tomatoes Archives | Stephanie Dreyer

tomatoes Archives | Stephanie Dreyer

August 6, 2019
Chickpeas-Artichokes-and-Tomatoes-in-White-Wine-Sauce-Blog.png?time=1603393643

This sounds super fancy but it’s really nothing more than a braise. It’s a one-pot meal (woo hoo!) and very simple to make. I served it with crusty French bread for sopping up the delicious juices. It pairs great with a crisp green salad drizzled with a light vinaigrette.

Artichokes and Chickpeas with Tomatoes in White Wine Sauce

Ingredients:

  • 1 Tbsp olive oil
  • 5 shallots, thinly sliced
  • 1 tsp kosher salt
  • 5 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 3 cups yellow cherry tomatoes
  • 1 15-oz can artichoke hearts, drained and sliced in half
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 Tbsp chopped fresh tarragon
  • 1/4 tsp black pepper

Crusty bread, toasted (for serving)

Directions:

  1. Heat the olive oil in a Dutch oven or large pan. Add shallots and cook until soft and golden (about 2 minutes). 
  2. Add garlic and bay leaves. Cook until garlic is golden (about 2 minutes). Add the wine and simmer for 30 seconds.
  3. Add the tomatoes and cover. Cook 8-10 minutes until tomatoes are almost bursting.
  4. Add the artichokes and chickpeas. Cover and cook 4-6 minutes until heated all the way through. 
  5. Remove from heat and sprinkle with the fresh tarragon.
  6. Serve alongside toasted French bread.

 

 

 

 


January 10, 2018
Green-Goddess-Zucchini-Noodle-Bowl-Hero-min-1280x720.png

Vegan bowls are one of my favorite lunch meals. They are easy to prepare and quick for the lunch rush I am inevitably juggling as I race to get my work and to-do list completed before I pick up the kids from school. Most times I make a bowl, I just pull together whatever ingredients, leftover veggies, or legumes I have in the fridge or pantry (it’s a really great way to eat up your leftovers!). Sometimes, I will put a little more thought into my bowl obsession and plan my veggies and proteins ahead of time, like my BBQ Tofu Bowl. Today’s Green Goddess Zucchini Noodle Bowl recipe is one of those bowls, but it won’t take you more than 15 minutes to throw together.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

In my opinion, the secret to any great vegan bowl is the dressing or sauce. The new Green Goddess Salad Dressing from Trader Joe’s is the inspiration for this bowl. It’s all natural and vegan, containing just a few ingredients: avocado, green onion, cold pressed lemon juice, chives, parsley, basil, garlic, water, apple cider vinegar, and an olive oil blend. Two tablespoons are only 20 calories so indulge in a generous pour over the rest of this bowl’s ingredients.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

I chose spiralized zucchini noodles for the base of this bowl and topped them with sliced radishes, chopped chives and tomatoes (I was out of cherry, so I used roma instead). That’s it! Super easy. Super healthy. Super delicious! Give it a try and let me know what you think!

Green Goddess Zucchini Noodle Bowl

This Green Goddess Zucchini Noodle Bowls is light, fresh, and ready in just 10 minutes with 4 ingredients! 

Prep Time 10 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 zucchini, spiralized
  • 1/4 cup cherry tomatoes, halved
  • 1 radish, thinly sliced
  • 2 tbsp chives, snipped
  • 2 tbsp Trader Joe's Green Goddess salad dressing

Instructions

  1. 1. Layer all ingredients into a bowl, starting with the zucchini and adding the other vegetables and herbs on top.

  2. 2. Drizzle dressing on top.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess


Pico-de-Gallo-1280x960.jpg

This homemade pico de gallo is super easy (and fun to make with the kids). I made a batch for Taco Tuesday last week and it went really fast…made me wish I had doubled the recipe. There’s really nothing to it, just a few ingredients chopped up and mixed together. It’s best eaten the same day, but can keep if sealed in an airtight container for another day or so. It’s a great option for your arsenal of Cinco de Mayo recipes.

Quick & Easy Pico de Gallo

Ingredients

  • 2 Roma tomatoes , finely chopped
  • ½ yellow onion , finely chopped
  • 4 tablespoons cilantro , finely chopped
  • ½ the juice of 1 lime
  • Salt to taste

Instructions

  1. Combine all ingredients in a bowl and stir well to combine. Taste and add more lime juice and salt, as needed.


Visit Us On TwitterVisit Us On YoutubeVisit Us On PinterestVisit Us On FacebookVisit Us On Instagram