» RICE SALAD «

(25 May 2010) - Yesterday Ruben and Maria came for diner and I made the “Meat rolls”, which they loved. For dessert I bake a batch of chocolate chip cookies (Ruben’s favorite - gluten free, of course). I served the meat with rice, and I thought of making a salad but they didn’t want any.
I have leftover rice, so this morning, I prepare this salad. The weather man said it is going to be very hot today. So this will be a perfect lunch.

Ingredients:

• 3 Cups cooked rice
• ½ Cup green olives (rinse and cut in half)
• 1 Can of solid tuna, if it is in oil use everything
• ½ Cup frozen baby lima beans
• 2 Hard-boiled eggs
• Salt to taste

Cook the lima beans for 20 minutes in salted water. Cook the eggs for 10 minutes and then put them in cold water. Do the same thing with the beans.
Put the rice in a bowl; add the tuna, the olives and the beans. Peel the eggs, chopped them and add to the salad. I like extra virgin olive oil and lemon juice. Mario prefers mayonnaise.

A favorite at my house, in summer time. *Serves 3 people* - Delicious in a hot day!

» MULTICOLOR SALAD «

(21 May 2010) - It was very hot yesterday. Mario was working in the garden for a while, until he had enough…
I thought that a salad would be nice (all those veggies, rich in vitamins, minerals and antioxidants). Pine nuts, pasta… everything I love. A great dish for a hot day.

Ingredients:

• ½ Cup rice penne (or multigrain)
• ½ Asparagus (cut in pieces and cook for 5 minutes)
• ½ Cup grape tomatoes (cut in half)
• ½ Cup radishes (clean and cut in pieces)
• ½ Cucumber (peeled and sliced)
• ¼ Cup of pine nuts
• 1 Cup of Tender Greens
• Parsley
• Basil
• Chives
• Extra Virgin olive oil
• ½ Lemon
• Salt and pepper to taste

Cook the pasta in a quart of water with a little salt and 1 tbs of oil. Follow the cooking instructions on the box. Cook the asparagus and drop them in cold water. Do the same with the pasta.
In a bowl put all the veggies, the nuts and the pasta. Arrange everything over a bed of salad adding the herbs on top. Each person should season his plate to its own liking.

Is colorful and delicious. *Serves 2 people* - Multi-tasty!

» WHITE BEAN SALAD «

(13 Apr 2010) - It’s springtime in North Carolina. My azaleas are blooming, there are flowers everywhere, and everything is wearing a green new coat. One day we need our coats, and the next one, we are wearing short sleeves. With this warm weather, seems like we need something not to heavy for lunch.
The bean salad that my mother used to make came to mind. It’s easy to prepare, quick, and healthy, plus all the ingredients are in my pantry and my refrigerator.
I made some changes. Mi daughter makes fun of the fact that I always change things in recipes. She is right!

Ingredients:

• 1 Can Bush’s Great Northern Beans (I tried other brands and don’t work that well)
• 2 Hard boiled eggs (chopped)
• 1 Can (4.5 oz) Solid Light Tuna in oil (best if it is ‘in olive oil’)
• ½ Cup Manzanilla Spanish olives (rinsed and cut in half)
• ½ Cup (frozen) Baby Green Peas
• 1 Small cucumber (pealed and cut in small cubes)

Rinse the beans in a big colander, under running water. Put them in a bowl. Add the eggs, olives, tuna (oil and everything), and the cucumber. Cook the green peas in lightly salted water for three minutes. Rinse in very cold water and let them dry, then add to the beans, mixing carefully.
I like it with olive oil and lemon juice. My husband prefers mayonnaise.

This simple and delicious dish is perfect for warm weather. *Makes 4 servings* - Simply god!