Type what you have

Ingredients

• ✓ sun-dried tomato
• all-purpose flour
• active dry yeast
• salt
• sugar
• water
• olive oil
• cornmeal
• basil
• garlic

Instructions

1. 1 Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
2. 2 Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
3. 3 Dust a baking sheet with cornmeal.
4. 4 Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until loaf is golden brown, about 30 minutes.

By SPICYGIRL

Ingredients

• ✓ sun-dried tomato
• whole-wheat tortilla
• coconut oil
• spinach
• egg
• feta cheese
• tomato

Instructions

1. 1 Warm tortilla in a large skillet over medium heat.
2. 2 Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
3. 3 Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

By MBTX4

Ingredients

• ✓ sun-dried tomato
• spring onion
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• buttermilk
• milk
• butter
• egg
• pepper jack cheese
• chicken breast

Instructions

1. 1 Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.
2. 2 Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.
3. 3 Heat a lightly oiled griddle over medium-high heat.
4. 4 Pour buttermilk mixture over flour mixture; mix together with a wooden spoon or fork until batter is just blended.
5. 5 Pour 1/2 cup of the batter onto the hot griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and top with some pepper Jack cheese and 1 slice of chicken. Cook until browned on the bottom, 2 to 3 minutes. Flip again and cook until chicken is warmed through, about 30 seconds. Repeat with remaining batter.

By newcook

Ingredients

• ✓ sun-dried tomato
• butter
• sausage
• pumpkin
• onion
• bread
• heavy cream
• cheddar cheese
• egg
• milk
• gruyere cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
3. 3 Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
4. 4 Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

By RusticJoyfylFood

Ingredients

• ✓ sun-dried tomato
• pie crust
• pork sausage
• shallot
• garlic
• parsley
• egg
• whipping cream
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line a 9-inch pie pan with pie crust and prick several places with a fork. Place a double layer of aluminum foil over crust.
3. 3 Bake in the preheated oven for 8 minutes. Remove foil and continue baking until crust begins to set, about 5 minutes; remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Cook and stir sausage in a large skillet over medium-high heat until crumbly and well browned. Mix in shallots and garlic and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of warm pie crust.
5. 5 Beat together eggs and cream in a medium bowl until well combined. Stir in cheese. Pour mixture over sausage mixture in pie crust. Sprinkle remaining 1 tablespoon parsley over the top.
6. 6 Bake in the preheated oven until crust browns and a knife inserted int the center comes out clean, about 45 to 60 minutes.

By Stephanie

Ingredients

• ✓ sun-dried tomato
• balsamic vinegar
• garlic powder
• salt
• black pepper
• egg
• cottage cheese
• goat cheese
• heavy cream
• salt
• mason jar
• cooking spray

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
2. 2 Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
3. 3 Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
4. 4 Submerge mason jars into the water bath and set timer for 55 minutes.
5. 5 Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

By France Cevallos

Ingredients

• ✓ sun-dried tomato
• egg
• milk
• olive oil
• garlic
• red onion
• butter
• salt
• black pepper
• parmesan cheese
• oregano
• thyme
• basil

Instructions

1. 1 Beat together eggs and milk in a medium bowl with a fork for about 30 seconds. Set aside.
2. 2 Heat olive oil in a medium skillet over medium heat. Cook and stir garlic in hot oil for about 1 minute. Add red onion; cook, stirring occasionally, until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook and stir until tomatoes are warm and soft, 3 to 5 minutes. Remove from heat.
3. 3 Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately top with tomato mixture; season with salt and pepper. Sprinkle with Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edges of egg as it begins to set underneath. Continue cooking over medium-low heat, folding and stirring eggs until scrambled and mostly set, 2 to 3 minutes more.

By Christina Letts

Ingredients

• ✓ sun-dried tomato
• egg
• heavy cream
• half-and-half
• onion powder
• salt
• black pepper
• red pepper flakes
• hash brown potato
• mozzarella cheese
• mild sausage
• parmesan cheese
• basil

Instructions

1. 1 Coat slow cooker with cooking spray.
2. 2 Whisk eggs and cream together in a medium bowl until well combined; season with onion powder, salt, black pepper, and red pepper flakes while whisking until completely combined. Set aside.
3. 3 Combine hash browns and ½ each mozzarella cheese, sausage, Parmesan cheese, sun-dried tomatoes, and basil in a slow cooker. Gently toss with fingers until combined. Pour egg mixture over top; smooth top (using a spatula) if necessary.
4. 4 Set aside ½ remaining mozzarella cheese (about 2 ounces). Sprinkle remaining each mozzarella cheese, sausage, Parmesan cheese, sun-dried tomatoes, and basil over top.
5. 5 Cover slow cooker. Cook on Low until center is cooked through and an instant-read thermometer inserted into center reads 160 degrees F (70 degrees C), 6 to 8 hours.
6. 6 Sprinkle casserole with remaining mozzarella cheese, then serve.

By Jones Dairy Farm

Ingredients

• ✓ sun-dried tomato
• egg
• milk
• italian seasoning
• kosher salt
• black pepper
• olive oil
• fennel
• red onion
• zucchini
• garlic
• spinach
• red pepper
• oil
• goat cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
3. 3 Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
4. 4 Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
5. 5 Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

By Kim

Ingredients

• ✓ sun-dried tomato
• cooking spray
• butter
• mushroom
• herbes de provence
• salt
• black pepper
• scallion
• swiss chard
• water
• egg
• milk
• parmesan cheese
• mustard

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until mushrooms are tender and begin to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water; cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.
3. 3 Whisk together eggs, milk, Parmesan cheese, and Dijon mustard in a large bowl until well combined. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.
4. 4 Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.

By LauraF

Ingredients

• ✓ sun-dried tomato
• goat cheese
• basil pesto
• pita bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
3. 3 Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

By Alesa

Ingredients

• ✓ sun-dried tomato
• ✓ sun-dried tomato
• tilapia
• oil
• lemon juice
• oil
• kalamata olive
• caper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tilapia fillets in a baking dish; drizzle with oil and lemon juice.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes; don't overcook.
4. 4 While the fish is cooking, mix sun-dried tomatoes, olives, and capers together.
5. 5 Serve tilapia with sun-dried tomato mixture over top.

By FLAPJACK18

Ingredients

• ✓ sun-dried tomato
• olive oil
• balsamic vinegar
• basil
• pine nut
• water
• white sugar

Instructions

1. 1 In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.

By Doreen

Ingredients

• ✓ sun-dried tomato
• butter
• pesto
• garlic
• salt
• black pepper
• provolone cheese
• bread

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese.
3. 3 Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.

By Myra

Ingredients

• ✓ sun-dried tomato
• feta cheese
• olive oil
• garlic
• lemon juice
• black pepper
• red pepper flakes
• salt

Instructions

1. 1 Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer ingredients to a small oven-proof stone dish or ramekin.
4. 4 Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

By Britt Brouwer

Ingredients

• ✓ sun-dried tomato
• puff pastry
• goat cheese
• avocado
• jam
• pine nut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut puff pastry into 6 equal squares about 4 inches diagonally and 1/4-inch thick. Push each square into a muffin cup and gently press down. Place 1 tablespoon goat cheese into each pastry. Spoon 1 tablespoon avocado into 3 of the pastries and 1 tablespoon jam into the other 3 pastries.
3. 3 Bake in the preheated oven until bottoms are browned, 10 to 15 minutes. Top the avocado puffs each with 1 slice sun-dried tomatoes. Sprinkle pine nuts over all the puffs.

By Buckwheat Queen

Ingredients

• ✓ sun-dried tomato
• orzo pasta
• kalamata olive
• pesto
• parmesan cheese
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
2. 2 Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

By Karli Shanklin

Ingredients

• ✓ sun-dried tomato
• three cheese tortellini
• shrimp
• olive oil
• garlic
• pesto with basil
• basil
• parmesan cheese

Instructions

1. 1 Prepare pasta according to package directions.
2. 2 Heat a large skillet over medium-high heat; cook shrimp, oil, and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
3. 3 Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.

By Buitoni

Ingredients

• ✓ sun-dried tomato
• olive oil
• garlic
• onion
• red pepper
• caper
• oregano
• tomato
• kalamata olive

Instructions

1. 1 In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

By Giuseppe Morabito

Ingredients

• ✓ sun-dried tomato
• basil
• parmesan cheese
• garlic
• salt
• olive oil

Instructions

1. 1 Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
2. 2 Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

By Jenny Crocker

Ingredients

• ✓ sun-dried tomato
• basil
• pine nut
• nutritional yeast
• garlic
• sea salt
• black pepper
• paprika
• olive oil

Instructions

1. 1 Combine basil, pine nuts, nutritional yeast, garlic, sun-dried tomatoes, salt, pepper, and paprika in a food processor. Blend, gradually pouring in olive oil, until liquefied.

By ACerrone

Ingredients

• ✓ sun-dried tomato
• cedar plank
• salmon fillet
• parsley
• sun-dried tomato and oregano salad dressing
• olive oil

Instructions

1. 1 Soak the cedar planks in water for several hours or overnight.
2. 2 Preheat an outdoor grill for high heat. Brush the planks with olive oil.
3. 3 Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
4. 4 Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

By Ben Shapiro

Ingredients

• ✓ sun-dried tomato
• baguette
• egg
• milk
• fontina cheese
• spinach
• bacon
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
3. 3 Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
4. 4 Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

By Jill Lightner

Ingredients

• ✓ sun-dried tomato
• cream cheese
• caper
• red onion
• garlic
• lemon juice
• ritz everything crackers
• cucumber
• lox
• salmon

Instructions

1. 1 To make schmear, combine cream cheese, sun dried tomatoes, capers, red onion, garlic, and lemon juice in a bowl; stir well to combine.
2. 2 Cover and refrigerate for 1 hour (or longer) so flavors can meld.
3. 3 To prepare, spread 1-1/2 tsp. schmear on RITZ Everything Cracker and top with cucumber half and piece of smoked salmon.

By RITZ Crackers

Ingredients

• ✓ sun-dried tomato
• oil
• ground beef
• egg white
• goat cheese
• salt
• steak seasoning
• parsley flakes
• liquid hickory smoke seasoning

Instructions

1. 1 Lightly oil a large skillet and put over low heat.
2. 2 Mix ground beef, egg whites, sun-dried tomatoes, goat cheese, sea salt, steak seasoning, and parsley in a large bowl. Shape into 5 hamburger patties.
3. 3 Put patties in the skillet and cook for 5 minutes. Flip and cook another 5 minutes. Increase heat to medium or medium-high, cover, and continue to cook, flipping occasionally, until burgers are cooked through and juicy, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top with liquid hickory smoke seasoning.

By C Biskit

Ingredients

• ✓ sun-dried tomato
• pizza crust
• olive oil
• salmon
• artichoke heart
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread olive oil over pizza crust, then sprinkle with smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle mozzarella cheese evenly over pizza.
3. 3 Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

By Melissa Harrington

Ingredients

• ✓ sun-dried tomato
• ricotta cheese
• mascarpone cheese
• bread crumb
• oregano
• salt
• pepper
• squid
• butter
• garlic
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Trim the ends of the squid bodies to make them an even size, and rinse out the tubes. Spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. Place in boiling water, and cook for 6 minutes.
3. 3 Remove the stuffed calamari tubes from the water, and place in a baking dish. Bake for 20 minutes in the preheated oven.
4. 4 Melt butter in a large skillet over medium heat. Add garlic and sesame seeds. Place the calamari tubes in the skillet, and fry on all sides until golden brown. Remove toothpicks before serving.

By Nicole MacDonald

Ingredients

• ✓ sun-dried tomato
• gouda cheese
• bread crumb
• parsley
• almond
• oil
• chive
• pepper
• portobello mushroom
• vegetable oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
3. 3 Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
4. 4 Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

By Dani

Ingredients

• ✓ sun-dried tomato
• olive oil
• prosciutto
• sage
• parsley
• onion
• pork tenderloin
• chicken broth
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
2. 2 Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

By ANNACOYNE

Ingredients

• ✓ sun-dried tomato
• potato
• almond milk
• vegetable oil
• egg
• zucchini
• green onion
• flour
• baking powder
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
2. 2 Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
3. 3 Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
4. 4 Bake for 55 minutes or until a toothpick inserted into the center comes out clean.

By Almond Breeze