So this is what comes of being fed up (excuse the pun) with an old, exhausted tuna recipe, a summer day that thoroughly discourages turning on the oven, and a little creativity. It just so happens to be amazing! And the perfect thing to devour on a hot July day. It is the only way I’m going to make tuna from now on. That is, until I discover an even more creative way to mix it up….
Spicy Tuna Salad
- 1 (6 oz.) can water-packed tuna, drained and flaked
- 1/4 C. mayonaise
- 2 T. dry roasted sliced almonds
- 1/4 tsp. cumin
- 1/8 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1/4 tsp. lime juice
- salt and fresh ground pepper to taste
- Mix all the ingredients together and serve it between two slices of crusty, fresh bread, or on a bed of baby greens!
I am not really a raw broccoli fan. I just don’t like the taste. But a couple years ago, mom made this broccoli salad. Since then, I will eat broccoli raw; in this salad. I know – so much for living on a vegetable farm! But that’s not the only vegetable I don’t like! I don’t like raw peppers, raw cauliflower, radishes, and cherry tomatoes (except for Sungold’s! ).
This recipe has been around for a long time….I hesitated to share it, because a lot of people already have it. But, it is one of my favorites. When I asked my mom how much of everything she does, she was like ” I don’t know, I just dump!” So, when you make it, probably the best thing to do is do it proportionally. Same with the dressing; mix the mayonnaise, vinegar and sugar together. Do it as sweet as you like or as tart as you like!
Red onion (chopped)
Bacon (fried, broken into pieces)
Even though the last couple weeks we’ve posted recipes that include tomatoes, I’m sharing a tomato recipe today as well. Cause like Elizabeth said, tis’ the season for tomatoes. There are tomatoes coming out of ears! Not that I mind. I love tomatoes, in any way, shape, color. or form! Although, black tomatoes are my favorite… I have to say, one of my favorite ways to eat a tomato is just to bite into it like an apple. I also take after my grandpa and enjoy them sliced, with a little mayo and salt and pepper. Here is yet another way that I like to eat them….
Tomato Feta Salad
Yields 8-10 servings
- 5 medium tomatoes, thinly sliced
- 1 medium red onion, thinly sliced
- 1 package (6 ounces) crumbled feta cheese
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a jar with a tight-fitting lid, combine the oil, vinegar and oregano; shake well. Drizzle over salad and serve.
- For a variation of this dish, arrange all the ingredients on a baking sheet, and broil in the oven for 3-5 minutes, or until golden brown.
It’s finally summer here in Massachusetts! I think…not sure though. Huh…
The weather has been preposterous this year. Winter seemed to linger well past it’s welcome. Spring – might have missed it had I blinked – we jumped over it and sort of landed right in the middle of summer.
It’s finally warmed up, and the humidity is almost enough to swim in. But the weather continues to act strangely. Last week we had a tornado come through the area! Tonight there was a storm hovering about. I could smell it miles away, it had a stronger aroma than the nearby KFC. There was so much lightening sauntering this way and that, I thought I would go blind from watching it! It was even threatening to hail!
I just want some NORMAL weather! Probably not gonna happen, I know.
If I could depict summer in a plate of food, I would probably use a salad. Maybe something like this one – it’s like eating a forkful of warm summer sunshine.
Spinach Strawberry Salad
- 1 bag (12 oz.) fresh baby spinach
- 2 C. sliced fresh strawberries
- 2/3 C. sliced almonds
- 1 T. butter
- 2-3 T. sugar
- 3/4 C. orange juice
- Place spinach and strawberries in a large salad bowl.
- In a nonstick skillet over medium heat, put almonds, butter, and sugar. Stir continually until the sugar has melted and the almonds turn a caramel color. Add to salad while still warm (this will give it that nice sunshiny taste)!
- Pour orange juice over salad and toss to coat.