Tuna, Anchovy, Semi-Dried Tomato & Cannellini Bean Salad by Molly Brown

  • 1  (9 oz) tin tuna in olive oil, drained and roughly broken up
  • 2 (14 oz) tins cannellini (lima) beans, drained and rinsed
  •  (2 3/4 oz) semi-dried (sun-blushed) tomatoes
  • 16 anchovies packed in salt or olive oil, drained and chopped
  • about 50 black olives in olive oil, pitted and halved
  • salt and freshly ground black pepper
  • (6 fl oz) extra-virgin olive oil
  • 2 teaspoons dijon mustard
  • 1 small red onion, very thinly sliced
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • juice of 1 lemon

Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.

 

Italian dressing from familyfoodonthetable.com

  • 1/3 cup white wine vinegar
  • 1/3 cup red wine vinegar
  • 1 cup extra-virgin olive oil
  • 3 tablespoons water
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon honey
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme

Measure all of the ingredients into a large jar or other airtight container. Cover and shake well. That’s it!

Notes:

This dressing will keep in the fridge for about 2 weeks. But the oil and vinegar will separate. Just pull it out and let it sit for a few minutes to come to room temperature and then shake it really well to mix it up again.
You can add 1 tablespoon of Dijon mustard to this for a tangy version – we love it that way, too!

italian tortellini salad from delightfulemade.com/

10 oz. small or medium cheese tortellini pasta (tri-color or regular)
1 c. cherry tomatoes (red and/or yellow), quartered
1 (3.8 oz.) can, black olives, drained
1/2 c. red onion, diced
1/2 c. jarred mild yellow banana peppers, chopped or peppers
1 c fresh mozz pearls
1 c. Italian salad dressing
1 c. shredded Parmesan cheese

  1. Cook pasta according to package directions. Drain and rinse with cold water. Let set to cool.
  2. In a large mixing bowl, add the tomatoes, olives, red onion, and banana peppers. Toss with the cooled tortellini pasta. Add the dressing and cheese and toss all ingredients to coat. Refrigerate for at least 1 hour before serving. Serve chilled.
  3. Store in an air-tight container for up to 1 week.

 

one pot garlic butter parmesan mushroom pasta from savorynothings.com

  • 1 tablespoon olive oil
  • 3-4 cloves garlic
  • 1 pound sliced mushrooms
  • 1 tablespoon dried Italian herbs
  • 1/2 teaspoon salt
  • 5 cups water, stock or milk
  • 1 pound spaghettiuncooked
  • 2-3 tablespoons butter
  • 3/4 cup cream cheese
  • 3 ounces finely grated parmesan
  1. Heat a large skillet over medium high heat. Add the oil and cook the garlic and mushrooms until softened, about 4 minutes.

  2. Add the herbs, salt, liquid and spaghetti. Bring to a boil, then simmer for 10 minutes or until the pasta is done.

  3. Stir in the butter, cream cheese and parmesan. Serve immediately.

Recipe Notes

If the pasta looks too dry, add up to 1 more cup liquid. How much liquid you need really depends on the kind of pasta you use and how you like your sauce!

 

Tuna Pâté from food & wine

  • two 10-ounce cans solid albacore tuna packed in olive oil, drained
  • 2 sticks unsalted butter, at room temperature
  • 1/4 cup heavy cream
  • Finely grated zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon cayenne
  • 6 anchovy fillets, drained
  • 3 tablespoons capers, rinsed and drained
  • 2 tablespoons minced capers
  • Kosher salt
  • Pepper
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped celery rib
  • Toast or crackers, for servingLine a 7 1/2-by-3 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang. In the bowl of a food processor, combine the tuna, butter, cream, lemon zest, lemon juice, cayenne, anchovies and the 3 tablespoons of capers. Season with salt and pepper and process until smooth. Scrape the puree into the loaf pan and smooth the top. Cover with the overhanging pieces of plastic wrap and refrigerate until firm, at least 8 hours or overnight.In a small bowl, stir the 2 tablespoons of minced capers with the parsley and celery and set aside. Unwrap and unmold the pate; onto a serving dish and sprinkle the parsley mixture on top. Serve chilled with toast or crackers.

 

Eggplant Rollatini

  • 2 large eggplants
  • 2 cups ricotta cheese
  • 1 handful of fresh Italian parsley
  • 1 tbs dried Italian herbs
  • 1 cup mozzarella cheese
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 lemon (zest only)
  • A little olive oil
  • Salt and pepper
  • 1 ½ cups marinara tomato sauce (Napolitana) buy it or click here for recipe.
  • Wash and trim away the tops and bottoms. Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick. Line a baking tray with parchment paper and arrange your eggplant slices. Drizzle or brush a little olive oil on each piece of eggplant. Sprinkle the Italian herbs. Bake for 20 min at 350°F – 180°C or until golden brown.

    In a mixing bowl, add your ricotta cheese. Add one whole egg. Grate and add a three quarter cup of mozzarella cheese.

    Add the grated Parmesan cheese. Chop and add the fresh parsley. Add the zest of one lemon. Season with salt and pepper and mix well.

    In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
    Remove the eggplant from oven when cooked and leave to cool a few minutes.

    Place an eggplant slice on your workbench. Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll. Top each piece with the remainder of mozzarella cheese.

    Bake for 25 min at 400°F – 200°C or until golden brown.

    Using a knife, roll up the fresh basil and shred it. Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.

 

Spaghetti Salad from Martha

    • Coarse salt and freshly ground pepper
    • 1/2 pound thin spaghetti
    • 1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
    • 3 tablespoons red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon minced garlic
    • 3 tablespoons extra-virgin olive oil
    • 1/2 teaspoon sugar
      • 1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
      • 1 pint cherry tomatoes, halved
      • 1/4 cup kalamata olives (about 10), pitted and halved
      • 1 tablespoon capers, rinsed and drained
      • 1/4 cup packed parsley leaves
      • 3 ounces crumbled feta (about3/4 cup)1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)

In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.

  • While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.

  • In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.

  • Toss pasta with parsley and feta. Re-season, if desired, before serving.

 

Garlic Lemon Butter Crab Legs from rasamalaysia.com/

1 lb king crab legs
1/2 stick (4 tablespoons) salted butter, melted
3 cloves garlic, minced
1 tablespoon chopped parsley
1/2 tablespoon lemon juice
Lemon slices

Preheat oven to 375F.

Thaw the crab legs if they are frozen. Using a sharp knife or a pair of a scissors, slice or cut the crab legs into halves to expose the flesh. Arrange them evenly on a baking sheet or tray.

Melt the butter in a microwave, for about 30 seconds. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab. Save some for dipping.

Bake the crab legs in the oven for about 5 minutes, or until the crab legs are heated. Serve immediately with the remaining garlic lemon butter and lemon slices. Squeeze some lemon juice on the crab before eating.

Spaghetti alla Puttanesca from gearpatrol.com

Half box dried spaghetti (8 ounces)
2 tablespoons olive oil
1 whole clove garlic
3 anchovy fillets, canned in olive oil
1 teaspoon red chili flakes
1 28 oz can of crushed tomatoes
1/2 cup preferred olives (i.e. Kalamata), pitted
1 1/2 tablespoons capers, drained
2 tablespoons fresh Italian parsley, chopped

1. Start cooking spaghetti by following instructions on the box. Drain two minutes before ready, and be sure to reserve half a cup of cooking liquid for later step.

2. Heat olive oil in a skillet over medium heat. Add clove of garlic, and cook until brown, about 1–2 minutes; then discard. Add anchovies to the pan and smear with a spatula until it forms a paste with the olive oil. Sprinkle red chili flakes, cook for about 10 seconds, then add tomatoes. Simmer for about 8–9 minutes, or until the sauce starts to thicken.

3. Lower the heat, and toss in capers and olives. Fold in the cooked spaghetti, and stir to coat. Cook for an additional minute or two until preferred doneness. If the sauce is too thick, use the reserved pasta water to help coat the spaghetti.

4. Plate, drizzle with olive oil and sprinkle with parsley.

Shawarma sauce from NY Times

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Prepare a marinade. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.