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Posts Tagged ‘sun-dried tomatoes’

by Sarah Steimer

Greens with pasta, artichokes, salame and beans

I grabbed a beautiful bag of greens (grown in the city!) at a farmer’s market recently and wanted to highlight it beyond just throwing them in a bowl. The salame can be optional here, I honestly just had a craving! It could certainly be made meatless and have the same impact.

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by Sarah Steimer

Kale salad with savory granola and avocado

I am all about a crouton… that isn’t a crouton. This savory granola has a great crunch and significantly more flavor than your average toasted bread cube. Nothing against the classic, though, of course.

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by Caitlin Saniga

Grilled cheese with mushrooms and sun-dried tomatoes

What does one do when the grocery store gods mark mushrooms and muenster cheese on sale? One stocks up on pumpernickel bread, grabs sun-dried tomatoes from the pantry and makes grilled cheese.

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by Sarah Steimer

I served these patties over a simple tossed spinach salad and a dollop of plain yogurt. These mini patties would also make an awesome appetizer or could be refrigerated after they're cooked for adding to salads later in the week.

I served these patties over a simple tossed spinach salad and a dollop of plain yogurt. These mini patties would also make an appetizer, or they can be refrigerated after they’re cooked for adding to salads later in the week.

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by Sarah Steimer

I've had a few friends day they're not big fans of mayonnaise (hey, I'll freely admit I like a good mayo), so I've been keeping an eye out for a good mayo-free egg salad.

I’ve had a few friends say they’re not big fans of mayonnaise (hey, I’ll freely admit I like a good mayo), so I’ve been keeping an eye out for a good mayo-free egg salad. Nailed it on my first try!


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by Sarah Steimer

This spread is fantastic. Bill and I actually used the leftovers on a fresh baguette, along with a few thin shavings of Parmesan.

This spread is fantastic. Bill and I actually used the leftovers on a fresh baguette, along with a few thin shavings of Parmesan.


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by Sarah Steimer

Focaccia bread is so simple and so easy to tweak once you find a base recipe you like. You could even simplify it down to just Parmesan on the top and use it primarily for paninis.

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by Sarah Steimer

If you don't think you'll finish all of this dish in one sitting, do not combine the Brussels with everything else. This way you can roast the Brussels for a second time as leftovers without having to roast the entire dish (likely drying it out).

If you don’t think you’ll finish all of this dish in one sitting, do not combine the Brussels with everything else. This way you can reheat the sprouts in the oven by themselves without drying out the other ingredients.

  • 15 medium-large Brussels sprouts
  • olive oil
  • sea salt or kosher salt
  • 1 – 1 1/2 cups cooked cannellini beans (about 1 can)
  • 1/2 cup sun-dried tomatoes, sliced thin
  • 1/2 cup feta cheese, crumbled or cubed
  • leaves from 2-3 sprigs of fresh thyme
  • pepper

Rinse the Brussels sprouts in a colander. Trim the ends of the Brussels and cut in half, length-wise. Remove the outer leaves and discard (these leaves will usually fall right off after cutting the sprouts in half).

In a glass or tin baking dish, toss the Brussels in a few teaspoons of olive oil and a few pinches of salt. Roast at 400 degrees for 15-20 minutes. Toss the sprouts and roast for an additional 15-20 minutes, or until browned and slightly crisped.

While the sprouts are cooking, combine the beans, feta, tomatoes and thyme — tossing carefully so as not to break up the cheese too much.

Add the warm Brussels sprouts to the bean mixture and gently combine. Drizzle with a little extra olive oil and a sprinkle of fresh pepper before serving.

Makes about 4 servings as a side dish.

Recipe adapted from: in pursuit of more.

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by Caitlin Saniga

These muffins were an endangered species by the time I got around to taking a photo of them. I made a batch during a late-night baking session, and by the morning there were only four left.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 3/4 cup crumbled cooked bacon (about 12 strips), drippings reserved
  • 1/2 cup sliced sun-dried tomatoes (press out at much oil as you can with paper towels)
  • 1/4 cup minced fresh parsley

This is just my opinion, but the butter was overkill. By the time you bake these muffins in a bacon grease-coated pan, they’re pretty much good to go. One idea I had for these is slicing the muffins in half and adding cooked egg and cheese. I know, I know. I’m always dreaming up breakfast sandwiches!

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the flour, baking powder and sugar. In a small mixing bowl, whisk together the milk and mayo until smooth. Form a well in the dry ingredients mixture, and pour the wet ingredients into it. Stir until just moistened. Fold in the bacon, tomatoes and parsley.

Use leftover bacon grease to lightly coat a 12-cup muffin pan. Fill the cups with batter so they are two-thirds full. Bake for 20 minutes, or until a toothpick comes out clean. Cool the muffins for 5 minutes in the pan before transferring them to a wire rack to cool completely.

Makes 1 dozen.

Recipe adapted from: Taste of Home

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Sarah Steimer

I loved the Mediterranean taste of this pesto – although I do wonder how different the taste or texture would be if I actually found jarred, oil-packed sun-dried tomatoes instead of just plain sun-dried toms.

  • 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil OR I used about 2 cups worth of dry sun-dried tomatoes which I rehydrated in warm water for about a half hour
  • olive oil (only if you didn’t use oil-packed tomatoes)
  • 2 garlic cloves
  • Salt and freshly ground black pepper
  • 1 cup (packed) fresh basil leaves
  • 1/2 cup freshly grated Parmesan

In a food processor, combine the sun-dried tomatoes (including the oil if you found the jarred version), garlic, salt and pepper, and basil. If

I used this pesto as a burger topping this time around. My friend Logan doesn’t like a sloppy tomato slice on his burgers all the time and thought this was an awesome substitute.

you did not get the jarred tomatoes, drizzle in olive oil as the machine mixes until you reach a desired consistency. Be sure to scrape the bowl down as you go.

Remove the mixture from the food processor and mix in the Parmesan by hand.

Recipe adapted from: Giada De Laurentiis via the Food Network

*Presto is our June guide that proves pesto goes way beyond basil. Find all of our Presto pesto recipes here.

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