Celery - Butter Bean - Tuna Salad
Big, creamy butter beans give a tuna and celery salad terrific heartiness. The salad would also be delicious spooned over slices of warm grilled country bread.
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup snipped chives
Kosher salt and freshly ground pepper
4 3-1/2-ounce cans Italian tuna in olive oil, drained
3 celery stalks with leaves, thinly sliced on the bias
2 15-ounce cans butter beans, drained and rinsed
1-1/2 tablespoons drained capers
1 . In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil. Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
2 . In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers. Add the lemon-mustard vinaigrette and toss to coat the salad. Season the salad with salt and pepper and serve at once.
Serve with Crusty bread.
Crisp, citrusy Sauvignon Blanc.
This cocktail's name is a play on both the Spanish word for watermelon, sand?a, and "incendiary," referring to the peppery tequila and the spicy ancho chile rim.
1 teaspoon ancho chile powder
1 teaspoon kosher salt
1 teaspoon sugar
1 lime wedge
2 ounces blanco tequila
2 ounces watermelon juice
1/2 ounce fresh lime juice
1/4 ounce Simple Syrup
MAKE THE COCKTAIL In a small bowl, mix the kosher salt, sugar and ancho chile powder.
Moisten the outer rim of a highball glass with the lime wedge and coat lightly with chile salt. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Fill the highball glass with ice and strain the drink into the glass.
Berries with Lemon-Thyme Sorbet
Endlessly versatile, flavored syrups can be churned with ingredients like pureed fruit, fruit juice or fresh herbs in an ice cream machine to make sorbet.
6 ounces strawberries, halved, or sliced if large
6 ounces raspberries
6 ounces blueberries
6 ounces sweet cherries, halved
Thyme sprigs, for garnish
Pour the Lemon-Thyme Syrup into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the lemon-thyme sorbet to a plastic container, cover and freeze.
Shortly before serving, in a bowl, toss the berries with the cherries. Scoop the sorbet into bowls. Spoon the berries on top, garnish with the thyme sprigs and serve.
The sorbet can be frozen for up to 3 days.
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