Tuna Nicoise Salad


I just love a good salad.  It leaves you feeling like you just did a great thing for your body.  Because a good salad is full of variety.  Variety of colors, nutrients, textures, and of course flavors.  And this salad is just that, a little bit of everything to satisfy your appetite.


Tuna Nicoise Salad
1/4 c extra virgin olive oil
1/4 c apple cider vinegar
2 tbs dijon mustard
2 tbs shallot, chopped
1 tsp tarragon, chopped
salt and pepper
1/2 pint grape tomatoes, halved
4 medium size red skinned potatoes, sliced 1/3 inch thick
10 ounces haricot vert, trimmed
4 large eggs
6 ounces, mixed greens
8 ounces tuna packed in olive oil, drained

To make the dressing: Whisk the olive oil, vinegar, shallot, mustard, tarragon, salt, and pepper to taste in a bowl.  Add tomatoes to marinate while preparing the rest

Put the potatoes in a saucepan; cover with cold water and bring to a simmer over; cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the a little dressing.

Bring a separate saucepan of water to a boil. Add the haricots verts to the boiling water; cook until crisp-tender, about 4 minutes. Drain and fill saucepan with cold water and ice until ready to use.

Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer, then cover and remove from the heat and let stand for 10 minutes. Drain, then run under cold water to cool. Peel under cold running water then slice.

Divide the mixed greens among 4 plates. Arrange the potatoes, haricots verts, hard-boiled eggs and tuna on top. Add the tomatoes then drizzle the rest of the dressing over the salad.


Creole Roasted Potatoes


Roasted potatoes are a staple in my house.  I like rice, but it’s never as good as a potato.  Do you have the same preference?  If so try this recipe to add a little spice to the ordinary potato.

Food 057

Creole Roasted Potatoes
4 c chopped russet potatoes, about 3 potatoes
1 red onion, coarsely chopped
1 yellow pepper, coarsely chopped
olive oil
1 tbs creole seasoning (such as emeril’s essence)

Preheat the oven to 375.  In a large bowl toss all ingredients together then pour onto a baking sheet treated with non-stick spray.  Roasted in the oven for 45 minutes, tossing half way through.

Linguica and Potato Frittata with Fresno Chile Pesto


If you love eggs, but are sick of the same old same old, try this frittata.  It’s not a regular frittata. It has leftover roasted potatoes, yum, linguica, yum, and a fresno chile pesto, yum!  Did you have a better idea for breakfast?  I didn’t think so…

Food 007

Linguica and Potato Frittata with Fresno Chile Pesto

For Pesto:
1 fresno chile
1 garlic clove
1/2 c cilantro
1/2 c parsley
10 almonds
1/4 c olive oil
salt and pepper

For Frittata:
8 eggs
1/2 c water
3/4 c leftover roasted potatoes
3/4 c linguica, diced (or chorizo)
1/2 c onion, diced
salt and pepper

Place the fresno chile under the boiler, and cook until skin chars.  Remove from oven, let cool then remove skin and place in food processor.  Add garlic clove, cilantro, parsley, almonds, and salt and pepper to food processor.  Pulse until finely chopped then while the blade is on, stream in olive oil until mixture resembles a pesto.  Transfer pesto to a small bowl, set aside.

Preheat oven to 350 degrees.  In a large 12 inch skillet add a small amount of olive oil and heat over medium high heat.  Add linguica and onions, cook until onions soften and linguica gets crispy; let cool.  In a large bowl add eggs and water, beat until well combined.  Add potatoes, cooled linguica mixture, and season with salt and pepper to taste.  Take the same 12 inch skillet add a bit more olive oil and heat over medium high heat, add egg mixture.  Once bottom is just set, about 1 minute, transfer to oven to finish cooking.  Cook in oven for 10 -12 minutes until eggs have set completely but before eggs have browned too much on top.

Slide frittata onto cutting board and slice into wedges for serving then drizzle with pesto.