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Ingredients: for the salad: 8 oz dried orzo, cooked to packet instructions equally good equally drained 1 stalk celery, sliced 1 bunch greenish onions, diced 3 3-oz pouches Safe Catch Elite Wild Tuna 15-oz canned chickpeas, drained 3 oz crumbled feta 1/4 loving loving cup or thus chopped Italian parsley 1/2 cherry onion, thinly sliced 1 (jarred, drained) fire-roasted cherry pepper, chopped 1/3 loving loving cup halved kalamata olives for the dressing: 1 tablespoon tahini juice on 1 lemon ii tablespoons olive oil zest of 1 lemon salt freshly dry out argue nighttime pepper Directions: Toss together the salad ingredients inwards a large bowl, railroad develop aside. In a pocket-size bowl, whisk together dressing ingredients until smooth. Drizzle over salad, toss to evenly distribute. My thoughts: I know I can't motility the lone 1 who really doesn't like winter. Sure snowfall is pretty for a few minutes but it doesn't distract me

Ingredients: 3/4-1 loving loving cup coarsely chopped walnuts 1/4 loving loving cup breadstuff crumbs ii oz anchovies inward olive oil v cloves garlic i 1/2 tablespoon crushed cerise pepper flakes bunch Italian parsley, chopped 3/4 lb spaghetti Parmesan for sprinkling Directions: Bring a large pot of salted H2O to a boil. Add the spaghetti together with prepare to al dente. Meanwhile, rut a large, dry out out skillet. Add the breadstuff crumbs, cerise pepper flakes, together with walnuts together with toast, stirring occasionally, until the breadstuff crumbs together with walnuts are golden. Remove to a heat-safe bowl together with seat aside. Heat well-nigh ii tablespoons olive unsmooth petroleum inward the same pan. Add the anchovies (with their oil) together with garlic together with saute until the anchovies bring dissolved together with the garlic is lightly browned. Add drained spaghetti together with 1/4 loving loving cup of the pasta water. Stir inward

Ingredients: 1 onion, sliced into quarter moons two medium yellowish squash, cutting into bite-sized wedges 3 cloves garlic, sliced 1-pint cherry or other little tomatoes, halved two 4.4 oz tins sardines inward olive oil two tablespoons nonpareil capers 1/3 loving loving cup (drained) Kalamata olives 1/2 loving loving cup (loose) coarsely chopped Italian parsley carmine pepper flakes 3/4 lb spaghetti Directions: Saute the onion, squash, together amongst garlic until the onion is translucent. Meanwhile, railroad train spaghetti according to bundle instructions. Add the tomatoes, sardines, capers, together amongst olives to the squelch mixture. Use a spoon to pause upwards the sardines. Saute until the squelch is fork-tender. Stir inward the parsley, carmine pepper flakes together amongst hot, drained spaghetti. Serve immediately. My thoughts: Our trip to Portugal (five years ago, how did that happen?) renewed my interest inward preserved fish. We went to ii

Ingredients: 1/2 loving loving cup breadcrumbs 1 onion, sliced into half moons ii cloves garlic, minced 1 lb asparagus, cutting into bite-sized pieces 2-3 tablespoons nonpareil capers ii 4.4-oz canned sardines inward oil, drained juice together with zest of 1 lemon 3/4 lb spaghetti 2/3 (loose) loving loving cup coarsely chopped Italian parsley Parmesan for sprinkling olive oil tabular array tabular array salt freshly terra firma black pepper Directions: Cook spaghetti according to parcel instructions. In a large skillet, toast the breadstuff crumbs until golden brown. Set aside. Heat or in addition to then olive fossil oil inward the pan. Add the onions together with garlic together with saute until the onion softens. Add the asparagus, capers, together with sardines. Saute, breaking upwardly the sardines with the back of the spoon until the onions are fully cooked. Stir inward the cooked, drained spaghetti, lemon juice, zest, salt, pepper, together with pa

Ingredients: 3/4 loving loving cup caramelized onions * ane celery stalk, diced 2 carrots, diced 2 parsnips, diced 8 oz crimini mushrooms ane 1/2 tablespoons fresh thyme leaves 2 tins (3.75 oz, each) smoked oysters, drained 2 1/2 lb stew meat superfine flour (like Wondra) 2 cups beef stock ane canvass frozen puff pastry (defrosted according to bundle instructions) ane egg, beaten salt freshly dry out argue black pepper Directions: In a large, heavy-bottomed pan, oestrus a pocket-sized full of oil. Saute the caramelized onions , celery, carrots every bit good every bit parsnips until the carrots every bit good every bit parsnips are softened. Toss the meat inwards the flour. Add to the pan every bit good every bit saute to lightly brownish on each side. Add the spices, thyme, every bit good every bit stock (the stock should totally or nearly completely cover the mixture). Bring to a boil. Reduce every bit good every bit simmer nearly xl minutes (I defr

Ingredients: ii 5-oz cans companionship white tuna packed inwards water, drained 2-3 tablespoons dill pickle relish 1 stalk celery, diced 1/4 loving loving cup diced crimson onion 1/2 tablespoon tahini paste* 1/2 tablespoons lemon pepper seasoning 3-4 tablespoons mayonnaise to serve: iv hard-boiled eggs, sliced into wedges 1/2 caput iceberg lettuce, thinly sliced 2-3 tomatoes, sliced 4-6 slices thick cutting bacon, cutting into bite-sized pieces flatbread or pita,  warmed (optional) Directions: In a medium bowl, flake the tuna with a fork. Add the relish, celery, equally good equally crimson onion. Stir. Set aside. In a picayune bowl, whisk together the tahini, mayo equally good equally lemon pepper until smooth. Pour over the tuna mixture equally good equally stir to evenly distribute all ingredients. Place sliced tomatoes on a plate. Top with bacon, lettuce equally good equally hardboiled egg wedges. Seve with flatbread or pita if desired. Serves 4 *A

Ingredients: ii 5-oz cans enterprise white tuna packed inwards water, drained 7-oz cooked chickpeas 2-3 tablespoons capers 1/4 loving loving cup diced crimson onion 1/2 tablespoon tahini* 1 1/2 tablespoons dill weed 1/4 teaspoon dried mint 1/3 loving loving cup whole apparently Greek yogurt salt freshly argue nighttime pepper to serve: iv hard-boiled eggs, sliced 1 loving loving cup (loose) watercress 1 tomato, sliced pita (4-6) Directions: In a medium bowl, chip the tuna amongst a fork. Add the chickpeas, capers together with crimson onion. Stir. Set aside. In a small bowl, whisk together the tahini, spices, together with yogurt until smooth. Pour over the tuna mixture together with stir to evenly distribute all ingredients. Fill pita halves amongst egg slices, watercress, together with tomato. Serve immediately. *A practiced selection to tahini inwards this that I dearest is sesame Goddess dressing. Annie's Naturals makes it exclusively I buy the