Wednesday, June 26, 2013
BLT Caprese with Chicken or She Returns from the Cruise and Finds She Must Cook and Clean Up for Herself
After being on a Canadian cruise (Boston- Quebec City- Boston on Holland America) for two weeks.... (in no special order)
Tuesday, June 18, 2013
I'm going on vacation after this post. The blog is going with me. See you late June!
If you weren't up for a new tuna salad, this full-of-flavor high-five salad from Ina Garten's newest book BAREFOOT CONTESSA: FOOLPROOF; RECIPES YOU CAN TRUST, might make you change your mind. Made from a good many pantry ingredients (canned tuna, Israeli couscous, roasted tomatoes, olive oil) plus a short list of freshly-purchased ones (oil-cured olives, lemon, herbs), this meal comes together in about fifteen easy minutes. While the couscous cooks, you're doing a bit of chopping; by the time the couscous is done, you're mixing up and serving.
Great for a hot night on the patio, you could stir this up in the morning before the heat begins--or even the night before. Pop it in the frig and you're all set. Leftovers are perfect for lunches.