Tuna and White Bean Salad (aka the Pantry Staple salad)
Tuna and canned beans are pantry staples, and capers and Kalamata olives both last a LONG time in the refrigerator. This is fast food personified!
Serves 2
standard pantry ingredients
Spring Mix Salad with Marinated White Beans, Mushrooms & Parmesan
Serves: 2–3
Style: Fresh, savory, spring-forward (nut-free)
Ingredients
Marinated White Beans
Labneh
The easiest way to enjoy Labneh is to live next to a Lebanese family. The next best way is to make it yourself
Ingredients
- 500 ml whole milk yogurt
To Serve (optional)
- 1 T extra virgin olive oil
Salmon with Pesto and Pasta
Salmon with previously prepared Pesto and Pasta
- - - - - -
Preheat oven to 375º.
- On a baking tray, add the salmon and top each filet with pesto, about 1-2 T. per filet.
The rest will be for the pasta ;)
2. Bake Salmon for 10 or so minutes, (10-12)
3. Serve the salmon over Fresh Linguine or previously cooked pasta of choice.
Tuna Quesadilla
In the pantry
Ingredients
- 2 (120 g) cans tuna, drained -- solid pack tuna is best, again with the runny and flaked
- 1⁄4 cup mayonnaise (or less - else runny)
- 1⁄4 cup prepared chunky salsa (or make some)
- 6 8-inch flour tortillas
- 3⁄4 cup shredded cheddar cheese (about 3 oz) directions
Method
Combine tuna, mayo and salsa.
Couscous, Chickpeas and Feta 🥣
In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil, herbs and seasonings. Mmmmm.... summertime
-- fresh mint -- fresh parsley --olives
