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Cucumber and Celery Salad with Tuna

on April 5, 2018
Cucumber and Celery Salad with Tuna
Prep time:
Cook time:
Total time:
Serves: 4 servings
This is definitely a make on Sunday, keep it in your fridge all week kind of dish. It’s low carb, high protein and cucumbers stay fresh in the fridge for days – even after being cut up![br][br][cap id=”attachment_9358″ align=”alignleft” width=”240″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/cucumber-celery-0611med107092sea_hd-240×300.jpg” width=”240″ height=”300″ class=” size-medium” title=”cucumber-celery-0611med107092sea_hd”][/url]Photo Credit: Pinterest[/cap]
Ingredients
  • 2 tsp poppy seeds
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 tbsp extra-virgin olive oil
  • 2 cucumbers, halved lengthwise and cut into 1/4″ moons
  • 3 celery stalks, cut into 1/4″ pieces, inner leaves reserved
  • 2 cans (5 oz each) solid white tuna in water, drained
  • Salt and pepper
Instructions
  1. In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil.
  2. Add cucumbers, celery, and tuna; season with salt and pepper.
  3. Toss well to coat. Sprinkle with leftover celery leaves and serve immediately.

 

Eggplant Pasta

on April 5, 2018
Eggplant Pasta
Prep time:
Cook time:
Total time:
Serves: 4 servings
An easy addition to an already-easy meal. Pasta is such a great comfort food already, and the richness from the plum tomatoes and eggplant really makes this a tasty meal your whole family will look forward to. [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/download-2-150×150.jpg” width=”150″ height=”150″ class=”alignleft size-thumbnail” title=”download (2)”][/url]
Ingredients
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 eggplant, peeled and cut into 1/2″ cubes
  • 1 can plum tomatoes with juice
Instructions
  1. Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant (approx. 1-2 minutes).
  2. Add eggplant; cook, stirring constantly, until eggplant is softened (approx. 5 minutes).
  3. Add tomatoes and juice; cook until sauce is slightly reduced (approx. 20 minutes).
  4. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite.
  5. Drain and transfer to a serving bowl. Pour sauce over pasta.

 

Ratatouille with Eggplant and Zucchini

on April 5, 2018
Ratatouille with Eggplant and Zucchini
Prep time:
Cook time:
Total time:
Serves: 8 servings
Did you think Ratatouille was only a movie? Great, easy dish AND you can get most of the prime ingredients at the farm market![br][br][cap id=”attachment_9370″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/gallery-1501008062-shot-2-099-300×200.jpg” width=”300″ height=”200″ class=” size-medium” title=”gallery-1501008062-shot-2-099″][/url]Photo Credit: Delish.com[/cap]
Ingredients
  • 1/3 cup olive oil
  • 2 medium onions chopped
  • 4 garlic cloves minced
  • 2 large eggplants, peeled in strips and cut into 3/4″ cubes
  • 4-5 medium zucchini cut into 1″ cubes
  • 3 yellow or red bell peppers, seeds removed, cut into 3/4″ cubes
  • 28 oz can diced tomatoes
  • 1 tsp dried thyme
  • 1/2 cup chopped fresh basil
  • Salt and pepper
Instructions
  1. In a 5 quart pot, heat oil over medium heat.
  2. Cook onions, stirring occasionally, until soft (approx. 5 minutes).
  3. Add garlic; cook until fragrant (approx. 1 minute).
  4. Stir in eggplant and zucchini; season generously with salt and pepper.
  5. Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once (approx. 5 minutes).
  6. Stir in bell peppers; simmer, covered, until softened (approx. 5 minutes).
  7. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender (approx. 15-20 minutes).
  8. Remove from heat. If serving immediately, stir in basil.

 

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