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Tuna Salad with slivered almonds

Last nights dinner turned into lunch all week. I don’t make tuna very often, but when I do I love it! You can make this your own with whatever ingredients you have on hand. Here is one of my favorite combinations: Albacore in water Light mayo Spicy mustard Relish Diced purple onion Diced Clauson pickles Diced cucumbers Diced celery Lemon juice Lemon zest Kosher salt &pepper (I add Sriracha sometimes which adds a nice kick) Serve with bib lettuce instead of bread for lower carb. And I love avocado and toasted almonds on top.

Avocado Toast with Citrus and Chia Seeds

Light lunch before tonight’s festivities! Avocado Toast: Whole wheat bread, toasted Smashed avocado Citrus cumin salt Chia seeds Olive Oil Fresh squeezed lemon juice.

Tarte with Arugula Salad

This may not be the prettiest picture of food but it is one of the easiest and most delicious! I made it for an appetizer but I’ve also been known to devour one for dinner. Use Trader Joe’s (Maitre Pierre) Tarte D’Alace and top with arugula and parmesan tossed in EVOO, lemon juice, and S&P. Keeping it semi-homemade and delish!!

Bruschetta Chicken Salad with Brie Croutons

Dinner last night was based on having Brie cheese that needed to be put to use before it went bad. It’s also a salad take on one of my favorite dips (that I’ve posted before). I raided the kitchen and was pretty happy with the end result! Mix of butter lettuce and arugula Sliced leftover grilled chicken beast Instead of dressing I made a bruschetta topping of tomatoes, garlic, green onion, EVOO, balsamic glaze, and s&p. Sourdough Brie cheese “croutons”. Broil your favorite bread with sliced brie cheese. Top with kosher salt and cut into squares. Top with julienned basil, more balsamic glaze, and toasted pine nuts.

Tortillas with Avocado and Cumin Salt

I came up with this snack in bed this morning and ate a couple by 10:00 AM because I couldn’t wait to try. I’m going to use it as the base to Carne Asada tacos tonight but I think they’re Devine all by themselves. The best part- Cumin citrus salt 1 part sea salt 1 part Cumin 1/2 part chili pepper flakes 1/2 part or less lemon zest Toast or blister corn tortillas Add smashed avocado and feta cheese. Top with cumin citrus salt and a squeeze of lemon juice. I’m excited to add Carne Asada to them tonight (if there are any left).

Grilled Grape Salad with Orzo and Goat Cheese

I’m not a huge fan of leftovers, so if I use them I recreate a new meal with leftover ingredients. Today lunch: Leftover grilled grapes (and the leftover marinade) from my last post mixed with- Spinach or Kale Rotisserie chicken Farro Orzo Goat cheese Marcona almonds EVOO Dash of balsamic glaze.

Greek Hummus Salad

I’m in love with this Greek Hummus Salad! Romaine lettuce Hope Spicy Avocado Hummus Rotisserie Chicken shredded Tomatoes Cucumber Avocado Carrots Feta Cheese Pita chips EVOO Lemon juice S&P Hummus dressing- 2 parts hummus 1 part EVOO 1 part lemon juice S&P Toss all salad ingredients together and top with crushed pita chips. ETC. I use this hummus for dips, wraps and sandwiches, over chicken burgers, and really anything!

Proscuitto & Asparagus Toast

When all else fails, stack it! When I’m at a loss of what to make for dinner, I start stacking things on top of toast. They end up being some of our favorite dinners (or breakfast/lunch). Whole wheat sourdough toast *Arugula Pesto Burratta cheese Prosciutto Avocado with a dash of lemon juice Grilled asparagus Fried or poached egg *Arugula Pesto In a blender combine: 1/2 cup walnut pieces or toasted pine nuts 1 garlic clove, minced 2 cups packed arugula leaves 1/2 cup Parmesan cheese Kosher salt After blended slowly add: 1 cup extra-virgin olive oil

Apple, Ham, and Onion Grilled Cheese

This grilled cheese is called grab everything you can think of in your kitchen (not much from being gone) and throw it in a sandwich. The result was the BEST grilled cheese I’ve ever had! Layer: Buttered sourdough bread Pepper Jack cheese Sliced Black Forest ham Sautéed onions (sauté EVOO and sliced onions for 20 minutes until brown and soft) Thinly sliced apples Goat cheese Roasted Pineapple Habanero sauce (Get it now at Costco! Very spicy very delicious.) Buttered sourdough Heaven!!

Vegetable Birds Nests with Ahi Tuna

Speaking of TJ’s favorites, these Vegetable Birds Nests are unbelievable and can not be saved for an appetizer only! Ahi tuna and some toppings turn it into a delicious salad or light dinner. Butter lettuce Vegetable Birds Nests Ahi tuna, chopped to small pieces Avocado, chopped Edamame Sesame seeds The dip is to die for so add a little Seasame Oil, soy sauce, and sugar to make extra for a dressing. FOR AN APPETIZER- add one Nest on top of a leaf of butter lettuce. Top with a couple pieces of tuna and avocado and sprinkle with sesame seeds. Your guests will thank you!