|Ottolenghi: The Cookbook|
|by Sami Tamimi|
Brand-new, cutting-edge cookbook from one of the UK's most popular and stylish deli-restaurants.
Results 1 - 10 of 109 for tomato cucumber zucchini
Prepare pasta. Drain ... Combine spam, pasta, zucchini, bell pepper, ... Sprinkle with cheese and paprika. Cover and chill. Stir gently before serving.
This recipe was designed to use up all the little bits of leftovers from the refrigerator. Experimenting with it should produce many different ...
In a large ... and seed 2 cucumbers. Blend in ... not peel 2 zucchini; process and ... zucchini and fresh tomato. Taste for ... tortilla chips or croutons.
In salad bowl, combine mushrooms, zucchini, tomato, and green ... Cover. Shake well; toss dressing with vegetables. Cover and chill 4 hours. Makes 6 servings.
In large bowl, combine all ingredients. Add 1/4 to 1/3 cup light dressing or dressing of your choice. Toss well.
Mix all the ingredients together. Cover and refrigerate 3-4 hours. Drain. Put in jars and refrigerate.
I use Creole ... cut up squash, cucumbers and zucchini, slices or ... grill. One thing about this recipe, you can add any kind of vegetables you like to it.
Chop fine pieces: Spread crescent rolls on cookie sheet and bake for 10 minutes - cool. Mix softened cream cheese with mayonnaise and Hidden Valley ...
Combine zucchini (cucumbers), tomato, green pepper ... servings. I use either zucchini or cucumbers. I serve leftovers on torn lettuce as a salad dressing.
Cook spaghetti; drain and cool. Add remaining ingredients and toss well. Marinate in refrigerator overnight (or at least several hours). Add any ...
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