By Jon Vredenburg
Italian Cannellini Beans with Tuna
This recipe features a combination of heart-healthy omega-three fat and soluble fiber – and is a cinch to make. You can also substitute canned salmon for the tuna.
2 cans water–packed light tuna, drained
1/2 medium sweet onion, thinly sliced
1 celery stalk, chopped
1/3 cup fresh flat-leaf parsley, chopped
1 can Cannellini beans (or other white bean), drained & warmed
3 tablespoons olive oil
2 teaspoons red wine vinegar
Salt and pepper to taste
Place the tuna in a salad bowl and break it up slightly with a fork. Add the onion, celery, parsley, and beans. Drizzle with the olive oil and vinegar. Season with salt and pepper and toss well. Taste and adjust the seasonings. Serve at room temperature within 2 hours.
3 large fresh tomatoes
2 large balls Fresh mozzarella
Extra virgin Olive oil
Salt and pepper
1. Slice the tomato quarter inch slices.
2. Slice the mozzarella into quarter inch slices.
3. Layer the mozzarella, tomato, and basil leaves around a large plate, alternating tomato, basil,cheese,tomato until plate is full.
4. Drizzle with oil and vinegar. Salt and pepper to taste.
Drinking water is key to great health, a lot of water. We thought that giving you a few tips on how to boost your water with flavor would be a perfect motivation to stay hydrated in these last days of summer.
To infuse water the steps are simple. Take a fresh fruit or vegetable of your choice, peel it and slice it. Take a few sprigs of a fresh herb that compliments your veggie or fruit (watermelon and mint for example), and gentle crush the herb in your hands. This bruises the leaves which releases the oils. Place the sliced fruit/veggie in a large glass jar and muddle with a wooden spoon to allow the juices to loosen. Add the herbs. Add water, preferably filtered but tap will do. Cover the jar and set in the fridge for two hours. Pour a cold glass and enjoy!
Our favorite combinations
Watermelon + Mint
Blueberries + Lemon + ginger
Cucumber + orange + Rosemary