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Appetizers

Labneh with Tomatoes & Delicata Squash

Herby labneh topped with spices, Sunset® MiMi® Gourmet tomatoes and delicata squash makes for the perfect fresh appetizer for the holidays.

With holiday entertaining in full swing, I think it’s fun to switch things up with a fresh and flavorful dip like this festive, herby labneh. Labneh is a very thick, creamy Middle Eastern style yogurt cheese, typically complemented with zaatar spice. In this labneh recipe I used greek yogurt to achieve the texture 

This simple labenh is easy to whip up in less than five minutes and makes for a beautiful and delicious addition to your table. Sometimes when we’re making a leisurely meal it’s nice to have an appetizer that we can snack on while we cook and this labneh is great in that case as well because it’s so easy to make!

Ingredients You’ll Need for this Labneh Recipe:

  • Sunset® MiMi® Gourmet Tomatoes
  • Labneh or plain 4% greek yogurt 
  • Tahini 
  • Fresh Garlic 
  • Zaatar
  • Sumac
  • Cumin 
  • Extra-virgin olive oil 
  • Salt and pepper
  • Fresh parsley
  • Pita bread for dipping 
easy labneh made with greek yogurt and fresh spices

Sunset® MiMi® Gourmet Tomatoes 

This little tomato is seriously gourmet. With seeds sourced exclusively from the south of France, this unique snacking tomato is the perfect balance of sweetness and acidity, which makes it seriously hard to resist. Just the right amount of crunch and not too juicy, you’ll love how they taste! 

MiMi Gourmet tomatoes really complement the tangy and herby flavor of the yogurt dip and really tie everything together perfectly when it comes to flavor. 

I always have a container of Sunset® tomatoes for adding to salads, pasta, dips, or just snacking on with hummus. I love how flavorful they are and that all of Sunset’s products are Non-GMO Project Verified. This means they are developed the old-fashioned way, through natural plant breeding without any additives. Don’t miss my other recipes made with Sunset® produce linked below.

Sunset MiMi Gourmet Tomatoes

herby-labneh-with-tomatoes-and-delicata-squash

Labneh with Tomatoes & Delicata Squash

Maggie Michalczyk, RDN
Herby labneh topped with spices, Sunset® MiMi® Gourmet tomatoes and delicata squash makes for the perfect fresh appetizer for the holidays.
Prep Time 20 mins
Cook Time 5 mins
Servings 2 servings

Ingredients
  

  • 1 delicata squash washed and sliced with the seeds removed
  • 2 tbsp. avocado oil
  • 1 tsp. salt
  • 1 cup Sunset® MiMi® Gourmet Tomatoes halved
  • 1 cup plain 4% greek yogurt
  • 2 cloves garlic minced
  • 2 tbsp. tahini
  • 1 ½ tsp zaatar
  • ½ tsp. sumac
  • ¼ tsp. cumin
  • 1 tsp salt
  • ¼ cup fresh parsley
  • pita for serving

Instructions
 

  • Preheat the oven to 415 degrees F. Toss sliced delicata squash with avocado oil and salt. Place on a baking sheet so that all of the pieces are flat and bake for 20 minutes. 
  • While the delicata squash roasts, prepare the labneh. In a small bowl mix together the yogurt, garlic, tahini, zaatar, sumac, cumin and salt.
  • Spread the mixture on a plate or bowl. Top with roasted delicata squash, and MiMi tomatoes. Drizzle olive oil on top and sprinkle extra zaatar and fresh parsley on top. 
  • Use warm pita for dipping and enjoy! 

More Recipes with Sunset Produce You’re Sure to Love

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fall labneh
Easy Meals

Wild Wonders® Peppers Stuffed with Mediterranean Orzo

Wild Wonders® peppers stuffed with Mediterranean orzo are made with bold, beautifully colored sweet peppers stuffed with a creamy blend of orzo, olives, tomatoes, fresh herbs, spices and feta cheese. 

Orzo stuffed peppers with tomatoes, olives, zucchini, artichoke and feta cheese

Packed with fresh flavors and easy to assemble, these Wild Wonders® peppers stuffed with mediterranean orzo make for a great veggie-forward meal or side dish to any summer meal. The mediterranean flavors of tomatoes, peppers, olives and feta cheese are ones I never get sick of eating in different ways which is why I wanted to combine them into a fun meal I know you’ll love too. 

Have you ever seen peppers so colorful and gorgeous? These Wild Wonders® peppers from Sunset® are known for their beautiful colors and extra sweet taste which shines through in the recipe where they are roasted (or grilled) and stuffed with a mediterranean orzo salad. 

Wild Wonders® peppers are a bright mix of red, yellow, orange and chocolate-colored peppers and are way sweeter than bell peppers — stuff ‘em or slice ‘em, you’ll step up any dish by adding these peppers into the mix! 

wild wonders peppers from Sunset

SUNSET® produce is always in my cart at the grocery store because of its unmatched quality and their overall dedication to freshness and innovation in the produce department. From peppers to tomatoes to cucumbers and more, there are endless possibilities for how you can use their produce to elevate a meal in numerous ways. 

Peppers are an excellent source of Vitamin C and super versatile. From snacking to stuffed, they really add a nice crunch to any meal occasion! I especially love how sweet these Wild Wonders® peppers are and how their bold colors can make any meal more fun! 

Orzo stuffed peppers
How to make stuffed peppers with orzo

Ingredients for orzo stuffed peppers

  • SUNSET® Wild Wonders® peppers 
  • Orzo
  • Kalamata olives
  • Cherry tomatoes
  • Feta or goat cheese 
  • Artichoke hearts 
  • Zucchini 
  • olive oil 
  • Lemon 
  • Oregano 
  • Garlic powder 
  • Salt & pepper 
Orzo stuffed peppers with tomatoes, olives, zucchini, artichoke and feta cheese

Wild Wonders® Peppers Stuffed with Mediterranean Orzo

Maggie Michalczyk, RDN
Peppers stuffed with Mediterranean orzo make for a plant-based dinner or side dish that bursting with fresh flavor from olives, tomatoes, artichokes, lemon, zucchini and feta. 
Prep Time 8 hrs 10 mins
Cook Time 10 mins
Servings 4 servings

Ingredients
  

  • 2 packages Wild Wonders® peppers
  • 1 tsp. + 1 tbsp. olive oil
  • 1 cup orzo
  • 1 cup cherry tomatoes halved
  • ½ cup Kalamata olives quartered
  • ½ cup artichoke hearts quartered
  • cup crumbled feta cheese
  • 2 tsp. oregano
  • Juice of ½ lemon

Instructions
 

  • Preheat the oven to 400 degree F. Line a baking sheet with parchment paper. Wash and slice each pepper lengthwise removing the inside stems and seeds. 
  • Toss with olive oil, garlic powder, salt and pepper. Place on the lined baking sheet and bake for 10 minutes.
  • While the peppers are roasting, prepare the orzo according to the package directions. Drain and rinse with cold water. 
  • Next, sauté the zucchini and tomatoes until tender. Let cool and toss with sliced tomatoes, olives, artichoke hearts, oregano, lemon juice and crumbled feta cheese. Toss everything together with the cooled orzo including the 1 tbsp. of olive oil. 
  • Spoon orzo salad into the peppers, filling each one to the top. Serve immediately and enjoy!
Keyword orzo stuffed peppers

More recipes using SUNSET® produce that you’re sure to love:

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Easy Meals

BBQ Chickpea Sweet Potatoes with Organic Campari Tomatoes

BBQ chickpea sweet potatoes made with crunchy chickpeas, Organic Campari® tomatoes, corn, avocado and smoky spices for a delicious plant-based summertime meal.  

bbq sweet potatoes with chickpeas, corn, avocado and campari tomatoes

The fresh juicy flavors of summer are in full swing right now and I’m loving finding new ways to enjoy them in meals and snacks. Getting inspiration from the season is my favorite way to infuse fun and excitement in the kitchen — something I totally recommend if you feel like you’re in a cooking rut.

BBQ roasted chickpeas add crunch and smokiness to these summer inspired sweet potatoes made with delicious  Organic Campari® tomatoes, avocado, corn and fresh cilantro. They’re easy to cook up and assemble and make for a super fresh and plant-forward meal. 

These would also be perfect alongside any main dish at your summer BBQ and you can even grill the sweet potatoes before topping them with the tomato salad.  A great way to add more plants (and fiber!) to your backyard BBQ! 

organic campari tomatoes
chickpea, corn, avocado and campari tomato salad

The star ingredient in this recipe are definitely the Organic Campari® tomatoes from SUNSET®. At just the right size and with the perfect balance of sweetness and acidity, they add so much juicy flavor to this easy summer recipe! Perfect for everything from salads, pizzas, and pasta, they’re definitely a staple worth always having on hand. 

SUNSET® produce is always in my cart at the grocery store because of its unmatched quality and their overall dedication to freshness and innovation in the produce department. I love their unique variety of tomatoes, especially these Organic Campari® tomatoes. 

The fresh flavors of the tomatoes along with the smoky chickpeas and cool avocado come together to tie everything and the sweet potato together really well. It’s sort of like a salad in a sweet potato and I’m all about it! 

plant-based tomato chickpea sweet potatoes

Ingredients for BBQ chickpea sweet potatoes:

  • Organic Campari® tomatoes
  • Sweet potatoes
  • Fire-roasted corn kernels
  • Avocado
  • Chickpeas
  • Fresh cilantro 
  • Garlic powder
  • Onion powder
  • Cumin 
  • Smoked paprika
  • Salt 
  • Pepper
bbq-sweet-potatoes-with-chickpeas-corn-avocado-and-campari-tomatoes

BBQ Chickpea Sweet Potatoes with Organic Campari Tomatoes

Maggie Michalczyk, RDN
BBQ chickpea sweet potatoes made with crunchy chickpeas, Organic Campari® tomatoes, corn, avocado and smoky spices for a delicious plant-based summertime meal. Packed with flavor and simple to assemble,
Prep Time 10 mins
Cook Time 25 mins
Servings 4 servings

Ingredients
  

  • 1 can chickpeas rinsed and drained
  • 1 tbsp. avocado oil
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 sweet potatoes
  • 1 package Organic Campari® tomatoes diced
  • 1 avocado diced
  • 1 can fire-roasted corn kernels drained
  • 3 tbsp. fresh cilantro chopped

Instructions
 

  • Preheat the oven to 415 degrees F. Rinse and drain chickpeas and pat dry with a paper towel. Season with avocado oil, and spices and bake for approximately 25 minutes, flipping halfway through until crispy.
  • In the meantime prepare the sweet potatoes and tomato salad. Use a fork to poke holes in the sweet potatoes and cook in the microwave on the potato setting or grill or broil the sweet potatoes.
  • While the sweet potatoes are cooking combine the diced tomatoes, avocado, corn, and fresh cilantro in a bowl and toss. Add roasted chickpeas once cooked.
  • Scoop out the center part of the sweet potatoes and spoon the tomato salad in the inside. Top with more fresh cilantro and the cheese of your choice if desired. Serve immediately and enjoy!
Keyword BBQ chickpea sweet potatoes

This post was created in partnership with SUNSET®. As always all opinions are my own and I appreciate your support!

More recipes with SUNSET® you’re sure to love: 

Pin this recipe for later! 

how to make BBQ chickpea sweet potatoes
Easy Meals

Roasted Chickpea and Tomato Salad

Roasted chickpeas, tomatoes, butternut squash and olives come together in this lettuce free salad that is crunchy, sweet, salty and savory all at once.

roasted chickpea and tomato salad

Sick of the same old salad? I hear you, and you’ve found the right salad recipe to get out of that rut! Although this recipe has some of your typical salad, it’s lettuce free and instead has a base of roasted chickpeas (think of these as an upgraded crouton!) that add crunch and flavor to every bite! 

Perfect to jazz things up or for when you’re sick of leftovers!  

I made this super fresh, roasted chickpea salad with Wild Wonders® tomatoes from Sunset®. All of Sunset’s products are Non-GMO Project Verified. This means they are developed the old-fashioned way, through natural plant breeding without any additives. These colorful assortment of tomatoes are a variety of vine-ripened and hand-picked tomatoes that are greenhouse grown. 

I always have a package of Wild Wonders®  tomatoes on my counter for adding to salads, pasta dishes or just snacking on! I love the varieties of different colored and shaped tomatoes you get in a package because they really give anything you add them to a lot of juicy-fresh flavor, not to mention add beautiful color to everything. 

You really can’t go wrong with any of the tomatoes from Sunset — be sure to check out their Angel Sweet®, and Campari®  tomatoes too!  

One of my favorite ways to get more inspiration in the kitchen when I’m feeling burnt out on the same old lunches and dinners is to draw on inspiration from the season to infuse more fun flavor into my meals. 

Case in point the butternut squash in this salad! You may think it wouldn’t necessarily go with the other ingredients in this salad, however it’s sweet savoriness complements the bright flavors of the tomatoes and salty crunch from the olives and chickpeas! 

Another great thing about this salad is that the flavors just get better together over time which means this makes for delicious leftovers the next day! 

ingredients for chickpea & tomato salad:

  • Wild Wonders® tomatoes
  • Chickpeas
  • Avocado oil
  • Garlic powder 
  • Butternut squash 
  • Black olives
  • Fresh parsley
  • Olive oil 
  • Salt and pepper 
  • Parmesan or feta cheese 
roasted chickpea salad with tomatoes, butternut squash, olives and herbs
roasted chickpea and tomato salad

Roasted Chickpea and Tomato Salad

Maggie Michalczyk, RDN
Roasted chickpeas, tomatoes, butternut squash and olives come together in this lettuce free salad that is crunchy, sweet, salty and savory all at once.
Prep Time 20 mins
Cook Time 10 mins
Servings 2 -3 servings

Ingredients
  

  • 2 cans chickpeas rinsed and drained
  • 1 small to medium butternut squash peeled and cubed
  • 3 tbsp. avocado oil
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • ½ tsp. black pepper
  • 1 package Wild Wonders® Tomatoes halved
  • ½ cup Kalamata olives halved
  • 2 tbsp. fresh parsley chopped
  • 1 tbsp. extra-virgin olive oil
  • ¼ cup grated parmesan cheese

Instructions
 

  • Preheat the oven to  375 degrees F. Use a paper towel to pat dry the chickpeas ensuring they are super dry. Peel and cube the butternut squash. 
  • Toss both the butternut squash and chickpeas with the avocado oil, salt, pepper and garlic powder. Bake for 20 minutes until the squash is fork tender, tossing halfway through to ensure even cooking.
  • While the butternut squash and chickpeas are roasting, prepare the rest of the salad. 
  • Cut the tomatoes and olives in half, chop the parsley and toss together with the olive oil. 
  • Once the squash and chickpeas have roasted and cooled, toss with the rest of the ingredients and finish with the parmesan cheese. 
Keyword chickpeas; tomatoes; olives; salad

This post was created in partnership with Sunset®. As always all opinions are my own and I appreciate your support! 

More veggie forward recipes made with Sunset® produce you’re sure to love!

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no lettuce salad with chickpeas, tomatoes, olives and butternut squash