Finely chop the sundried tomatoes and set aside.
Halve
b>dried tomatoes and carefully thread through the asparagus spears.
3. Using
ayenne and mustard powder and, using a knife, work in the
Wash the zucchini using a brush to gently scrub
Preheat grill using medium heat. Fill a large
In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
Add the sun-dried tomatoes and saute 30 seconds more.
Add olives and chicken stock and bring to a boil.
Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.
n a small saucepan warm tomatoes over moderate heat until just
br>Combine olive oil, sun-dried tomatoes, garlic, oregano and pepper in
Combine sun-dried tomatoes, tomato oil, olives, basil, lemon zest, garlic, pepper, Brie and olive oil in a large serving bowl. Cover and let stand at room temperature for 4 hours.
Cook pasta; drain and immediately toss with sauce.
Serves 6.
Using a paring knife, cut the
Place 1st four ingredients in food processor and blend to a creamy consistency. Place into mold of desired shape. (use pam) and place in refrigerator.
Boil sun-dried tomatoes in a small amount of water until plump (about 5 minutes) drain, cool, and chop in processor. If using tomatoes in oil, just chop.
Unmold cheese. Spread pesto over cheese and cover with sundried tomatoes. Sprinkle pine nuts. Serve with crackers.
Place the sun-dried tomatoes in a small bowl.
Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
Slice, and return to bowl.
Add in oil and remaining ingredients.
Let sit at room temperature for 1 hour, stirring occasionally.
Store in the refrigerator covered in a glass jar.
**NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.
Thinly slice sun-dried tomatoes and place in small bowl.
Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
Add the remaining ingredients from wine to garlic.
Cook 1 minute or until throughly heated.
Remove from heat and toss in cooked linguine.
Mix well.
Sprinkle each serving with Parmesan cheese.
Heat oil in a heavy skillet.
Add chicken and saute until brown and cooked through. Using slotted spoon, transfer chicken to a large bowl.
Keep warm.
Add onion and garlic.
Saute until tender, about 6 minutes. Stir in carrot and sun-dried tomatoes. Saute until carrot is crisp-tender.
Transfer mixture to bowl with chicken.
Add pasta and Parmesan cheese.
Toss.
Serves 4.
read crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta cheese
Wash the lettuce and dry thoroughly; place in a salad bowl. Slice the lamb into strips and add to the lettuce.
Cut the feta into small cubes and add to the bowl along with the olives, sun dried tomatoes, olive oil and balsamic. Season with salt and ground black pepper.
Using tongs mix the salad together and serve.
easpoon sun-dried tomatoes; cover with the top.
Beat eggs using a
Preheat oven to 425F and prepare baking sheet with cooking spray.
Finely chop the olives, sun dried tomatoes, breadcrumbs, oil, garlic, and mustard, by hand or using a food processor.
Make a 1.4 inch vertical slit in the top of each salmon fillet to within 1/4 inch of each end. Divide the filling and stuff the fish. Bake in the center of the oven for 10 minutes per inch of thickness. Garnish with fresh parsley or basil.
br>Spread half the sun-dried tomatoes over pesto layer.
Sprinkle
Heat oil in saucepan over medium heat. Add green onions and garlic, and saute until slightly softened, about 5 minutes. Add dried tomatoes and lentils; stir one minute. Add stock and bring to boil. Cover and simmer until lentils are cooked (about 5 minutes). Add goat cheese; stir. Serve.