Tuna Salad Delight
Tuna salad is a great food item to have on hand for a quick lunch or an impromptu lunch with a friend. This recipe takes the basic tuna salad recipe and adds a few simple ingredients to take the taste from ordinary to extraordinary. It tastes great on toasted bread or crackers too. The secret is in the sauce!
2 cups of chopped salad greens
1 can Albacore White Tune in water
3 hardboiled eggs chopped
1 celery piece chopped
½ small onion chopped
2 Tbs sweet relish
1 Tbs Dijon Mustard
1 Tbs yellow mustard
3 Tbs Avocado Mayo
½ tsp Onion Powder
½ tsp Garlic Powder
2 tsp fresh or dried Dill Weed
3 Tbs. dried cranberries
1) Using kitchen scissors, cut up the salad greens into bite sized pieces and plate on two large dinner dishes.
2)In a large bowl, combine tuna, eggs, onion, celery, and relish. Mix together using a spatula.
Add Dijon and yellow mustards, mayo, onion and garlic powder, dill weed, and cranberries. Mix until all ingredients are blended well. Add salt and pepper to taste.
3) Using an ice cream scoop, drop two scoops of tuna salad onto each bed of lettuce. Cover with plastic and refrigerate until ready to serve.
Avocado, Red Onion & Kale Sandwich
Looking for a unique sandwich spread for those spring lunches? Try this delicious guacamole spread that is coupled with an amazing kale onion sauté. The flavors this sandwich has is intense and it’s all vegetarian!
4 ripe avocados, peeled and seeded
1 teaspoon ground cumin
1 tomato, seeded and diced
2 serrano chilies, seeded and minced (optional)
1/4 cup chopped cilantro leaves
4 tablespoons fresh lime juice
2 cloves garlic, finely chopped
hot pepper sauce (optional)
salt and pepper to taste
2 pieces of Milk Bread (recipe in Bakery section of this site)
½ cup of chopped fresh kale
2 slices of a medium red onion
¼ cup of salad greens
1 Tbs Olive Oil
¼ tsp garlic powder
¼ tsp onion powder
½ tsp lemon juice
Cut avocado into large chunks and mash coarsely in a bowl with a fork.
Add remaining ingredients and blend gently until smooth and creamy.
In a skillet, add olive oil and heat on medium.
Add the greens, onion, kale, garlic and onion powder, and lemon juice and sauté until greens are bright green and onion is soft.
While greens are sauteing, toast 2 pieces of Milk Bread.
Spread a generous amount of guacamole onto the toasted Milk Bread. Add the kale onion mixture on top of the guacamole. Plate the sandwich and serve with a side of corn chips.
Friday night or any night is a great time for homemade pizza! This wonderful recipe makes a hearty pizza that is tasty and light. The herbed crust adds a great flavor to this dish.
1 Packet of Yeast
1 Tbs. Sugar
5 cups All-Purpose Flour or T45 or T55 French Flour
1 Tbsp. Olive Oil (Extra Virgin)
3 Tbsp. Italian Seasoning
1/4 tsp. Kosher Salt
3 tsp. Garlic Powder
1 small can Sliced Black Olives
1 package Pepperoni Slices
1 Green Pepper, diced
1 Sweet Onion, diced
Fresh Basil Leaves
8 Portabella Mushrooms, sliced
2 cups Mozzarella Cheese, shredded
1 cup Gruyère Cheese, shredded
Place 2 cups of warm water in your mixing bowl.
Slowly add your yeast packet to the water.
Add 1 Tbsp. of sugar. Let ingredients rest for about 8-10 minutes.
After yeast is foamy, add 1 Tbsp. of Olive Oil, 3 Tbsp. of Italian Seasoning, 1/4 tsp. of salt, and 3 tsp. of garlic powder.
Using a Kitchen Aid mixer with dough attachment, drop your dough hook into the mixture and slowly start stirring.
Add flour, 1 cup at a time. Slowly add the last cup of flour while constantly mixing. Whether or not you need the last 1/2 cup of flour will be based on your location, humidity, etc. If the dough is still super sticky, keep adding flour until it is not sticky anymore. Make sure you add only a few tablespoons at a time.
Once all the flour is incorporated, place the dough on a very lightly floured surface and knead it for 30 seconds with your hands. Dust your hands with flour to prevent the dough from sticking to your fingers.
Lightly oil a glass bowl. Form the dough into a smooth boule by pulling the dough down and under. Make sure the top and sides are smooth.
Take the dough boule and place it into the greased bowl. Grease the top of the dough with more oil using a brush. Cover the glass bowl with plastic wrap and let rise in a warm place that is draft free. Let rise for about an hour or until it has doubled in size.
After dough has risen, place the dough on a pizza pan or round baking stone. Using your hands, slowly begin to work the dough from the middle out until it fills the entire pan or stone.
Using your pointer and thumb, begin pinching the edge of the pizza to form a decorative crust.
Using a spoon, liberally add a nice layer of pizza sauce to the dough. Next add the onions, green pepper, mushrooms, and olives. Make sure they are evenly spread over the sauce. Next add both kinds of cheese. Place the pepperoni slices evenly over the cheese layer. Then add the basil leaves sporadically over the top.
Preheat oven to 450 degrees F. Bake the pizza for 20-25 minutes or until the cheese is bubbly and staring to just get brown.
Remove pizza and cut with pizza cutter. Serve while hot.