Sunday, July 20, 2014

Forest Feast

Our picnic today was at Audra State Park, 65 miles from home.  We found a secluded table with a rock, moss and Rhododendron background and a fireplace made of stone.  While we could hear the kids playing and the dogs barking, our spot was private and quite nice.  Our menu today:
Tuna-Tomato Pasta
Mexican Spinach Salad
Pear-Berry Crisp

The Tuna Pasta was inspired by Good Housekeeping.   Here's my version:
Tuna-Tomato Pasta
(Serves 3)

5 oz. Whole Wheat Spaghetti
Cook and drain.  Add
1/2 small Zucchini, sliced thin lengthwise

Stir in:
1-5 oz. can Albacore Tuna, in water, low sodium
6 Kalamata Olives, sliced
1/2 Plum Tomato, sliced

We ate ours cold, but will heat the leftovers for dinner!

The salad was inspired by the American Institute for Cancer Research, one of my favorite places for recipes!

Mexican Spring Mix Salad
(Serves 2)

1/2 tsp. Honey
1 1/2 tsp. fresh Lime Juice 
1/2 tsp. Apple Cider Vinegar
1 1/2 tsp. Olive Oil 

1 1/2 tsp. raw Pepitas
Heat in iron skillet until seeds pop.
1 small Red Pepper, diced
Heat.  Transfer mixture to ziploc bag.  Crush seeds.  Sprinkle in some Mrs. Dash.
Serve over fresh Spring Mix.  Top with raw, diced mini peppers & crumbled Gorgonzola Cheese.

The Pear Berry Crisp was made from our own Mountain Meadow Berries and featured in yesterday's post.

Bob just said to me "I can't tell you how much I enjoyed today".  I certainly agree!


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