I chopped up some spinach &
tomato as garnish.
Then I used one huge yellow squash to make Kingsolver's Disappearing Zucchini Orzo for dinner (I added spinach to it to give it a little more color and
tomatoes as a garnish).
Not exact matches
It's like a frozen vinaigrette or a savory ice cream that works well
as a
garnish on an heirloom
tomato salad, or a salad with strawberries or cherries.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons
tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for
garnish (optional)
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon
tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced
tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional
garnish
All are variations combining tortillas, beef, chicken, chile, beans, and various
garnishes such
as tomatoes and lettuce.
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such
as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2
tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for
garnish
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
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups
tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional
garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet
as close to 15 inches in diameter
as possible)
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma
tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for
garnish 2 cups basil leaves, reserving four small leaves for
garnish * 3/4 cup good - quality green olives, such
as Cerignola, pitted 1 scant tablespoon capers Salt to taste
Serve avocado slices
as an accompaniment, and
garnish the plates or platter with additional sliced
tomatoes and sprigs of cilantro.
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed
tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips
as garnish
1 large avocado, pit removed, 6 thin slices reserved for
garnish 1/4 cup finely minced onion, divided into 2 portions 1 medium
tomato, chopped 4 eggs (2 eggs per omelette) 2 tablespoons chopped fresh cilantro, divided into two portions 2 fresh, small hot chiles, such
as serrano, stems and seeds, removed, minced, divided into 2 portions 2 tablespoons olive oil Cilantro leaves for
garnish
1/4 cup cooking oil 2 pounds cubed lamb or beef 2 onions, finely chopped 1 teaspoon each fresh garlic and ginger paste 4 tablespoons Durban Masala curry powder (or red curry powder) 2 large
tomatoes, finely chopped 2 potatoes, peeled and cut into 1 / 2 - inch cubes 2 carrots, finely sliced 1 stick cinnamon 2 tablespoons apricot preserve 1 cup chicken broth 1 tablespoon vinegar Salt and black pepper to taste Fresh cilantro for
garnish (
as desired)
Garnish with sprigs of thyme or some fresh vegetables such
as tomatoes or cucumbers.
Reserve a bit of the
tomato mixture to use
as garnish,
as well
as a little of the corn kernels.
1 to 2 tablespoons of Sichuan peppercorns vegetable oil (or other neutral oil) 1 onion 1 or 2 carrots 1 or 2 cloves of garlic around 5 cups of cooked beans (pressure cooker instructions here) 1 14 - oz can of crushed or diced
tomatoes chili powder (to taste, I used about a tablespoon) 1/2 to 1 cup of quinoa (optional) salt & pepper sour cream, cashew cream, sliced herbs
as garnish (optional)
6 shallots, peeled 1 2 - inch piece of ginger, peeled 3 small fresh red chiles, such
as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1
tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for
garnish Nigella seeds for
garnish
1 cup quick oats (you may also use other types of flake oats; it will result in a different texture) 1 roma
tomato 1/3 cup frozen edamame 1/2 cup mushrooms (sliced) 1 teaspoon ginger (minced or grated) 1 tablespoon shoyu soy sauce 1 tablespoon nutritional yeast (optional) 1/2 cup non-dairy milk (optional) 1 teaspoon coconut oil Water
as needed Curled parsley or herbs of choice for
garnish
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced
tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like
tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk
as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for
garnish
You can stack these burgers up with just about anything, but I like using baby spinach or any mixed green, a juicy ripe
tomato slice, some spicy mustard and a jalepeno slice
as a
garnish.
Reserve a bit of the
tomato mixture to use
as garnish,
as well
as a little of the corn kernels.
This sun - dried
tomato spread is so creamy, people might think it has mayonnaise in it, but the secret is silken tofu.When I had my big dinner party last week, I served three different toppings on crostini; this sun - dried
tomato spread with a sprig of basil
as garnish, a green pea puree and my homemade rhubarb mint chutney.
The
tomato rose can be used
as a
garnish on many dishes.