Type what you have

Ingredients

• ✓ cherry tomato
• egg
• red pepper flakes
• feta cheese
• basil
• olive oil
• sea salt

Instructions

1. 1 Whisk eggs and pepper flakes together in a bowl. Stir in tomatoes, feta, and basil.
2. 2 Heat olive oil in a nonstick skillet over high heat until starting to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
3. 3 Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer to a plate and sprinkle with sea salt.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• olive oil
• chorizo
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chorizo; cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes; season with 1 pinch salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
2. 2 Beat eggs in a small bowl; season with salt, black pepper, and paprika. Add eggs to the skillet. Reduce heat to medium-low; cook and stir until eggs are set, 3 to 5 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ cherry tomato
• cooking spray
• egg white
• salt
• black pepper
• spinach
• feta cheese

Instructions

1. 1 Heat a skillet over medium heat; coat with cooking spray.
2. 2 Whisk egg whites, salt, and black pepper together in a bowl; pour into the skillet and swirl until eggs cover entire bottom of skillet. Cook for 1 to 2 minutes.
3. 3 Arrange tomatoes, spinach, and feta cheese in center of eggs. Cook until edges of eggs begin to curl up, 2 to 3 minutes more. Loosen omelet from skillet using a spatula and fold in half; continue cooking until cheese melted, 2 to 3 minutes.

By patnodes

Ingredients

• ✓ cherry tomato
• beef sirloin steak
• potato
• salt
• black pepper
• onion
• egg
• italian seasoning

Instructions

1. 1 Heat a cast iron skillet over medium heat; add steak and cook 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak to a plate and reserve the drippings in the skillet.
2. 2 Add potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes are just tender, about 8 to 12 minutes.
3. 3 Add onion and cook until lightly browned and the potatoes are cooked through, about 3 to 5 minutes.
4. 4 Slice steak into pieces and return to the skillet, reduce heat to low. Make 4 shallow wells in the potato mixture and crack an egg into each one. Scatter the tomatoes throughout the skillet and cover; cook until the egg whites are set but the yolks are still runny, about 6 to 12 minutes.
5. 5 Season eggs with salt, pepper, and Italian Seasoning; serve.

By Eggland's Best

Ingredients

• ✓ cherry tomato
• cooking spray
• egg
• heavy cream
• spinach
• feta cheese
• red onion
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
2. 2 Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, cherry tomatoes, onion, oregano, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
3. 3 Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 4 to 8 minutes longer.

By Yoly

Ingredients

• ✓ cherry tomato
• cooking spray
• butter
• onion
• mushroom
• spinach
• heavy cream
• egg
• salt
• black pepper
• nutmeg
• gouda cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
2. 2 Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
3. 3 Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
4. 4 Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle remaining Gouda cheese on top.
5. 5 Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

By Fioa

Ingredients

• ✓ cherry tomato
• egg
• milk
• salt
• black pepper
• olive oil
• onion
• garlic
• baby bella mushroom
• spinach
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Beat eggs, milk, and a pinch of salt together in a bowl.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
3. 3 Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

By MIDWESTCINCY

Ingredients

• ✓ cherry tomato
• cooking spray
• ghee
• mushroom
• spinach
• green onion
• salt
• black pepper
• egg
• cheddar cheese
• parsley
• parmesan cheese
• italian seasoning

Instructions

1. 1 Spray a slow cooker generously with cooking spray.
2. 2 Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onions. Sauté until soft, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker.
3. 3 Whisk eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning together. Pour egg mixture over vegetables in the slow cooker.
4. 4 Cook until set, 1 to 2 hours on High, or 3 to 4 hours on Low.

By KNOEL1414

Ingredients

• ✓ cherry tomato
• salami
• artichoke heart
• mushroom
• egg
• milk
• green onion
• garlic
• basil
• onion powder
• salt
• black pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
3. 3 Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
4. 4 Bake until eggs are set and cheese is melted, about 20 minutes.

By Shagen McBride

Ingredients

• ✓ cherry tomato
• olive oil
• asparagus
• red bell pepper
• spinach
• garlic
• oregano
• basil
• salt
• butter
• egg
• milk
• feta cheese
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
2. 2 Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
3. 3 Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

By Valerie Brunmeier

Ingredients

• ✓ cherry tomato
• avocado
• lemon
• yogurt
• olive oil
• garlic powder
• onion powder
• cumin
• water
• salt
• black pepper
• bacon
• egg
• mixed greens
• cucumber

Instructions

1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim

Ingredients

• ✓ cherry tomato
• olive oil
• basil
• goat cheese
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
3. 3 Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• zucchini
• kalamata olive
• artichoke heart
• white wine vinegar
• lemon
• feta cheese

Instructions

1. 1 Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

By Nicole S

Ingredients

• ✓ cherry tomato
• red bell pepper
• yellow bell pepper
• green bell pepper
• zucchini
• red onion
• garlic
• olive oil
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
3. 3 Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

By BigDaddy

Ingredients

• ✓ cherry tomato
• quail
• ras el hanout
• olive oil
• carrot
• leek
• garlic
• apricot
• potato
• loomi aswad
• cilantro

Instructions

1. 1 Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
3. 3 Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
4. 4 Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
5. 5 Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
6. 6 Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
7. 7 Sprinkle with fresh coriander before serving. Serve with ice cold milk.

By Buckwheat Queen

Ingredients

• ✓ cherry tomato
• mezze penne pasta
• cucumber
• shallot
• pink salmon
• olive oil
• white wine vinegar
• lemon juice
• lemon pepper seasoning
• dijon mustard
• salt
• dill weed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
2. 2 Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
3. 3 Make vinaigrette: Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl until well combined.
4. 4 Drizzle vinaigrette over the salad and toss gently to combine.

By Kim's Cooking Now

Ingredients

• ✓ cherry tomato
• yogurt
• olive oil
• lemon
• dill
• mint
• parsley
• sea salt
• black pepper
• cucumber
• red onion

Instructions

1. 1 Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
2. 2 Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

By Bibi

Ingredients

• ✓ cherry tomato
• mafalda pasta
• olive oil
• chicken breast
• onion
• yellow bell pepper
• red bell pepper
• green olive
• thyme
• lemon zest
• red pepper flakes
• pecorino romano cheese
• grana padano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of salted water to a boil. Cook pasta until flexible but not fully cooked, about 5 minutes. Drain.
3. 3 Heat oil in a cast iron casserole dish over medium-high heat. Add chicken and sauté until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until onions are soft and translucent, about 5 minutes. Remove from the heat; stir in half-cooked pasta, then sprinkle Pecorino Romano and Grana Padano over top.
4. 4 Bake in the preheated oven casserole is bubbling and cheeses are melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ cherry tomato
• water
• red quinoa
• butter
• garlic
• shallot
• lemon
• parmesan cheese
• olive oil
• chickpea
• kale
• red bell pepper
• artichoke heart
• feta cheese

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
3. 3 Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
4. 4 Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
5. 5 Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

By Pitbbull87

Ingredients

• ✓ cherry tomato
• orzo pasta
• red onion
• cucumber
• olive
• asiago cheese
• garlic
• olive oil
• red wine vinegar
• lemon
• salt
• black pepper
• basil
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
2. 2 Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
3. 3 To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

By Kim's Cooking Now

Ingredients

• ✓ cherry tomato
• kosher salt
• cream
• sour cream
• horseradish
• sweet hot mustard
• garlic basil spread
• olive oil
• onion
• marsala wine
• mushroom
• kalamata olive
• garlic
• rosemary
• red pepper flake
• hoagie bun
• romaine lettuce
• asiago cheese
• feta cheese
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• lemon pepper
• leg of lamb
• lemon
• olive oil
• red wine
• worcestershire sauce
• white wine
• chicken stock
• garlic
• bay leaf
• caper
• anchovy
• horseradish

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Ingredients

• ✓ cherry tomato
• hot pepper sauce
• vodka
• lemon pepper
• celery salt

Instructions

1. 1 Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
2. 2 To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

By JEREMYC

Ingredients

• ✓ cherry tomato
• bacon
• butter lettuce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
2. 2 Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
3. 3 Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.

By KoalaFace

Ingredients

• ✓ cherry tomato
• olive oil
• herbes de provence
• salt

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3. 3 Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

By thedailygourmet

Ingredients

• ✓ cherry tomato
• salad dressing
• bacon bits
• green onion
• parmesan cheese
• parsley

Instructions

1. 1 Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
2. 2 Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.

By mamaG

Ingredients

• ✓ cherry tomato
• garlic
• olive oil
• kosher salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
3. 3 Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

By Hannahgirl

Ingredients

• ✓ cherry tomato
• tortellini
• pesto
• toothpick

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, 5 to 6 minutes. Drain and rinse with cold water.
2. 2 Toss tortellini, cherry tomatoes, and pesto together in a large bowl until evenly coated.
3. 3 Skewer 1 tortellini and 1 tomato on each toothpick; arrange on a tray. Keep refrigerated until serving.

By J Scholfield

Ingredients

• ✓ cherry tomato
• grape tomato
• olive oil
• italian seasoning
• salt
• black pepper
• garlic powder

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

Ingredients

• ✓ cherry tomato
• mozzarella cheese
• basil
• mozzarella

Instructions

1. 1 Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
2. 2 Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
3. 3 Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

By themoodyfoodie

Ingredients

• ✓ cherry tomato
• persian cucumber
• salt
• purslane
• olive oil

Instructions

1. 1 Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
2. 2 Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
3. 3 Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
4. 4 Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.

By Diana Moutsopoulos