Search Results for "Plum"
Recipe Results 4 of 61 pages
Tomato Soup
Tomato Soup Ingredients: 3 1/2 pounds fresh plum tomatoes 6 cloves garlic, peeled and smashed 1 white onion, roughly chopped 1 tsp. salt 2 Tbsp. olive oil 1 large handful of basil leaves ⅓ cup sugar 4 Tbsp. butter 2 cups vegetable broth 1 cup heavy cream Directions: Preheat the oven to 375 F and
Carrots with Tomatoes and Macaroni
Ingredients: 1 tablespoon olive oil 1 onion (small, chopped) 4 plum tomatoes (chopped, from a can) 1/2 cup tomato juice (from a can) 6 carrots (large, peeled and sliced) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon sugar 2 tablespoons fresh parsley (chopped, or 1 teaspoon dried) 1 teaspoon butter 1 cup elbow macaroni,
Artichoke Dip with Fresh Herbs
Ingredients: 1 cup light sour cream 1/2 cup light mayonnaise or salad dressing 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves 2 medium green onions, sliced (2 tablespoons) 1 can (14 oz) artichoke hearts in water, drained, coarsely chopped 1/2 cup diced seeded
Oven-Dried Tomatoes
Ingredients 2 lbs. ripe Italian plum or large cherry tomatoes, halved 1/4 kosher salt 1/4 teaspoon freshly ground pepper 2 (28 oz.) cans low-sodium crushed tomatoes 2 tablespoons dried marjoram olive oil, to cover Directions Preheat oven to warm, below 200°. Remove seeds from tomato halves but not the fibrous tissue. Place tomatoes, cut side
Lemony Cuke Cake
Ingredients 1 medium cucumber, diced 2 medium plum tomatoes, seeded and diced 1/2 minced fresh parsley 1/2 minced fresh cilantro 1/4 onion, finely chopped 1/4 lemon juice 1/4 olive oil 1 tablespoon lemon peel, grated 1 garlic clove, minced 1/2 teaspoons seasoned salt 1/4 teaspoon coarsely ground pepper 1 whole pita bread, cut into small
Spinach Salad with Orange Vinaigrette
Spinach Salad with Orange Vinaigrette Ingredients: 6 oz. fresh spinach 2 medium Italian plum (Roma) tomatoes (sliced crosswise) 1/4 cup crumbled soft goat cheese 1 Tbsp. imitation bacon bits 2 Tbsp. sliced almonds (dry-roasted) 2 tsp. olive oil (extra virgin preferred) 2 medium green onions (thinly sliced) 1/4 cup fresh orange juice 2 Tbsp. white
Broiled Orange Roughy
Ingredients For 6 servings: 6 orange roughy fillets (about 7 ozs. each) 1 tablespoon olive or canola oil 1 tablespoon lemon juice 1 teaspoon salt-free seasoning blend Italian Salsa: 2 cups plum tomatoes, chopped 1 (2 1/4 oz.) can sliced ripe olives, drained 2 tablespoons lemon juice 2 tablespoon fresh parsley, minced 1 teaspoon salt-free
Italian Pasta with Shrimp
Italian Pasta with Shrimp Ingredients: 1 ½ tablespoons garlic, chopped 1 medium onion, chopped 2 tablespoons olive oil 8-ounce can Italian whole plum tomatoes 1 pound cooked shelled shrimp (can substitute cooked boneless chicken breast) 1 teaspoon oregano 1 teaspoon basil 8 ounces crumbled feta cheese (optional) ½ pound box linguine Salt and pepper to
Ratatouille With Poached Eggs
Ratatouille With Poached Eggs Ingredients: 1/4 cup olive oil 1 onion, finely chopped 1 medium zucchini, diced 2 cups peeled, finely diced eggplant 2 cloves garlic, minced 1/2 tsp. paprika 2 cups finely diced plum tomatoes salt and freshly ground black pepper, to taste balsamic vinegar, to taste 8 tsp. pesto 4 large eggs chopped
Tex-Mex Scrambled Eggs & Tortillas
Tex-Mex Scrambled Eggs & Tortillas Ingredients: 2 large EGGS, beaten 1 cup green (tomatillo) salsa 2 plum tomatoes, diced 6 corn tortillas (6-inch), halved, cut into thin strips 1/2 cup queso fresco, crumbled Directions: COAT 12-inch nonstick skillet with ovenproof handle with cooking spray; HEAT over medium heat until hot. ADD salsa and tomatoes; COOK and STIR 2
