This was a good use of 1.5 cups leftover tuna salad: https://www.foodnetwork.com/recipes/food-network-kitchen/tuna-melt-recipe-2125452 Our modifications: first, we lightly toasted 4 pieces of sliced bread. Second, we lined a baking sheet with foil and then placed a wired rack inside. Third, we skipped the tuna salad recipe and cut the tomato slices into quarters. Fourth, we used… Continue reading Easy tuna melt
Tag: salad
Shredded chicken and chickpea fatteh
This was an easy use of leftover pita bread and rotisserie chicken. We followed the contours of this recipe: https://feelgoodfoodie.net/recipe/lebanese-chicken-fatteh/ Our modifications: first, to toast the pita: We preheated the oven to 375. We cut 7 slightly stale whole wheat pitas into 2x2" cubes, then tossed with about 2 Tbsp olive oil, ½ tsp black… Continue reading Shredded chicken and chickpea fatteh
French-style carrot salad
We tried this recipe: https://www.onceuponachef.com/recipes/french-grated-carrot-salad.html Our modifications: first, instead of grating the carrots, we peeled and trimmed four medium-large carrots and then peeled them into ribbons. Second, we halved the dressing recipe. Instead of lemon, we used juice from 1 small lime. We also used 1 tsp Maille whole grain mustard instead of Dijon. We… Continue reading French-style carrot salad
Berries with honey-lime dressing
We loosely followed this easy recipe: https://kristineskitchenblog.com/berry-fruit-salad/ For the fruit, we rinsed and drained 6 oz raspberries and 1 dry pint blueberries. For the dressing, we used the juice and zest from one large lime and 1 Tbsp honey. For increased depth of flavor, we added a dash each freshly ground black pepper and a… Continue reading Berries with honey-lime dressing
Potato salad with lemon vinaigrette
We tried this mayo-free recipe for the 4th of July: https://www.recipetineats.com/lemon-potato-salad/ Our modifications: first, we used only 1 lb baby Yukons (halved), but still made the full dressing recipe. For the dressing, we used zest from 2 lemons (not just 1). We also used whole grain mustard instead of Dijon, and we added ¼ tsp… Continue reading Potato salad with lemon vinaigrette
Italian-style pasta salad with roasted eggplant, anchovy, and mint
Details here: https://cooking.nytimes.com/recipes/12862-pasta-salad-with-roasted-eggplant-chile-and-mint?smid=ck-recipe-iOS-share Our modifications: first, to roast the diced eggplant, we increased the temp to 425, but at the 15 min mark, we increased to 450; this is because the eggplant pieces may have been too crowded on two sheets that they started steaming. We roasted for about 30-35 mins until browned and crisp… Continue reading Italian-style pasta salad with roasted eggplant, anchovy, and mint
Chicken salad with mustard and lemon flavors (mayo-free)
We tried this recipe to use up some leftover rotisserie chicken: https://www.healthy-delicious.com/chicken-salad-sandwiches-no-mayo/ Our modifications: first, we toasted the pine nuts in the toaster oven at 300 until lightly toasted. Second, for the mustard, we used ½ tsp Dijon and 2 tsp whole grain mustard (instead of just 1 tsp Dijon). We also finely diced the… Continue reading Chicken salad with mustard and lemon flavors (mayo-free)
Simple steak and tomato salad
We had half a serving of carne asada leftover, so we tossed together this simple salad with Mediterranean flavors: first, combine a finely minced shallot (about ¼ cup), 2 minced garlic cloves, 2 Tbsp red wine vinegar, ½ tsp dried Greek thyme, ½ tsp sugar, and a dash each of salt and black pepper. Second,… Continue reading Simple steak and tomato salad
Simple carrot and carrot salad
We tossed this together based on our pantry: Wash and pat dry two celery stalks, and cut into 1 inch diagonal pieces. Wash and peel 2 medium carrots, then cut into ½ inch diagonal slices. Add about 2 Tbsp coarsely chopped parsley. Drizzle with a fruity white balsamic vinegar (we used about 1 Tbsp pomegranate… Continue reading Simple carrot and carrot salad
French wholegrain mustard dressing
We tried this recipe, and it was delicious: https://www.bonappetit.com/recipe/wholegrain-mustard-dressing We used white wine vinegar and added a little more agave syrup. We tossed this dressing with some sliced celery and carrot ribbons. (Jan. 2020)
Cooking Adventures 