This was a really nice, feel good meal. I loved the protein filled salad, especially the bites with green olives. The carrots were delicious! I’m not a huge carrot fan but these were really good. The sesame paired quite nicely with them and by using a roasting method they were crisp and sweet, recipe below.
- 2 15-ounce cans cannellini beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 5 ounces baby spinach
- 1 tablespoon plus 1 teaspoon red-wine vinegar
- 2 5-ounce cans solid white tuna, drained and broken into chunks
- 1/4 cup green olives, pitted and roughly chopped
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- Crusty bread, for serving
In a medium saucepan, combine beans, 2 tablespoons oil and garlic. Season with salt and pepper. Cook over medium-high, stirring, until beans are warm, about 4 minutes. Remove pan from heat.
In a large bowl, combine spinach, 1 tablespoon oil and 1 teaspoon vinegar; season with salt and pepper and toss to coat.
Divide spinach among 4 plates. Transfer beans to bowl and stir in 1 tablespoon vinegar, tuna, olives, onion and parsley. Season with salt and pepper. Top spinach with bean and tuna mixture and serve with bread.
Recipe courtesy of Everyday Food
Crispy Sesame Carrots
2 pounds carrots, sliced into thin rounds
1 tablespoon extra virgin olive oil
1 tablespoon toasted sesame oil
Coarse sea salt
2 tablespoons toasted sesame seeds
2 tablespoon toasted black sesame seeds
1. Preheat oven to 350 degrees F.
2. In a large sauté pan over medium heat, sauté carrots in olive oil until just soft, about 6 minutes. Remove from heat and toss with sesame oil and sea salt to taste.
3. Spread out on a cookie sheet and bake 30 minutes. Check frequently and move carrots around to prevent burning.
4. Remove from oven, toss with sesame seeds and serve.
Recipe courtesy of Clean Food