Avocado Tomato Sprouts Pepper Jack With Chive Spread Recipe 375 Recipes

AVOCADO, TOMATO, SPROUTS & PEPPER JACK WITH CHIVE SPREAD RECIPE - (3.7/5)

Steps:

• In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside. In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside. Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.) Makes 2 large sandwiches or 4 small wraps.

EASY TOMATO AVOCADO SALAD

Steps:

• In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.

AVOCADO SALAD WITH BELL PEPPER AND TOMATOES

Steps:

• 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
• 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
• 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

AVOCADO WITH BELL PEPPER AND TOMATOES

Steps:

• In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
• Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
• Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.

TOMATOES - ITALIAN STYLE STEWED FOR CANNING RECIPE - (4.3/5)

Steps:

• Blanch, peel, core and quarter tomatoes. To blanch a tomato, you drop tomato into boiling water for 15 seconds then drop tomato into ice water or just peel. The skin will peel off easily. Remember, core is just taking the stem part out of the top of the tomato and the bottom part. Heat olive oil in a large dutch oven or stainless steel pan. Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes). Add chopped onion and peppers and cook until tender (about 5 minutes). Add tomatoes, vinegar and sugar, simmer uncovered about 45 minutes or until desired consistency (you will need to cook longer if tomatoes are watery). Place in hot sterilized quart jars, add 1 teaspoon of salt to the top of each quart jar, leave 1/2 inch space at the top, place lids on and place in hot water bath, bring water back to boil and start timing for 40 minutes, remove and let cool. For jars that do not seal, remove lids and clean top of jar, replace with new lid and re-bath jars.