64479 roasted romas mozzarella arugula pesto Recipes

roma tomatoes or 12 round tomatoes, garlic cloves, sliced, olive oil, salt, fresh coarse ground black pepper

roma tomatoes, quartered, garlic cloves, whole and unpeeled, olive oil, cream cheese, softened, sour cream, kosher salt, ground black pepper, garnish with chopped chives , scallions or parsley

roma tomatoes, sea salt, refrigerated pie crust, bacon (totally optional but i used applewood smoked ), black pepper, herbes de provence, chives (chopped ), olive oil mayonnaise (or substitute light mayo), cheese (shredded or finely chopped of your favorite), fresh basil (finely chopped )

pesto sauce, walnuts, finely chopped, crescent roll dough (8 crescents a can), feta cheese, crumbled (you can use low fat ), sour cream (you can use low fat ), cream cheese (3 oz), olive oil, pesto sauce

roma tomatoes (about 15), fresh jalapeno peppers, head garlic, salt, white onions, finely chopped, lightly packed cilantro leaves, snipped (1/4 cup), cider vinegar, tortilla chips

roasted red bell peppers, drained and roughly chopped, hot-pepper flakes (optional for kids), roughly chopped italian parsley , or 1 tsp chopped fresh oregano (optional for kids), bocconcini in oil (or 3/4 cup fresh mozzarella in oil, torn into pieces), undrained, baguette , sliced lengthwise, interior crumb removed

arugula, strawberries, sliced almonds, raisins, yogurt, parmesan cheese, olive oil, balsamic vinegar

arugula, extra-virgin olive oil, fresh lemon juice, lemon peel, grated

arugula (about 6 oz), crumbled blue cheese, blood oranges, olive oil, fresh lemon juice

roma tomato (about 8), carrots, peeled, onion, cut into quarters, garlic cloves, peeled and left whole, olive oil, dried oregano, vegetable broth, black beans, rinsed and drained, sour cream , for serving

roma tomatoes, jalapenos , cut in half lengthwise and seeded, onion, finely chopped, fresh lime juice, peeled garlic cloves, chopped cilantro, salt, fresh ground pepper

pesto sauce, pesto sauce, butter, shallot, finely chopped, dry white wine, fish stock, uncooked long-grain white rice, salmon fillet, cubed

roma tomatoes , cut in half lengthwise, poblano peppers , cut in half lengthwise, fresh corn kernels (3 or 4 ears ), black beans, drained and rinsed, green onions, sliced, olive oil, lime juice (about 2 limes), garlic, minced, salt, pepper

roasted red pepper peeled and seeded, picked parsley leaves, picked cilantro leaves, toasted walnuts, grated asiago cheese, olive oil, salt, freshly ground black pepper, green beans blanched crisp tender

arugula, belgian endives , cut crosswise into thirds and leaves separated, heads radicchio , torn into bite-size pieces, malt vinegar * or sherry vinegar, dijon mustard, extra-virgin olive oil, freshly ground black pepper to taste

arugula , cut crosswise into 1 1/2 pieces, washed well, and spun dry (about 12 cups), head of radicchio , torn into bite-size pieces (about 3 cups), belgian endives , cut crosswise into 1 1/2-inch pieces and the leaves separated (about 4 cups), carrot, shredded, olive oil , or to taste, fresh lemon juice , or to taste

arugula , coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups), sliced mushrooms, shredded radish, olive oil, fresh lemon juice, parmesan curls formed with a vegetable peeler

arugula, sliced heirloom tomatoes (we like using a mix of colors), red onion, thinly sliced, vinaigrette