1/4 cup olive oil
1/8 cup vinegar
handful chopped parsley
2 Tablespoons capers (optional)
1 medium onion diced, 2 clove garlic diced, = saute in 1 Tb olive oil
add 1-16oz can tomato sauce and can full of water – salt/pepper/red pepper flakes to taste
add 1 bay leaf and bring to boil then cook on low 10 minutes
drain and rinse 1-16oz can cannolini beans – add to tomato mix and stir – cook on low
cook 2 cups small macaroni in well salted water – drain – saving a cup of pasta water in case you need some later
toss drained pasta and tomato/bean mix together in a large bowl – if you need the pasta water, add as much as you need now - remove bay leaf and finish off with chopped parsley (optional) and your favorite grated cheese
I am crazy for avocados and my favorite way to eat one is guacamole. I also add tomato because well, I love a tomato. :) Sure I like to eat this with a bowl of chip especially fresh ones, but my daughter served this on lettuce the other day and I am hooked. I am trying to eat light at night and this fits the bill.
1 ripe avocado – peeled pitted and diced
Juice of lime or small lemon
1 small tomato -diced – optional
1 clove garlic – chopped/minced
Palm full of cilantro or parsley
Salt to taste
Love zucchini in season and now is the season!! Here is a quick and easy recipe which can be served as a side vegetable with your favorite protein (chicken, pork, eggs).
Zucchini & Capers In Tomato Sauce.
2 small zucchini - rinsed and sliced into rings
1 8 oz can tomato sauce
2 TB olive oil
2 cloves garlic – sliced
1 tp. vinegar (more if you like)
2 TB capers (Optional)
Salt /Pepper to taste
Add olive oil to large frying pan and heat. Add zucchini rings and saute until lightly browned, turn zucchini rings over and add garlic and continue to saute.
Add tomato sauce, capers and vinegar, salt and pepper. Cook for 5- 8 minutes. Add parsley (fresh chopped or dried).
Serve or cool and refrigerate. Can be served cold as a starter. We took it cold to the beach and ate it with fresh Italian bread. Happy
You can serve it on pasta or rice too. Hope you try it!!
This is a perfect appetizer or side for any BBQ or picnic. My mom made butter bean salad sandwiches when we went to the beach, creamy goodness on fresh Italian bread. After playing in the water, my dad, sister and me ate it all up. Happy
Butter Bean Salad
1 (15.5 oz) can butter beans – drained and rinsed
1/8 cup olive oil
1 tablespoon vinegar
Juice of 1/2 lemon
small clove garlic – minced
Salt & Pepper to taste
1 tablespoon fresh chopped parsley
Place beans in a bowl. Whisk together all the remaining ingredients (except parsley). Pour over the beans and stir. Top with parsley and toss gently. Serve or cover , chill and marinate overnight.
You can double this recipe and use your favorite bean (chick peas, cannellini , black )