Thursday, May 17, 2012
This is so much tastier and better for you than a normal tuna salad sandwich, I love it! Chickpeas, green onions and olives count as veggies, right? I had this for lunch on a slice of soft whole-wheat french bread... a nice refreshing cold meal for a hot day. The recipe is adapted from an old issue of Martha Stewart's Everyday Food. It's tasty enough to serve on a bed of greens for a hearty salad. It also keeps really well in the fridge, so you'll have lunches for days.
2 cans tuna
1 can chickpeas (garbanzo beans)
2 green onions, sliced
2 Tbs capers or chopped green olives
1 Tbs olive oil
1 Tbs Dijon mustard
Juice of 1 lemon
Salt and pepper to taste
Mix all ingredients and serve on crusty bread. You can also make this into a classy tuna melt by adding parmesan cheese into the salad and sprinkling some over the top, then toasting or broiling it.
Friday, May 11, 2012
This is my new favorite salad. It's adapted from a recipe for roasted vegetables in my new favorite cookbook, Yotam Ottolenghi's Plenty. I like the crunch of cool romaine tossed with the warm veggies. The combination of sweet potatoes and tomatoes is hearty and filling, but the caper dressing really makes it fabulous.
1 lb. sweet potatoes
A few cloves of garlic
A few handfuls of cherry tomatoes
2 T. capers
Juice of one lemon
Several leaves of romaine lettuce
Preheat the oven to 400F. Scrub the sweet potatoes and cut into ~1 inch chunks. Toss with whole garlic cloves, garlic and salt. Spread in a single layer on a baking pan and roast ~20 minutes, until tender and slightly browned. Slice the tomatoes in half and toss with the sweet potatoes to coat with oil. Roast about 10 minutes longer. Mix capers, lemon juice with about 3 tablespoons olive oil and season with salt and pepper. Mash garlic cloves and mix into the dressing. Tear romaine leaves into bite size chunks. Toss warm vegetables with dressing. Pile them on a bed of romaine or just toss it all together. Serves 2.