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Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Use the other half of bell pepper, (whatever color) in the Asian Chicken Salad tomorrow.
Tuna Cannellini Pasta Salad, Creamy Herb Dressing Time: 25 minutes1 1/4 cups farfalle, fusilli, something bite-size
1 tbs good olive oil
9oz (270gr) tuna
1 3/4 cup (15oz, 450gr) white beans (cannellini)
3oz (90gr) cherry tomatoes, about 1/2 cup
1/2 cup green olives
2 - 3 ribs sliced celery, about 2/3 cup
3/4 red bell pepper
1 tbs fresh snipped tarragon
1 tbs fresh snipped chives
Creamy Dressing
Cook pasta according to package directions. When done, drain, rinse with cool water, put in a large bowl and toss with 1 tbs olive oil.
Open, drain and rinse beans. Open and drain tuna. Cut cherry tomatoes and olives in half. Slice celery - diagonally is nice. Cut pepper into matchsticks, then in half. Snip herbs. Make dressing.
Add half of the dressing to the pasta and toss gently to coat. Break up tuna and add to pasta along with the rest of the ingredients, Toss lightly to combine. Taste and add as much more dressing as desired. I used it all. Serve.
1/2 cup (4oz, 125ml) Greek or plain yogurt
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh snipped chives Substitute 2 tsp dried
1 tbs fresh snipped tarragon Substitute 2 tsp dried
2 tbs good olive oil
Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
Cooking schedule: 25 minutes |
Slice cherry tomatoes, olives in half |
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