Tag Archive: sundried tomatoes


Ingredients:

8 chicken cutlets (thinly sliced)

1/2 lb. string beans (ends trimmed and rinsed)

1 cup sundried tomatoes in olive oil (chopped)

1 (8 0z.) can of artichoke hearts (chopped)

1/3 cup olive oil plus 1 tbsp.

3 cloves of garlic (chopped)

sea salt and black pepper

Directions:

  1. In a large pot, boil string beans in boiling water for 12 minutes. Drain well.
  2. In a large skillet, put olive oil. Add garlic. Brown for a minute and then add string beans, artichoke hearts and sundered tomatoes. Stir well. Sprinkle with sea salt and black pepper. Cook for about 5 minutes (keep stirring) and remove from heat. Keep covered in a bowl.
  3. Use same skillet. Add a tablespoon of olive oil. Add cutlets. Sprinkle with a little sea salt and black pepper. Cook on both sides.
  4. When all cutlets are cooked add string bean mixture back to the skillet. Make sure all is heated well. Serve hot.

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Ingredients:

4 skinless boneless chicken breasts (1/4 in. thick)

8 slices munster cheese

1/2 cup sundried tomatoes (in olive oil)

1 cup fresh arugula (rinsed and drained well)

4 hero breads

sea salt and black pepper

Directions:

1. On a grill with a little olive oil, grill chicken breasts. Sprinkle sea salt and black pepper. Cook on both sides. Cook for about 8 minutes. (depends on the thickness of chicken) *Chicken should be well cooked.

Preheat oven to 350 degrees.

2. When chicken is cooked, place chicken on a baking pan. Place 2 slices of munster cheese on each chicken breast. Put in oven for about 5 minutes, until cheese is melted.

3. Slice hero bread. (see photo)

4. Drizzle a little olive oil on bread. Put some arugula on bread. Place chicken breast on bread and top with sundried tomatoes. (See photo.)

Thanksgiving Stuffed Sweet Potatoes

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Ingredients:
4 baked sweet potatoes
1 large zucchini (cut into bite size pieces)
1 cup sundried tomatoes in olive oil (chopped)
2 cloves of garlic (chopped)
1 tbsp. olive oil
sea salt and black pepper
Directions:
Bake sweet potatoes in a 400 degree oven for about 40-45 minus. (or until soft) Put an X on top of potato before baking.
In a skillet, put olive oil. Sauté garlic for a minute. Add zucchini. Stir frequently. Sprinkle with sea salt and black pepper.
When zucchini is tender, add sundried tomatoes. Stir together.
Cut open sweet potatoes and top with zucchini and sundried tomatoes. (see photo)
Serve hot.

Veal With Tomatoes and Mushrooms

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Ingredients:
8 slices of veal cutlets
2 cups of mushrooms (sliced)
1 cup cherry tomatoes (sliced)
1/2 cup sundried tomatoes (chopped)
5 pieces of basil (ripped into pieces)
2 cloves of garlic (sliced)
sea salt
olive oil
3 tbsp. butter
Directions
1. In a large skillet put butter. Once melted, add veal cutlets. Season with a pinch of sea salt on each piece. Cook on both sides for about 3-4 minutes each. Remove and set to the side.
2. In the same skillet, add olive oil and garlic. Brown for a minute. Add mushrooms, tomatoes and sundried tomatoes. Cook for abut 10 minutes. Sprinkle with sea salt.
3. When tomatoes are tender, return cutlets to the pan. Raise the heat high for 3 minutes.
Serve on a platter with basil on top.

Grilled T-Bone Steaks

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Ingredients:
2 T-Bone Steaks
1 12 oz. can of chick peas (drained and rinsed)
2 carrots (diced)
2 celery stalks (diced)
1 small red onion (chopped)
1 red pepper (seeds removed and diced)
1/4 cup sundried tomatoes (chopped or left whole)
olive oil
sea salt and pepper
Directions:
1. In a skillet, add three tablespoons of olive oil. Add chick peas, carrots, celery, red onion, and red pepper. Sprinkle with a pinch of sea salt and pepper. Stir and cook for 4 minutes. After 4 minutes, add sundried tomatoes and stir. Turn off heat and set to the side.
2. On a grill/barbecue, cook your steak as you desire it.
3. When steak is done, pour chick pea mixture on top.
Serve hot. Serves 2 people.

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Ingredients:

2 lbs. fresh arugula (rinsed and drained)

1 (10 oz. can) white beans (rinsed and drained)

1 cup of sundried tomatoes in oil (chopped)

1 cup walnuts (chopped)

3 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

4 tbs. grated parmesan cheese (optional)

Directions:

1. In a large skillet, put 3 tbs. of olive oil. Begin to saute arugula.

2. After about 3 minutes, add white beans, sundried tomatoes and walnuts.

3. Add sea salt, pepper and 1 tbs. olive oil, if needed. Stir well.

4. Cook for another 2 minutes and serve.

*You can sprinkle parmesan cheese on top when serving.

Greek Yogurt Sundried Tomato Dip

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Ingredients:

2 cups plain Greek yogurt

1 cup sundried tomatoes in olive oil (chopped)

2 tbsp. garlic (minced)

6 fresh basil leaves (chopped)

1 tsp. sea salt

Directions:

  1. In a large bowl, mix all ingredients.
  2. Place a few basil leaves on top.

Serve with crackers.

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Ingredients:

1 lb. fresh bonconcini (fresh mini mozzarella balls)

2 cups sundried tomatoes in olive oil (chopped)

1 tsp. fresh thyme

1 tsp. sea salt

1 tsp. fresh parsley

Directions:

1. In a large ball, add all ingredients and mix well.

Serve at room temperature or chilled from refrigerator. (your choice)

Balsamic Roasted Tofu

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Ingredients:

2 (16 oz.) pieces of firm tofu

5 tbs. balsamic vinegar

1 cup vegetable stock

1/4 cup red wine

1 cup sundried tomatoes in oil (diced)

1 tsp. parsley (chopped)

3 cloves of garlic (chopped)

olive oil

salt and pepper

Directions:

1. Tofu should be well drained of excess water. Cut tofu into small cubes. (see picture) Put in large bowl.

2. In a small bowl, mix balsamic vinegar, vegetable stock, 3 tbs. of olive oil, red wine and garlic. Mix well. Pour liquid over tofu. Sprinkle with a pinch of salt and pepper.  Stir gently. 

3. Refrigerate tofu for about 2-3 hours.

4. Preheat oven to 400 degrees.

5. In large baking dish, coat the bottom with 2 tbs. of olive oil. Put tofu in baking dish. Bake for 20 minutes. Stir frequently while baking. 

6. Take out of oven and mix in sundried tomatoes and parsley. Mix well and return to oven for five minutes. Remove from oven and serve.

Serve hot. Serves 3-4 people.