Monday, July 5, 2010

What's for Dinner? Tuna Melts on Swirled Rye, New Potatoes w/ Basil, Peas and Chard

Tuna Melts: Tuna packed in oil (drained), s&p, chives from the farm, cottage cheese, sharp cheddar, clove of garlic. All of this was combined and pressed atop swirled dark/light rye bread and toasted in the oven for 15 minutes.

Potatoes called "little gems" were boiled and tossed with butter, EV olive oil, and sea salt and basil from our garden.

Swiss Chard from the farm cu down the stem and roughly chopped. It was pan sauteed with garlic and s&p. In the last 10 minutes I added the Canadian Fancy peas and let them get a little too soft (which was wonderful!).

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