Friday, May 7, 2010

Everyday Food...Where Have You Been All My Life?

I recently got a subscription to Martha Stewart's Everyday Food magazine, which is a little half-sized treasure trove of recipes and food ideas. Every time I flip through a food magazine of any kind, the question that amazes me the whole time I am reading is this: where do they get all these recipes? Am I the only one who wonders how magazines can come up with 40-50 new recipes a month? I'm lucky if I come up with 5! Everyday Food is no exception. Not only is it filled with 40-50 new recipes every month, they are all simple, easy, and quick and it's got the Martha flair with the photography and design that makes it deliciously easy on the eyes. How's that for fitting the bill for today's cook? The latest issue I recieved has about 14 dog-eared pages of recipes that I want to try. This one is one of my new favorites because you all know how much I hate lunch. It's a quick, easy, nutritious lunch and I've made a few little additions to the basic recipe to make it the way I like it. And how's this for journalistic integrity? I have searched my house high and low for my May 2010 copy of Everyday Food and can't find it anywhere. In fact, it may even be the April 2010 issue. I just spend 15 minutes searching the Martha Stewart site for the recipe to link it for you, and I can't find it on there, either! What is with me today? So, pretend you all know that Martha made this recipe up and I just halved it and added two or three ingredients. Journalistic integrity, indeed.
Warm Tuna and White Bean Salad


3 T olive oil
1 can cannellini beans (Italian white beans)
1 clove minced garlic
pinch of salt and pepper
1 can tuna, drained
2 cups baby spinach
1 tsp red wine vinegar
6 green olives, halved
1 T capers (less if you don't like them, but how could you not like them?)
2 T freshly grated parmesan cheese
Juice from 1/2 lemon

Heat olive oil in a frying pan and add beans and garlic. Cook until beans are warm, stirring frequently, about 4 minutes. Add tuna and toss all together. Place 1 cup spinach in two bowls and top with half of the tuna/bean mixture. Sprinkle red wine vinegar, olives, capers, parmesan, and lemon juice over all. Toss well. Makes two large salads.

I will usually make this for me and just put half in the fridge until the next day, but if you have a surprise friend pop over for lunch, this is a quick and easy meal you will both enjoy.

Happy eating!

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