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Chicken breasts are simmered in a creamy pink sauce with sun-dried tomatoes and roasted red peppers, then served on green spinach fettuccine for a colorful and delicious main dish.
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Quinoa salad made with cucumber, tomatoes, feta cheese, and Italian dressing is an Italian-inspired dish perfect for potlucks or lunch.
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Precook green bell peppers in the microwave to shorten the baking time for tender, cheesy stuffed peppers with ground beef and rice.
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Get Bacon-Tomato Linguine Recipe from Food Network
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This cheese- and tortilla-filled frittata is topped with a homemade tomato salsa flavored with smoky poblano peppers.
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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.
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Peppery arugula adds a zingy bite to this fresh tomato and mozzarella salad.
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This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Traditional pesto gets more colorful with the addition of sun-dried tomatoes. Pour this red pesto over your favorite pasta for a quick weeknight meal.
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This festive raw vegetable appetizer in the shape of a Christmas tree is made out of broccoli, cauliflower, peppers, and cherry tomatoes.
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Black-eyed pea salad with a Greek twist, fresh spinach, Kalamata olives, sun-dried tomatoes, feta cheese, green onions, garlic, and lemon.
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Seasoned chicken strips highlight this pasta salad tossed with tomatoes, chopped lettuce, mozzarella, and onion. Feel free to add your favorite garnishes.