Several of you have asked for Bill’s Tofu Marsala recipe, and I am not one to disappoint. Below is our quick gchat conversation that’s been copied and pasted. Woo! I thought I’d get this out of the way before I show you my DELICIOUS LUNCH!

me:  can you send the recipe you used last night

Bill:  http://www.cooks.com/rec/view/0,1726,159172-248196,00.html

it is this with the following changes

add 1 scalion

cut butter and flour in half

me:  ok

Bill:  1 cup broth

1/2 marsala

me:  is that everything?

Bill:  yup

and i didnt cook it as long

i just let it reduce

There you have it!

Tuna, White Bean and Leek Salad

I’m not sure what’s been going on with me this spring, but I’ve had tuna salad on the brain. I keep trying new variations to see what I like. This one might be the winner.

Raise your hand if you love leeks!

Ingredients:

• 2 cans tuna
• 1 can white beans
• 1/4 cup leeks
• salt and pepper to taste
• 1/2 lemon (juice)
• fat free mayo (a couple tablespoons)

I decided to have mine in wrap form with some leftover salad.

I definitely put too much vinegar in this salad, but it’s still edible.

Gosh, all this deliciousness, and I’m still hungry. For afternoon snacks I have string cheese, an apple and yogurt. I may be digging in early.

How do you feel about bolded words in blog entries? I think I went bold crazy for a minute so I decided to give it a rest. I realized I was bolding words just for the sake of it! Is this something that annoys you? Truth!

It warmed my heart to read that many of you wanted the recipe from last night’s dinner.

Without further ado, here it is. I ate a container of this for lunch today

Salmon Pasta Salad with Spinach, White Beans and Cucumbers

Ingredients

• About 1 cup of Whole Wheat Bow Tie Pasta
• 1 can of salmon or tuna
• 1 cup of white beans
• 3 cups of spinach
• 1 cucumber
• 1 lime
• 2 tablespoons, capers
• 1 tablespoon, olive oil
• minced garlic (to taste – I use a ton)
• parsley (fresh or not)
• salt and pepper

Directions

1. Prepare pasta according to ingredients on the box.
2. While the pasta is cooking, sautee the olive oil, garlic, capers and the juice from 1/2 lime in a pan. After it’s slightly browned, add spinach.
3. Once spinach is wilted, add white beans and stir over a low heat.
4. Cut your cucumber. I left the peel on and cut it into fours for bite size appeal. This is entirely up to you.
5. Remove spinach and white bean mixture from the stove once the beans look like they’ve soaked up some of the sauce. Give it time to cool, as this dish is better while cooled.
6. Drain pasta and run under cold water.
7. Combine spinach/bean mixture with pasta. Add salmon/tuna and cucumbers.
8. Squeeze the other half of your lime on the mixture. Add salt and pepper to taste, along with parsley.
9. Stir until coated. You may need to add additional olive oil depending on your taste.

Notes

• This dish tastes best when chilled overnight.
• If you are going to chill, be sure to let the spinach and beans cool down before refrigerating.
• You could remove and/or add vegetables to this dish as you like. For example, you could swap carrots for the cucumber.
• This dish takes about 20-25 minutes to prepare.

OTHER

Be sure to check out Meghann’s Blogging Bake Sale II today and bid on your favorite item! I have my eye on Heather’s Maple Nut Butter Cookies.

(Happy Birthday, Veggie Girl!)