There's much to love about this easy Green Bean Salad ... including that you can pull it together almost entirely with what's in your pantry. It holds up well too, making it a nice make-ahead lunch. Tuna is a star ingredient, so pick up a good-quality brand packed in olive oil, which you'll use for the dressing.
This is one of my all-time favorite dinners. And when you have leftover Roasted Butternut Squash and Shallot on-hand, it comes together quickly. Brushing the tortillas with oil and baking them in the oven mimics the crispy texture of traditional deep-fried tostada shells, but with a lot less fat and mess.
This recipe shouts (well, whispers?) comfort. It may seem strange to include whole slices of lemon, skin and all. But trust me. The rind becomes [...]
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.