MAY16

Curried Tuna Salad

Curried Tuna Salad
From: Chow Share 71

Prep Time: 20 minutes
Yield: 4 servings

Ingredients

12 ounces tuna, drained
1/4 cup mayonnaise
2 tablespoons plain yogurt
2 teaspoons curry powder
1/4 teaspoon turmeric
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup grated carrot
1/4 cup chopped golden raisins
1/4 cup chopped leaf celery
4 cups chopped mixed lettuce

Preparation

Combine the tuna, mayonnaise, yogurt, curry powder, turmeric, salt and pepper. Mix well. Fold in the carrots, raisins and leaf celery. Serve over mixed lettuce.

Nutrition Facts for one serving: 210 calories; 8g total fat (1.5g saturated fat); 22g protein; 15g carbohydrates (1g fiber); 40mg cholesterol; 410mg sodium

MAY16

Purslane Relish

Purslane Relish
From: Chow Share 71

Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 3/4 cup

Ingredients

1/2 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1 cup finely chopped purslane, stems & leaves
1/2 yellow onion, finely chopped
2 garlic cloves, minced

Preparation

Bring vinegar, sugar and salt to a boil. Remove from heat and cool.
Pour mixture over purslane, onion and garlic. Refrigerate for at least 2 hours for flavors to combine. Serve as a condiment.

Nutrition Facts for one serving (1/4 cup): 45 calories; 0g total fat (0g saturated fat); 1g protein; 12g carbohydrates (0g fiber); 0mg cholesterol; 660mg sodium

MAY16

Mediterranean Farro Salad

Mediterranean Farro Salad
From: Chow Share 71

Prep Time: 15 minutes
Cook Time: 30 minutes|
Yield: 4-6 servings

Ingredients

4 cups water
1 teaspoon kosher salt
1 1/2 cups farro, dry
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1/4 cup sliced kalamata olives
2 tablespoons minced parsley
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1/4 cup olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Preparation

Bring water, salt and farro to a boil. Reduce heat to a simmer and cover. Cook for about 25-30 minutes until farro is tender. Remove from heat and drain. Set aside to cool.
Toss together garlic, cherry tomatoes, olives, parsley and cooled farro in a large bowl.
Whisk together balsamic vinegar, lemon juice, olive oil, salt and pepper. Pour vinaigrette over salad and toss to combine. Let rest 30 minutes prior to serving.

Nutrition Facts for one serving: 290 calories; 13g total fat (2g saturated fat); 4g protein; 39g carbohydrates (2g fiber); 0mg cholesterol; 320mg sodium

MAY16

Crispy Potato & Poblano Tostadas

Crispy Potato & Poblano Tostadas
From: Chow Locally 71

Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 4 tostadas

Ingredients

1 poblano pepper
2 tablespoons vegetable oil
1/2 yellow onion, finely diced
1/2 teaspoon kosher salt
2 red potatoes, small diced
Pepper, to taste
1/4 cup shredded cheddar cheese
4 corn tostadas
1 avocado, cut into cubes
1 tablespoon lime juice

Preparation

Preheat oven to 400°F. Place poblano pepper on a baking sheet and cook for 20 minutes,rotating pepper halfway through cooking time to ensure even browning. Remove from oven and place in a plastic bag. Set aside.
Heat oil in sauté pan over medium high heat. Add onions and cook for 2-3 minutes. Add red potatoes and salt. Cook for 8-10 minutes, stirring frequently, until potatoes are tender and crispy. Season with pepper and set aside.
Remove poblano from plastic bag and peel off skin. Remove seeds and finely chop. Add to potato mixture and fold in cheddar cheese.
Evenly divide mixture among corn tostadas. Toss together lime juice and avocado and place on top of each tostada. Serve immediately.

Nutrition Facts for one serving (1 tostada): 310 calories; 20g total fat (4.5g saturated fat); 6g protein; 30g carbohydrates (6g fiber); 5mg cholesterol; 340mg sodium