Tag: Lunch/Dinner

Serves 2

187

Sautéed Cherry Tomatoes and White Beans With Feta

15 minCook Time

15 minTotal Time

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Ingredients

• 1 tablespoon olive oil
• 3 cups cherry tomatoes, halved
• Salt
• Pepper
• 1 (15 ounce) can white beans, rinsed and drained
• 2 ounces feta, crumbled

Instructions

1. In a large skillet over medium heat, heat oil. Add tomatoes; season with salt and pepper. Cook, stirring, until tomatoes are soft. Add beans, reduce heat to medium-low. Cook, stirring occasionally, until tomatoes start to break down and beans are very soft, 10 to 12 minutes.
2. Remove from heat and add feta. Toss to combine, and serve.

Serves 2

118

Eggs and Quinoa in Tomato Sauce

30 minCook Time

30 minTotal Time

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Ingredients

• 1/2 cup jarred tomato sauce
• 1/3 cup dry quinoa
• 2 large eggs
• Salt
• Pepper

Instructions

1. In a small skillet, combine tomato sauce, quinoa, and ⅓ cup water. Bring to a boil, then reduce to a simmer and cook 15 minutes.
2. Crack eggs into skillet, season with salt and pepper, and cook additional 10 minutes, until egg whites are cooked through and yolks are soft.

Serves 2

177

Roasted Tomato and Ricotta Sandwich

2 minPrep Time

45 minCook Time

47 minTotal Time

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Ingredients

• 1 pint cherry tomatoes
• 2 teaspoons olive oil
• Salt
• Pepper
• 4 slices whole wheat bread
• 1/2 cup ricotta

Instructions

1. Heat oven to 325° and line a sheet pan with parchment paper.
2. On the pan, toss tomatoes with olive oil, salt, and pepper. Roast 45 minutes, until soft.
3. While tomatoes cool, toast bread pieces under broiler, cut side up.
4. Spread bread with ricotta and top with roasted tomatoes.