Ok -Tuna packed in a can is fine for Tuna Casserole, but I enjoy fresh Tuna from the Alantic Oean. Yes , fresh is best as they say! Tuna here is plentiful and not too expensive, plus if you have friends who give you a slice of turn streak, that alway helps. But if you are not has lucky to get fresh Tuna, try to use olive oil-packed for the extra flavor and it’s healthy too!
Total : 25 min Servings: 4
8 oz. fresh green beans, trimmed
3 Tbsp. olive oil
2 lemons (1 Tbsp. zest, 6 Tbsp. juice)
4 tsp. capers, rined
2 tsp. Dijon-style mustand
1/2 heat romaine lettuce, cored and cut crosswise into ribbons
Tuna steak cooked and flaked or 2 – 5-oz cans olive oil packed tuna, drained
1 yellow or red sweet pepper, cut into strips
1/2 cup pitted green and /or black olives
1/2 cup sliced radished
1. Cook the green beans until crisp-tender. Remove ; place in a large ice bowl to cool off.
2. Meanwhile for the dressing, in a small bowl whisk together oil, lemon zest and juice, crapers, mustard and a pinch of salt.
3. Arrange lettuce on a large platter. Top with funa, beans, sweet pepper, olives, and radishes. Drizzle with some of the dressing; pass remaining. ENJOY!!
Since I grow in my garden, romaine, peppers, and basil, I don’t have much to buy to make this great Italian salad. Antipasti is a classic salad that you must try once in your life!
Serves: 4 Prep: 15 min
1/3 cup EVOO
3 Tbsp. red wine vinegar
2 cloves garlic, minced
1 head romaine, slice crosswise
1/2 head radicchio, chopped
1 can (15 oz.) chickenpeas, rinsed
6 oz. provolone or provolone picante, diced
1/2 cup drianed, chopped jarred red pepper or 1 red pepper chopped
4 oz. sliced salami cut into strips. Get a good salami!
add fresh Basil about 1/2 cup torn basil and toss in the salad
1. In a large bowl, whisk the EVOO, vinegar and garlic. Season with salt and pepper.
2. Add the romaine, radicchio, chicekpeas, provolone, peppers and salami. Season and toss to coat. ENJOY!!
A hearty chopped dinner salad pack with huge flavor in every bite is great for those hot summer nights!
Serves 4 Prep: 15 min
Cook: 10 min
6 slices bacon
1/4 cup EVOO
1/4 cup chopped shallot
2 Tbsp. white wine vinegar
2 Tsp. Dijon mustard
2 bunches kale, stemmed and roughly chopped
4 hard boiled eggs
1/4 lb. smoked turkey, diced
1 avocado, diced
1/4 cup crumbled blue cheese
1. In a large skillet, fry bacon over medium-high until crisy, about 8 minutes. Transfer to a paper towel; cool and crumble.
2. In a large bowl, whisk the EVOO, shallot, vinegar and mustard; season with salt. Add the kale and rub with the dressing until tender; season.
3. Peel and chop the eggs. Top the kale with the bacon, eggs, turkey, avocado and cheese; season with pepper. ENJOY!!
Prep: 15 min. + Chilling Makes: 9 Servings
2 1/3 cups uncooked small pasta shells
1/3 pound cooked shrimp
3 celery ribs, chopped
1 small onion, chopped
4 radishes, halved and sliced
4 hard-cooked eggs, chopped
1 cup mayonnaise
1 Tbsp. prepared mustard
1 1/2 teaspoons salt
1/8 teaspoon pepper
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimps, celery, onion, radishes and eggs. In a small bowl, combine mayo, mustard, salt and pepper.
2. Drain pasta and rinse in cold water; add shrimp mixture. Add dressing mixture; toss to coat. Cover and refrigerate for at least 2 hours. ENJOY!!
Prep time: 6 minutes
Yield: 3 to 4 cups of salsa
2-3 medium sized fresh tomatoes
1/2 red onion
2 serrano chiles ( remove the seeds) very hot if you don’t
Juice from 1 lime
1/2 cup chopped fresh cilantro
4 garlic cloves
1 red bell pepper
1 Tbsp. olive oil
Salt and Pepper
Pinch of Fresh Oregano, Basil, Parsley. to taste!
Pinch of ground cumin, more to taste
1. Chopped the tomatoes, chiles and onions. Place all ingredients in a food processor. Pulse only a few times, just enough to finely dice everything. Place in a serving bowl. Add salt and pepper to taste. Let sit for an hour for all the flavors to combine. ENJOY!!
Since I have all the fresh ingredients, I make a lot of salsa and add it to chicken and pork dishes! Fresh herbs
are grown on the front porch for all my favorite dishes.
Great salad for those hot days we have been having. It taste so good to eat a differ salad and enjoy it!
1/2 red onion, 1/2 sliced and 1/2 chopped
one 8 oz. package sliced mushroom
one 6 oz. bag baby spinach
1 1/2 Tbsp. mustard seeds
6 Tbsp. olive oil
2 1/2 Tbsp. sugar
1 1/2 Tbsp cider vinegar
Salt and pepper
1 lb. boneless smoked ham steak, patted dry
1. Place eggs in a small saucepan and cover with water by 1 inch. Bring to a boil, then remove from the heat; cover and let stand for 12 minutes. Drain and submerge the eggs in ice water to cool, then peel and chop them. Transfer to a salad bowl along with the sliced onion, mushrooms and the spinach.
2. Meanwhile, in a small skillet, toast the mustard seeds until beginning to pop, about 3 minutes. Reserve half in a small bowl, then transfer the remaining seeds to a blender along with the chopped onion, 5 Tbsp. oilive oil, the sugar and vinegar; season with salt and pepper. Blend until smooth.
3. In a medium skillet, heat the remaing oil over medium heat. Add the ham and cook , turning once, until browned, about 10 minutes. Transfer to work surface to cool slightly, then cut up into bite-size pieces.
4. Drizzle the vegetables with the dressing, season with salt and pepper and toss. Sprinkle the ham and reserved mustard seeds on top. ENJOY!!
TIPS: Plan ahead- toast more mustard seeds for another day. Store in an airtight container until ready to use.
Grill the ham steak and brush it with the dressing during the last 5 minutes of cooking.
Since I had so many cucumber I decided to use some up. For those hot night!! Cold salad is the best!
Prep: 8 min Total: 3 hours
1/2 cup rice vinegar
1 Tbsp. chopped fresh mint
1 1/2 Tbsp. sugar
1 1/2 tsp. Honey
1/4 tsp. salt
1/8 tsp. pepper
3 cups 1/4 -inch slices English cucumber
1 cup vertically sliced Vidalia sweet onion
1. Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. Add sliced cucumber and onion, and toss well. Cover and refrigerate at least 3 hours, tossing occasionally. Here is a tip: if you don’t have rice vinegar, use a mild flavor such as apple cider vinegar.
Here is my thing I add some little fresh thyme and basil. Chopped up real fine. ENJOY!!
4 cups mixed salad greens
1 15-oz can black beans, raised and drained ( use beans you like)
2 ears fresh corn, husks and silks removed and kernels cut off, or you can use frozen whole kernel corn, thawed.
3/4 cup small slice pieces peeled jicama (you can get this in the Mexican isle) or use carrots
1/2 cup chopped tomato
1 avocado, halved, seeded and peeled
1 fresh jalapeno Chile pepper, seeded and thinly sliced
2 cups multigrain tortilla chips- or what every kind you like.
1/2 cup of homemade fresh salsa – or buy it
1/2 cup crumbled queso fresco (2 oz.) or feta
Cilantro Ranch Dressing or what kind you like. I find this works the best. Puts the fire out!
1. Line a large platter with salad greens. In a bowl combine the beans, corn jicama or carrots and tomato.
2. Spoon over the greens. Top with avocado, peppers, tortilla chips and the cheese.
3. Make your own dressing- Cilantro Ranch
Whisk in a bowl 1/3 cup light sour cream; 1/4 cup buttermilk; 2 Tbsp. snipped fresh chives and lime juice; 2 cloves garlic, minced and 1 tsp. chili powder. ENJOY!!
I enjoy giving my leafy greens a flavor twist with four tasty homemade vinaigrette. My first step is to make just a basic vinaigrette. Since I have a lot of herbs is the summer, I use them to make my our dressing. For the Basic Vinaigrettes:
1 cup olive oil
1/3 cup red wine vinegar
1/4 cup finely chopped shallots
2 Tbsp. snipped fresh oregano
1 Tbsp. Dijon-style mustard
2 to 3 tsp. sugar
2 cloves garlic, minced
salt and ground black pepper
1. In a screw top jar combine oil, vinegar, shallots, oregano, mustard, sugar, and garlic. Cover tightly and shake well. Season to taste with salt and pepper. Serve immediately or cover and store in the refrigerator for up to 3 days. TIP-( The olive oil will solidify when chilled, so let vinaigrette stand at room temperature for 1 hour before using.) Sir or shake well before using. ENJOY!!
Here are some other vinaigrettes I have tried. (Oh by the way you can get these bottles at Walmart or any Thrift Store, I am a true believe in a good Thrift Store, you can not believe what stuff people have no use for anymore.) Also when you see a different oil use that, same for vinegar, and don’t add oregano, mustard, sugar , garlic unless I say so.
Green Onion Vinaigrettes
Prepare as directed, EXCEPT substitute 1/2 cup lemon juice, 2 tbsp. white wine vinegar; omit shallots, oregano, garlic; add 2 tbsp. honey instead of sugar. Roughly chop the white and light green portions of 16 green onions ( 3 oz.) In a blender combine green onions, olive oil, lemon juice, white wine vinegar, and honey, Add 2 tsp. ground coriander. Cover; blend until smooth. Season to taste with salt and pepper.
Asian Ginger Vinaigrettes
Prepare as directed; EXCEPT substitute canola oil for olive; 1/4 cup white wind vinegar for the red; omit oregano, mustard. In a screw-top jar combine canola oil, white vinegar, sugar, garlic. Add 1/4 cup soy sauce; 1 small fresh jalapeno pepper, seeded and finely chopped; 1 tbsp. finely chopped pickled ginger; 1 tbsp. liquid from the jar of pickled ginger; 1 tbsp. lime juice; and 1 tbsp. toasted sesame oil. Cover tightly and shake well. Season to taste with salt and pepper.
Dill Vinaigrettes Prepare as directed, EXCEPT substitute 1/2 cup canola oil for 1/2 cup of olive oil; tarragon vinegar or white wine vinegar for red wine vinegar; and snipped fresh dill for oregano. In a blender combine canola oil, olive oil, tarragon vinegar, shallots, dill, mustard, sugar and garlic. Add 1/4 to 1/3 tsp. bottled hot pepper sauce. Cover and blend until smooth. Season to taste with salt and pepper. Transfer to a screw top jar.
Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 Tbsp. balsamic vinegar and 2 tsp. brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes. Remove from the heat and whisk in 2 Tbsp. olive oil. Drizzle over the tomatoes; top with snipped chives and basil. Enjoy!!