RECIPE SUNDRIED TOMATOES RECIPES

Name: Turkey Meatloaf with Feta and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 to 6 servings
Ingredients: Vegetable cooking spray; 1/2 cup plain bread crumbs; 1/3 cup chopped fresh flat-leaf parsley; 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes; 2 cloves garlic, minced, optional; 2 eggs, at room temperature, lightly beaten; 2 tablespoons whole milk; 1/2 cup crumbled feta cheese; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 pound ground turkey, preferably dark meat

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES RECIPE ...

Turkey Meatloaf with Feta and Sun-Dried Tomatoes Recipe ... image

Provided by Giada De Laurentiis

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Nutrition Facts : Calories 329 calorie, FatContent 17 grams, SaturatedFatContent 6.5 grams, CholesterolContent 213 milligrams, SodiumContent 1257 milligrams, CarbohydrateContent 14 grams, ProteinContent 29 grams, SugarContent 4 grams

PASTA WITH SUN-DRIED TOMATOES RECIPE | INA GARTEN | FOOD ...

Pasta with Sun-Dried Tomatoes Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories main-dish

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

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