Pumpkin Polenta with Sausage, Peppers, and Greens

After indulging in a lot of junk and convenience food lately, I was feeling the need to eat better, to get back to the way I prefer to eat.

Craig would eat burritos or pizza every night of the week; throw in some chicken fried rice for variety, and also his daily bagel, and you've pretty much got his eating regimen. He also likes burgers. He eats like a college kid, which I can personally vouch for 'cause I've got one of them, too. Even though they're both capable of branching out and are both, truth be told, willing to try new things, Jeremy and Craig would happily eat only three foods for the rest of their lives.

I'm not like that. I have a very low boredom quotient, so I almost never want to see the same thing again. Even if I go to a favorite restaurant, I try new dishes. And as much as I like sweets and chips and other stuff I shouldn't eat - and I completely take responsibility for baking and for buying the naughty items at the grocery store! - I also really love simple but sophisticated dishes with spices, vegetables, and other nice things.

And so, for an evening when I was eating and working alone, I had a vision of what I wanted for dinner. It started with the notion of pumpkin, which is ubiquitous now; but I wanted to go beyond pumpkin muffins and such. So I thought of stirring it into polenta, a.k.a. cornmeal mush. (Everything sounds better in Italian!)

To top this warm comfort food, I wanted lots of vegetables - the stuff that Jeremy and Craig are none too keen on. Neither will eat peppers, one will eat only white mushrooms, neither is keen on greens, one can't eat spicy food or have alcohol ... groan. But they weren't having dinner with me and imposing their little quirks! I threw it all into the mix!!!

I'd looked forward to this meal all day long while I was at work. I turned on the tunes and danced a bit as I chopped and stirred, since I had the house to myself. The kitchen smelled amazing as everything bubbled and simmered, and then it was ready. I tasted the dish and it was everything I'd hoped for - comforting, warm, and elegant. Full of nutrition and color and flavor.

A perfect dinner for fall!


Pumpkin Polenta with Sausage, Peppers, and Greens

Sausage:
2 links hot Italian sausage
2 tablespoons extra-virgin olive oil
1 small onion, cut into 1" pieces
1 small red pepper, seeded, cored, cut into 1" pieces
8 ounces Baby Bella mushrooms, thickly sliced
1/2 teaspoon kosher salt
generous pinch red pepper flakes
1 tablespoon garlic paste
1/2 cup white wine
3 cups chopped kale
1 cup baby spinach leaves
freshly grated Parmesan, for serving

Polenta:
1-1/2 cups water
1/2 cup white wine
generous pinch of kosher salt
2/3 cup finely ground yellow cornmeal
1/2 cup pumpkin purée

In a large skillet over medium heat, brown the sausage on all sides; set aside.

Add the oil to the skillet, then add the onion and red pepper; sauté for 5 minutes, stirring occasionally, until vegetables are softening and starting to caramelize. Add the mushrooms and the salt; sauté for 2 minutes. Add the garlic paste and stir to coat the vegetables. Add the wine and bring to a boil. Add the kale and the spinach, cooking for 5 minutes until most of the liquid has cooked off.

In a medium saucepan, bring the water and the wine to a boil with the salt. Turn heat down to medium-low, then slowly whisk in the cornmeal; cook for 1 minute, until thick. Whisk in the pumpkin.

To serve, place a generous dollop of polenta onto a plate, then top with the sausage mixture; sprinkle with Parmesan.

Serves 2 generously.

Frugal Floozie Friday - NeoPapalis

I had a fabulous Girls' Night Out recently with my BFF Wendy and our new friend (who seemed immediately like an old friend!) Vicki. Both eat a vegan diet, so I wanted to find a restaurant we could all enjoy without having to impose too greatly upon the kitchen or leave my dining companions with only a few meager options.

Fortunately, NeoPapalis - one of Ann Arbor's newest pizza places - offers a little something for everyone ... and at prices which happily meet our Frugal Floozie Friday budget of $5 per person.

There are four basic pizzas to choose from, costing either $6 or $7, which easily feed at least two people.  A few toppings - butter crust, oregano, or a four pepper olive oil - are available for free, while others cost $1 each.

The $6 Red Marinara version comes with tomato sauce, sliced Romano tomatoes, extra-virgin olive oil, roasted garlic, oregano, and sea salt ... and it comes with no cheese. It was perfect!

To the left, you'll see the "as is" version that Wendy chose; to the right, you'll see the one I ordered with caramelized onions and Kalamata olives. At the top of the post is Vicki's pizza, topped with pineapple and green and red peppers. Each of these allowed two slices per person, as we mixed and matched and took home leftovers. You could add more toppings if you're hungry, but the pizza is delicious even with no frills.

You could supplement your pizza with a $5 salad, and still stay within budget by sharing lunch or dinner with loved ones. The base price offers a salad large enough to feed a small family, and the following items are even included at no charge (choose whichever ones you like): sliced mushrooms, cucumbers, red onions, green and red peppers, Kalamata olives, Roma tomatoes, roasted garlic, broccoli, beets, Jalapeno peppers, hot pepper rings, pineapple, and artichokes. Cheeses cost $1 each, meat items cost $1.50 each, and dressing options beyond Ranch, the house vinaigrette, Chipotle Ranch, or Balsamic Vinaigrette cost an extra 75 cents. Pizza and a hearty vegetable-laden salad make an exceptional meal to share with your family or friends at very little cost!

I also ordered the sweet potato fries, for a mere $3, because I adore them.  Most places offer soft, baked versions; NeoPapalis' fries, however, are crisp and served with a Chipotle Ranch dipping sauce that is an ideal, spicy complement. I devoured these, and continue to fight cravings for more. They are a great appetizer to share before pizza or salad, or make an excellent snack all by themselves with a $1.50 soda, lemonade, or iced tea.

I'd had such a lovely meal with Vicki and Wendy that I brought Jeremy and Craig to NeoPapalis soon after for lunch. Craig ordered a $5 pita sandwich which, unfortunately, wasn't particularly photogenic although it was enormous. For the base price, you get a nearly foot-long meal containing one meat, one cheese, one dressing, and any vegetables from a list of sixteen - yes, sixteen potential additions for no extra money. If you want extra cheeses, they cost $1 each; extra meats cost $1.50 each. But trust me, they're superfluous - the basic sandwich is huge.

Jeremy ordered the $7 Bianca pizza: an herb butter base, Asiago and Mozzarella cheeses, extra-virgin olive oil, and honey. He topped it with bacon, because he's my child. This was rich, delicious, and easily splittable by 2-4 to stay well within our mandatory Frugal Floozie Friday budget. Even Jeremy, a 22-year old male - a species notorious for its appetite! - advocates for sharing something this hearty.

I ordered the sweet potato fries again, because I like them so much, and split them with Craig and with Jeremy. I'm not ordinarily a creature of habit (at least with food), but this time I couldn't help it.

For great values, good fresh food, and a menu that is inviting to virtually any diet, NeoPapalis is a welcome addition to town!

NeoPapalis
500 E. William St.
Ann Arbor, MI 48104
734-929-2227
Sunday - Thursday: 11 a.m. - 12 a.m.
Friday and Saturday: 11 a.m. - 12:30 a.m.



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Buttery Pork Chops - Guest Post by Jeremy!

Jeremy likes to visit me when his dad gets on his nerves and/or when he's in the mood to get spoiled and fed well. But the other night, HE made dinner for ME! It was fabulous - luscious, tender, flavorful, sublime. It was consummate treyf ([trayf]= non-kosher), and it was so, so good!

I said, "You should write a guest post for me." And instead of saying, "Meh," he actually agreed! So, after all the pictures, after all the mentions, after all the talking about Jeremy, let me introduce you to him as he shares his inspiration and delicious recipe. He may be 6'3" and 21 years old, but he's still my baby and I'm so proud of him ... :)


Let me start off by saying that I am no chef, but I sincerely enjoy good food. I am also not a gourmet; I'm a 21 year old male and will eat about anything that is put in front of me.

But I believe food can be exquisite without all kinds of sauces like ketchup or mustard or spices, instead using only simple ingredients that will accentuate the flavor of the main source of food in your meal.

I was sitting in my room one day thinking about how much I love meat, but how whenever it's prepared it seems to be drenched in ketchup or other sauces; and I wanted to find a way to prepare a dish where you actually enjoy the flavor of the meat and not what it's soaked in. I decided that I would make a pork chop fried in butter, with diced onions thrown into the pan; according to my rationale and logic, I figured that it would accentuate the flavor of the meat instead of overpowering it.

So in order to make a pork chop like this, you need:

• 1/2 stick of butter
• 1 medium onion, finely diced
• 3 3/4"-thick boneless pork chops

Turn on your stove and put the butter in the pan. As the pan heats up, the butter will melt and there should be about 1/4" of butter melted in the pan to fry the pork chops in.

Once the butter has melted, place the pork chops in the pan. It should take about 8-10 minutes for the first side to brown to perfection. Then flip the pork chop onto its other side and add the diced onions into the pan. While the pork chop is finishing cooking, the onions will be frying in the butter for the duration of the cooking.

Once the pork chop is done, the onions should be blackened. Place the pork chops on their plates, put the diced onions on top of the pork chops, and pour the remaining butter onto the pork chops.

Now you have a simple and elegant meal that is sure to please. The butter and onions complement the pork perfectly without overpowering it, instead being able to taste the sweet flavor of the pork with accents to the meat that aren't overbearing like a barbecue sauce or ketchup.

I sincerely hope that you all enjoy this recipe and come to love the flavor of the meat instead of relying on a sauce to make the meat palatable.

Take care.

Kielbasa Kabobs for Labor Day

It's Labor Day, the final hurrah for summer. Football season began this past weekend, and Jeremy's class (business for musicians) started last week. Days are noticeably shorter. Fall is fast approaching, and I'm not ready for it yet.

I've definitely tried to take advantage of the summer, even when it was so wretchedly hot; as someone who is always cold and who loathes air conditioning, I don't think the temperatures bothered me quite as much as they did everyone else. I've got freckles and sunburn/tan lines to show that I've torn myself from my computer a bit. I have prizes from the Ann Arbor Art Fairs. I got to Top of the Park (thanks, AnnArbor.com, for the swell party there!), which features local bands playing outside while families and couples dance and relax and enjoy great music.

I've shopped at farmers' markets, enjoyed outdoor potluck parties with neighbors, gone for long walks in beautiful weather. I've eaten al fresco, celebrated summer berries, cooked for an international picnic, and watched a fair amount of baseball. I've sat in my backyard, on the pretty bench Jeremy gave me several years ago, and worked on crossword puzzles in the shade.  I've baked beautiful lattice-topped fruit pies.  I've lain in the grass in the sunshine. I've enjoyed great fun with loved ones, and made lots of new friends, too. It's been a good time ... :)

But cooler weather will come soon, and I'll haul out my sweaters. It will be time to make soups and stews, to drink cocoa. Local weather forecaster Chuck Gaidica will start issuing "cuddle alerts."

Today, though, is a holiday, and one that celebrates summer.

So, in honor of this day of rest - when even those of us working long hours and extra days in preparation for the Jewish High Holidays in two weeks get the day off - here's a recipe that requires virtually no labor. Grab some skewers, chop some ingredients, light the grill ... that's pretty much the sum of your energy expenditure! One of my summertime accomplishments was learning how to use my new-to-me grill, so let's give it another chance to shine before it gets tucked away.

And in return, you'll be rewarded with a good ol' basic comfort food dish. I sometimes tend to think I need to make things special for the grill - marinades, rubs, etc. But dinner doesn't have to be complicated; it just has to taste good ... which this definitely does.

Kielbasa Kabobs

• 1 12-ounce package kielbasa
• 1 large onion
• 1 large red pepper, seeded
• mustard, for serving

Cut the kielbasa into 1-1/2" chunks. Cut the onion into 1" chunks. Cut the pepper into 1-1/2" pieces. Thread them onto skewers, alternating ingredients.

Preheat grill to medium-high. Place the skewers onto the grill and cook for 6-7 minutes per side until slightly charred and vegetables are a bit softened.

Serve with mustard for dipping.

Makes about 8 skewers.

Italian Baked Rice for International Picnic Day

It's International Picnic Day - what a perfect celebration for June!

I could have served an American-style picnic today, complete with fried chicken and potato salad.  But I thought that "international picnic day" should be interpreted not as a universal day for picnics, but rather as a day for a meal filled with foods from around the world.

So my international backyard picnic lets us travel to Italy with a baked rice and cheese dish that is reminiscent of risotto, but requires less attention.  Dream of Morocco with fragrant spiced carrots.  Enjoy vibrant Mongolian seared beef, complemented with some simple feta-topped grilled vegetables, then finish the meal with light and tender Hungarian sour cream cookies.  Add a bottle of Spanish wine, and the picnic is complete!

Since I served so many lovely foods at my picnic, I'm going to make them the focus of this week's posts.  Today I'll share the recipe for Bomba di Riso [BOHM-bah dee REE-soh], the rich rice dish, with the other recipes to follow in subsequent days.

To make this casserole - which could easily serve as an entree, served with fruit and salad - all you need to do is cook some rice, stir in some eggs and cheese, and bake ... that's it!  It's a great change from plain ol' rice or potatoes, and there's a hint of nutmeg to offer an exotic nuance.  Some fresh spring peas or asparagus would be a lovely addition, stirred into the rice before baking.

Bomba di Riso
(very slightly adapted from Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein, from my good friend Mary Schuman)

1-1/4 cups white rice (Arborio preferred)
2 eggs
1/4 cup shredded Parmesan cheese
1 teaspoon kosher salt
very generous sprinkling of freshly ground black pepper
1/8 teaspoon nutmeg
3/4 cup ricotta cheese
3 ounces mozzarella cheese, cut into small dice
1/8 cup finely grated Parmesan cheese

Preheat oven to 350F.  Grease a 1-quart casserole dish.

Prepare the rice according to package directions.  Remove from heat, then stir in eggs, shredded Parmesan, salt, pepper, and nutmeg.

Place half of the rice mixture into the bottom of the prepared casserole dish.  Spread the ricotta over the rice, then top with the mozzarella.  Spread the rest of the rice mixture over the top, then sprinkle with grated Parmesan.

Bake for 30 minutes until bubbling and starting to turn golden.

Serves 6-8 as a side dish.

Chicken 'n' Chard

Well, I've spent the past week or so cooking, baking, writing, researching, and getting together with family and friends - none of that is news.  But I've also been practicing with my new-to-me grill ... whee!  I've grilled vegetables, pork chops, the requisite hot dogs, and even sandwiches (which will make their debut in tomorrow's post).  And I also grilled some chicken.

But I didn't just slather the chicken in barbecue sauce ... nope.  The meal pictured above represents bounty from the Dixboro Farmers' Market, which I love going to after work on Fridays.  I can schmooze with friends and vendors, eat fabulous treats, and buy lots of goodies to then transform into wonderful dishes throughout the weekend.

I prepared the Swiss chard from Ferris Farm very simply, sauteing it along with a minced garlic scape from my friends Dick and Diana Dyer at Dick's Pretty Good Garlic.  I used a Lotus scape, which "retains some heat baked."

Then I grilled (from left to right) one last stalk of green garlic left over from the previous week's market purchases; some more scapes (Shantung Purple, "For those who like hot garlic," and Shandong, which "Maintains good garlic flavor baked"); and an enormous Spring onion (2.5' long from root to flower).  I cooked them just until they were tender and slightly charred.

I threw the grilled vegetables into the blender along with some extra-virgin olive oil and lemon juice, and prepared a fabulously fragrant marinade.  Then, after letting the chicken soak up the amazing garlic-onion mixture overnight, I grilled the chicken, too.  It was tender, moist, and tremendously flavorful; each bite was infused with the lovely marinade.

The chicken was perfect just served straight from the grill; it would be exceptional in a salad, in pasta, or in a sandwich, too.

It's such fun to be getting the hang of grilling again, after being without a grill for several years!

Grilled Garlic-Onion Marinated Chicken

2 garlic scapes
1 long stalk Spring onion, cut into 10" pieces, white part halved lengthwise
1 stalk green garlic, ends trimmed
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
6 skinless, boneless chicken breasts

Preheat grill to medium-low.

Place garlic scapes, onion, and garlic onto grill; cook, turning frequently, until vegetables are tender and  slightly charred.

Chop vegetables, then place into a blender; add oil, salt, pepper, and lemon juice; puree.

Place chicken into a gallon-sized freezer baggie, and pour marinade over it; seal well and refrigerate overnight.

When ready to prepare chicken, preheat grill to medium-low.  Remove chicken from marinade and place on grill; cook 12-15 minutes per side, until firm.

Serves 6-8.

Iraqi Salad

Okay, we've enjoyed our indulgence. We've eaten turkey and stuffing and yams and mashed potatoes and gravy and green bean casserole and rolls and cornbread and pie and more pie and just one more sliver of pie. We're ready to burst!

The Thanksgiving leftovers should be gone by now. Today, we return to moderation and restraint. Today, we reaquaint ourselves with vegetables.

But who said that vegetables have to be boring? Why do salads have to be bland bowls of lettuce, carrots, and croutons?

To demonstrate that plain ol' vegetables can be transformed into something amazing, today I'm offering a gorgeous and flavorful salad featured in the beautiful cookbook Ma Baseema: Middle Eastern Cooking with Chaldean Flair. As I wrote in my recent post about Cardamom-Scented Shortbread Cookies, Chaldeans [kal-DEE-uns] are Iraqi Christians. They cherish their extended families, sharing large meals with multiple generations of loved ones, and they are noted for their hospitality.

And this Iraqi salad is highly representative of Chaldean cuisine, as it features many vegetables but gives them a unique twist. The familiar cucumbers and beets and onions are taken into a new realm of flavor with a simple but vibrant dressing, as well as the addition of a sprinkle of mint.

Rather than feeling deprived today as you recover from the holiday feast, try this salad and enjoy something that's nutritious but enticing.

Iraqi Salad
(slightly adapted from Edward Korkis' "Zalata d'Iraqia" featured in Ma Baseema)

Salad:
1 large cucumber, seeded, cut into 1/2" dice
1 small red onion, chopped
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can shoestring beets, drained
3 large scallions, chopped
2 Roma tomatoes, cut into eighths
1 teaspoon dried mint (available at Middle Eastern markets; substitute parsley, if need be)

Dressing:
1/2 teaspoon kosher salt
juice of half lemon
2 ounces extra-virgin olive oil
1 ounce red wine vinegar

Combine all salad ingredients in a large mixing bowl. Combine all dressing ingredients; mix well, then pour over salad. Stir to combine all the ingredients, then let the salad rest for 30 minutes before serving.

Serves 6-8.

Runza Bites for the Michigan-Nebraska Game

One of my favorite blogging buddies - Jenn of Jenn's Food Journey - grew up in Nebraska, is a tremendous football fan, and is one of the kindest, friendliest, most vivacious people! Her joy and charm shine through in her posts, which you'll see as you keep reading.

On Saturday, #20 Michigan will welcome #17 Nebraska to The Big House; this will be Nebraska's first visit to Ann Arbor as members of the Big Ten. So, in honor of what will undoubtedly be an excellent match-up between these two teams who are both coming off wins last week, Jenn and I are celebrating by doing guest posts on each other's blogs!

You can find my recipe for Cheesy Cornbread at Jenn's Food Journey. It's easy to make, moist but still crumbly, has great flavor, and is perfect for tailgating; it's great with chili, salads ... almost anything.

And Jenn has offered a fabulous recipe - from her amazing mom, no less, who is an exceptional cook! - for a quintessential Nebraska food.

I'll let Jenn take over from here ... :)


Hello all you lovely Food Floozie followers! I'm Jenn with Jenn's Food Journey and I am very excited and honored to be doing a guest post here on Mary's blog. I adore her and her yummy posts, so this is sort of like having your favorite band/artist ask you to jump up on stage and play a few riffs on the bass guitar with them!! When she told me her idea of having me guest post on her tailgating post day in honor of the Nebraska/Michigan game, I didn't hesitate one minute. "Of course I'll get up on stage and jam with you.. you're a rock star!!"

Ok, feet back on the ground - we can now talk about food :)

I grew up in a small (very small) town in eastern Nebraska. In Nebraska, you only know one thing this time of year: HUSKER football!! And there is nothing like being in Memorial Stadium in Lincoln, Nebraska on a college football Saturday, let me tell you. Growing up I took pride in being a Husker fan - I still do.

There was only one time in my life when I cheered for another college football team and you know who they were? Any guess at all? Well, this might surprise most people, but it was the mighty Blue, the Michigan Wolverines!! Seriously ... I would not lie!! I think it had something to do with their colors more than their actual football team, but I can honestly say I was a fan, if only for a brief moment. So this post is even extra special to me!

One thing you can get at Memorial Stadium is one of my all time favorite things from Nebraska: a Runza sandwich! (YUM!) Unless you have lived in Nebraska, Kansas, or Iowa, I don't really expect you to know what I'm talking about, but Runzas are these deliciously warm yeast bread pockets stuffed with a mixture of ground beef, onion, cabbage and spices. It is a food that definitely defines growing up in Nebraska, so I thought what better thing to share with you than a smaller little three or four bite version of this for your next tailgating event.

I simplified things by using refrigerated pizza dough and, in all honesty, there wasn't that much of a difference in the final product. The dough wasn't as sweet as the dough for the real thing, but hey, sometimes a little less sweet isn't always bad!

So here's to the Huskers and the Wolverines - may the game be filled with excitement which only college football can bring!!! And thank you once again to Mary - Hope you all enjoy this tasty little treat straight from my home state!

Runza Bites
(Adapted from a recipe passed down to me from my mom)

Ingredients:
1 tube refrigerated pizza dough (I used Pillsbury)
3/4 lbs ground beef (80/20 or higher)
1/2 a sweet onion
1/2 a head of cabbage
1 Tablespoon olive oil
1 Tablespoon unsalted butter
salt and pepper

Directions:

Roughly chop the onion and cabbage. Place the onion in the food processor and pulse until minced; place on a piece of wax paper or plastic wrap and set aside. Place the cabbage into the food processor and pulse until shredded. Dump onto plate or piece of wax paper and set aside.

In a skillet over medium heat, add the ground beef, breaking up with a wooden spoon. Season liberally with salt and pepper. Cook until the beef is no longer pink in the middle, about 8 minutes. Remove with a slotted spoon and place onto a paper plate lined with a paper towel.

Add the olive oil to the pan and turn the heat down to medium low. Add the onion and season with salt and pepper. Saute until softened and just starting to caramelize, about 10 minutes. Add the butter and the shredded cabbage. Heat until cabbage starts to wilt (stirring occasionally), about 3-4 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Return the beef back into the skillet and stir to combine. Remove from heat and allow to cool.

Sprinkle some flour onto your counter and lay out the pizza dough. You'll want to roll it a bit thinner with a rolling pin - roll to about half its thickness. Cut 3"x3" squares. Place a tablespoon or more of the beef mixture into the middle of the square and fold edges over and seal. Place onto a greased cookie sheet; continue until all squares are full.

Preheat oven according to pizza dough package directions - I set mine at 425 degrees F for 14 minutes. Place the cookie sheet in the oven and bake until pockets are golden brown. Remove and allow to cool for 5 minutes (inside contents will be hot) and enjoy!

Pepper-Onion Dip for the World Series

I adore baseball - anyone who knows me can vouch for this.

So even though I don't watch television (no "Dancing with the Stars", no "Mad Men," nothing), having access to t.v. is critical at this time of year. Having just moved into a place with no t.v. - either the physical entity or the service to provide the shows - I had to do something about this void.

I couldn't spend each afternoon or evening of the playoffs loitering in restaurants and bars just to watch the games. And I could hardly impose upon friends for a month's worth of watching all the various rounds, either. I had to act. I had to get a television and a satellite dish ... and so I did.

So I got to watch my Yankees lose in the first round, I'm sorry to say. But they lost to the Tigers, and I've lived in Michigan for more than 30 years, so that was absolutely okay. The success means more to Detroit. New Yorkers are complacent and - shall we politely say? - arrogant, expecting their team to simply take it all. (Not Mets fans, of course, but ...!)

The Tigers, unfortunately, didn't make it to the World Series, which begins tonight. But the game will still be on at my house, more than likely, even though I could not possibly care any less about the two teams that have earned the honors. It's baseball, and a long drought awaits me 'til Spring Training. And it's mandatory to enjoy snacks while watching, especially when none of my chosen teams are playing; there has to be some consolation!

So today I'm offering an all-purpose chip dip recipe, which is appropriate for any occasion. With its red, yellow and orange peppers, it's not only flavorful but it features beautiful seasonal colors, too - perfect for the Fall Classic!

Pepper-Onion Dip

1 tablespoon butter
1/4 cup finely diced red pepper
1/4 cup finely diced orange pepper
1/4 cup finely diced yellow pepper
1 small onion, finely diced
pinch of kosher salt
pinch of freshly ground black pepper
1 cup sour cream
1 tablespoon Dijon mustard

In a medium saucepan, melt the butter over medium heat. Add the peppers and onion; cook for 5 minutes. Lower heat to medium-low, add salt and pepper, and cook the vegetables for 10 more minutes, stirring occasionally, until they are softened and lightly caramelized.

In a medium bowl, stir together the sour cream and mustard. Stir in the vegetables, cover, and refrigerate overnight to let the flavors develop.

Makes 1-1/2 cups dip.

Kale and Peppers in Red Wine Sauce

Sometimes you want something rich and decadent to eat; other times, you feel a bit ascetic and long for something more noble. And when your cells are calling to you, telling you that they're desperate for food that's good for them, you've just got to listen to them. They know what they're talking about.

Too many long hours and stressful days tend to make even the most conscientious of us eat poorly - quick meals on the run, snacks, chips and/or cookies.

So when I woke up one morning craving vegetables - truly, nothing else sounded at all appetizing! - I knew I needed to give in. I chopped up some peppers and some beautiful red kale, full of color and nutrients, and sauteed them briefly in some good green olive oil. I made a quick sauce of pesto thinned a bit with red wine. And I served it all over a microwaveable package of whole grains and rice.

You'd think that a pile of vegetables on a mix of brown rice and quinoa would be a less-than-stellar meal, but you'd be wrong. Light, fragrant and richly flavored, this was just what my overstressed system needed, and a perfect nutritious dish for any time you need a bit of restoration.

Kale and Peppers in Red Wine Sauce

2 tablespoons extra-virgin olive oil
1 small red onion, chopped
1 small yellow onion, chopped
1 small red pepper, chopped
1 small orange pepper, chopped
6 stalks red kale, stems trimmed, chopped
1-1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
4 tablespoons pesto
1/2 cup red wine (Flip Flop Wines Merlot - a fabulous marketing gift!)
2 8.5-ounce packages Uncle Ben's Whole Grain Medley - Roasted Garlic flavor

Heat oil in a large skillet over medium heat. Saute the onions and peppers for 5 minutes, until softening. Add the kale and cook for 5 more minutes. Add the salt and the red pepper flakes.

Combine the pesto and the wine; pour into the skillet and bring to a boil. Cook until the liquid is reduced by half.

Prepare rice/grain medley according to package directions, then serve the vegetables over the rice.

Serves 4.

Hot Dog Hotdish for the Minnesota Game

Minnesota is noted for its cold weather and for hardy residents who speak with cute accents. The severe winters don't keep people huddled indoors, though; folks continue to go ice fishing, skating, and socializing.

But after venturing out into the frigidness, a warm meal is warranted. And Minnesotans are famous not just for casseroles, but specifically for what they call "hotdish."

According to Wikipedia:

"Hotdish is a variety of baked casserole that typically contains a starch, a meat or other protein, and a canned and/or frozen vegetable, mixed together with canned soup."

In honor of Saturday's game - Minnesota vs. Michigan - I thought I would pay tribute to this culinary tradition. But I was not going to resort to using the infamous condensed soups.

That is, until I read the following:

"Cream of mushroom soup is so ubiquitous in hotdish that it is often referred to in such recipes as 'Lutheran Binder,' referring to hotdish’s position as a staple of Lutheran church cookbooks. The soup is considered a defining ingredient by some commentators."

And so, I realized that I would be dishonoring the very essence of the hotdish if I tried to make it more sophisticated. It is consummate comfort food, and part of its charm is its hominess and ease of preparation.

So I took as my basis the famous green bean casserole, and added a few tweaks to make it an entree rather than a side dish. It's perfect food for a football game, as it's hearty and substantial and ideal for fall.

Hotdish is so integral to Minnesota culture that Sen. Al Franken even welcomed the state's Congressional delegation to participate in a hotdish competition this past January. The winner did not feature another Minnesota product, the lovely wild rice. It didn't feature venison bratwurst, or any other enobling ingredients. Nope - the winner was Sen. Amy Klobuchar, whose Taconite Tater Tot Hot Dish was a combination of ground beef, creamed soups (mushroom and chicken), tater tots, and Pepper Jack cheese.

Hotdish may be lowly, but you know what? Even with its simple ingredients and lack of elegance, it's really, really good! My Hot Dog Hotdish was devoured when I served it, and will be a hit if you serve it for Saturday's game. Jeremy loathes green bean casserole, but he loved this so much that he actually ate more helpings than anyone else!

University of Minnesota at University of Michigan
Saturday, October 1 at 12 p.m. EDT
GO BLUE!!!

I was THRILLED to see that this post was found and discussed thoroughly on Serious Eats the other day: "Hotdish Casserole"!!! And I was equally happy to find that everyone had lovely things to say about, and memories of, hotdish ... regardless of whether it's called a casserole or a covered dish or whatever around the country ... :)

Note: Today is the first full day of Rosh Hashanah. My friend Debbie Vanni at The Culinary Cellar very graciously invited me to write a guest post for the holiday. Thank you, Debbie, for the fabulous honor!

So go visit her fabulous site devoted to recipes and cookbooks, and you'll find us celebrating the new year and reviewing the past one while sharing a sweet treat: Apple Almond Kugel. 'Cause it's not a Jewish party without kugel, after all - a traditional creamy noodle pudding with a crunchy, cinnamony topping.

I've baked a lot of kugels over the years, but Jeremy told me that this is "the best one you've ever made!" Pretty high praise ... :)

Shana Tovah!!! [shah-NAH toh-VAH]

May you have a sweet new year!


Hot Dog Hotdish

4 wieners, cut into 1/2" slices
1 10-3/4 ounce can cream of mushroom soup
half of a 10-3/4 ounce can condensed cheddar cheese soup
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/4 cup milk
several splashes cayenne pepper sauce
1 pound frozen green beans, defrosted
1 cup fried onions
45 tater tots
4 ounces mild cheddar cheese, shredded

Preheat oven to 350F. Grease an 8"x8" baking dish.

Heat the wieners over medium heat in a medium skillet until lightly browned, about 5 minutes.

In a large bowl, combine soups, mustard, salt, milk and pepper sauce. Stir in wieners, green beans and fried onions; pour into the prepared baking dish.

Place the tater tots in rows over the green bean mixture. Bake for 25 minutes.

Place the cheese over the tater tots, and bake for another 25 minutes until the cheese has melted and the sauce is bubbling.

Serves 8.

Confetti Pasta

I recently had a meeting to attend after work, followed by errands. I got home late, and hadn't eaten much lunch; I was quite hungry.

I never resort to fast food, and I didn't want to just grab a bowl of cereal. So what could I make that was fast, but also had some semblance of nutrition?

That old favorite standby, pasta. I had a package of chicken- and bacon-stuffed borsetti (little filled pouches) in the freezer, which I'd bought on sale and saved for a time when I'd need a quick meal. Well, here was its moment to shine!

For color, flavor and health benefits, I sauteed some red pepper, green beans and red onion in a butter and balsamic vinegar mixture while the pasta cooked, then combined everything to finish the meal.

And that was it! Within 20 minutes, I had an elegant and delicious meal so festive that it seemed as though confetti had been sprinkled upon it ....

Confetti Pasta

1 9-ounce package fresh stuffed pasta (i.e.: tortellini, ravioli)
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons butter, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/3 cup chopped green beans (1/2" dice)
1/3 cup chopped red pepper (1/2" dice)
1/3 cup chopped red onion (1/2" dice)
1 large garlic clove, minced
parmesan, for serving

Prepare pasta according to package directions.

Meanwhile, in a medium skillet, melt together the oil, vinegar and 1 tablespoon butter. Add the salt, pepper, and vegetables; saute for 5 minutes over medium heat, stirring occasionally, until beans are just tender when punctured with a knife. Stir in remaining tablespoon of butter.

Drain pasta, and toss with vegetables. Serve topped with parmesan.

Serves 2 as an entree, 4-6 as a side dish.

Zucchini alla Puttanesca

Zucchini alla Puttanesca is a great dish - hot, fast, saucy and spicy, just like its namesake; "puttanesca" is Italian for, ahem, prostitute.

Just 15 minutes is all you need - 5 for prep, 10 for cooking - and you have an amazingly fragrant and fabulous dish. It can be spooned over rice or pasta, stirred into soup, placed into tortillas, served as a side dish ... the choice is yours.

Tom and I found some of the vegetables we needed for this zesty dish at the Wednesday evening Farmers Market, which offers a wide variety of vendors (farmers, bakers, pizza and tamales) and even live music.

Avalon Housing's Edible Avalon program had a table there, which was absolutely laden with gorgeous produce! Everything had been lovingly tended in a Project Grow garden plot, and was being sold to benefit the non-profit and its residents.

The various area farmers' markets are offering an abundance of beautiful vegetables now, and this dish is an ideal way to put them to good use!

Zucchini alla Puttanesca [ah-lah pooh-tahn-ESS-kah]

1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
several splashes of cayenne pepper sauce
2 large cloves garlic, minced
1 small red onion, chopped
1/2 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 cup white wine (I used Flip Flop Wines Riesling, a most generous marketing gift!)
1 fat 8" zucchini, cut into 1/2" cubes
8 Kalamata olives, chopped
1 small tomato, chopped

In a large skillet, heat oil, vinegar, and cayenne pepper sauce over medium heat; add garlic, onion, red pepper flakes, salt and wine; cook, stirring occasionally, until wine is just starting to boil. Add zucchini and cook for 5 minutes, stirring occasionally. Add olives and tomato; cook 5 more minutes, stirring occasionally, until most of the liquid has been absorbed.

Serves 2-4.

Hamburger Gravy with Mashed Redskin Potatoes

Please note that this was written ahead of time, as I wouldn't be able to function if I didn't prepare at least one week ahead rather than trying to find time to post every single day! But sadly, the man I'm writing about - who was doing so beautifully just 2 weeks ago - has died quite unexpectedly; his funeral was held yesterday morning. And I'm sorry to say that our patient never got to try his requested dish ... just after I prepared this meal, freezing it to bring for the next visit, he went back into the hospital and subsequently passed away ....

The same patient whom I wrote about yesterday - who'd been in the hospital for 6 weeks, followed by weeks of rehab before finally coming home to continued therapies and a goal of regaining strength and weight - specifically requested today's featured dish: Hamburger Gravy. I'd asked him what would encourage him to eat, and this is what immediately came to mind.

But I'd never heard of it. "You mean, a hamburger patty with a gravy over it?"

An emphatic "No."

"It's hamburger - ground beef - cooked in a gravy. And it's served over mashed potatoes."

And so, I set about figuring out how to make this with just that brief description.

I'd considered adding peas and carrots, in an effort to boost the nutritional value; that was pooh-poohed immedately. This dish is not about vegetables, but about comfort. (Those colorful, healthy things can go on the side, but not in the main dish!)

Mushrooms seemed a natural addition, though, to help boost the flavor of the gravy; because of medicine interactions, I wasn't using red wine (which I would normally have used instinctively).

Pour everything over mashed redskin potatoes, with the skins adding color and texture. And, of course, they have to be lumpy - real potatoes for real food.

And I have to say that this is inspired - I loved it! It's perfect hearty, soul-soothing food, and will be even more appreciated on a cold wintery Michigan evening just a few months from now ....

Hamburger Gravy with Mashed Redskin Potatoes

Hamburger Gravy:
1-1/2 pounds ground chuck
8 ounces button mushrooms, sliced
1 small red onion, chopped
2 teaspoons kosher salt
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground pepper
2 cups beef stock (or red wine or a combination thereof)
3 generous splashes cayenne pepper sauce
2 tablespoons cornstarch
3 tablespoons water
1/2 cup chopped parsley

In a Dutch oven, cook the ground chuck over medium heat until mostly browned; drain. Add the mushrooms and onion and saute until the vegetables are softened, Add the salt, seasoned salt and pepper; cook for 5 more minutes. Add the stock and pepper sauce, and bring to a boil. Combine the cornstarch and water; add to the gravy and boil for 5 minutes, stirring occasionally. Stir in the parsley.

Mashed Potatoes:
1 3-pound bag redskin potatoes
1/2 cup butter
1-1/2 cups skim milk
3 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

Bring a stockpot of salted water to a boil. Cut the potatoes into halves, and cook for 15 minutes or until fork-tender; drain. Partially mash the potatoes, then add the butter, milk, salt and pepper. Continue to mash the potatoes until they become somewhat creamy but retain chunks of potato rather than being smooth.

Place a generous scoop of potatoes in a deep bowl, then pour hamburger gravy over the top.

Serves 4-6.

Bratwurst with Peppers and Onions

Please note that this was written ahead of time, as I wouldn't be able to function if I didn't prepare at least one week ahead rather than trying to find time to post every single day! But sadly, the man I'm writing about - who was doing so beautifully just 2 weeks ago - has died quite unexpectedly; his funeral will be held this morning. I didn't have the heart to change the wording and update this piece, because we really did have a lovely afternoon the last time I saw him. I wanted that committed officially to cyberspace, where everything lives forever even though, in the real world, fragile human beings don't ....

A very dear friend's father spent 6 weeks in the hospital this summer, followed by an extended stay in a rehabilitation facility for a variety of therapies (physical, occupational, respiratory, etc.) He's now home and in good spirits ... and he's quite chatty, which means he's in really good form! He's usually a man of few, but well-chosen, words.

But he's still quite weak, understandably. Thus his loved ones are on a mission to help him regain both the strength and the 25 pounds that he's lost.

This is a meat-'n'-potatoes kinda guy, who enjoys meatloaf but doesn't care about macaroni and cheese. And, according to his wife of more than 40 years, he loves any kind of sausage.

So I made this dish of bratwurst with onions and green peppers not only to provide an enticing encouragement for our patient to eat, but also so that there would be at least one meal this man's devoted wife -- who not only coordinates his treatments, appointments and rides, but who even researched codes and protocols for a wheelchair ramp and designed their new one herself (he's so proud of her work!) -- would not have to make in the midst of all the stress of setting up the couple's new routines.

I hope they both enjoyed a hearty meal that was easy to heat in the microwave. The only thing better might have been if they used paper plates to avoid dirty dishes!

Bratwurst with Peppers and Onions

5 links fresh bratwurst
2/3 cup green tea (or beer, though I didn't use it here to avoid med interactions)
1/2 cup water
1/3 cup brown mustard
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground pepper
1 yellow onion, halved, sliced
1 green pepper, halved, sliced
8 ounces macaroni, cooked

Brown bratwurst in a 10" skillet over medium heat. Add tea and bring to a boil. Lower heat to medium, then cook for 15 minutes turning bratwurst once halfway through the cooking time; most of the liquid should have evaporated. Remove bratwurst from the skillet and cut into 1/2" slices.

Add water to the skillet and stir to scrape up the bits from the bratwurst. Stir in the mustard, seasoned salt and pepper; cover and cook over medium heat for 10 minutes until vegetables are softening, stirring once or twice. Add the sliced bratwurst and cook for 5 more minutes.

Serve bratwurst and vegetables over macaroni.

Serves 4.

Fried Potatoes with Red Pepper and Blue Cheese

I woke up early one Saturday morning ... well, I always wake up early, that's not newsworthy! I'm a "late to bed, early to rise" kinda girl, a notoriously poor sleeper.

So first I made a cup of coffee, because that is always the #1 priority of the day. And then I set about figuring out what to eat for breakfast.

I'm not usually a fan of sweet things to start my day ... pancakes or cinnamon rolls sometimes call to me, but not often. I'm someone who also doesn't believe in traditional breakfast foods, such as oatmeal or toast. Give me leftovers of spaghetti and meatballs! I'll happily eat re-warmed Chinese food! It's hard to know what I'll be craving at 6:30 in the morning.

And so, recently I was tired (oh, so tired!) of eggs. I didn't want Cheerios. I'd already polished off any leftovers from the week.

But then I found half a baked potato ... and I had a red pepper ... and there was a bag of walnuts ... and a brand new container of Gorgonzola was staring back at me as I peered into the refrigerator.

And thus, an exceptionally fine meal of fried potatoes with lots of other goodies tossed in for protein, flavor and color was born!

Fried Potatoes with Red Pepper and Blue Cheese

1/2 tablespoon butter
1/2 tablespoon olive oil
1/2 large baked potato, cut into 1/2" dice
1/4 cup finely chopped red onion
1/4 cup finely chopped red pepper
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped walnuts
2 tablespoons crumbled Gorgonzola

Melt butter and oil in a small skillet over medium heat. Add the potato, onion and red pepper; cook, stirring occasionally, for 5 minutes. Add the salt, pepper and walnuts; cook, stirring occasionally, for 5 more minutes until the potatoes are golden and the vegetables are softening. Place the potatoes into a serving dish and top with the Gorgonzola.

Serves 1, but could easily be multiplied.

Fattoush: A Fabulous Summer Salad

I love fattoush - it's one of my very favorite salads! Just as Jeremy will inevitably order a Reuben if he sees one on a menu, if fattoush is offered to me I will always happily eat some.

Fattoush is easy to make, showcases fresh ingredients from the garden or the farmers' market (or both), and is a flavorful accompaniment to meat or fish in addition to being fabulous all on its own.

This is an Arabic salad which began, as did the Italian panzanella, as merely a way to use up stale bread by combining it with vegetables and letting a dressing help to soften the crisp bread. But these bread salads are so fabulous that I never bother to wait until the primary ingredient is stale - I just toast up some fresh bread and proceed along whenever a craving strikes!

The sumac included in the dressing ingredients is vital, and is available very inexpensively at Middle Eastern markets. It provides a sour flavor that enhances, rather than overpowering, the salad, working in conjunction with the lemon juice without making the dish too tart.


Fattoush

1 cup chopped parsley
1 large piece whole wheat pita bread, torn into 1" pieces and toasted lightly
1 small red onion, quartered, sliced thin
2 Roma tomatoes, chopped
1 large cucumber, halved lengthwise, seeded, sliced thin
Juice of 1 lemon
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
pinch of red pepper flakes
1 teaspoon ground sumac
lettuce, for serving (optional)

Place parsley, toasted pita, onion, tomatoes and cucumber into a large mixing bowl. Whisk together lemon juice, olive oil, salt, pepper, red pepper flakes and sumac. Pour dressing over the salad and combine well. Let salad rest for 30 minutes to let flavors develop, then serve over lettuce if desired.

Serves 6 as a side dish.

Bacon-Cheese Mix-In Burgers for National Hamburger Day

One night a few years ago, Jeremy had one of the great visions of brilliance in the culinary universe. He questioned the wisdom of cooking a burger patty and then slapping a slice of cheese onto it, only to have the cheese melt and ooze everywhere; and he also wondered why bacon slices were placed on top of cheeseburgers, only to slide off along with the melting cheese ...?

He thought it would be better if the bacon and the cheese were perhaps mixed into the patty before it was cooked ... sheer genius!

So we cooked and crumbled bacon, chopped some Swiss cheese, and mixed everything up with the ground beef before cooking up the burgers.

And it turned out to be a thing of absolute beauty, with the bits of bacon on the surface becoming slightly caramelized as they cooked and the tidbits of cheese starting to melt. The flavors of the mix-ins infuse the entire burger.

So, in honor of today's festivities - National Hamburger Day - I am offering Jeremy's Bacon-Cheese Mix-In Burgers. They're everything you want in a burger, and immensely good for your soul!



Bacon-Cheese Mix-In Burgers

1-1/2 pounds ground chuck
6 strips applewood-smoked bacon, chopped fine
1-1/2 ounces Swiss cheese, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 small red onion, halved, sliced
4 onion rolls, lightly toasted
Dijon mustard, or other condiments to taste
tomato slices, lettuce, etc. to taste

Combine ground chuck, bacon, Swiss, salt, garlic powder and pepper; form into 4 burger patties 5" across. Cook the burgers over medium-high heat in a large skillet until well-browned on both sides but still squishy when pressed in the middle.

Add the onion to the skillet and cook until the onion is softened and starting to caramelize; the burgers should still be not quite firm in the center. (If you have a grill, which I sadly don't, by all means use it for the burgers; then just saute the onions in a skillet.)

Place 1 onion roll onto each of 4 serving plates; spread rolls with Dijon mustard and top with onions, tomato, and burger patties.

Serves 4.

Summer Vegetable and Bacon Sandwich

Tom and I ate dinner together the other night, and made ourselves a hot, open-faced sandwich very typical of what he eats on a regular basis. Tom often stir-fries vegetables, and he adores sandwiches; so we combined them into one happy dish.

His sister Anne (whom we consider to be our guardian angel) had recently visited from Kentucky and very much wanted to shop at Zingerman's, since she regularly gets their catalogues. So Tom had taken her to the Bakehouse to buy coffee cakes and other treats, both for gifts and for herself ('cause she's worth it!). And, well, of course he couldn't leave there without buying himself a present too - a loaf of Sicilian Sesame Semolina Bread.

So, for our dinner we started with one slice each of the bread, lightly toasted so that it wouldn't be too crispy when we tried to cut into it. We then peered into the refrigerator and found a lovely assortment of fresh vegetables, as well as some fabulous maple-flavored bacon. Toss in a little bit of the white cheddar that I'd contributed to the cause, and voila - dinner!

This was immensely flavorful, easy to make, and was a perfect light meal for a summer evening.

Summer Vegetable and Bacon Sandwich

5 slices maple-flavored bacon, cut into 1" pieces
1/2 small red onion, halved, sliced
2 cloves garlic, minced
1/2 zucchini, quartered lengthwise, sliced
6 asparagus, cut into 1" pieces
2 cups baby spinach leaves
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 slices Zingerman's Sesame Semolina Bread
2 slices white cheddar cheese

In a large skillet, cook bacon over medium until starting to turn golden. Add onion, garlic, zucchini and asparagus; cook, stirring frequently, for 10 minutes until vegetables are tender and caramelized. Add spinach, salt and pepper; turn off heat, and let spinach wilt.

Lightly toast the slices of bread.

Place 1 slice of toast onto each of 2 serving plates. Divide vegetable-bacon mixture, pouring it over the toast. Top with cheese and microwave for 30 seconds or so, just until melted.

Serve immediately, with pickles or chips or fruit on the side.

Serves 2.

Tuna, White Bean and Red Onion Salad

This simple, light, nutritious salad is ridiculously easy to put together but still immensely popular and flavorful. You can grill your own tuna or soak your own beans, and that would undoubtedly make for a lovely dish.

But it's hot out, and you want something quick to throw together ... open a couple of cans, chop and stir just a tad, and enjoy your fabulous salad.

I use tuna packed in water rather than in oil, because there's already oil in the dressing and no one really needs the extra fat; while Saveur actually claims that this makes the salad taste "insipid," I would argue that this is not the case at all! The lighter tuna lets all of the ingredients' flavors shine through; and if you have good ingredients and a vibrant dressing, some extra grease simply isn't necessary.

Now, of course, my friends know that I'm quite the aficionada of Italian, which is so beautiful that it can even make a bean salad sound elegant! Here is this dish's name in its native tongue: Insalata del Fagiolo e del Tonno [in-sah-LAH-tah del fah-JOHL-oh eh del TOH-noh], which is infinitely preferable to "Tuna, White Bean and Red Onion Salad"! Already, with this simple translation, we've elevated our meal to something sophisticated and luscious, haven't we?

This is a great dish for any summer day, and especially for picnics because it travels very well without any concerns about spoilage or wilting. Enjoy!

Tuna, White Bean and Red Onion Salad

1 6-ounce can solid white tuna in water, drained
1 15-ounce can cannellini, drained, rinsed
6 purple scallions, chopped
juice of 1 lemon
1/8 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon lemon pepper

Combine tuna, cannellini and scallions in a medium mixing bowl. Whisk together lemon juice, oil, salt, and peppers; pour over salad, and stir to coat. Cover and let rest for 1 hour or more, for flavors to blend.

Serves 2 as a light lunch with good bread and perhaps a green salad.