Yellow Pepper Sun Dried Tomato Appetizer A La Tel Aviv Recipes

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ASPARAGUS, YELLOW PEPPER & TOMATO SALAD



Asparagus, Yellow Pepper & Tomato Salad image

Absolutely beautiful spring and summer salad. I was looking for a fresh salad for our BBQ- this fit the bill perfectly.

Provided by Renee Redman

Categories     Peppers

Time 10m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus, trimmed & cut into bite size pieces
1 yellow pepper, diced
1 pint grape tomatoes, cut in half
3 green onions, chopped
2 tablespoons fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 minced garlic clove
1/2 teaspoon Dijon mustard
1 dash salt & pepper
3 tablespoons sunflower seeds

Steps:

  • Put the asparagus pieces in a small strainer- then put that into a larger bowl with 1 inch of water on the bottom- microwave for 3 minutes. Immediately rinse in cold water.
  • In a large bowl, combine asparagus, yellow pepper, tomatoes, parsley and sunflower seeds.
  • In a small bowl, whisk together the olive oil, red wine vinegar, garlic, dijon mustard, salt & pepper.
  • Drizzle dressing over salad and toss to coat.
  • Chill.

Nutrition Facts : Calories 184.6, Fat 14, SaturatedFat 1.9, Sodium 20.2, Carbohydrate 13.3, Fiber 4.7, Sugar 2.6, Protein 5.5

SUPER SIMPLE SUN-DRIED TOMATO APPETIZERS



Super Simple Sun-Dried Tomato Appetizers image

I tried a sample of this at Costco and it was so good, I bought a huge jar of the tomatoes just so I could repeat this at home. I am almost embarrassed to share this, as it is so incredibly simple, but they were so good. I am guessing on the amounts.

Provided by HeatherFeather

Categories     Cheese

Time 15m

Yield 40 serving(s)

Number Of Ingredients 5

40 butter flavored crackers (such as Ritz)
1 (8 ounce) package cream cheese or 1 (8 ounce) package neufchatel cheese, at room temperature
1 (16 ounce) jar marinated sun-dried tomatoes packed in oil (the kind I tried had Italian seasonings in the oil already)
1 tablespoon italian seasoning (optional)
1/2 cup fresh basil leaf, shredded, garnish (optional)

Steps:

  • NOTE: If your sundried tomatoes do not already have Italian seasoned herbs in their oil, you will need to first stir in 1 Tbsp of Italian seasoning blend to your tomatoes, then cover and chill overnight.
  • Drain off the oil from your tomatoes.
  • Spread a generous spoonful of cream cheese onto each cracker and top with a strip of marinated sundried tomato.
  • Place onto a platter and garnish with strips of fresh basil leaves, if desired.
  • Serve immediately.
  • (You may need more or less or any of the ingredients- the Zaar computer only accepts specific amounts, so I have tried to give you a rough guess).

Nutrition Facts : Calories 64, Fat 4.6, SaturatedFat 1.6, Cholesterol 6.2, Sodium 80.8, Carbohydrate 5.2, Fiber 0.7, Sugar 0.1, Protein 1.3

GUNDI (PERSIAN CHICKEN MEATBALL SOUP)



Gundi (Persian Chicken Meatball Soup) image

Make and share this Gundi (Persian Chicken Meatball Soup) recipe from Food.com.

Provided by Member 610488

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup canola oil
1 lb chicken wings
kosher salt & freshly ground black pepper, to taste
3 medium onions (2 roughly chopped, 1 minced)
3 medium carrots, roughly chopped
2 garlic cloves, crushed
8 cups chicken stock
1 bay leaf
1 1/2 lbs ground chicken
1 1/2 cups chickpea flour
2 1/2 teaspoons ground turmeric
2 teaspoons ground coriander
1 1/2 teaspoons baking soda
1/2 teaspoon ground cardamom

Steps:

  • Heat 3 tbsp oil in an 8 quart saucepan over medium-high heat.
  • Season wings with salt and pepper; cook, turning once, until browned, about 13 minutes. Add roughly chopped onions, carrots, and garlic, and cook, stirring, until soft, about 8 minutes.
  • Add stock, bay leaf, and salt; bring to a boil. Reduce heat to medium; cook until slightly reduced, about 25 minutes. Strain broth, discard solids, and return broth to pan.
  • Meanwhile, heat remaining oil in a 12 inch skillet over medium-high heat. Add minced onion; cook until soft, 3-4 minutes. Transfer to a bowl and mix with remaining ingredients.
  • Using wet hands, divide mixture into six 3 inch balls. Bring broth to a simmer; add meatballs. Cook, partially covered, until cooked through, about 17 minutes.
  • To serve, divide broth and meatballs among 6 bowls.

Nutrition Facts : Calories 656.2, Fat 36.1, SaturatedFat 7.9, Cholesterol 165.4, Sodium 934.2, Carbohydrate 34.1, Fiber 4.8, Sugar 11.4, Protein 48

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