Tomato And Mozzarella Stuffed Mushrooms

INGREDIENTS 4 Large black mushrooms125g Slow Roasted Tomatoes100g grated mozzarella20g rocket METHOD Preheat the oven to 180°C. Wipe and clean the black mushrooms, remove the centre stem from the mushrooms. Fill the centre of the mushrooms with slow roasted tomatoes and cover with a little grated mozzarella, a dash of olive oil, salt and pepper.

Tomato And Asparagus Frittata

INGREDIENTS 6 eggs, plus 2 egg whites 136g Parmesan cheese, grated 68g fresh basil, torn or sliced 136g Roastes Tomatoes, drained (2 tbsp marinade reserved) 1 leek, rinsed and thinly sliced 1 bunch asparagus, chopped into 2.5 cm pieces 136g of goat cheese crumbles Salt and freshly ground pepper Method Preheat oven 200°C In a

Sun-Dried Tomato Risotto

INGREDIENTS 1200 ml low-sodium vegetable or chicken stock 280 grams jar sun-dried tomatoes packed in olive oil, chopped 1 clove garlic, minced 1 large onion, chopped kosher salt Freshly ground black pepper 192 grams arborio rice 235ml dry white wine 192 grams grated pecorino 2 tbsp. unsalted butter 32 grams chopped fresh basil Method Preheat

Sun-Dried Tomato Chicken Roll-Ups

Ingredients 4 boneless skinless chicken breast halves (170g each) 1 egg, lightly beaten 64g seasoned bread crumbs 96g shredded part-skim mozzarella cheese 64g chopped oil-packed sun-dried tomatoes 2 turkey bacon strips, halved 2 tablespoons olive oil Directions Flatten chicken to 0.5cm thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg,

Sun-Dried Tomato & Olive Tapenade

Ingredients 1 can (170 grams) pitted black olives, drained 32 gram sun-dried tomatoes 2 Tbsp. olive oil 1/3 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream 1 plum tomato, chopped 1 tsp. chopped fresh parsley 1 tbsp. KRAFT Grated Parmesan Cheese Thin woven wheat crackers Method Process first 3 ingredients in food processor until

Sun Dried Tomato Pesto Pasta

Ingredients 280 grams gluten-free pasta (such as fusilli | or sub whole wheat)* 85 grams sun-dried tomatoes 150 ml extra virgin olive oil* 28 gram fresh basil + more for serving 4 garlic cloves 2 tbsp Parmesan Cheese + more for serving Method Boil water, add salt, and then add pasta. Cook according to package instructions.

Stuffed Cherry Peppers

INGREDIENTS 24 single Cherry Peppers 230 g prosciutto, thinly sliced 115g of provolone, sliced Extra Virgin Olive Oil Salt and pepper to taste *Calculated ingredients may not always be as accurate as the original recipe. PREPARATION Wash the peppers, drain and wipe dry. Remove stems and seeds. Scoop out seeds, leaving some for the “heat”