Tomato, Cannellini Bean and Tuna Salad

My tomatoes are finally starting to ripen in our garden. Hooray!   I feel so spoiled this time of the year with fresh picked tomatoes every day, and I love coming up with recipes to use them in. 

This is a quick, easy salad that makes a great lunch or light dinner.  I have also added (and will once my are ripe) cucumbers to it and it’s quite good.  I will admit that this recipe originally came from somewhere, but I can’t find it to give credit to the original authors (or tell you the original ingredient list)!  I am not this creative J

Tomato, Cannellini Bean and Tuna Salad

*Note: This portion size is for one person

1/2 can tuna

1/2 can cannellini beans, rinsed and drained

1/2 cup of tomatoes, chopped

3 or 4 sprigs parsley, chopped

Juice from 1/2 lemon (I like mine with a lot of lemon, use less if you don’t want it as tart)

2 tbsp olive oil

Salt to taste

Combine all ingredients. Toss and enjoy!

Spinach Pie

I love it when the first thing gone on my son’s dinner plate is the vegetables.  I’ve been working hard to ensure that my nineteen month old toddler has a wide variety of veggies in his diet, and let me tell you, it can be challenging!  So I pulled this recipe out of the drawer and decided to try it. 

Spinach pie is so easy, but I haven’t made it in years.  My husband and I both discovered we are allergic to poultry eggs about five years ago.  However, I have since discovered that duck eggs don’t bother us, which is exciting for baking and cooking.  While they can be hard to find, duck eggs have provided me the opportunity to share this recipe with my son. Looks like I will have to try to find them more often!

Spinach Pie

2 pkgs frozen spinach

2 eggs (or duck eggs)

Dash nutmeg

½ cube butter, melted

Parmesan to taste (I used about 1/3 cup fresh grated)

Thaw and drain spinach well.  Mix all ingredients. Place in greased pie dish and bake at 350 degrees for 20-30 minutes or until the edges turn light brown.