White bean and tuna salad

I was excited about this recipe, hoping it would pack a ton of flavor and be something awesome for lunches. However, there was way too much onion, and I used a small red onion! I might try it again, but the texture of the tuna and beans was also a bit too much to deal with.

White bean and tuna salad-adapted from Everyday Italian by Giada de Laurentiis
Total time: 5 minutes
Serves 4

• 2 (6 ounce) cans tuna in oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 medium red onion, thinly sliced
• 6 tablespoons red wine vinegar

In a large bowl add tuna, salt and pepper. Using a fork, break up the tuna into bite sized pieces, then gently toss in the beans and onions. Drizzle with red wine vinegar and season with more salt and pepper to taste. 

Pine Nut Cookies

This was another cookie recipe I made for the tailgate. And yet another one that I was nervous about. I mean, who puts pine nuts in cookies? All I know to use them for is pesto! These weren't as good as the Berry Lemon Cookies, but still very tasty! More of a shortbread cookie, so it's not chewy but the flavors are great!

Pine Nut Cookies-adapted from Everyday Italian by Giada De Laurentiis
Total Time: 2 hours, 30 minutes
Makes 2 dozen cookies

• 1/2 cup butter, room temperature
• 1/2 cup plus 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 teaspoon whole fennel seed
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup all-purpose flour
• 1/4 cup pine nuts

In a large bowl, beat butter, sugar, vanilla, fennel seed and salt until light and fluffy. Beat in the egg. Add the flour and mix until just blended.

Transfer the dough to a sheet of plastic wrap and shape into a log. Wrap the dough in plastic wrap and refrigerate for 2-24 hours.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 

Unwrap the dough and cut it into 1/8-1/4 inch thick slices. Place on baking sheets and press the pine nuts decoratively atop the cookies. Bake cookies until golden brown, about 15 minutes.

Green Beans and Broccoli

This was a great new side dish that was very easy to make! I did use fresh green beans and I think that made all the difference! Next time, I might add some sliced zucchini and water chestnuts, just to throw it over the top! The nice thing about this dish is that you can also get the veggies ready up to 8 hours beforehand.

Green Beans and Broccoli-adapted from Everyday Italian by Giada de Laurentiis
Total Time: 20 Minutes
Serves 4

• 32 ounce bag frozen broccoli, thawed
• 1/2 pound fresh green beans, trimmed
• 1/2 cup extra virgin olive oil
• 2 garlic cloves, minced
• 1 1/2 teaspoons crushed red pepper flakes
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Bring a large pot of salted water to boil. Cook the green beans just until the color brightens, about 4 minutes. Drain, then put the green beans in a large bowl of ice water to cool completely (this can be done up to 8 hours ahead of time).

In a large skillet, heat the oil over medium-high heat. Add broccoli, green beans, garlic, red pepper flakes, sea salt and black pepper and saute until the vegetables are heated through and crisp-tender, about 5 minutes. Season with more red pepper flakes, salt or pepper, if desired and serve immediately.

Frittata with Potato and Prosciutto

Frittatas are slowly becoming a favorite of mine-both for breakfast and dinner. They are a little bit heartier than just eggs, but not overwhelming. And you can put so much stuff in them to make them your own!

This recipe is definitely a new favorite. The potatoes turned out amazing, and the prosciutto gave it just enough salt and flavor. This is super easy and quick to make-it would be perfect for a Sunday morning when you have guests! Give it a try, and let me know what you think!

Frittata with Potato and Prosciutto

Frittata with Potato and Prosciutto-adapted from Everyday Italian by Giada De Laurentiis
Total Time: 25 Minutes
Serves 6

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 3 small yellow potatoes, peeled and cut into 1/2 inch cubes
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 large eggs
• 1/4 cup whipping cream
• 1/4 cup grated Parmesan cheese
• 2 ounces thinly sliced prosciutto, coarsely chopped
• 1 tablespoon dried basil

In a large nonstick skillet, heat the oil over medium heat. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes.

In a medium bowl, whisk the eggs, whipping cream, Parmesan cheese, prosciutto and basil. Stir the egg mixture into the skillet. Cover and cook over medium-low heat until egg mixture is set.