I didn't have French lentils so I used the standard variety, and
I used halved cherry tomatoes.
I love that you've simply
used halved cherry tomatoes instead of diced tomatoes.
Not exact matches
I
used 2 colors of
cherry tomatoes, yellow and red, and I sliced each
tomato in
half.
* If you're
using slightly larger
cherry tomatoes, cut them in
half before heating.
Drizzle salad dressing over a plate of mixed greens (I
used watercress and arugula), thin sliced onion,
halved cherry tomatoes and roasted asparagus.
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
How to quinoa: 1 cup quinoa kale
cherry tomatoes,
halved frozen edamame lime Cook 1 cup of quinoa in rice cooker according to directions,
use veggie broth instead of water for more flavor.
Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I
used yellow) 1 small zucchini, chopped 3/4 cup
cherry tomatoes, cut in
half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
* 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)
For the salad: * about 1 cup tiny
tomatoes (I
used a combination of
cherry, sungold and yellow pear
tomatoes, and sliced the bigger ones in
half) * about 1 cup chopped
tomatoes, preferably heirloom (any color you like) * 1 fat kirby cucumber, chopped
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut in
half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons
tomato paste (I only
used 2 because 3 seemed like a lot for a strong flavor like
tomato paste) Preheat oven to 350 °F.
1/2 cup brown rice (pre-cooked,
use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup diced sweet peppers (red, orange, yellow) handful of green onions, chopped (1 - 2 sprigs) handful of
cherry tomatoes,
halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado
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.
You can either
use fresh
tomato sauce, chopped
tomatoes, or even
halved cherry tomatoes in the sauce.
of artichokes 10
cherry tomatoes quartered 20 black olives
halved (I
use canned) 1 cucumber pealed and cubed 3 tablespoons of sour cream 1 tablespoon of mayonnaise Salt and pepper to taste
4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado -
Tomato Relish: 1/2 cup
cherry tomatoes,
halved (I
used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also
use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper
I
used cherry tomatoes (on a skewer), cauliflower florets,
halved baby zucchini, mushrooms and green beans.
1 (15 - ounce) can corn kernels, drained and patted dry (I
used Trader Joe's frozen roasted corn) 1 head iceberg lettuce, chopped (I
used romaine lettuce) 1 cup
cherry tomatoes,
halved 1 large avocado, cubed 10 slices bacon, cooked and crumbled (I only
used six) 4 hard - boiled eggs, chopped
Mix up the quantities and proportions to suit your taste and the situation: Add chopped avocado just before serving in place of the cucumber,
use cooked green beans instead of bell pepper, add
halved cherry tomatoes, or top with basil ribbons.
Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2 small cucumbers,
halved, and sliced 2 large plum
tomatoes, seeded and chopped (or you can
use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1 cup basil leaves, roughly torn salt to taste
2 thin crust, 12» prepared crusts (I
used Golden Home Ultra Thin crusts from Bigg's / Remke) 1 cup your favorite healthy pizza sauce 1 1/2 cups shredded part - skim mozzarella 2 cups
cherry tomatoes (we cut them in
half) 2 cups arugula Basil leaves, torn (optional) 6 slices prosciutto, cut or torn into thin strips (substitute ham — less salt and lower cost) Shaved Parmesan Red chili flakes, optional
I like to
use cherry tomatoes that I slice in
half because I like the way they look when they roast in the oven.
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of
half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just
use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe
tomato (
use sundried or
cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
Romaine Boats: A few romaine hearts (Boston bibb or butter lettuce leaves can also be
used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c.
cherry tomatoes, cut into
halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of choice)
For a vegetarian option:
use 1 medium diced zucchini, 1 1/2 cups
halved cherry tomatoes, and 1 diced heirloom
tomato.
pepper 1 package Italian sausage or turkey sausage 4 cups spinach (You can also
use kale, or arugula) Handful
cherry tomatoes (sliced in
half) 2 Tbsp.
If you are
using cherry tomatoes or the smaller variety, slice them in
half.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut in
half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons
tomato paste (I only
used 2 because 3 seemed like a lot for a strong flavor like
tomato paste) Preheat oven to 350 °F.
I've
used short grain brown rice, lightly steamed broccoli, shredded carrots, and
halved cherry tomatoes.
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)
If
using cherry or grape
tomatoes, cut them
half; reserve the juices.