Tuna Salsa Arugula Salad
May 8, 2011
Tuna Salsa Arugula Salad
2 (5 oz) cans white albacore tuna in water, drained
1/2 cup vinaigrette (any type you like)
1 lemon, zested
1 garlic clove, minced
1 tsp dried oregano
dash salt and pepper
1 cup arugula, rough chopped
1 cup assorted salad greens
2 roma tomatoes, diced
1 Tbsp capers
In a small bowl, whisk together the vinaigrette, lemon zest, garlic, and oregano; taste and add salt and pepper.
In large salad bowl, toss together the drained tuna, arugula, and salad greens, then top with tomatoes and capers and drizzle on vinaigrette dressing, and toss very gently again. Pack in container for picnic or serve immediately.
Quinoa Stuffed Lettuce Wraps
May 8, 2011
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Quinoa Stuffed Lettuce Wraps
1 cup quinoa, cooked according to directions
1 1/2 cups frozen, shelled edamame
3/4 cup roasted red peppers, chopped
3 tsp lime juice
dash cumin
1 garlic clove, minced
2 tsp olive oil
3 Tbsp chopped fresh cilantro
8 large Romaine lettuce leaves, washed and dried
Cook quinoa according to directions.
While quinoa is still hot, stir in edamame and roasted red peppers.
Put cover back on pot and allow to sit.
Meanwhile, whisk together the lime juice, cumin, and garlic.
Keep whisking and slowly drizzle in the olive oil, whisking until slightly thickened and smooth.
Dump quinoa mixture into bowl and drizzle dressing over, tossing to combine.
Toss in the cilantro.
Lay out the Romaine lettuce leaves on a work surface.
Spoon quinoa mixture into center of each leaf until mixture is used up evenly distributed between leaves.
Gently roll up the lettuce leaves over the mixture, lengthwise, as tightly as you can without breaking the leaves.
Lay carefully, open edge down, in shallow pan and cover to transport. This should be refrigerated until ready to transport to picnic.
Sunny Marinated Mushrooms
May 8, 2011
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Sunny Marinated Mushrooms
3 Tbsp finely minced shallots
1 large sweet orange, zested and juiced
1 lime, zested and juiced
2 tsp minced fresh thyme
3 Tbsp white wine vinegar
1/2 tsp salt
3 tsp light olive oil
1 (8 oz) package small button mushrooms
Combine the shallots, orange zest and juice, lime zest and juice, thyme, vinegar, salt, and olive oil in a large glass bowl and whisk together until frothy.
Add the mushrooms to the bowl and toss well.
Cover bowl with plastic food wrap and put in refrigerator for 1 to 2 hours; be sure to stir several times during the marinading time.
Transport to picnic in covered container. Serve at room temperature using cute spears or toothpicks.
