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Enjoy these seasonal recipes ~ Bon Appetit!
Italian White Bean, Artichoke & Tuna Salad 
Yield: Mix should make 2 large entrée salads or 4 small side salads
1 28 oz. can Italian white beans, lightly rinsed and drained
1 Small jar of marinated artichokes, drained and chopped
1/4 Cup Diced red peppers
2 cloves FRESH peeled garlic, chopped
1/2 Cup Halved cherry tomatoes
2 Tbsp Chopped chives
1 Tbsp Chopped basil
Pinch Cayenne
1 Tsp Lemon zest
1 Tsp Lemon juice
2 Tbsp Tangerine olive oil
1/4 Tsp FRESH ground pepper from the pepper mill
1/4 Cup Extra virgin olive oil
1 6 oz. can water packed tuna
Small Handful Chopped Romaine per person
8 Black kalamata olives
Mix all of these ingredients together. This should hold up overnight if covered and refrigerated properly. Use as the base mix for the tuna salad.
Mix 1- 6 oz. can of water packed tuna and a small handful of chopped romaine per person in a mixing bowl. Toss romaine, tuna, and bean salad making sure the dressing gets distributed well over the lettuce and tuna. Garnish with 2 black kalamata olives.
Brussels Sprout Petal & Fennel Salad with Fennel Seed Vinaigrette & Pickled Cranberries
Brussels Sprout Petals:
With sharp knife peel away the leaves. Bring water to a boil and have an ice bath ready and waiting. Blanch for 15-20 SECONDS only- do not overcook. Drop right away into the ice bath to shock and cool down. Drain well and store until needed for salad
Toasted Fennel Seed Vinaigrette
1 1/2 Tbsp White Balsamic Vinegar
1 1/2 Tbsp Rice Wine Vinegar
2 Tsp Dijon Mustard
2 Tsp Garlic
1 Tsp Sugar
1 Dash Pepper
1 Pinch Salt
1 Cup Olive Oil
1 Tbsp Toasted Fennel Seeds, ground
- Place vinegars, mustard, garlic, sugar, and seasonings into food processor. Puree.
- Toast whole fennel seeds in a little skillet until light brown. Cool and grind in a spice grinder.
- Slowly stream in the oil until emulsified.
- Add the toasted fennel seeds, pulse to combine. Check seasoning.
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Heart Healthy
Breast Cancer Healthy