#sundriedtomatoes

These savory Mediterranean chickpea oat balls are bursting with flavor from sun-dried tomatoes, kalamata olives, and aromatic herbs. They make a perfect appetizer or protein-packed addition to salads.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 cup rolled oats. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup pitted kalamata olives, chopped. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon lemon juice. 1 tablespoon tahini. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil for cooking.

Instructions: Warm the oven up to 190C 375F. Run the chickpeas through a food processor a few times to make them into small pieces. Spices like oregano, smoked paprika, garlic, parsley, lemon juice, tahini, rolled oats, and olives should all be added. Combine by pulsing until mixed but still a little chunky. Roll the dough into golf ball-sized balls and put them on a baking sheet that has been lined with parchment paper. Use a little olive oil to coat each ball. Put it in the oven for 20 to 25 minutes, or until the outside is golden brown and a little crispy. Put it on top of a salad or serve it warm with your favorite sauce. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Italian Burger is a tasty mix of traditional Italian flavors and the classic American burger. The seasoned beef patty is stuffed with fresh basil, sun-dried tomatoes, and Parmesan cheese. It is then topped with gooey mozzarella cheese and served with all of your favorite burger toppings.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup marinara sauce. 1/4 cup chopped fresh basil. 1/4 cup chopped sun-dried tomatoes. 2 cloves garlic, minced. Salt and pepper to taste. 4 burger buns. 4 slices mozzarella cheese. 4 lettuce leaves. 4 tomato slices. 4 red onion slices. Olive oil for grilling.

Instructions: Ground beef, breadcrumbs, Parmesan cheese, marinara sauce, basil, sun-dried tomatoes, garlic, salt, and pepper should all be mixed together in a bowl. Split the mixture in half and shape each half into a burger patty. Set your grill to medium-high heat and use olive oil to coat the burger patties. The burgers should be cooked for four to five minutes on each side, or until they're done the way you like them. In the last minute of cooking, cover the grill and put a slice of mozzarella cheese on top of each patty. This will melt the cheese. On the grill, toast the burger buns until they are just barely golden. Put lettuce leaves, tomato slices, and red onion slices on the bottom bun to make the burgers. Grill the Italian burger patty and put it on top. Then cover it with the top bun. You should serve your Italian Burger hot and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

This vegan pesto is bursting with flavor from sun-dried tomatoes, miso paste, and fresh basil. It's perfect for tossing with pasta, spreading on sandwiches, or using as a dip.

Ingredients: 1 cup sun-dried tomatoes packed in oil. 1/4 cup pine nuts. 2 cloves garlic. 2 tablespoons white miso paste. 2 cups fresh basil leaves. 1/4 cup nutritional yeast. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Put pine nuts, garlic, miso paste, basil leaves, and nutritional yeast in a food processor and blend them together. Use the pulse function to cut the ingredients into small pieces. Add the olive oil slowly while the processor is running until the pesto has the consistency you want. Add salt and pepper to taste, and then pulse again to mix everything together. Put the pesto in a jar or other container and put it in the fridge until you're ready to use it.

Prep Time: 10 minutes

Cook Time: 0 minutes

These Tuscan Garlic Burgers with Pesto Mayo are bursting with flavor! The juicy garlic-infused beef patties are topped with melted mozzarella cheese, sun-dried tomatoes, fresh basil, and a creamy pesto mayo. Perfect for a gourmet burger night at home.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices of mozzarella cheese. 4 cloves garlic, minced. 2 tablespoons olive oil. 1/2 cup sun-dried tomatoes, chopped. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. 1/2 cup mayonnaise. 2 tablespoons pesto sauce. Lettuce, tomato, and red onion slices for garnish.

Instructions: Preheat your grill or stovetop grill pan to medium-high heat. In a mixing bowl, combine the ground beef, minced garlic, chopped sun-dried tomatoes, and chopped basil leaves. Season with salt and pepper to taste. Mix well. Form the beef mixture into four burger patties. Brush each burger patty with olive oil on both sides. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of grilling, place a slice of mozzarella cheese on each patty and cover the grill to melt the cheese. While the burgers are grilling, in a small bowl, mix together the mayonnaise and pesto sauce to make the pesto mayo. Toast the burger buns on the grill for a minute or until lightly browned. To assemble the burgers, spread a generous amount of pesto mayo on the bottom half of each bun. Place a lettuce leaf on top of the mayo, followed by a burger patty with melted mozzarella cheese. Add tomato and red onion slices on top of the patty, then cover with the top half of the bun. Serve the Tuscan Garlic Burgers with Pesto Mayo hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Delicious Slow Cooker Pesto Tortellini recipe. The perfect blend of pesto, sun-dried tomatoes, and tender tortellini awaits you.

Enjoy this Sun-Dried Tomato Fettuccine Alfredo recipe from Damn Delicious. It's rich and creamy. This pasta dish is simply irresistible. The tangy sun-dried tomatoes and smooth Alfredo sauce make it just right.

Ingredients: 8 oz fettuccine pasta. 1/2 cup sun-dried tomatoes packed in oil, chopped. 2 tablespoons unsalted butter. 3 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and black pepper, to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the fettuccine. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Put the sun-dried tomatoes and a little oil in a large skillet. Cook over medium heat for about two minutes. Take it out and set it aside. Over medium heat, melt the butter in the same pan. For about one minute, until the garlic smells good, add the minced garlic. Add the heavy cream and keep stirring it for three to four minutes, or until it starts to get thicker. Add the grated Parmesan cheese and keep stirring until the cheese melts and the sauce gets smooth. To taste, add salt and black pepper. Toss the cooked fettuccine in the pan to make sure it's covered in sauce all over. If the sauce is too thick, slowly add the pasta water that you saved until you get the consistency you want. To finish, add the sun-dried tomatoes and mix them in. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes