I turn thirty in a few short weeks, and it makes me realize that milestones usually sneak up and surprise me when I'm not paying proper attention. Like the fact that this is my 215th post on Modern Renaissance. Yay me and yay you for reading, thanks!!!
I have a real treat for this Meatless Monday. The husband has a new job which means we get to see each other on the weekends, sweet! However, I am used to only feeding myself lunch on the weekends and now that he expects food, too, I have fallen into a recipe rut. For the past three weekends, we have had tuna melts for lunch every Sunday! Every single one! Now, I love me some tuna melts, but it was getting ridiculous.
Did I do anything about it, though? OF COURSE NOT! I totally forgot about it until lunchtime Sunday rolled around. I didn't succumb, though, I looked through the pantry and came up with the following recipe as a riff on our normal tuna melts. And it was a major success.
Even though we ate it for lunch, with a green salad or nice bowl of soup, these open faced sandwiches would make an excellent light supper, too. Recipe below is for 2.
1 14-ounce can salmon OR 2 5-ounce cans. picked through and any bones removed
1/4 cup chopped celery
2 Tablespoons finely chopped onion
1/4 cup chopped apple
2 Tablespoons sour cream
1 teaspoon lemon juice
1 teaspoon curry powder
Combine all ingredients in a medium bowl. Chill until ready to serve. Serve in lettuce cups or pile it on some toasted bread, dust with cheese, and broil like I did.
I have a real treat for this Meatless Monday. The husband has a new job which means we get to see each other on the weekends, sweet! However, I am used to only feeding myself lunch on the weekends and now that he expects food, too, I have fallen into a recipe rut. For the past three weekends, we have had tuna melts for lunch every Sunday! Every single one! Now, I love me some tuna melts, but it was getting ridiculous.
Did I do anything about it, though? OF COURSE NOT! I totally forgot about it until lunchtime Sunday rolled around. I didn't succumb, though, I looked through the pantry and came up with the following recipe as a riff on our normal tuna melts. And it was a major success.
Even though we ate it for lunch, with a green salad or nice bowl of soup, these open faced sandwiches would make an excellent light supper, too. Recipe below is for 2.
1 14-ounce can salmon OR 2 5-ounce cans. picked through and any bones removed
1/4 cup chopped celery
2 Tablespoons finely chopped onion
1/4 cup chopped apple
2 Tablespoons sour cream
1 teaspoon lemon juice
1 teaspoon curry powder
Combine all ingredients in a medium bowl. Chill until ready to serve. Serve in lettuce cups or pile it on some toasted bread, dust with cheese, and broil like I did.
No comments:
Post a Comment