Not exact matches
The smooth, cool minuteness of the dip spread on the sweet crunchy crackers is just insane, especially if you top it off
with some juicy
slices of
plum tomatoes and a sprinkling of salt and pepper.
carrots
with nuttzo / / yogurt
with cottage cheese and amazing grass / / rice cakes
with humus and cucumber / / dried
plums and apricots / / apple
slices
This could be made (and deliciously, I might add)
with poached rhubarb or
sliced plums or apricots.
Sprinkle 12 ounces of shredded Cabot Vermont Sharp Cheddar over the sauce and top
with the mushroom and ground beef mixture, 1
plum tomato (seeded and diced), and 1/2 of a small red onion (thinly
sliced).
It's the perfect thing to go
with roasted strawberries, a pile of raspberries,
sliced plums, whatever.
Berry free — you can replace the berries
with sliced mango, kiwifruit, passionfruit, nectarines,
plums, peaches or apricots.
1/2 Pie Crust recipe (replace millet flour
with an equal amount of teff flour) 3/4 cup sugar 1 1/2 tablespoons gluten - free flour blend of choice 2 pounds red or Italian
plums, skin on, pitted and
sliced 1/4 - inch thick 1/2 tablespoon fresh - squeezed lemon juice
decorate
with fresh
plum slices, chopped almonds and a few mint leaves.
Slice the
plums and mix them
with the vanilla date paste.
To serve, put the
plum slices and
plum puree into a bowl, top
with the crisp.
Fill the pie pan
with the
plum halves and apricot
slices, arranging the fruit to cover the bottom of the pan as best you can.
I learned to make it on a muerbteig,
with the
plums cut in 1/4's and
sliced so the peel is pushed into the dough.
I can definitely see getting down
with some vegan coconut yogurt and
sliced plums < 3 < 3 < 3
So in my dream I made pretty little tarts
with a swirly pattern of
plum slices, studded
with a few red currants left over from the red currant lemon tea cakes.
Grilled Stone Fruit Gazpacho Grill
sliced peaches, nectarines or
plums over high heat until just barely warmed through, then puree in a blender
with some cucumber, red bell pepper, onion, a dash of sherry vinegar, salt, pepper and ice.
In a large bowl, mix together the bread and baby capers,
plum tomatoes,
sliced onion, cucumber,
sliced celery, basil leaves, and black olives, and toss
with the dressing.
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
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8
plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly
sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined
with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
ingredients RICE JOLLOF
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned
plum tomatoes
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly
sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly
sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly
sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
But, since it is mid-summer, you might garnish it
with fresh
plum slices along
with the mint, whipped topping, and hazelnuts.
3 handfuls mixed baby leaf salad (rinsed) 2 small leaves green kale (chopped) 1 cup brown rice (cooked and mixed
with olive oil and chopped parsley) 1/2 fennel (
sliced) 1/2 cucumber (chopped) 4 small
plum tomatoes (
sliced) 2 avocados (chopped) 2 carrots (
sliced) 1 pomegranate (seeds) 1/2 bag trail mix (seeds, nuts and dried fruit)
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 2 large carrots,
sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian
plum tomatoes
with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper,
sliced Chopped fresh cilantro
Wash the
plums, remove the stones and
slice them into quarters and place them in a roasting pan lined
with parchment paper.
Topped
with juicy
slices of
plum tomatoes and a crispy panko bread crumb topping takes this side dish over the top.
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 1 large carrot,
sliced 1 poblano pepper, seeded and
sliced 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian
plum tomatoes
with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño pepper,
sliced Chopped fresh cilantro
Thinly
slice stalks and add to bowl along
with plums, vinegar, and 2 Tbsp.
Serve garnished
with plum and peach
slices.
When the
plums have cooled, peel the skin off
with your fingers and
slice the
plums, removing the pits.
Then I took a long look at my apartment,
with its shady fire escape and dusty windowsill, and I decided that my oven was going to be the vehicle for turning my fresh
plum tomato
slices into their chewy «sun» - dried alter egos.
Top
with 4 ounces part - skim mozzarella, 3 thinly
sliced plum tomatoes, 2 tablespoons fresh basil leaves, and a little salt and pepper.
Top
with 1 teaspoon of toasted coconut or grill
sliced plum, peach, or apricot until slightly charred.
Cheesy Breaded Tomatoes (Two roasted
plum tomatoes
sliced and topped
with 2 tablespoons breadcrumbs and a sprinkle of Parmesan cheese)
cereal
with milk / / carrots
with nuttzo / / yogurt
with cottage cheese and amazing grass / / dried
plums / / apple
slices
Slather on your leftover, heated - up crawfish étouffée, and top
with fresh jalapeno
slices, diced red onions, and diced
plum tomatoes.
Yes, it's true, a pizza
with fresh
slices of peaches,
plums and pluots.
Sure, we know that pies were introduced in the 1450s, and we can imagine Gutenberg going outside
with his workers that day and serving them celebratory
slices of quail pie and glasses of
plum gin or something special from his larder.
Ingredients 2 sole filets 2
slices salmon filet (1 1/2 oz each) 1 1/2 oz small raw shrimp, peeled and deveined 4 tbsp lemon juice 1/2 baguette 3 tbsp herb butter 4
plum tomatoes 3 tbsp olive oil Salt and freshly ground pepper 1/2 cup crème fraîche 1 Cut sole, salmon and shrimp pieces in half and sprinkle
with lemon juice.