tuna tossed salad is a great salad for a meal, refreshing and satisfying.
Be sure to use a good olive oil and vinegar for best taste results.
tuna tossed salad
Ingredients;
1 head red leaf lettuce, washed dried and torn into pieces
1 tomato, large diced
1 cucumber, peeled and large diced
3 thin slices red onion
6-10 olives, any kind you like
5oz-6oz can tuna, drained, any kind you like, I used Bumble Bee gold solid albacore
1/4 cup cheese, any kind you like, I used Feta
1/4 cup extra virgin olive oil
1/4 cup vinegar, any kind you enjoy; fig, balsamic, red vine, flavored
a good sprinkle of each; dried basil, oregano, parsley & black pepper
Directions;
Place all in a bowl and toss. Serve immediately or withhold dressing and serve anytime.
Use the tender and flavorful sea scallops for this recipe.
sea Scallops
You can make any shellfish with White Wine Butter Sauce, just adjust the cooking time accordingly.
Ingredients:
1LB fresh sea scallops
1 TBLS shallot, minced
4 TBLS unsalted butter
1/2 cup dry white wine
1 TBLS fresh lemon juice
1/2 cup Italian flavored bread crumbs mix with a drizzle of olive oil so they are a little pasty.
Directions:
Preheat oven to 400.
Place the scallops in an oven proof baking dish, set aside.
In a frying pan saute the butter and shallot for a few minutes. Turn the heat to high and add the wine and lemon juice. Simmer for a few minutes.
Pour over the scallops and top each of them with a little of the bread crumb mixture. Bake for about 10-15 minutes until they are just firm.
this version served with Lobster Tails
This recipe is a staple at our Christmas Eve “Feast of the Seven Fishes”
This Marinara sauce is light, versatile and only takes 30 minutes from stove to plate.
Try it as a plain sauce or with my variations listed at the end of the recipe.
Pictured is with shrimp over linguine.
shrimp marinara sauce
Ingredients:
2 TBLS olive oil
2 cloves garlic, crushed and minced
3-4 leaves of fresh basil, torn
28oz-35oz can crushed tomatoes in puree (my favorites are “Pomi, Sclafani or Tuttorosso” brand)
add some red pepper flakes if you like spicy
Directions:
Heat a 3qt sauce pot add the oil and garlic for 2-3 minutes. Add the balance of ingredients and simmer covered for 30 minutes.
This will cover about 3/4 LB pasta.
**variations**
add up to 1LB of all or either; raw deveined, shelled shrimp, bay scallops, cut/cleaned calamari and simmer just a few minutes longer, until the seafood is cooked.
Or serve over anything you like such as store bought fresh pasta.
This Pork Tenderloin roast dish slices like butter and the veggies compliment it perfectly.
Ingredients:
2-2.5 LBS pork tenderloin roast (try not to get the one that is injected with salt solution)
1 TBLS olive oil
1 TSP garlic powder
1 TSP onion powder
1/2 TSP paprika
Kosher salt and pepper to taste
Combine the above and rub the roast with it, set in a roasting pan.
Preheat oven to 375.
Peel and cut the below into 2″ pieces and toss with 1 TBLS olive oil.
2-3 large carrots
2 med sweet potatoes
2 large parsnips
Place in roasting pan with pork and roast in oven for about 45 minutes to 1 hour or until pork is cooked as desired. Pork can be med pink in center now instead of cooking it through. It’s your choice. If the veggies are still too hard just remove the pork and continue roasting the veggies.
Let the roast rest for about 15 minutes before slicing.
This is a take on the traditional beef stew. Tasty and freezes well.
Ingredients:
2-2.5 LBS cubed beef for stew
2 TBLS olive oil
1 cup dry red wine
1 cup beef stock
2 cups frozen pearl onions
1 cup celery, cut into 1″ pieces
4 carrots, peeled and sliced into 1″ pieces
2 TBLS tomato paste
1 bay leaf
Salt and pepper to taste
1/2 cup water
1 TBLS corn starch
1 TSP Kitchen Bouquet or Gravy Master seasoning
Directions:
In a sauce pot heat the oil to med and add the beef. Brown for 10 minutes. Turn up the heat to high and add the red wine. Stir to deglaze the scrapings for a few minutes. Pour into a crock pot or stove top pot to cook. Add the ingredients except water, corn starch and gravy seasoning. Simmer on low stove top for 2 1/2 hours or in the crock pot on the high setting for four hours or until the meat is fork tender. Once just about done stir the corn starch and gravy seasoning into the water. Pour into the crock pot /stove top pot and stir. This will thicken the gravy slightly. Heat on high for 5 minutes and serve with a side starch such as mashed potatoes or cooked egg noodles.
