Whole-Wheat Spaghetti with Tuna and Caper Sauce

Serves 4

Recipe from Martha Stewart

Husband-Tested in Alice’s Kitchen

For a simple dinner that’s tasty an easy to put together with just a few ingredients, this tasty dish is the ticket. 

12 oz. whole-wheat spaghetti

Kosher salt, to taste

Freshly ground pepper, to taste

10 oz. tuna packed in olive oil (from 1 to 2 tins)

3 cloves fresh garlic, thinly sliced

2 Tablespoons capers, drained

Pinch of red-pepper flakes, plus more for serving

1 teaspoon freshly grated lemon zest

1 Tablespoon fresh lemon juice

2 Tablespoons extra-virgin olive oil

1½ cups pasta water (divided) (This is the water from the pot after the pasta has cooked.)

¼ cup coarsely chopped fresh flat-leaf parsley leaves

Cook pasta in a large pot of generously salted water until al dente.* When the pasta is done, dip a 2-cup heat-proof glass measuring cup into the pot to capture 1½ cups of the pasta water before draining the pasta.  Set the pasta water aside.  Drain the pasta.

Heat a large skillet over medium heat.  Add the tuna with its oil and garlic and cook, stirring a few times, until the garlic is golden in spots.  (Do not allow the garlic to burn.) Stir in the capers and pepper flakes and cook, 30 seconds.  Add 1 cup of the reserved pasta water; bring to a simmer.  Add the cooked pasta and simmer, tossing a few times, until the liquid is reduced to a sauce that coats the pasta.

Remove the pan from heat and toss in the lemon zest and lemon juice, the olive oil, and the parsley; season with pepper.  Add more pasta water, a few Tablespoons at a time, until the pasta is evenly coated. 

Serve, sprinkled with more pepper flakes.

*Al dente means “to the tooth,” and with pasta, it means cook the pasta until it is just cooked, but still a bit firm and not mushy or soft.

Be sure to measure and prep the ingredients before the 

pasta cooks because this dish comes together quickly.

Tuna Nicoise Picnic Sandwich

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

Serves 4-8 (depending on size of wedges)

Make this delicious sandwich when you need a tasty, filling, and fun lunch for a picnic or road trip. Its flavor improves when you make it ahead. All you’ll need then, is some fresh fruit, iced tea and, of course, a cookie for a perfectly wonderful meal-on-the-go.  Use the interior of the bread that you scoop out to make fresh breadcrumbs.  Use them (or freeze them) to make Zucchini and Yellow Squash Gratin.  To make prep even more convenient, boil the eggs in advance and prepare step 1 the day before you make the sandwich.

1. In a medium bowl, whisk together 3 Tablespoons extra-virgin olive oil, 2 Tablespoons white-wine vinegar, and 1 Tablespoon Dijon Mustard; season with Kosher salt and freshly ground pepper, to taste.  Transfer 2 Tablespoons of the dressing to another bowl; toss with 2 cans (6 oz. each) tuna, drained.  To remaining dressing, add ¼ English cucumber (or ½ regular cucumber, peeled and seeded), thinly sliced, and ½ small red onion, halved and thinly sliced; toss to combine.
2. Cut an 8-inch country-style bread loaf in half horizontally; remove most of the soft interior bread.  (Use the interior portion of the bread to make fresh breadcrumbs for another recipe.) Spread 3 Tablespoons jarred olive tapenade on the bottom half of the bread.  Top with 1 cup packed fresh basil leaves, then 2 hard-boiled eggs, sliced; season with Kosher salt and freshly ground pepper, to taste. Top with tuna, then cucumber mixture, and close the sandwich.
3. Wrap the sandwich tightly in plastic and place between two baking sheets.  Weight with a heavy iron skillet (or some other heavy weight.)  Let stand 1 hour (or refrigerate, up to overnight.)  To serve, cut into 4 wedges.

Tuna Nicoise Picnic Sandwich in the making.

Nutritional Information: (1/4 wedge of the sandwich)  591 calories; 24.2 g fat (3.9 saturated fat); 37.4 g protein; 50.8 g carb; 2.9 g fiber

Roasted Salmon with Lemon Relish

Pictured here are Roasted Salmon with Lemon Relish, 

Roasted Paprika Cauliflower, and Whole-Wheat Orzo 

that has been tossed with a bit of Ramp Pesto.

Makes 4 servings

Recipe from Martha Stewart

Husband-Tested in Alice’s Kitchen

This healthful dish is one of our favorites.  It’s quick to prepare, looks quite elegant on the plate and it tastes wonderful. The relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli. Roast some carrots or cauliflower at the same time to serve along side.

¼ cup pine nuts (almonds can be used as a substitute)

¼ cup raisins (Golden raisins are especially lovely.)

Slivered zest** and juice of 1 lemon

4 skinless salmon fillets, (6 ounces each)

Coarse salt and ground pepper

¼ cup chopped fresh parsley

4 Tablespoons olive oil, divided

5 ounces baby spinach (about 5 cups), loosely packed

Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 1-2 minutes. (Watch carefully because the pine nuts will burn if over baked!) Remove from sheet, and reserve.

Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.

Place salmon fillets on the same baking sheet; drizzle with 1 Tablespoon olive oil and season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.

Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.

Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.

**How to sliver lemon zest:  With a sharp vegetable peeler, carefully peel only the yellow part of the lemon into strips (about ½ inch wide.)  With a very sharp knife, slice the strips lengthwise into slivers.