Type what you have

Ingredients

• ✓ grape tomato
• butter
• garlic
• flat-leaf parsley
• dry white wine
• shrimp
• feta cheese
• lemon
• flat-leaf parsley

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in garlic, chopped parsley, tomatoes, and wine. Bring to a simmer; reduce heat to medium-low and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
2. 2 Preheat the oven to 250 degrees F (120 degrees C).
3. 3 Stir shrimp into tomato sauce and cook for 2 minutes; remove from the heat. Pour shrimp mixture into a shallow baking dish; sprinkle with crumbled feta cheese. Bake in the preheated oven until feta has softened and shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze lemon halves over shrimp and garnish with parsley sprigs to serve.

By Lisawas

Ingredients

• ✓ grape tomato
• french fry
• salt
• black pepper
• tzatziki sauce
• red onion
• banana pepper
• kalamata olive
• feta cheese
• parsley
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spread French fries on a baking sheet.
2. 2 Bake in the preheated oven until golden brown and crispy, 10 to 12 minutes. Sprinkle salt on potatoes when they come out of the oven.
3. 3 Divide French fries evenly among plates and drizzle with tzatziki sauce. Top with red onion, banana peppers, olives, tomatoes, and feta cheese. Garnish with fresh parsley, season with salt and pepper, and serve immediately with fresh lemon wedges.

By lutzflcat

Ingredients

• ✓ grape tomato
• bow tie pasta
• olive oil
• salmon
• kosher salt
• broccoli floret
• chicken broth
• garlic
• feta cheese
• lemon
• dill
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Set aside.
2. 2 Meanwhile, heat a large sauté pan over medium-high, 2 to 3 minutes. Add oil to the pan; season salmon with salt. Add salmon to the pan; cook until browned, 1 to 2 minutes per side.
3. 3 Add broccoli, tomatoes, broth, and garlic to the pan; break salmon up into bite-sized pieces as it cooks, 3 to 4 minutes.
4. 4 Stir in pasta, feta, lemon zest, lemon juice, dill, and pepper flakes; toss to combine.

By Publix Aprons

Ingredients

• ✓ grape tomato
• pine nut
• water
• quinoa
• spinach
• kidney bean
• kalamata olive
• feta cheese
• red onion
• olive oil
• red wine vinegar
• lemon juice
• oregano
• salt
• black pepper

Instructions

1. 1 Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
2. 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
3. 3 Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
4. 4 Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

By Julie

Ingredients

• ✓ grape tomato
• cucumber
• salt
• greek yogurt
• lemon juice
• dill
• garlic
• apple cider vinegar
• feta cheese
• russet potato
• olive oil
• greek seasoning
• cooking spray
• red onion
• kalamata olive

Instructions

1. 1 Place shredded cucumber in a colander and sprinkle with salt. Let drain for 10 minutes.
2. 2 Meanwhile, assemble the rest of the tzatziki by adding yogurt, lemon juice, dill, garlic, vinegar, and feta to a small bowl. Stir until evenly combined. Stir in shredded cucumber and set aside until ready to use.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Combine fries, olive oil, and Greek seasoning in a large bowl and stir until evenly combined. Spray the basket of the air fryer with nonstick cooking spray. Add 1/2 of the fries to the basket.
5. 5 Air fry for 10 minutes. Flip until cook to desired crispness, about 5 minutes more. Repeat with remaining fries.
6. 6 Divide fries among 4 serving plates. Drizzle cucumber sauce over the top of the fries. Garnish each plate with red onion strips, Kalamata olives, and grape tomatoes.

By Soup Loving Nicole

Ingredients

• ✓ grape tomato
• granulated garlic
• dill weed
• oregano
• black pepper
• lemon
• feta cheese
• red wine vinegar
• olive oil
• red onion
• chickpea
• kalamata olive
• red pepper
• cucumber
• garlic
• quinoa
• chicken broth
• chicken breast
• granulated garlic
• black pepper
• lemon
• oregano
• greek yogurt

Instructions

1. 1 Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.
2. 2 Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.
5. 5 Place tomatoes, chickpeas, olives, and onion each into a separate bowl.
6. 6 Preheat an outdoor grill for medium heat and lightly oil the grate.
7. 7 Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese.
8. 8 Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.
9. 9 Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken.
10. 10 Whisk dressing really well and spoon equally over bowls.

By MommaBean3

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
• 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
• 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
• 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

Ingredients

• ✓ grape tomato
• vegetable oil
• chicken breast
• water
• chicken noodle soup mix
• zucchini
• spinach
• lemon juice

Instructions

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

By Bear Creek

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
• turkey bacon
• olive oil
• garlic
• flatbread pizza crust
• mozzarella cheese
• basil
• balsamic glaze

Instructions

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

By Farmland

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
• plant-based meatball
• olive oil
• kosher salt
• green zucchini
• basil pesto
• almond
• parmesan cheese

Instructions

1. 1 Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.
2. 2 Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.
3. 3 Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.
4. 4 Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.

By Pure Farmland

Ingredients

• ✓ grape tomato
• butternut squash
• olive oil
• taco seasoning mix
• black bean
• corn tortilla
• sour cream
• feta cheese
• romaine lettuce
• cilantro

Instructions

1. 1 Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
2. 2 Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender, about 3 minutes. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir until beans are hot and tomatoes are soft, about 5 minutes more. Remove from heat.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned, about 30 seconds per side.
4. 4 Place 1 tablespoon sour cream on each tortilla; add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.

By dsuperits

Ingredients

• ✓ grape tomato
• cucumber
• green onion
• cilantro
• lemon juice
• mint
• salt
• black pepper

Instructions

1. 1 Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

By Gina Milanese

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
• vegetable oil
• mild sausage
• white button mushroom
• italian seasoning
• rice sides herb and butter
• pea
• romaine lettuce
• cherry tomato
• cheese blend

Instructions

1. 1 Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
2. 2 Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
3. 3 Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
4. 4 Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

By Kristin Price

Ingredients

• ✓ grape tomato
• kosher salt
• water
• water
• chicken breast
• zucchini
• salt
• oil
• butter
• garlic
• heavy cream
• parmesan cheese
• black pepper

Instructions

1. 1 Combine kosher salt and boiling water in a large bowl; stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.
2. 2 Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.
3. 3 Heat oil in a skillet over medium heat. Add chicken; cook until browned on all sides, no longer pink inside, and juices run clear, 5 to 7 minutes. Transfer cooked chicken to a bowl.
4. 4 Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet; cook and stir for 1 to 2 minutes.
5. 5 Return cooked chicken to the skillet; cook until warmed through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.

By Deana R Okun

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
• water
• salt
• barley
• mango
• lime juice
• olive oil
• cumin
• salt
• black bean
• red onion
• cilantro
• jalapeno pepper

Instructions

1. 1 Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
2. 2 Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

By Melissa Gardner

Ingredients

• ✓ grape tomato
• oil and vinegar dressing
• chicken breast
• salt
• black pepper
• basil
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour 1/4 cup dressing into a small bowl.
3. 3 Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
4. 4 Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
5. 5 Spread the tomato mixture evenly around chicken in a single layer.
6. 6 Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
7. 7 Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Ms Chef Esh

Ingredients

• ✓ grape tomato
• almond
• vegetable stock
• quinoa
• cucumber
• flat-leaf parsley
• orange bell pepper
• feta cheese
• raisin
• black olive
• scallion
• lemon juice
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
2. 2 Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
3. 3 Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
4. 4 Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
5. 5 Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

By misspia

Ingredients

• ✓ grape tomato
• cauliflower
• red onion
• salad dressing
• artichoke heart
• kalamata olive
• banana pepper
• mozzarella
• genoa salami

Instructions

1. 1 Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
2. 2 Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

By Soup Loving Nicole

Ingredients

• ✓ grape tomato
• gluten-free elbow pasta
• mayonnaise
• chipotle ranch dressing
• chicken breast
• green onion
• mushroom
• black olive
• celery seed
• dill
• onion powder
• thyme

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add elbow pasta to the boiling water and cook, stirring for the first 2 minutes and occasionally thereafter, until tender yet firm to the bite, about 8 minutes total or according to package directions. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
2. 2 Spread 1/4 cup mayonnaise on top of the cooked pasta and add chipotle ranch dressing. Mix throughout to keep pasta from sticking. Add chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently stir together with the pasta. Add remaining mayonnaise to desired consistency. Add grape tomatoes and mix gently, being careful not to break any. Refrigerate until chilled, about 30 minutes.

By linangle57

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