Sunday was spent in the garden. After 4" of rain the previous week, we could finally work the beds again. Doesn't look like we lost any seedlings from the deluge. Weeding, tilling, replacing frames, planting, and mowing the lawn made for a nice but work-intensive day.
Just one new recipe from last week. An easy one that made three suppers for us. Always nice to have supper made and waiting during the summer!
Penne and Tuna Salad (Ckng Lght Bulletin Board, orig source unknown)
This was super fast to assemble, made enough for three dinners, and the lemon flavors are a great change from the usual mayo-pasta salad. A bit of seasoned salt really made all the flavors pop.
6 ounces penne pasta (I used medium shells)
1/4 cup packed fresh basil leaves or more, cut into thin strips
1/4 cup chopped (Italian) parsley
1 cup pitted kalamata olives, halved and drained
1 cup cherry tomatoes, halved
freshly ground black pepper
Grate lemon rind so zest measures 1 tablespoon.
Squeeze half a lemon to yield 1 teaspoon fresh lemon juice.
Boil penne according to package directions.
While pasta is cooking:
In a large bowl toss together zest, juice, basil, parsley, olives, tomatoes and tuna.
Add 2 tablespoons olive oil and lots of ground black pepper; mix well.
When pasta is done, drain very well and add to salad together with 1 tablespoon olive oil and a good pinch kosher salt (or a little less regular salt); mix well.
Serve salad right away or refrigerate and serve next day.