ayenne and mustard powder and, using a knife, work in the
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.
egrees.
Combine olive oil, sun-dried tomatoes, garlic, oregano and pepper in
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.
Preheat grill using medium heat. Fill a large
he bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta cheese
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.
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.
Using a paring knife, cut the
Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.
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.
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.
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.
n a large bowl. Add sun-dried tomatoes and soak for 5 minutes
Remove mushroom stems and wipe down with a damp cloth.
Place on heated grill with gill-side down and grill for 10 minutes.
Flip and grill for an additional 10 minutes.
Place sun-dried tomatoes on the gill-side of the mushroom.
Top with cheese and let grill until cheese is melty, about 2-3 minutes.
At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
Place one mushroom on each bun and top with basil before enjoying!
ooked through. Season. Mix the sun-dried tomatoes and chicken into the spinach
f the stock mixture, the sun-dried tomatoes, parsley, and marjoram; cook, stirring
blender, puree the garlic, sun-dried tomatoes, and the pizza sauce.
alnuts, one-fourth of the sun-dried tomatoes,and one-fourth of the
teaspoon sun-dried tomatoes; cover with the top.
Beat eggs using a