Tuna Italian Style

For this evenings meal, we made our favorite summer time salad. American Tuna with organic ingredients: carrot, onion, fennel, broccoli, fresh garlic and roasted peppers. Tossed with a balsamic vinaigrette. Served over a bed of organic arugula and watercress. It's more veg than tuna. More like a chopped up salad with a hint of tuna.  On the side Bosc pear and Midnight Moon Goat Cheese. A loaf of Ciabatta w/ Gorgonzola Cheese from Bakers on Broad.

This truly embodies all of our favorite foods in one meal. Tonight we ate our colors.

For this simple quick meal. place the organic carrot, onion, fennel, broccoli, fresh garlic into a food processor and chop. Add the mix to a can of American Tuna and toss with the vinaigrette. Serve on your favorite greens.

Asian Slaw

Slice cabbage (red and green), red onion, fennel. On a mandalin shred carrot, peeled broccoli stalks, radish. In a separate bowl, whisk together fresh grated ginger (micro plane), miso paste (2T), rice wine vinegar (3T), canola oil (1/4c). Pour over mix and let marinate for 20 minutes. Sprinkle with sesame seed. Serve cold.

Dinner on Sunday

The best day of the week to cook is Sunday. It's actually relaxing. Plan a meal, shop for fresh local sustainable food, stock the pantry! Then prepare the fresh ingredients like you are practicing to be a CHOPPED Champion. Next sit down and savor the goodness.  No rush.
Our dinner this evening was Asian Slaw, Sweet Potato Fries and Arugula Salad with watercress, sun dried tomatoes, roasted peppers, goat cheese from the farm and pear with a balsamic drizzle.

The entire meal was homemade including the roasted peppers. It took us almost all of the day to shop, and hour and a half to cook and finally an hour to eat!
It's all part of our SLOW FOOD Movement.