Recipe(tried): Easy Hearty Salad and an UPdate.

Hey everyone!

I realize its been awhile since I was last spotted here. Although I have quitely visited to ensure my friends are still well. I guess I have been struggling in my daily routines (or lack of routines!) trying to wait for a better place and time to post.

Cooking is a place of the heart for me, and perhaps that is why the past year or so has been somewhat less than shiny. I can't help to think that my menue's have reflected the lack-luster of what has been going on in my world. Although we eat every day. My menues have reflected a sort of... "I'm on hold" dull essence. Something that perhaps I didnt want many to know, and I figured, anyone who cooks from the heart would pick up on ...and spot immmediately.

The simple fact that I am posting now, Is validation to me that things are on the turn around... or perhaps, I have become determined to use my cooking as a way to assist me in making my way out of just "getting by" or "existing".

The past year has been, well... tiresome. I work in the airline industry, and I fly for a living. I have always enjoyed what I do, but this is a Brave New World, and things have dramatically changed for us all. Add the polarization of living in NYC, and I'm sure you will understand.

We had to do the kindness of placing our dog of 15 years down in the summer, and ironcially enough my partner of 12 years, father passed that very evening after being sick with Alzheimer's. Although from first glance it may sound tragic, Please understand that I dont see it that way... Only LOVE could understand how FORGIVING and KIND it is to have it all happen at ONCE.

So now you understand for my lack of presence here. My heart is returning...and so is my desire to cook.

Last nights dinner was a Simple hearty Salad.
(You gotta take small steps forward to finally realize you are walking in the right direction!)

I started off..by making an EASY:

Tuna and White Bean Salad
I used a basic recipe found in Italian Classics by the editors of Cooks Illustrated.

2 4-ounce cans tuna packed in OLIVE OIL!--drained
1 15-ounce can Cannellini beans, drained and rinsed
2 Tablespoons minced red onion
1 Tablespoons minced fresh parsley
1/2 teaspoon Kosher salt or sea salt
1/8 teaspoon ground black pepper
3 Tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 medium lemon, cut into 4 wedges

Gently mix all the ingredients except the lemon wedges together in a medium bowl and allow the flavors to meld for 5 minutes.

After I mixed the salad. I placed it aside.

In a large mixing bowl tear up:

Romain greens
Iceburg lettuce
Red Radiccio
Endive Or whatever are your favorite "greens"

(The amounts will be determined by how many people you want to feed.)

I microwaved 1 lb of Asparagus spears, that I had chopped off the limp bottom ends. Placed on a plate and sprinked with 1 Tablespoon of water. Covered with Cling wrap and then cooked on Hi for 1 minute and 30 seconds. I then took out of the microwave oven and rinsed with cold water. Then I chopped into 1 inch spears.

I added this to the bowl of greens.

Next I added:

thinly slice red onion
pitted black olives, sliced
chopped tomatoes (3 average to small ones)
anchovies (you may delete if you do not like)

Sprinkled about 3 Tablespoons of red wine vinegar on the greens then a generous amount of olive oil (1/3 cup??)...and Freshly ground pepper.

TOSS gently with your hands. Until all are well coated and thoroughly well mixed.

On beautiful large plates...I plated up the "greens" and then took a small "custard cup" to use as a form. I then placed the Tuna and White Bean Salad into the cup and gently pressed down using a spatula...and then UNMOLDED the Tuna and White Bean Salad onto the center of the Greens...

For garnish I used a potato Peeler and took a chunk of Pecorino-Romano and made shards of cheese to top each salad.

I stopped by a local pizzaria and picked up some "garlic knots" ---garlic bread... and we had a healthful, hearty SIMPLE to make salad.

I hope to be more than a shadow here again.
and please know that my personal WINTER has passed.