Protein Galore!

White Bean and Tuna Salad

(adapted from)

This is another one of those great make-ahead meals that you can take with you somewhere... like on the boat. It is summer, after all. It comes together quickly and can be made earlier in the day or, hey! Maybe even the night before! Then, when you find yourself at 8pm and realize you have nothing in mind for dinner and absolutely no interest in cooking anything, you have this savior in the fridge ready to go! Plus, it's packed with protein, and who doesn't love that?

White Bean and Tuna Salad

Recipe...

• 1 c chopped red onion
• zest and juice of 1 lemon
• 2 cans of tuna (6 oz. each)
• 2 cans of white beans (15 oz. each) (aka: cannellini beans or Great Northern beans), drained and rinsed
• 1/4 c mint, chopped
• 1/4 c arugula, chopped
• olive oil
• S&P

1) Sprinkle some lemon on the chopped onion to take some of the edge off.

2) Drain the tuna and place in a bowl. Break it up with a fork or a wooden spoon. Add beans, onion, mint, arugula, lemon zest, lemon juice, S&P to taste. Add olive oil and more lemon juice as needed.

3) Chill and enjoy when you're ready!

Summery Veggie Pasta

Summery Veggie Pasta

We live on a lake here at home, which means come summer time we will be out on the lake until the sun goes down. You may notice that means we're out on the lake until 9 or 10 pm. Totally fun, but drinking on an empty stomach is a bad idea! Which is why we need to have an arsenal of make-ahead, minimal maintenance meals to take on the boat.

This Summery Veggie Pasta is a great side dish or meal with the addition of grilled chicken. It's easy (cook pasta, cut veggies, make vinaigrette, combine, done), it's nutritious (hello, vegetables!), and it's delicious cold. Perfect for throwing in a small cooler with a few forks to gobble on the back of the boat.  You don't even have to pack napkins! Let's face it- if you drop some pasta on your bathing suit you can just jump in the lake.

For those of you that aren't living the aquatic life, this is for you, too! You didn't think I would leave you out, did you? You can use whatever veggies you prefer and as much or little as you want!


Summery Veggie Pasta
Recipe...
veggie to pasta to dressing ratio is completely subjective

• big bowtie pasta (or little if you prefer)
• 1 carrot, cut into bite sized bits
• 1/2 red bell pepper, cut into bite sized bits
• 1/2 green bell pepper, cut into bite sized bits
• 1/2 red onion, cute into bite sized bits
• 3 c baby spinach
• 1/4 c asiago cheese (or parmesan or another hard cheese), grated
• 1 clove garlic, minced
• 1/3 c olive oil
• 2 Tbsp white wine or tarragon vinegar
• S&P

1) Cook bowtie pasta according to package directions (don't forget to salt the water!). 

2) Meanwhile, cut your veggies into bite sized bits. 

3) Prepare the dressing. Combine garlic, vinegar, and S&P in a small bowl. Whisk in olive oil. Taste the dressing and adjust the proportions accordingly. 

4) When bowties are finished cooking, drain and place in a large bowl (or back in the pot). Stir in baby spinach and let it wilt. Add dressing and grated cheese while the pasta is still hot. Add veggies and serve warm or cold.