fresh
tomato slices.
Other odds and ends — all in very small amounts
of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort
of fajita style), bronzed carrots (
slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with
tomatoes and onion, very
thick pureed white bean soup, about 5 sweet potato fries, a couple
of artichoke hearts, a dab
of roasted red peppers, and half
of a veggie burger made with black beans and corn.
1 cup chopped
tomato 1 cup ale or beer 1/2 cup bottled clam juice 1/2 cup chopped fresh parsley 2 T fresh lemon juice 1 T bottled minced garlic 2 pounds mussels, scrubbed and debearded (about 40 mussels) 4 1/2 inch
thick slices of diagonally cut French Bread
Serve the burger on your favourite bread or burger bun, or wrapped into collard green leaves with a
thick slice of juicy
tomato.
Ingredients 2
slices of thick wheat bread About 4 tablespoons
of sun - dried
tomato pesto (recipe follows) 1 avocado Squeeze
of fresh lemon (optional) Flaky salt & freshly ground pepper to taste
* 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)
Try adding
thick slices of ripe in - season
tomatoes, good - quality bacon or pancetta, or creamy avocado.
4 (12 - ounce) bags
of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter, diced into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5
slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium
tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon red wine vinegar ⅛ teaspoon sugar
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.
So, not wanting to fool with hollowing out a
tomato, nor wanting to waste any
of this big beauty from the farmer's market, I cut two
thick slices, sandwiched my «tuna» inside, placed the stack on a bed
of sprouts, and whipped together my vegan version
of the Triple D sauce.
Shape a small amount
of potato mixture to form a small ball and then smash it out flat — 1/4 to 1/2 inch
thick, making it about the size
of a cut
tomato slice around.
Bruschetta is a simple but superb Italian appetizer
of thick slices of toasted bread spread with a garden - fresh topping
of ripe red
tomatoes, basil, garlic and olive oil.
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8
slices (4 ounces) light Cheddar cheese 1 package
of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium
tomatoes,
sliced 1/8 inch
thick 1/2 avocado,
sliced 2 small red onions,
sliced in 1/8 inch
thick Garnish ideas: alfalfa sprouts, hamburger pickles
From there we spread a
thick layer
of cashew tofu ricotta on the eggplant
slices, followed by a layer
of tomato sauce.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch
thick rounds 4 tablespoons
of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long
slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped
tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1 1/2 pounds ripe but firm
tomatoes (preferably a mix
of beefsteak and plum),
sliced 1/4 inch
thick, about half seeds from each
slice removed
Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp olive oil 4 tbsp
tomato sauce 1 1/2 cups shredded white cheddar cheese 1 fresh California avocado, medium size, seeded and peeled 3
slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1 plum
tomato,
sliced thinly crosswise a few thin
slices of red onion Instructions: Heat grill on medium.
3 tablespoons olive oil 3 cups
of 1» cubes
of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe
tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded,
sliced 1 / 2 - inch
thick (I used 1/3 cup fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear
tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
But give me a
thick piece
of bread, some leftover cooked chicken or roast or a
slice of ham, a piece
of cheese, maybe some thin
slices of pear or apple, or a few diced
tomatoes... Two minutes under the broiler.
We love serving this Vegan Deviled Ham Spread on sandwiches, spreading a nice,
thick layer over the bottom
slice of bread, topping that with some lettuce and other goodies, like
sliced green onions and
tomatoes.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch
thick rounds 4 tablespoons
of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long
slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped
tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Ingredients 2 cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled
tomatoes (or about 4 pounds
of fresh, ripe
tomatoes, that are blanched, peeled, and chopped *) 3 bay leaves2 cups
of chicken stock2 more Tbsp olive oil1 1/2 cups
of cubed rustic bread, 1 1/2 - inch cubes (about 2 to 3
thick slices of Italian loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt, less or more to tasteFreshly grated Parmesan cheese and chopped fresh basil or parsley for garnish.
A
tomato based
thick gravy is made with the help
of onion paste and chopped onion
slices.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 - inch -
thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice
of 1 large lemon 1 bay leaf 3 medium
tomatoes,
sliced crosswise into 1 / 4 - inch -
thick rounds Garnish (optional): Crumbled feta cheese
Oh, the magic
of the pressure cooker: It can turn out 30 - minute chicken stock, basically - instant brown rice, and these super-creamy,
tomato - y chickpeas that are begging for a
thick slice of garlic - rubbed toast.
Bursting with strong, savory flavors — spicy chili pepper, sweet cherry
tomatoes, briny clams and fresh parsley — this soup is best scooped up with
thick, toasty
slices of country bread.
Ingredients: 2 - 3
thick slices of Day Old Bread, crusts removed (about 2 cups) 1/2 cup Cream 1 box (10 ounces) frozen chopped Spinach or 1 large bunch
of fresh Spinach, blanched and chopped 1/2 cup Pine Nuts 1/4 cup Sun - dried
Tomato Halves (6 - 7 halves) packed in olive oil, drained and chopped 4 large Garlic cloves, minced 1/4 cup freshly grated Parmesan Cheese 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1 cup Extra Virgin Olive Oil Makes about 2 cups
of saucePrintable VersionSoak the bread in the cream until it is completely soft, about 1 hour.
Chopped crisp Romaine lettuce is tossed liberally with
tomato, red bell pepper, chickpeas and
thick slices of provolone, along with strips
of salami and chopped chicken.
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 use diced
tomatoes and a
thick slice of German bread.
Ingredients (makes 6) 4 steaks (3 cm
thick) 1 tbsp Balsamic Glaze 5 tbsp olive oil Salt and pepper 2 cloves garlic,
sliced thinly 1 tbsp rosemary leaves 6 handfuls
of rocket 6 — 8
tomatoes, cut into wedges 2 just - ripe avocados 2 roasted red peppers,
sliced 2 spring onions,
sliced thinly 4 handfuls blanched snow peas Balsamic Glaze 1 cup balsamic vinegar 1/2 cup apple juice
Made nice and
thick, it's great smeared on toast (top with
sliced tomatoes, salt and pepper) or as part
of a dip platter.
I used a
thick salsa instead
of the pico de gallo, and I would probably add some
sliced grape
tomatoes the next time.
3 scrambled pastured eggs with bunch
of chives (or 1 small spring onion), 1
thick slice pastured bacon or ham (30g / 1 oz), 1 tbsp ghee, 1 large portobello or other mushrooms (80 / 3 oz), 1/4 cup cherry
tomatoes (75g / 2.6 oz).
During a typical Monday - Friday, I'll usually reach for those leftovers, like my
Tomato Farro Minestrone, Chickpea & Kale Curry, or mismatch brown rice, farro, or quinoa with steamed or sautà © ed veggies and
thick slices of ripe avocado for a Rainbow Buddha Bowl.
4 3/4 inch inch
thick slices of seedless watermelon 4 ripe heirloom
tomatoes,
sliced into wedges 4 tablespoons extra virgin olive oil Kosher salt and fresh ground pepper, to taste 1 tablespoon fresh lemon juice 4 teaspoons aged balsamic vinegar 8 small leaves fresh opal basil 8 small leaves
of fresh green basil Maldon sea salt, for garnish