Tuscan Bean & Tuna Salad Crostini (from the Flavor Your Life Campaign Cooking Class)

Tuscan Bean & Tuna Salad CrostinisWrapping up yesterday’s post, I wanted to share the recipe I was in charge of making at the cooking class I attended Thursday. We actually made a complete meal, but different groups were responsible for different aspects, and the Tuscan Bean & Tuna Salad Crostinis were on me. These little guys were delicious and the radicchio made them look oh so pretty. Next time you’re hosting a party, try these as an app!

Tuscan Bean & Tuna Salad Crostini (from the Flavor Your Life Campaign Cooking Class)

Yield: 60

Tuscan Bean & Tuna Salad Crostini (from the Flavor Your Life Campaign Cooking Class)

Ingredients

    For the Dressing:
  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • ½ tsp salt
  • 1/8 tsp crushed red pepper flakes
  • For the Crostini:
  • 1 can cannellini beans, rinsed & drained
  • 2 cans solid white tuna in water, drained
  • ½ c fennel, thinly sliced
  • ¼ cup pimento-stuffed green olives, chopped
  • 2 tbsp Italian parsley, chopped
  • 1 tbsp capers
  • 1 half radicchio, finely shredded
  • 2 baguette loaves, cut into ¼-inch thick rounds; lightly brushed with olive oil and oven toasted

Instructions

  1. For the dressing: In a small bowl, whisk together all of the dressing ingredients until well combined. Set aside.
  2. In a large bowl, gently toss together the beans, tuna, fennel, olives, onion, parsley and capers. Pour the dressing mixture over the tuna mixture and toss until well combined. Season with additional salt and pepper, to taste. Cover bowl with plastic wrap and refrigerate 30-60 mins.
  3. To assemble each crostini, place a few radicchio shreds onto a toasted baguette. Top each with one heaping tablespoon of the prepared chilled bean & tuna mixture. Serve immediately.
http://pumpsandiron.com/2014/02/08/tuscan-bean-tuna-salad-crostini-from-the-flavor-your-life-campaign-cooking-class/

Check out Flavor Your Life for more of their recipes!

I’m off to a Bruins game this afternoon—hope everyone has an equally fun Saturday!

signature

Quinoa Sweet Potato Rounds

Quinoa Sweet Potato RoundsI had no intention of these turning into anything remotely blog-worthy. It was one of those nights when you’re way too lazy to go grocery shopping, also too lazy to walk a block to the nearest restaurant, and too impatient to wait an hour for delivery. Which is pathetic. But we’ve all been there. (I hope?)

Quinoa Sweet Potato Rounds

I had this in my kitchen to work with: a two-month-old sweet potato, a zip-loc bag of frozen banana chunks, olive oil, some dried cranberries, pecans, a nearly empty tub of hummus, a couple stray chives, an avocado that won’t be ripe for another three years, and quinoa. I nixed the bananas and rock-hard avocado, and surprising made something so delicious with the rest that I couldn’t resist photographing it and sharing it with you all.

Quinoa Sweet Potato Rounds

This would work great as a finger food at parties or as an appetizer. It also made for a delicious dinner. As I mentioned, I totally just slapped this thing together, so my ingredient measurements aren’t exact (which is fine, you don’t need to be).

Quinoa Sweet Potato Rounds

Quinoa Sweet Potato Rounds

Yield: 12 rounds (depending on size of potato)

Quinoa Sweet Potato Rounds

A vegan, gluten-free finger food, snack--or meal!

Ingredients

  • 1 sweet potato, peeled and cut into ¼” slices
  • 1/3 cup dry quinoa
  • A couple spoonfuls of hummus (I used classic/plain)
  • Handful of crushed pecans
  • Handful of dried cranberries
  • 3 chives (green part only), chopped
  • Extra virgin olive oil, salt and pepper to taste

Instructions

  1. Toss the sweet potato slices in a little bit of olive oil, salt and pepper. Place on a baking sheet in the oven at 400 degrees for 20-25 minutes (after 10 minutes, flip them over).
  2. While the sweet potato bakes, cook the quinoa (bring ½ cup water to a boil, add in the dry quinoa, bring down to a simmer until fluffy—about 10-12 minutes). Stir in a little olive oil to prevent it from sticking to the pan.
  3. Once the quinoa is cooked, stir in a couple spoonfuls of hummus. Mix in the cranberries, pecans and chives.
  4. When the sweet potato rounds are done, top each one with a spoonful of the quinoa mixture.
http://pumpsandiron.com/2014/01/28/quinoa-sweet-potato-rounds/

Have you had any accidental kitchen successes?

signature

Avocado Pesto Sauce

Avocado Pesto Sauce Recipe
If you follow me on Twitter, you may have seen this recipe coming…

In my world, adding avocado to just about anything (cereal not withstanding) makes it better. I loved the creamier texture and taste it gave to this otherwise basic pesto recipe. The only downside—and I mean only—is that, like guacamole, the avocado will cause the pesto to turn brown if you don’t eat it right away. This recipe makes almost 2 cups of it, so I found myself using brown leftover pesto for the rest of the week—still delicious, just not quite as pretty. You could add a little lemon juice to help offset the brown; but the easier solution is just to make less at a time.

Avocado Pesto Sauce Recipe

Avocado Pesto Sauce

Yield: 2 cups

Avocado Pesto Sauce

A creamy, healthy twist on traditional pesto sauce.

Ingredients

  • 2 cups packed basil
  • 1 avocado, pitted and peeled
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra virgin olive oil
  • 1/2 cup grated pecorino cheese
  • Salt and pepper to taste

Instructions

  1. Place all ingredients in a food processor, excluding 1/3 cup of the olive oil.
  2. Start to blend them together, slowly adding in the remaining olive oil.

Notes

The avocado (like with guacamole) will start to turn brown in the presence of oxygen. You can add a bit of lemon juice to offset this if you plan on storing it in the refrigerator, or just make less at a time. When using leftover sauce, it may be necessary to stir in some extra olive oil.

http://pumpsandiron.com/2014/01/17/avocado-pesto-sauce/

Avocado Pesto Sauce RecipeI’ve been eating this pesto sauce with spaghetti squash, spread on toast, mixed into veggie stirfries—I even added a dollop of it on top of my scrambled eggs the other morning (so good!). Make a batch, refrigerate the leftovers, and eat it all week long!

Hope everyone has a fun, healthy (semi-healthy?) weekend! :)

signature