grape tomatoes

The salad is fast, easy, ready in 10 minutes, great for lunch or as a dinner side, and full of flavor from the lime-cumin-chili vinaigrette. It’s tangy-yet-sweet and perfectly coats tender chunks of avocado, hearty black beans, and juicy tomatoes, cucumbers, and green onions. Add corn, bell peppers, or queso fresco if desired.

Avocado Black Bean Mexican Salad

black beans,

English cucumber (about half of one large cucumber), diced into 1/2-inch pieces

green onions,

cilantro,

lime juice

honey

olive oil

apple cider vinegar

cumin

chili powder

kosher salt,

black pepper,

cayenne pepper,

Salad – Combine all ingredients in a large...

Salad – Combine all ingredients in a large bowl; set aside while you make the vinaigrette.

Vinaigrette – Combine all ingredients in a small...

Vinaigrette – Combine all ingredients in a small jar with a lid and shake vigorously or in a small bowl and whisk together. Taste dressing and make tweaks if necessary according to taste preferences, i.e. more salt, more honey, more chili powder, etc.

Slowly drizzle about half of the vinaigrette over...

Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.

Salad may be served immediately or up to...

Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes. I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor. May be served chilled or at room temp.

Roasted Grape Tomatoes and Garlic Pasta is a quick dish that uses simple ingredients with the oven doing the work. Already peeled garlic from the grocery store makes is super easy.

Roasted Grape Tomatoes And Garlic Pasta

dry pasta -- we used bucatini

tomatoes

garlic

olive oil (divided)

(black pepper

arugula and baby spinach (1 small bag *)

Pecorino Romano cheese

Preheat oven to 375 F. Line a baking sheet with foil.

Toss tomatoes and garlic with 2 Tablespoons of olive oil; season with salt, black pepper, and pepper flakes. Arrange tomatoes and garlic in a single layer on prepared baking sheet; roast until tomatoes just begin to burst, about 15 minutes.

While the tomatoes and garlic are roasting, cook the pasta in a large pot of boiling salted water according to directions; reserve 1 cup pasta water **, then drain. Make sure the pasta is al dente.

Toss the arugula and baby spinach with remaining 2 tablespoons of olive oil in a large bowl; season with salt, black pepper, and pepper flakes. Add the pasta, tomatoes, and garlic; toss to combine, adding reserved pasta water to reach desired sauce consistency.

Garnish each serving with Pecorino Romano cheese.

Get out the knife and chopping block and get your favorite Greek salad ingredients ready to shine in this great chopped chicken salad.

Chopped Greek Chicken Salad

iceberg lettuce

cucumbers

radishes

green bell peppers

red onions

Kalamata olives

feta cheese

KRAFT Greek Vinaigrette Dressing

Put a Mediterranean spin on your next salad. Our Classic Greek Chicken Salad includes Greek-inspired vinaigrette dressing and crumbled feta cheese.

Classic Greek Chicken Salad

romaine lettuce

chicken

grape tomatoes, halved

cucumber, peeled, seeded and chopped

radishes, thinly sliced

pkg. (3.5 oz.) crumbled feta cheese

Combine first 6 ingredients in large salad bowl.

Need to feed a lot of people? Put together our Greek Salad for a Crowd, sure to put a smile on everyone's faces with Mediterranean flavor.

Greek Salad for a Crowd

lb. fresh green beans, trimmed, cut into 1-inch lengths

(15 oz.) cannellini beans, rinsed

(14 oz.) quartered artichoke hearts, drained

pkg. (4 oz.) crumbled feta cheese

eggs,

Add green beans to pan of boiling water; cook 1 to 2 min or until crisp-tender. Drain. Immediately add green beans to bowl of ice water; let stand until cooled. Drain.

Arrange green beans and all remaining ingredients except dressing on platter.

Give this Capellini Caprese dish its vibrant flavor with fresh tomatoes and basil. The Italian dressing on Capellini Caprese really makes it sing.

Capellini Caprese

capellini,

KRAFT Tuscan House Italian Dressing

onion, finely chopped

garlic,

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

basil,

Cook pasta as directed on package, omitting salt.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Packed with veggies &amp; cheese, today’s Cheese Tortellini with Broccoli &amp; Tomatoes is a simple 20 minute vegetarian recipe for your next Meatless Monday.

Cheese Tortellini with Broccoli & Tomatoes

18-20 oz refrigerated three cheese tortellini

Tbsp butter

broccoli florets

oz container grape tomatoes

tsp minced garlic (about 4 cloves)

tsp crushed red pepper

Sea salt (to taste)

Black pepper (to taste)

Parmesan

Start the water boiling for the tortellini. Cook the pasta according to package directions and drain, reserving 1 cup of the pasta water.

Meanwhile, steam the broccoli according to package directions.

While the water is coming to a boil and the broccoli is steaming, heat the olive oil and butter in a large skillet over medium heat until the butter is melted, then swirl to coat the pan.

Add the grape tomatoes, garlic, and spices to the skillet. Continue to cook over medium heat for about 12 minutes, or until the tomatoes are wrinkled and close to bursting. (When the broccoli is done steaming, stir it into the tomatoes as they finish sauteeing.)

When the tomatoes are done to your liking, stir the cooked tortellini into the skillet of veggies.

Then, gradually stir in the Parmesan and 1/2 cup of the pasta water. Keep stirring gently until the cheese is nicely melted and incorporated, thinning it out with additional pasta water, if necessary.

If desired, top your tortellini and veggies skillet with additional Parmesan and/or chopped fresh parsley when serving.

This one-pot Tomato Miso Gochujang Orzo recipe is ready in 20 minutes (or less!) and brings together Italian flavors from the tomatoes and basil with East Asian flavors of fresh shimeji mushrooms, umami-packed Japanese miso, and heat from Korean chili paste or gochujang. What’s even better about this recipe is how easy it is to make, and you only need 1 pot to cook your orzo!

One-Pot Tomato Miso Gochujang Orzo (Risoni)

10.5 oz cherry or grape tomatoes ((1 pint))

butter

shallot (, finely diced)

garlic (minced)

mushrooms

sake (or other rice wine)

tbsp white miso paste

2-3 tsp gochujang (adjust according to desired heat)

10.5 oz dry orzo (or risoni (1.5 cups))

water (, see notes)

vegetable bouillon (see notes)

Salt and pepper

sweet basil (chopped)

Vegan parmesan cheese (optional

Slice the tomatoes in half.

Heat a large skillet or pot over medium heat. Melt the vegan butter.

Sauté the shallot and garlic until translucent and aromatic.

Add the tomatoes. Leave to cook over medium heat for 3-4 minutes or until tender and the skins start to turn wrinkly.

Over medium high heat, add the mushrooms.

Pour the sake and allow to evaporate.

The tomatoes will start to release more juices.

Add the miso paste and gochujang. Mix until both miso and gochujang have dissolved and incorporated into the tomato and mushroom-mix.

Add the orzo or risoni and mix to coat well with the mushrooms and tomatoes.

Pour the water and add the vegetable bouillon. You can start with 2 cups of water first. See notes.

Mix well and then leave to come to a gentle simmer over medium heat.

Cover the pot. Once the orzo/risoni starts to boil, mix every 2-3 minutes to prevent from sticking to the bottom of the pan/skillet.

Repeat this until the orzo/risoni is al denté or cooked to your liking, around 8-9 minutes.

Season with salt and pepper to taste, if needed. You can add more water (1/4 to 1/2 cup) to loosen the orzo, if needed.

Turn off the heat. Mix in fresh basil. The orzo/risoni will turn into a somewhat creamy consistency from the starches. This is best enjoyed freshly cooked.

Serve hot and garnish with fresh basil and vegan parmesan (if desired). Enjoy!

Finally, a delicious burrito recipe that doesn’t use every pan in the kitchen! Filled with black beans, sweet potato, and cauliflower, these simple, nutritious, and flavourful burritos are a perfect weeknight feast.

Easy Vegan Burritos with Black Beans (sheet pan recipe!)

white rice

cauliflower

potato

onion

jalapeño (thinly sliced)

tsp fine sea salt

tsp smoked paprika

tsp chili powder

tsp cumin

garlic powder

pepper

(400 ml/14 fl oz) black beans beans

cilantro (, tightly packed and finely chopped)

salsa

flour tortillas

avocados (mashed)

iceberg lettuce (thinly

sour cream

Cook the rice: Add 1 cup uncooked white rice to a small pot with 2 cups of water and bring to a simmer, cook for 15 minutes or until soft and chewy. Cover and set aside.

Preheat the oven to 400F/200C and line a 13x18 pan with parchment paper.

Add the cauliflower, sweet potatoes, onion, jalapeno, and tomatoes on the sheet pan in an even layer. Drizzle with the olive oil and sprinkle with the salt,  smoked paprika, chili powder, cumin, garlic powder and pepper. Toss with your hands to combine. Place the sheet pan in the oven and cook until the veggies are lightly browned, sizzling, and fork tender, 25 minutes. Stir halfway to ensure an even bake.

Remove the sheet pan from the oven and sprinkle with the cooked rice, black beans, and cilantro. Drizzle with the salsa and mix to combine. Place the pan back in the oven for another 5 minutes to warm up the new additions.

Make the filling:

Line up the tortillas on the countertop. Add a spoonful of mashed avocados and  a small handful of lettuce in a line down the centre of each tortilla, leaving a 1-inch border at the top and bottom.

Spread the roasted filling mixture evenly on the prepared tortillas, using about 1 heaping cup of the mixture in a line down the center. (Do not over fill – any fillings that don’t fit can be used to make a spare burrito, or can be frozen for future use). Once all the filling is used, remove the parchment paper from the sheet pan.

To roll the burritos: turn the tortilla so the filling runs horizontally. Fold the sides 1 to 2-inches inwards overtop of the filling. Starting with the bottom flap, roll the burrito away from you, tucking the flap firmly inwards as you roll to secure all your tasty burrito fillings. Place the burrito seam side down on the sheet pan. Continue with remaining burritos.

Put burritos back in the oven for 3 minutes to crisp the tortillas and seal them shut. Flip the burrito and cook other side for another 3-5 minutes to crisp the other side. Serve with more salsa and vegan sour cream.

Prepare the burritos:

Perfectly roast vegetables with this Spiced Sheet-Pan Roasted Vegetables. Enjoy as a healthy side dish, or an easy plant-based meal over rice! Ready in 30-minutes, an easy recipe that can be meal-prepped or quickly thrown together on a busy weeknight.

Spiced Sheet-Pan Roasted Vegetables

potatoes

(400 ml/14 fl oz) chickpeas (, strained and rinsed)

tbsp white miso

maple syrup

lemon juice

garlic (, finely chopped)

tsp coriander

tsp turmeric

tsp sea salt

brown rice

unsweetened coconut yogurt

tbsp fresh cilantro (, finely chopped (optional for garnish))

Preheat oven to 400F/200C and line a baking sheet with parchment paper. Place the sweet potatoes, onion, cauliflower, grape tomatoes, and chickpeas onto the baking sheet.

Make the spiced mixture: In a small bowl, whisk together the olive oil, miso, maple syrup, lemon juice, garlic, coriander, turmeric, cumin and salt. Mix to combine.

Pour the spice mixture over the vegetables and mix to combine. Spread the vegetables on to the pan to make an even layer with little overlaping.

Roast the vegetables until fork tender, browned, and sizzling, about 30 minutes. (For more even roasting, remove the sheet pan after 20 minutes and give it a good stir before placing back in the oven for the last 10 minutes). Transfer the vegetables to a serving platter and garnish with cilantro. Optional to serve with brown rice and a dollop of unsweetened coconut yogurt.

When grape tomatoes are overflowing in your garden, whip up a quick, easy grape tomato sauce! Grape or cherry tomatoes sauteed with olive oil, garlic and fresh herbs are perfect over pasta, grilled chicken or fish.

Grape Tomato Sauce

extra virgin olive oil

garlic (chopped)

lbs grape tomatoes (or cherry tomatoes, cut in half)

salt and fresh pepper (to taste)

oregano (or fresh basil)

red crushed pepper flakes

In a large non-stick pan, heat oil over medium heat. Add garlic and cook until golden, about 30 to 60 seconds.

Add the tomatoes, salt, crushed red pepper flakes and fresh black pepper and reduce heat to low.

Simmer, covered until the tomatoes burst, about for 8 to 10 minutes.

Add fresh oregano and cook, uncovered another 5 to 6 minutes more.

Serve over pasta, fish, chicken, etc.

Delicious!!! Made this for an easy Sunday dinner with a little angel hair pasta and diced chicken. So amazingly good!!! My husband couldn’t stop eating it!!

I just whipped this up due to a lot of cherry &amp; grape tomatoes as well as fresh basil to use up &amp; it smells divine for our “meatless Saturday” with cheese tortellini

Actually I thought it was very good! Added a little pasta water and freshly grated parmigiana Reggiano and a grilled chicken breast delicious

Fantastic! I have made this twice and both times it was absolutely delicious. The flavor of the tomatoes is amazing.

I really liked this recipe over pasta and that it was a very easy way to use the grape tomatoes and fresh oregano from my garden. I plan to try it over chicken and fish that I'll cook in my air fryer.

Make this North African Shrimp with Summer Vegetable Couscous your next meal! Deliciously spice crusted shrimp sits on top of a garlicky roasted summer vegetable couscous. This recipe is perfect for meal prepping in advance. Enjoy it warm or chilled. Serves 4 to 6 in about 40 minutes.

Top 12 grape tomatoes recipes from across the web

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Top Tags

Avocado Black Bean Mexican Salad

Roasted Grape Tomatoes And Garlic P...

Chopped Greek Chicken Salad

Classic Greek Chicken Salad

Greek Salad for a Crowd

Capellini Caprese

Cheese Tortellini with Broccoli & T...

One-Pot Tomato Miso Gochujang Orzo ...

Easy Vegan Burritos with Black Bean...

Spiced Sheet-Pan Roasted Vegetables

Grape Tomato Sauce

North African Shrimp with Roasted S...

Top 12 grape tomatoes recipes from across the web

The most viewed grape tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Avocado Black Bean Mexican Salad

Roasted Grape Tomatoes And Garlic P...

Chopped Greek Chicken Salad

Classic Greek Chicken Salad

Greek Salad for a Crowd

Capellini Caprese

Cheese Tortellini with Broccoli & T...

One-Pot Tomato Miso Gochujang Orzo ...

Easy Vegan Burritos with Black Bean...

Spiced Sheet-Pan Roasted Vegetables

Grape Tomato Sauce

North African Shrimp with Roasted S...

The most viewed grape tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine