I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 1, 2016

Tuna and White Bean Salad

3 Tbsp. lemon juice
1 Tbsp. extra-virgin olive oil
1 tsp. minced garlic
1 tsp. Dijon mustard
Freshly ground black pepper
1 can cannellini or other white beans, rinsed and drained
1/2 cup chopped red or Vidalia onion
1/4 cup pitted, chopped Nicoise or Greek olives
2 cups diced tomatoes
3 cups baby spinach
1 (12-oz.) can solid white tuna packed in water,
drained and broken into medium chunks

Whisk the lemon juice, oil, garlic, mustard, and several grindings of pepper, and 2 Tbsp. water in a large bowl.  Add remaining ingredients to bowl and toss to coat.  Makes four 1 3/4 cup servings servings, 260 cal., 9 gr. Fat, 5 gr. Fiber, 5 W.W. points per serving.
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