tomato side dish

Marinated Tomato Salad with Herbs

tomatoes

green onions

olive oil

balsamic vinegar

brown sugar

Salt and black pepper

parsley

basil leaves, chiffonade

Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.

Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.

Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

This is excellent for anytime. My husband loves them!

My family makes a similar tomato salad with a simple vinaigrette of red wine vinegar, olive oil and salt and pepper poured over wedged tomatoes, slices of Vidalia onion and chopped basil. Its a summer staple in our house and so good with crusty Italian bread to sop up all the extra dressing. Yum! 

For years I have made tomatoes and cucumbers in a little Italian dressing for a light summer salad addition to a meal. This Balsamic dressing brings this to a new level. Wonderful, delicious and quick. This will become my new go-to recipe.<br />

Great summer dish that I make often. I place it along side a nice fish dish or chicken. It is light, simple but very tasty. Very nice, fresh and satisfying. Thank you!<br />

A pleasantly nice twist on serving fresh tomatoes.  The brown sugar and balsamic vinegar add a whole new flavor treat.  I find that changing the greens to cilantro, kale or spinach also opens the doors to a completely different salad.  Lots of possibilities with this salad!

This recipe was not only easy but to die for - my entire family loved this!  I will try adding cucumbers next time for a different twist - thank you Ree!

My husband and I really liked this salad.  We have a lot of tomatoes from our garden and I was looking for a different way to prepare them and this is a perfect option.  I didn't have light brown sugar, so I mixed white sugar with dark brown sugar and it tasted fine, though I will buy the light to use next time.  There was even dressing left over to be used again.  

Really Good, and looks super!
Ok I had to come back a say I could not help myself the day after I made this and loved it, had a little left over, I kept thinking I want to try this with some angle hair pasta, so I did and wow it was really good!!! not to much just enough to get the pasta involved..loved it both ways!

I thought this recipe was just too tasty!  If think like others that other types of ingredients could be substituted, but i am talking about the salad YOU made and it was just too tasty!  Keep going!   Sooo Proud of you...  Sweety you have got your plate full and doing anawesome job!  I say..Keep Goin!!

I made this recipe not too long ago, but I didn't refrigerate the salad.  I just let it sit out room temperature.  (Why ruin a good tomato with ice cold refrigeration?  But of course, I also live in temperate weather, so nothing gets ruined if it sits out for a few hours.  It maybe marinated for an hour tops, and it was just great.  I loved that it uses green onions, since we always have those on hand.  The brown sugar lends a nice molasses touch to the recipe and mellows out the acidity.  Yum.  

Panzanella

French bread

salt

tomatoes,

hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

red bell pepper,

yellow bell pepper,

onion,

basil leaves,

capers, drained

garlic

Dijon mustard

Champagne vinegar

black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

This recipe has become legendary in my group of friends. I have made it so many times, and it never disappoints. I have sometimes added grilled shrimps or scallops to make it a bit more substantial. The only change I make is adding a bit of honey to the dressing for a touch of sweetness. 

Excellent. Three people ate the whole 12 servings!! Yummmmmm. 
((Could not find champagne vinegar so used rice vinegar.))

omg. its delish.  i did not have champagne vinegar so i used red wine vinegar .  still delish!  

Absolutely delicious! The capers add an extra tangy aspect that make this dish. Definitely let it sit for at least a half hour so the flavors can come together.

I've made this for friends several times and it's always been a hit. I've added mozzarella to it.<div><div><div>Once I added grilled chicken breast (cut up) and another time, I added chicken thighs. All turned out well, but it is spectacular as is.</div></div></div><div>I usually serve it while the croutons are still warm and crunchy. </div>

This has become one of my favorite summer recipes! If you have the opportunity &amp; time, visit the farmer’s market for vegetables and bread. While store bought works, there’s something about farmer’s market ingredients that makes it better.

A real favorite! Our son studied in Florence and his host mother made her version often. This recipe is easy and flavorful. I made it with rice vinegar the first time but now keep champagne vinegar on hand.

This recipe was excellent- bursting with flavor! A new favorite salad! Great for company- as beautiful as it is delicious! 

So good. You have to let the bread and tomatoes sit in the dressing for about 30 minutes. A little salt and the cucumbers will release even more liquid. The bread needs to be squishy. 

One of my absolute favorites! I make it all summer. I omit the peppers and capers and add chopped mozzarella. Wonderful!!

https://www.foodnetwork.com/videos/inas-panzanella-salad-recipe-0169866

Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Learn how she does it in this Barefoot Contessa video.

Ina Garten's Panzanella Salad Recipe

Caprese Salad

mozzarella,

basil leaves

Olive oil,

kosher salt

Rachael Ray's Caprese Salad, as seen on Food Network, 30 Minute Meals, season 1

Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.

When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.

Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.

You need this in your life. Make it today my friends.

We make Caprese Salad all the time, but this was by far the best one we've made. The balsamic reduction is a game-changer. It made the vinegar a bit sweeter and less tart. It was so good. Also, using a creamier mozzarella (not the hard, dry kind) adds to the beauty of this dish. This is my new Caprese go-to recipe. Thank you!

You can save time, and just by buying balsamic gaze. It is just reduced balsamic vinegar. Its a bit sweeter, so even those people who do not like balsamic seem to like it.  For my taste I also serve some plain unreduced balsamic on the side for a sweet and tangy vibe. I make it with some basil leaves whole, and some cut in a chiffonade ( stack leaves, roll uptight, then cut in ribbons ) I also like some thin rings of red onion in my salad. 

The balsamic reduction makes this Caprese better than any other.  I also used the extra on grilled steak- fantastic.  Thanks Ree, this is now my newest secret ingredient to be used over and over in so many dishes.

Made it as a side for my husband tonight and loved it. Magic happens when FRESH basil is in the mix

So good.  Hubby and neighbor devoured!  The balsamic reduction is well worth the time!  And fresh mozzarella! YUM

Wow this is amazing! It went in under 5 minutes, need to make more next time. Delicious!!

2 CUPS of Balsamic vinegar. Are you insane or using the fake cheap stuff?<br />

Yes, we do need this in our lives! The best time to make this is during the summer when tomato and basil harvest is in progress. I like how you arranged it on the plate, too. Thanks for sharing.

Basically one ingredient that doesn't have to be the most expensive in the store and it's so worth it. I use the entire bottle and but it in a tall squeeze bottle,  then refrigerate the rest. It says good as long as straight off the shelf ,but all the work is done! This goes great on so many things! Run out of ideas and need to jazz up your meat or he he's? This can't be beat.





Farro Salad with Tomatoes and Herbs

water

farro (about 1 1/2 cups)

sweet onion (recommended: Walla Walla) chopped

chives

parsley leaves

garlic clove, minced

Chef Name: Giada De Laurentiis

Full Recipe Name: Farro Salad with Tomatoes and Herbs

Talent Recipe: Giada De Laurentiis’ Farro Salad with Tomatoes and Herbs, as seen on Food Network’s Everyday Italian

FNK Recipe: 

Project: Foodnetwork.com, CINCO/SUMMER/FATHERSDAY

Show Name: Everyday Italian

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

Yes, this is the same recipe that's on the back of the Nature's Earthly Choice bag, but I'll bet a lot of people have either passed this by in the grocery store or may not be able to get it locally (you can get farro online) so at least this wonderfully healthy grain has been introduced to a wider audience. I add fresh dill in addition to the parsley, diced celery for crunch and when it's cool I add a cup of crumbled feta cheese (because everything's betta with feta). I have to hide leftovers. Ditch the oily or mayo laden pasta salads for this one &amp; you'll be asked to bring this all the time!

Terrific. I made a few modifications. I put in quartered cherry tomatoes, not peeled or seeded. I added lemon juice (from half a lemon). I also soaked the sweet onion in cold water for five minutes before adding. Finally, I added French lentils, 1 cup cooked on the stovetop at the same time I cooked the farro. Great flavors, and doing it this way a high-protein power lunch.

Which came first? Giada's recipe or the EXACT SAME recipe on Nature's Earthly Choice farro package? Hmmm. Regardless, this was delicious. I used Roma tomatoes and fresh parsley and chives from my garden. I served it with roasted chicken. Yum! I'll be making this one again.

A great summer BBQ salad! I add extra parsley to give it more color. Thinking of switching to half red onion instead of sweet for extra pop. 

Delicious salad! I'm not a fan of raw onions so I substituted them with cucumbers for some crunch.  I really like farro and this will remain one of my go-to recipes.

Recipe is good but is word for word from the bag of Nature's Earthly Choice Italian Pearled Farro!

My family loves farro, I cook mine in a chicken bullion for more flavor. This salad recipe is a keeper,simply delish!



Amazing salad. I added some feta cheese and cucumbers and it is just delicious. Thanks Giada. 

Perfect summer side dish! Dressing is perfect, no adjustments there, but I did add cucumbers and cilantro and fresh lime juice, served with shredded cotijo cheese- Light, refreshing! 

Made it first time and my wife loved it immediately. Making it again for sure. Great recipe and could be adjusted with other ingredients.

https://www.foodnetwork.com/videos/farro-salad-with-tomatoes-0236040

Giada makes a balsamic-flavored salad of farro, tomatoes, onion and herbs.

Farro Salad with Tomatoes

Pineapple Fried Rice

ripe pineapple, for serving rice (optional)

cooked longgrain rice,

vegetable oil

garlic, chopped

ginger

blanched, sliced Chinese long beans

seeded, diced tomatoes

pineapple

Thai fish sauce

sugar

green onions, thinly sliced diagonally

If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.

Crumble the cold rice between your fingers to separate the grains, and set aside.

Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.

Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

I have tried so many different recipes and really liked this one. I omitted the sugar and added cashews and golden raisins and a little sirachi sauce. I didn't have time to chill the rice, but will try that next time.  Oyster sauce and white pepper are also good adds that I sometimes toss in.  Many Thai places put wedges of tomatoes as a finishing touch rather than diced stirred in. Also, others commented that they added green peas, but I only do this if I am going to Chinese fried rice, not Thai. 

Omitted fish sauce and used amino acid non gmo soy substitute, omitted tomatoes, used canned baby corn and peas, shredded carrot, omitted the sugar, doesn't need it. Diced up 2 rings of canned pinneapple for 2 people. 5 stars for me 4 for the recipe.

there are some things that are not right about this recipe....as in "not traditional like I get it at the Asian restaurants". first, the cashews are missing. second, not spicy enough, need to add 1 chili or jalepeno pepper. third, I have never seen a tomato in my pineapple rice. Peas, yes. Tomato, no.the fish sauce is traditional that a lot of posters commented on. Now personally I don't care for it myself either, so I substitute the less pungent oyster sauce.  And as noted above, added toasted unsalted cashews (1/2 cup), 1 diced jalepeno or chili pepper and used peas instead of tomato.

This was so good!  It was my first experience making fried rice and I found it quite easy. There's a fair amount of prep, but the cooking part goes pretty quick. The fish sauce is definitely pungent, and I was a little hesitant after reading reviews, but using only 1 1/2 Tb the recipe was almost lacking.  I would definitely add soy sauce for the omitted fish sauce next time.  I didn't have beans, so those got left out, but this rice turned out great!! A keeper for sure.  

My family liked this very much. The recipe is so simple that I was pleasantly surprised by how good it was. We weren't crazy about the smell of the fish sauce, however- very pungent. I used 2 T spoons of it and one T soy sauce.  Would not have minded more pineapple, either. We added a thinly sliced chicken breast and some shrimp for protein that I cooked before-hand.

My family liked this rice, but I didn't care for it because of the fish sauce.  
The taste of fish sauce doesn't bother me that much, but the smell makes me nauseous and I could smell it in every bite.  I gave the recipe four stars because my family really liked it, but don't make this if you don't like the taste or smell of fish sauce.  You could substitute soy sauce instead, but it wouldn't taste the same.

This was a great rice dish.  I didn't have the Chinese long beans, so I just omitted them and I don't feel it impacted the taste.

I didn't have a pineapple, but I did have canned juice, so I substituted about four ounces of juice; also left out the sugar since the juice was sweet. My family loved it!

Oh, this is delicious. There's not much else to say. Make sure that your rice cold. It helps to refrigerate for a day or two. YUM!

Eggplant Rollatini

eggplants

Sea salt and black pepper

Can vegetable spray

ricotta cheese

eggs,

mozzarella

Parmesan

pine nuts

basil leaves, chiffonaded

Extra-virgin olive oil, for drizzling

tomato

celery,

carrot, chopped

bay leaves

unsalted butter, optional

Food Network’s Giada De Laurentiis Eggplant Rollatini.

Preheat the grill pan and preheat the oven to 375 degrees F.

Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

I had all these eggplants to use, so I tried this recipe for an easy meal with stuff I  had on hand. Would recommend slicing the eggplant thinner, as well as peeling them. Trying to get them soft enough to roll on my grill pan took way longer than expected, and there was definitely leftover filling. As others have noted, it's definitely worth it to buy better cheese for this recipes since there are so few ingredients. Next time I will probably sub spinach for the basil inside, and top with basil after cooking.

I made this last night and it was very very good. I didn't add the pinenuts as my husband does not like them. The sauce was somewhat acidic and the receipe called for adding butter to help and it worked,. I never heard of that before but I will never forget that trick. I would alsways add sugar which just makes it sweet. The butter was the perfect touch.
I will make  this again. 

it was very yummy!! Altho I did use Mario's tomato sauce recipe from his eggplant parm recipe... the combo was a winner!! I couldn't decide between the two so I combined them : I also pan seared the eggplant to get them soft enough to roll (don't have a grill, tragic I know. Probably took an extra minute on each side, but worked great. Must make it you like eggplant!


There is no instructions to complete cooking the dish. It stopped at leftover tomato sauce in freezer.



This was delicious. I thinly sliced the eggplant and made 1/2 the ricotta cheese mixture based on reviews. Added some chopped Swiss chard &amp; oregano from the garden along with freshly ground black pepper to the cheese mix. We couldn’t stop eating it! 

32 oz ricotta?? What am I supposed to do with the remaining filling.?? There’s easily enough left for two more batches, do the math...  one tablespoon =1/2 oz, so not counting additional ingredients,this filling recipe does 64 pieces. And four medium eggplants cut to 1/2” slices yields less than half of that. 

<div>Sliced the eggplant thinner than 1/2", no need to peel them. I didn't add  the  pine nuts and used jarred sauce due to time constrictions, but the result was delicious and fit the bill for a gluten free guest. Served  with a tomato and onion salad. This recipe is a keeper for sure!</div><div><br /></div>

In addition to taking the advice of others to cut the eggplant thickness in half and oral it, I would add crushed garlic or some other herb to bring out the otherwise very mellow flavor.  I will definitely try this again.

Based on making this a few times I had to make some adjustments based on comments I got.  I know slice the eggplant 1/4 inch thick instead of 1/2 inch and peel the eggplant as well.  Everyone found the skin overwhelming even thinner.  The sauce was very bitter so I use other ones.  I also top with mozzarella and parmesan as the filling is a small amount.  I also leave it in the oven a good 40-45 minutes so the eggplant really softens.

Raise the volume with Ina Garten's creamy Mac and Cheese recipe, made with Gruyï¿½re, fresh tomatoes and nutmeg for warmth, from Food Network's Barefoot Contessa.

Mac and Cheese

Kosher salt

Vegetable oil

elbow macaroni

milk

all-purpose flour

Gruyere, grated (4 cups)

extra-sharp Cheddar, grated (2 cups)

nutmeg

tomatoes (4 small)

white bread crumbs (5 slices, crusts removed)

Ina Garten's Mac and Cheese as Seen On Food Network's Barefoot Contessa

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

I've been making this Mac recipe for years. Initially, I thought it was ok, but I didn't realize I was making a major mistake: using pre shredded cheese in the bag! I didn't understand why it wasn't creamy and at times dry. It wasn't until one day I grated block high quality cheeses that I realized my mistake. Clearly this is my mistake and not Ina's! Pre shredded cheese contains cellulose (powdered wood pulp) which completely dries out any dish. I now refuse to buy shredded cheese.<div>My family loves this recipe since I started grating real cheese. Totally worth the extra work. I usually exclude the nutmeg, exclude the 1 tbsp salt and use panko crumbs. The cheese provides plenty of salt to the Mac. I salt the water boiling the pasta. I enjoy it with tomatoes on top, bc I love roasted tomatoes.</div><div>We love the crunchy top and sides. The best!</div>

I have been making this recipe for the last year and EVERYONE clamors for the recipe each time. I have not used the tomatoes as hubby and son do not like them, but I am sure it is delicious with them. On occasion, I have added fresh, quartered scallops and it is heavenly! I have noticed that the quality of cheeses used makes a huge difference. I use the highest quality Emmi Gruyere available at my grocer. It is a little pricey to make, but this is a treat type of dish, so well worth the extra expense.<div>Once you try this, you will never be able to return to store-bought or kit mac n cheese, so be forewarned!</div>

This looks fantastic and will definitely make it! Do you all use whole milk for the recipe?

Never never never ever add oil to boil pasta

<div>I always look at the reviews before I try a new recipe. I was hard-pressed to find anybody that thought this recipe was anything less than fantastic. The only thing in the recipe that I thought it should have, was garlic and onion. But, I made the recipe anyways, without it, and followed as written, except I only used 2 tsp of salt. When I finally mixed everything together, and put it in my baking dish, I tasted it. It was good, but I was really missing those mild garlic and onion notes. I grabbed a small sauce pan and a little butter, and saute some garlic and onion and mixed it in my mac &amp; cheese, before I baked it. Now, I had a fantastic mac &amp; cheese, and everyone at my dinner table couldn't stop talking about it. So creamy and delicious! I loved the flavor combination of the Gruyere, and the sharp cheddar. This is now my go-to recipe for mac &amp; cheese. ( With garlic &amp; onion ) </div>

This is a great recipe, but do NOT put in a tablespoon of salt. It is way too salty. 

I'm firm believer that you shouldn't review a recipe unless you make it exactly as it was written by the chef.  I did. With that being said, I can honestly say I didn't love it.  The recipe is stiff not creamy.   It's way too heavy with breadcrumbs and nutmeg.   It needed another layer of flavor beyond salt.  Sorry Ina.   Not a keeper for me.  

The best mac and cheese recipe in the world.<div><br /></div><div>I discovered one little thing to make it better.  Get a gruyere with a nice rind, and trim the rind off before processing.  Save the rind, cut into small bits and run it through the food processor until it is like coarse grained sand.  Mix this back into the breadcrumbs and sprinkle on top before baking.  This gives an earthy oomph of the gruyere that makes this superb recipe even better.</div>

The tomatoes not only added to the flavor but to the beauty of to
the dish!

Awesome!  I always make this when I make Mac n cheese it is superb!   Must use good cheese and grate it yourself.  Bag cheese is not the same.  Must use gruyere cheese.   Oooo soooo good!

https://www.foodnetwork.com/videos/mac-and-cheese-0135296

Ina's mac and cheese is a childhood favorite with a grown-up twist.

Robert Irvine's Stuffed Peppers from Food Network are loaded with hearty ingredients like mushrooms, wild rice and a melange of fresh veggies.

Stuffed Peppers

green bell peppers,

grapeseed oil

white onion, diced

mushrooms

zucchini, diced

yellow squash, diced

rice

(14-ounce can) tomatoes, drained

red and green peppers

tomato paste

arugula

tarragon leaves

grated Parmesan, to finish

Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.

In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.

This is one of my favorite recipes to make. I have made it probably 30 times. I have made a few changes though. I don't really like the tarragon in the recipe, so I do cilantro. I also like it on the spicier side, so I add a jalapeno to the mix. Instead of the canned tomatoes, I do a can of Rotel to add some more spice to the dish. I don't have any grapeseed oil, so I just cook with olive oil and it works just fine. This recipe is a great one to use to make it your own! I always make a huge batch and eat on it for a few days!

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