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Fresh Mozzarella Tortellini Skewers
Appetizer Italian

Fresh Mozzarella Tortellini Skewers

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Let cool completely.
  2. 2 If necessary, cut fresh mozzarella into 1-inch pieces. Thread Fresh Mozzarella, fresh basil leaves, tortellini and tomatoes onto skewers. Serve with prepared pesto as a dipping sauce.

By BelGioioso Cheese

Air Fryer Nachos
Appetizer American

Air Fryer Nachos

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
  2. 2 Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
  3. 3 Top cheese with olives and tomatoes and place basket in the air fryer.
  4. 4 Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
  5. 5 Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

By lutzflcat

7-Layer Greek Dip
Appetizer Greek

7-Layer Greek Dip

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.

By JamieDunlap

Bacon and Smoked Salmon Pinwheels
Appetizer American

Bacon and Smoked Salmon Pinwheels

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
  3. 3 Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
  4. 4 Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
  5. 5 Bake in the preheated oven until golden, about 18 minutes.

By Avon- status quo PRO

Cinco de Mayo Salsa Cruda
Appetizer Mexican

Cinco de Mayo Salsa Cruda

4.5

Prep
20 min
Cook
Total
35 min

Instructions

  1. 1 Place tomatoes in a strainer; drain for 15 minutes.
  2. 2 Combine tomatoes, onion, jalapeño, garlic, and serrano in a large bowl; pour lime juice over top. Stir in cilantro, mint, 1 teaspoon salt, oregano, cayenne pepper, and sugar.
  3. 3 Refrigerate for 1 hour. Season with salt before serving.

By John Mitzewich

Thai Baked Tofu and Coconut Rice
Dinner Asian

Thai Baked Tofu and Coconut Rice

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
  2. 2 Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  4. 4 Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
  5. 5 Bake in the preheated oven for 40 minutes, flipping halfway through.
  6. 6 Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
  7. 7 Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  8. 8 Serve tofu and rice with spinach sauce on side for dipping.

By Amergin

Tasty Low-Carb Egg and Vegetable Saute
Breakfast Asian

Tasty Low-Carb Egg and Vegetable Saute

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat oil in a saute pan over medium-high heat. Saute asparagus, shallot, green pepper, and Chinese okra until shallot is translucent, 5 to 7 minutes. Add tomatoes, salt, black pepper, garlic powder, white pepper, chile powder, and cumin. Cook and stir until spices smell toasted, 1 to 2 minutes.
  2. 2 Pour eggs into the pan; cook until edges start to dry, about 2 minutes. Flip mixture over and cook until set, 2 to 3 minutes more. Transfer to a plate and sprinkle Thai basil on top.

By ub40swaz

Pacific Rim Cucumber Salad
Lunch Asian

Pacific Rim Cucumber Salad

4.8

Prep
25 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
  2. 2 Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
  3. 3 Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

By POTAGEKEMPCC

Thai Pork Fried Rice
Dinner Asian

Thai Pork Fried Rice

4.5

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat a large wok over high heat until small wisps of smoke rise from the wok. Pour peanut oil into the wok and quickly stir garlic into the hot oil, followed by pork. Cook and stir until pork is browned and no longer pink inside, about 5 minutes.
  2. 2 Stir rice into pork mixture; add soy sauce and fish sauce. Cook and stir mixture for about 30 seconds. Mix mung bean sprouts, onion, grape tomatoes, dried chiles, and cilantro into rice. Cook and stir until mung bean sprouts are slightly wilted and translucent, 2 to 3 minutes.
  3. 3 Push the fried rice up the sides of the wok, leaving a bare spot in the center. Pour beaten egg into the bare spot and scramble egg until firm and no longer runny, about 1 minute. Stir fried rice with scrambled egg, sprinkle with green onion and white pepper, and remove from heat. Squeeze lime juice over the top and toss rice lightly to combine. Remove dried chiles before serving.

By Lissa

Air Fryer Roasted Cherry Tomatoes
Side Dish

Air Fryer Roasted Cherry Tomatoes

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
  2. 2 Cut a piece of parchment paper to fit slightly larger than your air fryer basket.
  3. 3 Toss together tomatoes, olive oil, Italian seasoning, salt, pepper and garlic powder in a bowl.
  4. 4 Place parchment paper into the air fryer basket, then add tomatoes. Roast for 10 minutes.
  5. 5 Remove tomatoes to a bowl using a spatula. Carefully lift parchment paper out of air fryer and top tomatoes with any remaining juices.

By France Cevallos

Roasted Tomatoes
Dinner American

Roasted Tomatoes

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  2. 2 Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  3. 3 Bake tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

By Jodi

Honeydew-Grape Tomato Salad
Lunch

Honeydew-Grape Tomato Salad

3.3

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

By S Fiegen

3-Ingredient Boursin Cheese Pasta
Dinner American

3-Ingredient Boursin Cheese Pasta

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes.
  3. 3 Drain pasta, reserving 3/4 cup water ( you may not need it all).
  4. 4 Pour 1/2 cup reserved water into sauce pan. Add Boursin cheese, whisking to combine until smooth. Add tomatoes and cook, no longer than 2 minutes. Add pasta back into the sauce. Garnish with fresh parsley.

By thedailygourmet

Bacon-Wrapped Asparagus Spears with Tomatoes and Taleggio Cheese
Dinner

Bacon-Wrapped Asparagus Spears with Tomatoes and Taleggio Cheese

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.
  3. 3 Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.
  4. 4 Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.
  5. 5 Scatter cooked grape tomatoes around the wrapped asparagus.
  6. 6 Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.
  7. 7 Continue baking until bacon is crisp, 5 to 7 minutes more.

By MikeAndKim

Instant Pot® Fresh Tomato Soup
Lunch

Instant Pot® Fresh Tomato Soup

Prep
10 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Wash tomatoes thoroughly and add to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Depending on tomato size, you may have to use a little less than 12 cups or cut some of them to fit in the pot. Add 32-ounce carton chicken broth, onion, garlic, pepper, and basil.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
  4. 4 Add remaining can of chicken broth and switch to the Saute function. Cook, stirring as needed, until soup has reduced and thickened, about 30 minutes. Use an immersion blender with the chopper attachment to thoroughly blend tomato mixture. Transfer to a very large bowl.
  5. 5 Melt butter in the pot using the Saute function. Mix in flour; cook and stir to create a roux, about 3 minutes. Add 4 cups tomato mixture and stir well to prevent lumps.
  6. 6 Add remaining tomato mixture, sugar, salt, and red pepper flakes to the pot. Use an immersion blender with the whisk attachment to whisk soup until well blended and no lumps remain. Serve immediately.

By Tabanasher

Oven Roasted Grape Tomatoes
Dinner American

Oven Roasted Grape Tomatoes

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
  3. 3 Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

By A Reeves

Kale Salad with Avocado
Dinner

Kale Salad with Avocado

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
  2. 2 Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

By Masala Housing Cooperative

Summer Chicken and Vegetable Skillet
Dinner

Summer Chicken and Vegetable Skillet

1.0

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
  2. 2 Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
  3. 3 Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
  4. 4 Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.

By Bear Creek

Asparagus Side Dish
Dinner American

Asparagus Side Dish

4.6

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Add asparagus and water to a 10-inch skillet over medium heat; cover. Steam asparagus until tender, about 10 minutes; drain.
  2. 2 Return asparagus in skillet to heat; reduce heat to low. Drizzle asparagus with olive oil; sprinkle with Parmesan cheese. Add grape tomatoes to the skillet; cover and allow to sit, covered, until cheese melts and tomatoes are slightly steamed, about 2 minutes.

By CariCooks

Kid-Approved Bento Toolbox Lunch
Lunch

Kid-Approved Bento Toolbox Lunch

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread peanut butter over tortilla. Arrange apple slices end to end down the middle of the tortilla. Roll tortilla up tightly; cut into small pieces.
  2. 2 Assemble bento box with tortilla pieces, grape tomatoes, golden tomatoes, celery, and carrots. Serve ranch dressing alongside.

By bdweld

Turkey Bacon Flatbread Pizza
Dinner

Turkey Bacon Flatbread Pizza

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 425 degrees F.
  2. 2 Cook bacon pieces in a medium nonstick skillet over medium heat until cooked through and browned, 8 to 10 minutes. Transfer to a plate lined with a paper towel and let cool.
  3. 3 In a small bowl, combine olive oil and garlic.
  4. 4 Place flatbread on a baking sheet and brush with garlic oil. Sprinkle cheese evenly over flatbread. Top with cooked bacon and tomato halves.
  5. 5 Bake pizza for 10 minutes or until cheese is melted. Remove from oven.
  6. 6 Place basil leaves on pizza. Drizzle balsamic glaze on top. Cut pizza into slices and serve.

By Farmland

Zoodle Caprese Salad
Lunch Italian

Zoodle Caprese Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
  2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
  3. 3 Toss in arugula and basil just before serving.

By Jeannette

Tortellini Bacon Broccoli Salad
Dinner American

Tortellini Bacon Broccoli Salad

4.7

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top and the filling is hot, about 3 minutes, or according to package directions. Drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
  2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate; drain. Chop into ½-inch pieces while still a little warm.
  3. 3 Combine tortellini, bacon, broccoli, grape tomatoes, and green onions in a bowl; pour dressing over top and toss lightly to coat. Chill in the refrigerator before serving.

By MostAwesomeChefEver