Type what you have

Ingredients

• ✓ yellow grape tomato
• peanut butter
• whole wheat tortilla
• apple
• grape tomato
• celery
• carrot
• ranch dressing

Instructions

1. 1 Spread peanut butter over tortilla. Arrange apple slices end to end down the middle of the tortilla. Roll tortilla up tightly; cut into small pieces.
2. 2 Assemble bento box with tortilla pieces, grape tomatoes, golden tomatoes, celery, and carrots. Serve ranch dressing alongside.

By bdweld

Ingredients

• ✓ yellow grape tomato
• garlic
• shallot
• red wine vinegar
• honey
• black pepper
• salt
• olive oil
• baguette
• olive oil
• kosher salt
• black pepper
• mozzarella cheese
• strawberry
• basil leaf

Instructions

1. 1 For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
2. 2 For the panzanella, preheat oven to 400 degrees F (200 degrees C).
3. 3 Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
4. 4 Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
5. 5 Add Stella mozzarella cheese, strawberries, basil, toasted bread, and dressing to bowl with tomatoes; toss until well combined.
6. 6 Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

By Stella Cheese

Ingredients

• ✓ yellow grape tomato
• zucchini
• salt
• olive oil
• onion
• red bell pepper
• garlic powder
• milk
• pecorino cheese
• black pepper
• oregano

Instructions

1. 1 Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
2. 2 Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
3. 3 Stir zucchini into onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add Pecorino cheese, pepper, and oregano; stir until combined.

By Janis M Krauss-krieger

Ingredients

• ✓ yellow grape tomato
• olive oil
• onion
• pork loin chop
• salt
• black pepper
• garlic powder
• red grape tomato
• garlic
• basil
• balsamic vinegar
• feta cheese

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and cook until golden brown; transfer onion to a plate and set aside.
2. 2 Heat 1/2 tablespoon olive oil in the skillet. Season pork chops with salt, pepper, and garlic powder; place in the skillet and cook to desired doneness. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Set aside and keep warm.
3. 3 Heat remaining olive oil in the skillet; add cooked onion, tomatoes, garlic, and basil. Cook and stir until tomatoes are tender, about 3 minutes. Mix in balsamic vinegar, and season with salt and pepper.
4. 4 Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

By Lovecooking