Type what you have

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
• toothpick
• cream cheese
• garlic
• cilantro
• banana pepper
• bacon

Instructions

1. 1 Soak toothpicks in water for 15 minutes.
2. 2 Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
5. 5 Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
6. 6 Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

By Paulie

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
• ramen noodle
• spinach
• water
• pasta sauce
• olive oil
• parmesan cheese

Instructions

1. 1 Break block of ramen into 4 equal pieces. Place in a medium microwave-safe bowl and top with spinach. Fill bowl with water until noodles are covered. Microwave on high until noodles are cooked and spinach is wilted, 3 1/2 minutes.
2. 2 Pour out excess water. Add pasta sauce, sun-dried tomatoes, and olive oil; mix until noodles are coated. Microwave again until sauce is warm, about 30 seconds. Top with Parmesan cheese.

By rebeccalm89

Ingredients

• ✓ sun-dried tomato
• orzo pasta
• basil
• parmesan cheese
• olive oil
• salt
• black pepper

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, 8 to 10 minutes. Drain and set aside.
2. 2 Add basil leaves and sun-dried tomatoes to the bowl of a food processor; pulse until blended, 4 or 5 times.
3. 3 Toss orzo, basil-tomato mixture, Parmesan cheese, olive oil, salt, and pepper together in a large bowl;. serve warm or chilled.

By kgwen

Ingredients

• ✓ sun-dried tomato
• white vinegar
• vegetable oil
• sugar
• corn
• cucumber
• mint

Instructions

1. 1 Whisk vinegar, oil, and sugar together in a large bowl until sugar has dissolved. Add corn, cucumber, mint, and sun-dried tomatoes; stir until evenly coated. Cover the bowl; refrigerate before serving, 1 hour.

By VanillaKiss413

Ingredients

• ✓ sun-dried tomato
• sour cream
• mayonnaise
• lemon juice
• basil
• salt
• black pepper

Instructions

1. 1 Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.

By TerryWilson

Ingredients

• ✓ sun-dried tomato
• pork sausage
• cheese blend
• ricotta cheese
• green onion
• portobello mushroom
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. 4 Bake 10-12 minutes or until mushrooms are tender.

By JimmyDean

Ingredients

• ✓ sun-dried tomato
• feta cheese
• walnut
• olive oil
• oregano
• red pepper flakes
• salt
• black pepper
• milk

Instructions

1. 1 Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

By Diana Moutsopoulos

Ingredients

• ✓ sun-dried tomato
• penne pasta
• shrimp
• scallop
• artichoke heart
• heavy cream
• parmesan cheese
• kalamata olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

By Traci

Ingredients

• ✓ sun-dried tomato
• water
• zucchini
• yellow squash
• onion
• butter
• sugar
• black pepper
• salt

Instructions

1. 1 Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
2. 2 Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
3. 3 Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

By Kate Holmgreen

Ingredients

• ✓ sun-dried tomato
• hazelnut
• spaghetti
• olive oil
• pepperoncini pepper
• garlic
• anchovy paste
• marsala wine
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
2. 2 Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
4. 4 Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
5. 5 Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.

By Patrick Lipo

Ingredients

• ✓ sun-dried tomato
• balsamic vinegar
• olive oil
• cayenne pepper
• kalamata olive
• green olive
• garlic
• black pepper
• cream cheese

Instructions

1. 1 Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
2. 2 Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

By Alexis May Tanner

Ingredients

• ✓ sun-dried tomato
• oil
• cream cheese
• sour cream
• mayonnaise
• garlic
• hot pepper sauce
• salt
• black pepper
• basil

Instructions

1. 1 In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

By Robin C

Ingredients

• ✓ sun-dried tomato
• chickpea
• oil
• feta cheese
• red onion
• garlic
• cilantro
• olive oil
• lemon juice
• salt

Instructions

1. 1 In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

By Lucie H

Ingredients

• ✓ sun-dried tomato
• olive oil
• chicken breast
• heavy cream
• chicken broth
• garlic powder
• italian seasoning
• parmesan cheese
• spinach

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
2. 2 Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
3. 3 Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

By KKraft

Ingredients

• ✓ sun-dried tomato
• olive oil
• onion
• chicken leg quarter
• garlic
• chicken stock
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
3. 3 Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
4. 4 Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

By GYPSY-WITCH

Ingredients

• ✓ sun-dried tomato
• pesto
• pie crust
• goat cheese
• egg
• half-and-half
• flour
• oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
2. 2 In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
3. 3 Bake in preheated oven for 30 minutes, or until done.

By Il Max

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
• italian herb
• olive oil
• balsamic vinegar
• garlic
• sun-dried tomato oil
• white sugar
• monkfish tail fillet
• salt
• black pepper
• butter
• parsley

Instructions

1. 1 Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, garlic, sun-dried tomato oil, and sugar in a small bowl; set aside.
2. 2 Remove purple translucent membrane from each fillet using a sharp knife. Cut each fillet, crosswise, into 3 to 4 pieces; season with salt and black pepper.
3. 3 Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add monkfish; sear until golden brown, about 3 minutes. Flip; continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, transfer monkfish to a plate; cover with aluminum foil to keep warm.
4. 4 Add sun-dried tomato mixture to the skillet; quickly stir until just warmed, about 20 seconds. Spoon over monkfish; garnish with parsley.

By France Cevallos

Ingredients

• ✓ sun-dried tomato
• portobello mushroom
• olive oil
• oregano
• sea salt
• black pepper
• red bell pepper
• garlic
• olive oil
• spinach leaf
• avocado
• parmesan cheese

Instructions

1. 1 Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Line a baking sheet with parchment paper.
4. 4 Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
5. 5 Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
6. 6 Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
7. 7 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
8. 8 Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet.
9. 9 Spoon spinach mixture over baked mushroom caps.
10. 10 Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.

By tamiru

Ingredients

• ✓ sun-dried tomato
• rosemary
• basil
• garlic
• black pepper
• olive oil
• pork chop
• lemon juice
• feta cheese
• basil

Instructions

1. 1 In a small bowl, stir together rosemary, basil, garlic, and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, and sear both sides, about 7 minutes per side. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.

By MBC

Ingredients

• ✓ sun-dried tomato
• olive oil
• garlic
• eggplant
• penne pasta
• cream cheese
• milk
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.
2. 2 While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
3. 3 Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.
4. 4 Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.

By vegiewings

Ingredients

• ✓ sun-dried tomato
• mint
• red wine vinegar
• water
• rose water
• salt
• black pepper
• tomato
• red onion
• cucumber
• green bell pepper

Instructions

1. 1 Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
2. 2 Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

By carolfromsweden

Ingredients

• ✓ sun-dried tomato
• garlic naan bread
• olive oil
• garlic
• parsley
• mozzarella cheese
• parmesan cheese
• spinach
• artichoke heart
• red onion
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
3. 3 Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
4. 4 Toss spinach, artichoke hearts, onion, sun-dried tomatoes, and salt with remaining 1 tablespoon olive oil. Spread evenly over the flatbread. Sprinkle with remaining Parmesan cheese. Transfer naan flatbread to the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.

By lutzflcat

Ingredients

• ✓ sun-dried tomato
• crookneck yellow squash
• green bean
• extra-virgin olive oil
• paprika
• red pepper flakes
• salt
• black pepper
• chickpea pasta shells
• kalamata olive
• oregano
• sherry vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.
3. 3 Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.
4. 4 Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.
5. 5 Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.
6. 6 Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.

By LauraF

Ingredients

• ✓ sun-dried tomato
• egg
• chicken breast
• spinach
• bacon
• cheddar cheese
• mozzarella cheese
• mayonnaise
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk egg in shallow bowl. Dip and coat chicken breasts in the egg.
3. 3 Heat a nonstick pan over medium-high heat. Brown chicken, flipping to ensure both sides are cooked, 5 to 7 minutes total.
4. 4 Meanwhile, combine spinach, bacon, tomatoes, Cheddar cheese, mozzarella cheese, mayonnaise, and garlic in a medium bowl.
5. 5 Remove chicken from the pan. Slice into the meatiest, thickest side of each breast carefully in a butterfly-cut, creating a "pocket" for the stuffing. Stuff liberally with spinach mixture.
6. 6 Place stuffed chicken into a baking dish, with stuffing mixture at the top. If pieces cannot stand on their own, lean against each other or the side of the baking dish to ensure stuffing remains inside chicken. Sprinkle each with salt and pepper. Cover the dish.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

By beansontoast

Ingredients

• ✓ sun-dried tomato
• olive oil
• chicken breast
• salt
• black pepper
• yellow onion
• garlic
• thyme
• flour
• chicken broth
• oil

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
2. 2 Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By rayne drops

Ingredients

• ✓ sun-dried tomato
• forest mushroom blend
• shiitake mushroom
• olive oil
• pheasant
• garlic
• basil
• butter
• shallot
• portobello mushroom
• arrowroot powder
• salt

Instructions

1. 1 In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
2. 2 Heat olive oil in a large heavy skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned. Remove meat from pan with a slotted spoon, and set aside. Add butter to oil in skillet. Saute shallots, reconstituted mushrooms and portobello mushroom until golden brown. Stir in sun-dried tomatoes, and all but 1/4 cup of the mushroom soaking water. Dissolve arrowroot powder in water, and stir into mushroom mixture. Return pheasant meat to skillet, and simmer 30 minutes.

By Sarah

Ingredients

• ✓ sun-dried tomato
• ground beef
• green onion
• garlic
• green pepper
• egg
• bread crumb
• worcestershire sauce
• hot pepper sauce
• salt
• pepper
• vegetable oil
• english muffin

Instructions

1. 1 Mix the beef, sun-dried tomato, green onions, garlic, bell pepper, egg, bread crumbs, Worcestershire sauce, salt, and pepper together in a bowl using your hands to assure the ingredients are equally integrated. Form into 8 1/2-inch thick patties.
2. 2 Heat the vegetable oil in a skillet over medium-high heat. Cook the burgers in the hot skillet until cooked to your desired degree of doneness, 5 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on the toasted English muffins.

By Chester