Type what you have

Ingredients

• ✓ grape tomato
• garlic
• olive oil
• salt
• pepper

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

Ingredients

• ✓ grape tomato
• angel hair pasta
• garlic and herb cheese spread
• parsley
• pasta water

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

Ingredients

• ✓ grape tomato
• olive oil
• garlic
• basil
• thyme
• salt

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

Ingredients

• ✓ grape tomato
• asparagus
• water
• olive oil
• parmesan cheese

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

Ingredients

• ✓ grape tomato
• three-cheese tortellini
• bacon
• broccoli
• green onion
• coleslaw dressing

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

Ingredients

• ✓ grape tomato
• olive oil
• onion
• garlic
• peach
• honey
• lemon juice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until soft, 1 to 3 minutes. Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until well combined, 2 to 3 minutes more.

By clyrehc

Ingredients

• ✓ grape tomato
• spinach tortellini
• three-cheese tortellini
• artichoke heart
• black olive
• red onion
• carrot
• oil and vinegar dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top, pasta tender yet firm to the bite, and filling is hot, 10 to 11 minutes. Drain well; cool tortellini.
2. 2 Combine tortellini, grape tomatoes, artichoke hearts, olives, red onion, and carrots in a large bowl; toss with dressing.
3. 3 Cover bowl with plastic wrap; refrigerate until chilled, at least 3 hours to overnight.

By Lillian

Ingredients

• ✓ grape tomato
• eggplant
• olive oil
• salt
• red onion
• lemon juice
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
3. 3 Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
4. 4 Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
5. 5 Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

By ANUTAD

Ingredients

• ✓ grape tomato
• garlic
• hot sausage
• olive oil
• fusilli pasta
• chicken broth
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Remove grape tomatoes from pouch and cut in half; set aside.
2. 2 Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
3. 3 Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.

By Dole

Ingredients

• ✓ grape tomato
• olive oil
• oregano
• garlic
• salt
• black pepper
• gnocchi
• butter
• parmesan cheese
• parsley

Instructions

1. 1 Place tomatoes, olive oil, oregano, garlic, salt, and pepper in a large bowl; stir until evenly combined.
2. 2 Bring a large pot of water to a boil. Add gnocchi and boil until they float, about 3 minutes. Drain in a colander and shake to remove excess water.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. 4 Melt butter in a large microwave-safe bowl. Stir in Parmesan cheese. Add drained gnocchi and toss until evenly coated. Transfer gnocchi to the air fryer basket. Air fry for a total of 12 minutes, shaking the basket every 3 minutes.
5. 5 Divide reserved tomato mixture between serving bowls and top with fried gnocchi. Garnish with chopped parsley.

By Soup Loving Nicole

Ingredients

• ✓ grape tomato
• whole wheat penne pasta
• olive oil
• garlic
• firm tofu
• parmigiano-reggiano cheese
• basil
• salt
• black pepper

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 11 minutes; drain, reserving 2 cups of the water.
2. 2 Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
3. 3 Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
4. 4 Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
5. 5 Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.

By KatieDB

Ingredients

• ✓ grape tomato
• polenta
• olive oil
• salt
• black pepper
• shrimp
• butter
• parsley
• hot pepper sauce
• lemon pepper seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside.
3. 3 Combine shrimp and tomatoes in a bowl. Add remaining 1 teaspoon olive oil and toss to coat. Use tongs to transfer tomatoes to the basket of the air fryer.
4. 4 Cook tomatoes in the preheated air fryer until blistered, about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon.
5. 5 Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.
6. 6 Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown, 15 minutes longer.
7. 7 While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined.
8. 8 Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.

By Soup Loving Nicole

Ingredients

• ✓ grape tomato
• penne pasta
• bacon
• onion
• mushroom
• garlic
• chicken
• zucchini
• parmesan cheese
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon grease in the skillet.
2. 2 Add onion to the skillet over medium heat. Cook until golden, 5 to 10 minutes. Add mushrooms and garlic and cook until browned, about 10 minutes more. Add grilled chicken and zucchini to the skillet and cook until zucchini are cooked through, yet still firm, 5 to 10 minutes more.
3. 3 Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.
4. 4 Meanwhile, 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 11 minutes. Drain and transfer to a large serving bowl.
5. 5 Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.

By April D

Ingredients

• ✓ grape tomato
• balsamic vinegar
• olive oil
• mustard
• honey
• garlic
• salt
• black pepper
• asparagus
• goat cheese

Instructions

1. 1 Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
2. 2 Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
3. 3 Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ grape tomato
• watercress
• firm tofu
• bean sprout
• tuna
• green onion
• soy sauce
• olive oil
• sugar
• sesame seed
• garlic
• ginger

Instructions

1. 1 Cut watercress into 1 1/2-inch lengths. Combine watercress, tofu, bean sprouts, tomatoes, tuna, and green onion in a large bowl.
2. 2 Whisk shoyu, oil, sugar, sesame seeds, garlic, and ginger together in a bowl; drizzle over salad (a little goes a long way) and toss well before serving.

By getinmybelly

Ingredients

• ✓ grape tomato
• linguine pasta
• olive oil
• white wine
• kalamata olive
• red pepper flakes
• salt
• black pepper
• bay scallop
• garlic
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
2. 2 Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
3. 3 Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
4. 4 Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

By lutzflcat

Ingredients

• ✓ grape tomato
• beef skirt steak
• olive oil
• steak seasoning
• romaine
• corn kernel
• avocado
• sweet pepper
• greek yogurt
• cilantro
• lime juice
• salt

Instructions

1. 1 Rub steak with olive oil and steak seasoning. Place in a slow cooker and cover. Cook on Low until tender, about 8 hours.
2. 2 Remove steak and let cool slightly. Slice or pull apart with forks.
3. 3 Toss romaine, corn, avocado, mini peppers, and tomatoes together in a large bowl.
4. 4 Blend yogurt, cilantro, lime juice, and salt in a food processor or blender until smooth.
5. 5 Place steak pieces onto the salad and drizzle dressing on top.

By dompdx

Ingredients

• ✓ grape tomato
• spaghetti squash
• butter
• zucchini
• mushroom
• garlic powder
• thyme
• red pepper flakes
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
2. 2 Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
3. 3 Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
4. 4 Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.

By Andi

Ingredients

• ✓ grape tomato
• cooking spray
• zucchini
• olive oil
• garlic
• salt
• black pepper
• bread crumb
• mozzarella cheese
• olive oil
• parmesan cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
2. 2 Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
3. 3 Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
4. 4 Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
5. 5 Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.

By Webb Sledge

Ingredients

• ✓ grape tomato
• vegetable oil
• cooking sherry
• pesto
• lemon juice
• salt
• pepper
• chicken breast
• mushroom
• zucchini
• red onion
• metal skewer

Instructions

1. 1 Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
4. 4 Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.

By Kim's Cooking Now

Ingredients

• ✓ grape tomato
• linguine
• olive oil
• butter
• garlic
• shrimp
• white wine
• lemon juice
• basil
• salt
• red pepper
• pecorino romano cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink; transfer to a large bowl.
2. 2 Heat olive oil and butter together in large skillet over medium heat until butter is melted. Add garlic; cook and stir 2 to 3 minutes. Add shrimp; cook, stirring frequently, 4 to 5 minutes. Stir in wine, lemon juice, basil, salt, and pepper flakes; cook 1 minute more. Stir in tomatoes; cook 1 minute. Toss scampi with linguine to combine. Sprinkle with Pecorino Romano cheese and parsley; toss until combined.

By janiceliv

Ingredients

• ✓ grape tomato
• asparagus
• zucchini
• yellow onion
• red bell pepper
• sweet corn
• olive oil
• red pepper flake
• sea salt
• black pepper
• feta cheese
• thyme
• rigatoni pasta
• lemon
• parsley
• pecorino romano cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a large baking dish. Drizzle generously with olive oil and sprinkle with pepper flakes, sea salt, and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well. Drizzle feta with more olive oil and season with sea salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into vegetables around the dish.
3. 3 Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.
4. 4 When vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup pasta water. Set aside.
5. 5 When vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.
6. 6 Squeeze lemon over vegetables and feta; stir in parsley until incorporated. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.

By Jonathan Charbz

Ingredients

• ✓ grape tomato
• salmon fillet
• aluminum foil
• red onion
• olive oil
• salt
• black pepper
• lemon
• pita flatbread
• romaine lettuce
• cherry tomato
• plain greek yogurt
• basil
• dill weed

Instructions

1. 1 Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
2. 2 Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
3. 3 Stack flatbreads; wrap tightly in heavy duty aluminum foil.
4. 4 Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
5. 5 Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
6. 6 Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
7. 7 Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

By Reynolds KitchensR

Ingredients

• ✓ grape tomato
• elbow macaroni
• salt
• black pepper
• bacon
• bacon grease
• cooking spray
• all-purpose flour
• tomato
• milk
• cheddar cheese
• broccoli
• arugula
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
2. 2 Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from the skillet and set on paper towels to drain excess grease. Reserve 1/4 cup of the bacon grease, and carefully discard any extra or save for another use.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
4. 4 Return 1/4 cup bacon grease to the skillet, adjusting heat if the skillet is too hot. Whisk in flour until smooth. Allow flour mixture to bubble gently and cook, whisking regularly, about 1 minute. Whisk in canned tomatoes with liquid and milk. Whisk until smooth and mixture is bubbly and thickened, 3 to 5 minutes. If mixture is too thick, thin with a little more milk.
5. 5 Stir in Cheddar cheese and stir until cheese has melted into the sauce. Thin with a little bit of milk if needed. Taste mixture and season with salt and pepper. Stir grape tomatoes and broccoli into the sauce. Add cooked and drained noodles and stir gently to coat. Fill mixture into the prepared baking dish. Sprinkle with bacon pieces.
6. 6 Bake in the preheated oven until top is bubbly and broccoli is crisp-tender, 20 to 30 minutes. Toss arugula with some lemon juice and serve atop the mac and cheese.

By Rebekah Rose Hills

Ingredients

• ✓ grape tomato
• chickpea
• olive oil
• onion
• celery
• carrot
• garlic
• fennel seed
• vegetable broth
• fire-roasted diced tomato
• spinach
• parsley
• oregano
• thyme
• salt
• black pepper

Instructions

1. 1 Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
2. 2 Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
3. 3 Spread garbanzo beans on a baking sheet and remove skins.
4. 4 Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
5. 5 Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

By PalouseBrand

Ingredients

• ✓ grape tomato
• italian cheese blend
• pecorino romano cheese
• red pepper
• black pepper
• kosher salt
• garlic
• parmesan cheese
• olive oil
• asparagus
• shrimp
• white wine
• lemon
• flat-leaf parsley
• garlic
• mustard
• butter
• penne pasta

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 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 11 minutes. Drain pasta and return to the pot.
3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Add Dijon mustard, 1 tablespoon garlic, parsley, lemon juice, and white wine. Place shrimp and tomatoes in a small glass baking dish and pour butter sauce on top. Stir until shrimp and tomatoes are well coated.
4. 4 Combine asparagus, olive oil, Parmesan cheese, 1 teaspoon garlic, salt, black pepper, and red pepper in a second glass baking dish.
5. 5 Place both baking dishes side by side in the oven and bake until shrimp is fully pink, about 15 minutes. Pour shrimp, tomatoes, and butter over the cooked penne pasta and stir to combine. Add Pecorino Romano cheese and Italian blended cheese; mix to combine. Serve asparagus over top of the pasta.

By Andrea Jean

Ingredients

• ✓ grape tomato
• black pepper
• salt
• apple cider vinegar
• lime juice
• red onion
• red bell pepper
• cilantro
• celery
• sugar
• corn
• aluminum foil
• barbecue sauce
• salt
• black pepper
• lime juice
• cilantro
• shrimp

Instructions

1. 1 Preheat an outdoor grill to medium heat.
2. 2 Combine shrimp, cilantro, lime juice, ground black pepper, and sea salt in a large container or resealable plastic bag. Place in the refrigerator to marinate for at least 30 minutes or overnight for the best flavor.
3. 3 Place marinated shrimp on a sheet of Reynolds Wrap Heavy Duty Foil and pour barbecue sauce over shrimp. Fold the aluminum foil up, then fold over twice and fold each end, leaving enough room for air to circulate in the packet.
4. 4 Cook the packet on the preheated grill for 6 to 8 minutes.
5. 5 To make the salad: Add corn and sugar to a large skillet over medium heat. Cook and stir for 8 to 10 minutes.
6. 6 Meanwhile, prepare an ice bath in a large bowl.
7. 7 Add cooked corn to the ice bath; drain in a colander and transfer corn to a large serving bowl. Add celery, tomatoes, cilantro, bell pepper, red onion, lime juice, apple cider vinegar, sea salt, and black pepper; mix until evenly combined.

By Reynolds KitchensR

Ingredients

• ✓ grape tomato
• broccoli veggie tots
• chicken nugget
• string cheese
• bamboo skewer
• pasta sauce

Instructions

1. 1 Cook Green Giant® Broccoli Veggie Tots and chicken nuggets according package directions.
2. 2 Alternately thread Green Giant® Broccoli Veggie Tots™, chicken nuggets, grape tomatoes, and string cheese onto skewers.
3. 3 Serve with hot pasta sauce for dipping.

By Green Giant

Ingredients

• ✓ grape tomato
• olive oil
• garlic
• asparagus
• lemon juice
• bacon
• taleggio cheese

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

Ingredients

• ✓ grape tomato
• kale
• lemon
• avocado
• green onion
• olive oil
• garlic
• salt
• cayenne pepper

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