Ina Fridays -- Main Courses -- Israeli Couscous & Tuna Salad

   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.

50 Women Game-Changers in Food - #50 - Julie Powell - Poached Eggs

Poached Eggs:  They're not just for breakfast anymore.   Alyce's  Poached Egg Chef's Salad

If you saw the movie "Julie and Julia," you'll know Julie Powell didn't like eggs.  While working her way through Julia Child's Mastering The Art of French Cooking, Volume I in one year, Julie one day had to wake up and smell the eggs.  Yuck.  Something she never cooked.  But eggs were on the list and eggs are what she finally did fix.  And liked.  Who knew?

Meatball Subs

My very last post told the story of two great ladies of food, Christopher Hirsheimer and Melissa Hamilton, of Canal House fame.  While I often blog original recipes, it's been fun so far being part of the food blogger group that's cooking a 50 Women Game-Changers recipe each week.  So I kind of hate to throw in something pedestrian like a meat ball sub.  Except for one thing:  these are great meatball subs.

If you make the Meatballs with Mint and Parsley, you'll have 24 meatballs. (You could buy good-quality frozen or deli meatballs, too.)  Unless it's  you and a party, thatsalotsameatballs.  We loved them with the garlicky, red hot broccolini, but I then froze the rest.  Only to pull them out, throw them in marinara, and broil them on top of sauced hard rolls with provolone for Super Bowl.  Try it! 
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