Jackson's big orange -
yellow tomatoes got lots of attention from students, and most of them grabbed a little cup with tomato slices and a cube of squash.
Not exact matches
I
got my favorite, misir watt (the bigger dish on the right: red lentil stew with onion, berbere, ginger, garlic, and cardamom), with sides of dinich watt (far left: potatoes in garlic,
tomato, and berbere sauce) and yekik watt (in the middle:
yellow split peas with ginger, turmeric, and garlic).
Anything we find at our local farmers» markets is fair game for the grill:
yellow summer squash, Vidalia onions, cherry
tomatoes, eggplant and even avocados (use firm avocados)... you
get the drift.
I threw together some rocket / watercress / spinach, sprouted beans,
yellow peppers,
tomatoes, brown rice, nutritional yeast, a scoop of my almond pulp courgette dip and 2 tsp of this insane dressing my mum bought me from her trip to Dorset earlier in the year, it's
got beetroot, parsley + wasabi in it amongst other things, it has a good kick!
This lentil salad
gets a summery boost with sweet white corn, ruby red grape
tomatoes, and juicy
yellow peaches.
The ingredient that
got this taco train moving was the gorgeous organic
yellow heirloom
tomato I spotted at our neighborhood market last week.
2 tbsp sunflower / canola / veg oil 1 medium
yellow onion, diced 1 tsp caraway or coriander seeds, whole 4 cloves garlic, pressed or minced 1.5 inches thick ginger or 2 inches thin, grated 2 tbsp + masala mix or chana masala mix powder (NOT garam masala, NOT thai red curry, etc.) 2 cans chickpeas, or 3 cups cooked chickpeas 1 small can or 1/2 large can diced
tomatoes (ensure you
get ones without extra spices) 1 bay leaf
I will often use organic red,
yellow and orange bells or mini sweets (on the dirty dozen) organic zucchini maybe some organic
yellow squash when the squash
gets to your desired softness stir in the corn and organic
tomatoes.
Other subs: canned corn for fresh, decreased the cherry
tomatoes and added some diced orange and
yellow tomatoes (as dry as I could
get them) when you add the corn during filling prep.
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.
Weelicious: Mushroom Barley Virtually Homemade: Easy
Yellow Rice The Wimpy Vegetarian: Mujadara with Roasted
Tomatoes and Greens Jeanette's Healthy Living: Indian Spiced Quinoa Pilaf with Peas The Heritage Cook: White and Wild Rice Pilaf The Mom 100: Red Quinoa Salad with Arugula, Artichoke Hearts and Olives Napa Farmhouse 1885: Wild Mushroom, Sweet Pepper & Leek Risotto Red or Green: Spicy Barley Risotto Taste with the Eyes: Brown Rice Noodles paired with Tamarind Fish The Cultural Dish: Three Ways to Make Risotto Creative Culinary: Rice and Egg Bowl with Salmon and Peas Swing Eats: Stir - Fried Quinoa with Chinese Vegetables FN Dish: 5 Quirky Grain Switch - Ups You
Got ta Try
Weelicious: Mushroom Barley Virtually Homemade: Easy
Yellow Rice Feed Me Phoebe: Maple - Chia Overnight Oatmeal The Wimpy Vegetarian: Mujadara with Roasted
Tomatoes and Greens Jeanette's Healthy Living: Indian Spiced Quinoa Pilaf with Peas The Heritage Cook: White and Wild Rice Pilaf The Mom 100: Red Quinoa Salad with Arugula, Artichoke Hearts and Olives Napa Farmhouse 1885: Wild Mushroom, Sweet Pepper & Leek Risotto Red or Green: Spicy Barley Risotto Taste with the Eyes: Brown Rice Noodles paired with Tamarind Fish The Cultural Dish: Three Ways to Make Risotto Creative Culinary: Rice and Egg Bowl with Salmon and Peas Swing Eats: Stir - Fried Quinoa with Chinese Vegetables FN Dish: 5 Quirky Grain Switch - Ups You
Got ta Try