Remove grape tomatoes from pouch and cut in half; set aside.
Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.
In a small bowl, combine pesto, oil and lemon juice. Season to taste with salt and pepper.
Arrange zucchini slices, overlapping slightly, on a platter. Top with grape tomatoes and feta and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
Meanwhile, sit on the porch with a fly swatter and put some Grey Goose in your lemonade.
Cook green beans in lightly salted boiling water for 8 minutes or until crisp-tender, drain. Plunge beans into ice water to stop the cooking process. Drain and set aside.
Melt butter in a large skillet over medium heat 6-7 minutes or until butter begins to brown. Add green beans and saute until tender.
Stir in grape tomatoes and remaining ingredients, serve immediately.
Heat oil in medium-large skillet.
Add garlic, onion and chili.
Saute for less than a minute.
Add shrimp, seasonings.
Cut up butter and dot it throughout the skillet.
Add grape tomatoes, stirring to evenly distribute.
Cook, stirring frequently for about 5 minutes. Or, until raw shrimp turns pink.
Serve hot over couscous, or your grain of choice.
sing larger than cherry or grape tomatoes, cut them in segments about
Wash tomatoes, drain.
Saute halved grape tomatoes and the next 3 ingredients in hot oil in a medium skillet over medium-high heat.
Remove from heat.
Place in serving bowl or dish.
Sprinkle basil over the top.
Scoop basil out of oil with a slotted spoon, and drain
For the Olives- Combine all ingredients in a large resealable freezer bag.
Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.
For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.
Sprinkle with the oregano and pepper, tossing well.
Cover and let stand for 30 minutes at room temp.
Combine the olives with the feta and tomatoes, tossing well.
Serve.
tir well.
Rinse the grape tomatoes and measure 2 generous cups
Grease crockpot with olive oil and leave the excess in the crock.
Add the onion, pesto, and pepper to the crock, stirring to combine.
Add steak to crock and turn the pieces with tongs to coat. Add tomatoes.
Cover and cook on low for 6 hours.
To serve, place steak in individual bowls. Top each with a couple slices mozzarella and some of the tomato mixture.
Add ravioli to a pot of boiling water.
Cook 3-5 minutes or until ravioli floats to the surface.
Remove from heat, drain and set aside.
Heat oil in a oversized skillet on medium heat, add spinach (make sure spinach is completely dry), tomatoes, onion powder, salt and pepper, and saute for about 7 minutes or until spinach and tomatoes wilt.
Add ravioli to skillet and cook for 3 more minutes.
Serve hot and sprinkle with parmesan cheese.
Prepare pasta according to package directipns; place in large bowl and toss with bell pepper, tomatoes, pesto and oil. Refrigerate until cold and serve.
0 seconds.
Add the tomatoes, orange juice, parsley, capers, 1
Season the salmon with salt and pepper.
Heat
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
Toss bread cubes in the bacon drippings.
Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
quipment: A shallow baking dish with two-or three-quart capacity
n high heat, turning with tongs until completely charred black
Combine all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
Place a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate. Decorate plate with grape tomatoes. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.
epper, and grape tomatoes on a large roasting pan. Drizzle with enough olive