Recipes

[walker]

Last day of June......

NEXT INGREDIENT.......Gerkins (Sweet Pickles) ??

[house_cat]

This is the way my MIL from KY makes tuna salad. 

I haven'thad it in years, but it might be a good time to make some :-)

TUNA SALAD (Food Network)

• 2(6 ounce) cans solid white tuna packed in water
• 2tablespoons fresh lemon juice
• 1stalk celery, minced (about 1/4 cup)
• 2tablespoons red onions, minced
•  2 tablespoons sweet gherkins, minced
• 1⁄2clove garlic, minced or pressed through a garlic press (about 1/8 tsp.)
• 1⁄2teaspoon salt
• 1⁄4teaspoon ground black pepper
• 2tablespoons fresh parsley leaves, minced
• 1⁄2cup mayonnaise
• 1⁄4teaspoon Dijon mustard

(Sometimes she adds a roughly chopped hard-boiled egg.)

Next ingredient:  zucchini or yellow squash

[RespectLife]

This uses zucchini spiralized.  I have a small vegetti and it worked great.  You could also just juilienne the zucchini if you don't spiralize.

Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

• 1/2 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup diced shallots
• 1 cup diced tomatoes (or half a 14oz can of diced tomatoes)
• 2 tbsp Mina Harissa Spicy Red Pepper Sauce *I didn't have this so I used sirrachha (sic)
• 1/2 tsp cumin
• 1 small pinch of saffron
• salt and pepper, to taste
• 1.5 cups chopped kale
• 3/4 cup chickpeas
• 2 medium zucchinis, Blade C
• 2 whole eggs
• feta and chopped parsley, to garnish

1. Place a medium cast iron skillet over medium-low heat and add in the olive oil. Once the oil heats, add in garlic and shallots. Cook for 30 seconds and then add in the diced tomatoes, harissa sauce, cumin, saffron and season with salt and pepper. Stir to combine and let cook for 1 minute.
2. Add in the chopped kale, stir to combine and let cook until sauce is reduced. Once sauce is reduced, add in the zucchini noodles and chickpeas. Toss the noodles around until covered in the sauce.
3. Move the mixture around to create two pockets for the eggs. Crack one egg into each pocket. Cover the skillet and let cook for about 5 minutes or until egg whites have fully set.
4. Remove the cover, garnish with parsley and feta. Enjoy!

NEXT INGREDIENT:

beets