1/2 teaspoon honey
I have been eating tuna like crazy lately in an effort to increase the amount of omega-3 in my diet. I know that canned tuna is not as rich a resource as fresh; however, it does contain a little more than 50% of the real deal. Make sure that you buy Premium Pacific Albacore that is packed in spring water. When it’s packed in oil, the omega-3 in the tuna leaches out of the tuna and into the oil. Since water and oil don’t mix, the omega-3 is retained when tuna is packed in spring water. I found the recipe below on allrecipes.com. You can substitute fresh grated carrot for the apple in this recipe if you don’t have one on hand.
TOMATOES STUFFED WITH SOUTHERN
APPLE CARROT TUNA SALAD
1 tablespoon mayonnaise, or more if needed
Lately, my favorite grocery store has been stocking some beautiful asparagus. This is a beautiful, elegant salad that I have been working on; however, it lacks something — it needs dimension. Next time, I think we will add more parmesan shavings, toasted walnuts, and maybe some dried cherries(?). I would like to try to perfect the recipe that I found on epicurious.com. This salad would be so lovely at a dinner party. Any suggestions?
SHAVED ASPARAGUS SALAD ~ LEMON PARMESAN VINAIGRETTE
12 large asparagus spears (about 1 pound), trimmed and peeled
1/4 cup finely grated Parmesan plus a piece for shaving
1 1/2 tablespoons fresh lemon juice
1/4 cup Eureka Lemon olive oil
Kosher salt and freshly ground black pepper
1. Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). I like to prop my spears on the handle of a large wooden spoon when working with them.
2. Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat.
3. Divide asparagus salad among plates. Shave more Parmesan over salad
Lately, we have been skipping breakfast in lieu of a mid-morning salads. The combination of flavors and textures in this Strawberry Avocado Salad from allrecipes.com are phenomenal. A great way to start the day.
STRAWBERRY AVOCADO SALAD ~ HONEY LEMON VINAIGRETTE
When I the served the Rosemary Ranch Chicken Kabobs the other night, I reserved some quinoa to make a salad later. Quinoa is a seed — a grain that is strangely related to both spinach and tumbleweeds! It’s considered to be a superfood. It is not only a complete protein, but it’s gluten-free and a great source of dietary fiber and calcium. This recipe (from allrecipes) also includes some of our favorite healthy ingredients. I allowed this salad to sit overnight in the refrigerator to allow the flavors to develop and to allow the salad to absorb the dressing.
Nothing makes me happier than finding the freshest of the fresh ingredients. I came across some green beans that were too pretty to cook — I wanted to keep them as fresh and crisp as possible. I settled on a cold salad (from allrecipes) finished with a simple vinaigrette. The Champagne Balsamic Vinegar adds a beautifully clean and crisp flavor to the vinaigrette.
Green Bean & Blue Cheese Salad ~ Champagne Balsamic Vinaigrette
1 pound fresh green beans, cut into 2-inch pieces
1/4 red onion, thinly sliced
1/2 cup pecan pieces, toasted
3 T olive oil
1 T champagne balsamic vinegar
salt and pepper to taste
1/4 cup blue cheese, crumbled
1. Place a large pot of water on the stove to boil (at least twice as much water by volume as the amount of beans
you want to blanch). When the water is boiling, add the beans and let them boil until tender crisp (about 3-4
minutes). Immediately shock the beans in a bowl of ice water to stop the cooking and preserves the bright
2. Preheat a non-stick skillet on high, turning it down to medium just before adding pecans. Stir pecans with a
wooden spoon continuously so they will cook evenly and not burn. Remove toasted pecans when they start
to become fragrant and turn slightly darker.
2. In a medium bowl, combine beans, onion, and pecans.
3. Combine olive oil and balsamic vinegar in a cruet or small jar.
4. Add vinaigrette to bean mixture. Season with salt and pepper. Chill for at least an hour prior to serving. Add
blue cheese just before to serving.