Summer Tuna Salad

3 5 oz. cans tuna fish

1 15 oz. can small white beans

1/4 cup finely diced onion

1 lemon, juiced

2 tablespoons olive oil

Salt and pepper

Combine all ingredients, adding salt and pepper to taste. Refrigerate for at least an hour.

Serve on a bed of fresh spinach with sliced tomatoes or on whole grain bread or crackers.

Serves 2 to 4.

Chicken Picata and Orzo with Cinnamon Brown Butter and Parsley

2 boneless, skinless chicken breast halves
3 tbsp. flour
1 tbsp. olive oil
1 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Salt and freshly ground black pepper

Place the chicken on plastic wrap and cover with more plastic wrap. Pound with a rolling pin or meat pounder until about 1/4-inch thick. Place the chicken in the flour and turn to coat on all sides. Heat the olive oil in a large skillet over medium-high heat. Shake off the excess flour and add chicken to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil.

Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce.


1/2 pound orzo
2 tbsp. butter
1 tbsp. olive oil
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup chopped fresh flat-leaf parsley

Cook orzo in a large pot of boiling salted water until tender. While orzo cooks, melt butter in a small heavy skillet over moderately low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat, then stir in oil, cinnamon, and pepper.

Drain orzo in a colander, then return to pot and add brown-butter mixture, scraping up any brown bits from bottom of skillet, and parsley. Toss until combined well and season with salt.

Original recipe from (Gourmet.)

Tilapia with Lemon and Capers

What I Made: Tilapia with Lemon and Capers Served with Carrots and Mushy Peas
Why: After the over-indulgence of the holidays, I felt we needed a healthy dinner and that means fish with lots of vegetables.

What I Did:

8 oz. tilapia
1 tsp. olive oil
1 tsp. capers
1 tbsp. butter
Juice from one lemon

Heat olive oil in non-stick pan then add tilapia fillets. Cook for 1 minute on each side. Add capers, butter and lemon juice. Simmer gently for 2-3 minutes. Serve with mushy peas (cook 1 cup of frozen peas according to package directions then mash using an immersion blender) and steamed carrots. Serves 2.

Review: The tangy lemon of the fish contrasted well with the sweetness of the mushy peas and the carrots add color. A flavorful and well-balanced meal (okay, so what if I had ice cream for dessert?). I experimented with the carrots by boiling them in orange juice and a little cumin, but it really didn't add anything.