Recipe: Black Bean and Corn Salad

1 – 15 oz. can Black Beans (rinsed and drained)
1 – 15.25 oz. can Sweet Corn (drained)
1 small onion chopped
1 pint of cherry or grape tomatoes (cut in half)
¼ cup chopped parsley (cilantro would be great, but I had a lot of parsley)
2 teaspoon cumin
3 Tablespoons lime juice
3 Tablespoons Extra Virgin Olive Oil
2 teaspoon Sriracha Hot Chili Sauce
1 Tablespoon minced garlic
2  teaspoon Honey
½ teaspoon salt
¼ teaspoon pepper

1.     In a large bowl, whisk cumin, lime juice, oil, Sriracha, garlic, honey, salt, and pepper until blended.  
2.    Add beans, corn, onion, tomatoes, and parlsey.
3.    Toss to coat.
4.    Cover and refrigerate for ½ hour.

Recipe: Tuna, Artichoke Pasta

Favorite new pasta dish!!!

Tuna, Artichoke Pasta

1 pound rigata pasta
1/2  cup Extra Virgin Olive Oil, separated
1 small or 1/2 medium red onion, chopped
3  cloves garlic, minced
2 (4.5 oz) can light tuna in water, drained
1 pint (2 cups) cherry tomatoes, halved
14 ounces artichoke hearts, quartered (I use can in water and quartered)
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
6 ounces Feta Cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste.  Transfer the pasta to a serving bowl and serve warm or at room temperature.  Sprinkle with Feta before serving.

Recipe: Spinach, Lemon with Penne

Spinach, Lemon with Penne

1/4 cup extra-virgin olive oil

1 large lemon, zested and juiced

1/2 Tablespoon of minced garlic

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 pound penne rigate pasta

1/2 stick (1/4 cup) unsalted butter

5 cups baby spinach

1 1/2 cups cherry or grape tomatoes, halved

1 1/2 cups grated Parmesan

1/4 to 1/2 cup toasted pine nuts

2 tablespoons capers, rinsed and drained

To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

For the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, lemon zest, salt, and pepper until smooth. Set aside.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, spinach, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.