Sentences with phrase «use grape tomato»

I used grape tomatoes instead of the huge tomatoes I used to get, I didn't even try to replace the eggs, I shredded red cabbage and carrots.

Hashbrowns, Spinach & Tomato Pie — use your grape tomatoes.

I use grape tomatoes because I can always count on their fabulous bright - red color.

I used grape tomatoes (quartered) because I had them on hand.

The original recipe was made with corn, which I amended by using grape tomatos.

Not exact matches

I used fresh cut corn, grape tomatoes and sliced olives, but you might like any of the following produce: sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)

ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain

For my salads the ingredients I used were 2 tablespoons of balsamic vinegar dressing, grape tomatoes (sliced in half), hard - boiled egg, crumbled bacon, sunflower seeds, and baby spinach.

This recipe was just what I needed to use up the grape tomato surplus from my garden.

Just made this today, using these luscious elongated tomatoes that look like a cross between a roma and a grape tomato.

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

Cassie's Notes: I used a mixture of red and yellow grape tomatoes, because they were on sale and I loved the colors.

I used organic grape tomatoes, from Trader Joe's, in this recipe and they were fantastic.

Peas and Ham Pasta Salad (5SP) on a bed of Salad Greens (0SP) with Sliced Cucumbers (0SP) and Grape Tomatoes (0SP)(A great way to use up some of that leftover Easter ham and hardboiled eggs)

2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)

I use sweet grape tomatoes instead.

1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned

I chose to use fresh baby san marzano tomatoes for this (they sell them at trader joe's), but you can also use cherry or grape tomatoes, or even some baby heirloom's!

I used the chicken - veg stock I had on hand (I think this batch was chicken with some close to the end of life grape tomatoes, spinach, garlic, onion, carrots, celery, parsley.)

I caramelized the onions somewhat and I used a pound of grape tomatoes.

I often use the mini grape or cherry tomatoes, as they have that concentrated sugar - y flavor.

I used a half and half combo of cherry and grape tomatoes here, but you can use any kind of tomato you've got.

Use sliced regular tomatoes and halved cherry and grape tomatoes for a different look.

Cherry Tomato and Peach Salsa: Homemade salsa tends to get watery from the tomatoes» juices, but I discovered that using cherry (or grape) tomatoes helps mitigate that.

Homemade salsa tends to get watery from the tomatoes» juices, but I discovered that using cherry (or grape) tomatoes helps mitigate that.

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

I used a mixed medley container of small tomatoes that my market had along with the grape tomatoes and I forgot the corn, but still a delicious meal.

Use tomato salsa instead of tomatillo, or use grape or red cherry tomatoes instead of yellow Sun GolUse tomato salsa instead of tomatillo, or use grape or red cherry tomatoes instead of yellow Sun Goluse grape or red cherry tomatoes instead of yellow Sun Golds.

I am not ready to divoluge my illnesses, BUT I made this today, used a few less olives, added some grape tomatoes and served it over fresh baby spinach.

Cover with thinly sliced veggies of your choice — I used zucchini and grape tomatoes, as well as thinly sliced fresh mozzarella.

My dad sends big baskets of grape tomatoes over around this time every year and I always slow - roast them (using this recipe), cover them in oil, and then keep them on hand in the refrigerator for a couple weeks.

It couldn't be simpler, or more delish — using Good Food Made Simple's wholesome burritos as a base, then topping them with melted cheese and a homemade avocado crema and colorful sliced grape tomatoes!

-LSB-...] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small garlic clove, diced2 Tablespoons Sriracha sauce (or other hot sauce can be used) 1 cup fresh or frozen corn3 Tablespoons fresh basil, chopped1 / 4 teaspoon Kosher salt1 / 4 teaspoon cracked black pepper1 small yellow bell pepper, chopped1 fresh California Avocado, peeled, pit removed and cut into bite sized pieces1 cup grape tomato halves1 head romaine lettuce, washed and cut into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]

Many areas produce a range of home - grown fruit and vegetables such as tomatoes, apples, figs, beans, grapes and citrus fruits, and there are many traditional recipes that show the uses that resourceful home cooks have developed to make the most of seasonal produce.

I had a huge basket of grape tomatoes that needed to be used...

I used two sizes red and a handful of halved yellow grape tomatoes.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

I used black grape tomatoes which were incredible!

You can use cherry tomatoes or grape tomatoes for this recipe.

It also makes use of those grape tomatoes you can't resist buying in the middle of the winter when you know better.

1 pound grape tomatoes 3 garlic cloves, chopped Extra-virgin olive oil Salt and freshly ground black pepper Handful of thyme sprigs 1/3 cup panko breadcrumbs 2 tablespoons plus 1/3 cup finely grated Parmigiano or Pecorino Romano cheese 1 pound pasta of your choice (I used gemelli) 2 large handfuls of arugula, about 3 cups

Use both red and yellow cherry tomatoes (or grape tomatoes) to add colors!

I used red grape tomatoes and orange cherry tomatoes, and the red tomatoes burst long before the orange ones did.

I used some fresh Rosemary as topping but you can top it with olives, concord grapes, cherry tomatoes, freshly chopped basil, sun dried tomatoes or simply a mix of dry Italian herbs would also suffice.

6 cooked broccoli florets, chopped 6 grape / cherry tomatoes, chopped 4 oz (1 cup) grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels — use all purpose / plain flour plus 3 level tsp baking powder) 6 fl oz (3/4 cup) milk — use whole milk, or breastmilk / formula if you prefer 3 tbsp olive oil 1 egg, beaten

used a combination of grape tomatos and 1/2 of an heirloom that I chopped up..

I like to refrigerate my grape tomatoes but always leave the larger ones out on the counter and try to use them up ASAP.

I used a thick salsa instead of the pico de gallo, and I would probably add some sliced grape tomatoes the next time.

1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)

Used leftover Balsamic grilled zucchini and grape tomatoes.