Not exact matches
I picked the
cherry tomatoes and basil
from my garden, and picked up the
yellow beans at my favorite local farm stand.
Although I like capers, I had some other ingredients I needed to use up and so I once substituted the capers for oven roasted
yellow cherry tomatoes, and once for left - over serrano - cilantro sauce
from your frittata recipe.
Last time i made it exactly like in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille
from your
tomato sauce with added finely chopped eggplant, 2 carrots, a red and
yellow bell pepper and many halfed
cherry -
tomatoes instead of the 4 big
tomatoes.
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 used a mixture of plum and regular heirlooms — plus a few
yellow Sungold
cherry tomatoes, all
from my garden.
1-1/2 pints
cherry tomatoes, halved 1-1/4 cups
yellow cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon black pepper 2 large eggs 1 cup buttermilk 6 tablespoons unsalted butter, melted and cooled 1 cup fresh corn kernels (
from 2 ears)
During the pepper harvest in the autumn, the open - air food markets are a riot of color: bright green, red, and
yellow bells; deep - red
cherry peppers; large
tomato peppers
from pale
yellow and pale green to darkest red; green and scarlet peppers like Anaheims and New Mexicans;
yellow Hungarian wax peppers; long curved red and green peppers similar to cayennes; shorter, thicker ones like Italian pepperoncini; and small, thin, pointed dark green and red peppers as flaming hot as those
from Thailand.
They come in a range of sizes and varieties
from small
cherry to big beef, and traditionally they're red in colour but you can also get
tomatoes in
yellow, green, purple and orange.
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.