Spanish Tuna and White Bean Salad with Marcona Almonds

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Remember when I was talking about the word 'salad' in THIS post?  Well, here is another delicious salad.  But the funny thing about this salad, it is served as a dip.  Does your brain hurt right now? Whether you serve it as a dip with pita chips or as a salad (on a bed of lightly dressed mixed greens is nice), it is quite tasty and quick to prepare. 

If you haven't tried or heard of Marcona almonds, you are in for a treat.  They are Spanish almonds that have become increasingly popular over the last couple years.  They are flatter in shape, a little sweeter and much softer in texture than regular California almonds, so please do not substitute.  They can easily be found at most grocery stores or gourmet food shops.

Here's a fun food fact and another etymology tidbit for you.  The word 'almond' is derived from the Ancient Greek word 'amygdala', the almond shaped portion of the brain. Now does your brain hurt?😜

Roasted Red Pepper Soup

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I have noticed that there has been some common subject matter on various social media in the past week or so. One is either commenting about the weather (yes, we are back in the single digits--  #whydoilivehere #imdonewithwinter) or sharing that someone in the family is down and out with fever and flu.  Well, I can't do much about the weather other than shovel snow, salt the walkways, and complain about how dang cold it is (!), but I can try to prevent that flu bug from crossing my thresholds.  

Years ago my children opted out of getting the flu shot (I can't say that I blame them), but only in agreement that they 1. wash well, 2. sleep well, and 3. eat well.  That means eating foods that aren't high on their yum list.  Red bell peppers are an excellent source of vitamin C, high in antioxidants, loaded with lots of other good stuff, and... definitely not on the yum list for the kiddos.  Don't get me wrong, they do like them.  But if you were to ask them, "What is your favorite thing that Mom makes?" I guarantee it won't have red peppers in it.  

Not only is this soup chock-full of roasted red bell peppers, but there are onions, garlic, carrots, and fennel-- all of which are good for keeping the system in good health.  For a little smokiness, I throw in a dash of smoked paprika.  And for a triple pepper play, I hit the finished product with some crushed red pepper flakes.   This soup is sweet, smoky, a little spicy, and the texture is as smooth as velvet (no chunky stuff for the kids).  The smooth texture does not come from any cream or thickeners.  Just three tablespoons of Arborio rice are simmered with the other ingredients before being puréed.  It can be served warm, room temperature, or even cold (that is, when it's not sub-zero outside).  And to really make the kids go back for seconds, serve it with some artisanal bread and aged prosciutto that you picked up from a recent food field trip.  (You Facebook followers know the place I am talking about☺.)

Feta And Roasted Red Pepper Spread

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I hate wasting food.  Most of our leftovers are made into lunches for my children and husband, but then there are those single ingredients that just don't have a place in my weekly menu.  


One of my biggest problems is with feta cheese.  I like feta in block form.  I find that the pre-crumled feta is too salty.  So, I buy a 6 oz package of feta to use in a salad or pasta dish and then I am left with 2/3 of it-- what to do, what to do.  


I have finally figured it out.  It is in this delicious spread.  Just a few simple ingredients and you have a tasty concoction for spreading on a crostini, dipping with breadsticks (I like Alessi garlic breadsticks), or better yet, smear it on grilled country bread and top it with grilled veggies and a drizzle of good aged balsamic vinegar for a scrumptious open face sandwich.  It is so good!