Avocado Tomato Sprouts Pepper Jack With Chive Spread Recipe 375

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



avocado, tomato, sprouts & pepper jack with chive spread Recipe - (3.7/5) image

Provided by HollyRN

Number Of Ingredients 14

Chive Spread
1/4 cup Greek yogurt
1 tablespoon finely chopped fresh chives
Salt and pepper, to taste
Avocado Salad
1 avocado, peeled, pitted and diced
1 tomato, cored and chopped
1 cucumber, peeled, seeded and diced
Squeeze of lime juice
2 tablespoons chopped fresh basil or cilantro
Salt and pepper, to taste
4 slices whole grain bread or 4 small multigrain tortillas (I'm using gluten free homemade bread)
1/4 cup alfalfa sprouts
2 to 4 slices lite pepper jack cheese

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.

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



Tomatoes - Italian Style Stewed for Canning Recipe - (4.3/5) image

Provided by rainmaker

Number Of Ingredients 9

5 quarts (20 cups) tomatoes, peeled, cored ( the stem at the top) and quartered
4 cup chopped onions
4 cups chopped bell peppers (green and red)
1/4 cup minced garlic
1/4 cup chopped fresh oregano
2 tablespoons olive oil
1 tablespoon sugar
3/4 cup white vinegar
1 teaspoon salt per quart jar

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.

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