Light Spring Sauces

Spring means lighter eating and that applies to sauces for all sorts of dishes, Think more veggies and lighter oils used as opposed to heavy creams and flour. These can be used on everything from pasta to meats to even veggies.

Any kind of pasta benefits from a light sauce.  Thin stranded spaghetti like angel hair and spaghettini seem to be good match probably because they're not as bulky as other pastas.Think one with equal parts white wine and butter, Garlic gives it more flavor. This type of sauce also benefits from a light meat such as chicken or shrimp. Adding these will make the dish heartier. You can also a spring veggies such as peas . Even carrots and broccoli can be mixed in for color and more flavor. Another light airy sauce is one that has lemon juice and zest in the recipe. A pinch of red pepper can also be added for some zing and color. Pesto is a great Springy sauce however it's not basil season.Broccoli can be a great substitute. Some recipes call for the addition of basil but it can be omitted.Parsley can be subbed in. There is also a handful of pine nuts and olive oil, just like traditional pesto along with Parmesan cheese.

One sauce that you can make in preparation for summer is salsa cruda. This is a light tomato sauce that also as chopped green peppers. black olives, oil and a bit of butter.This is put in a bowl and left out for an hour. Cook any kind of pasta for this and serve the hot drained pasta with the sauce. It'll warm up the sauce. What about chicken and other meats? Chicken breasts with lemon and cream is always a special dish.This is also a one skillet meal. Cook the chicken first and then make the sauce. Combine chicken broth, lemon juice, red pepper flakes and garlic.This is cooked in a skillet .The chicken is added as is butter for luxuriousness and cream. The lemon juice and cream shouldn't;t curdle  if they're whisked properly together.Lemon and cream also go well with salmon. Again the sauce is made more or less the same way  also using chicken broth as opposed to fish stock. The result is a sort of meuniere sauce that will compliment the salmon's flavor. You could also use this on veggies too as a great side.

Spring is here and its' the season for light flavors. Try any of these sauces on pasta or meat. It's a fresh take to welcome in the season

One Can Of Tuna Can

What can one can of tuna make? A variety of different dishes , from lunch to dinner. All it takes is imagination to create a tasty dish that's satisfying and nourishing.

Everyone has at least one can of tuna in their pantry. I usually have two or three cans of Genova tuna which is packaged in olive oil. I prefer the fish this way because it's has more flavor. You can use tuna packed in water.It is lower in calories. What can do you with a can of tuna/One thing - and it's pretty obvious tuna salad. You can go with the classic recipe which also includes chopped celery and chopped onions or shallots.You can make it a bit fancier by adding some chopped bell peppers or carrots.if you're not into mayo then sub in avocado.It gives the salad a creamy chunkiness and a buttery flavor. My favorite salad with tuna is Salad Nicoise. It has a summery , sea breeze vibe about it as it celebrates Provence. An authentic Nicoise has not only tuna but also beans and hard boiled eggs for more protein along with Roma tomatoes and green beans for color and crunch. You can also throw in anchovies too if you want more of a briny taste. As for the greens, try a bag of mixed ones for a rounded out and varied flavor.  I usually use a simple vinaigrette as a dressing but you can try one with a small pinch of  Dijon mustard added. Serve with French bread to mop up the dressing.

Tuna can also be used in hot dishes. How many of us have had the gooey, hot fishy treat the tuna melt. It's a staple of diners and lunch counters but can easily be made at home. The classic one calls for white bread cheddar. but there are variations that have mozzarella and tuna on Italian bread. The sandwich starts out with tun a salad spread on a slice of white or whole wheat. A slice of mild cheddar or American cheese  is then added .it's finished with another slice of bread and fried. A less greasier version is a baked version. Make it the same way as the original, just skip the second slice. Bake at 350 degrees F for twenty to thirty minutes. A can of tuna can also make a great sauce.Use the basic tomato sauce recipe and add drained , flaked tuna. Capers can also be added for a bit more saltiness.  What kind of tuna should you use?I would go with the one in olive oil and cut back on the olive oil used in the recipe (usually three tablespoons. Cut it back to a tablespoon). The sauce is great with penne or rotelli along with the longer pastas such as spaghetti and angel hair.Not surprising a can of tuna can also top a pizza too for a different take on a seafood pie.

Get creative with a can of tuna. There's so much you can do with it. You can even come up with brand new recipes and if you do - share it here.

The Versatility Of Pasta

Pasta just isn't for meatballs and sauce. .It's actually a versatile base like polenta or rice. You can use it for almost anything and make some interesting and tasty dishes. What's best is unlike the other two it comes in a variety of shapes and sizes. The possibilities are endless for what you can do with it.

The most popular dishes are the salads. There's the ever present picnic staple macaroni salad .Of course there's the tastier tricolore made with three flavors for rotelli and some chopped salami. However you can also use spaghetti and even angel hair for Thai sesame noodle salad This takes boiled spaghetti which is then cooled, sesame peanut butter along with red bell peppers and snow peas. You could also whip up a quick orzo salad which involves boiling the miniature pasta bits in chicken broth , letting cool and adding tomatoes and chopped onion.

Hot pasta dishes are many. One of my faves is lo mein, You can create a hearty one using the thick bucatini, along with chicken or beef strips. Or you can try a seafood one, employing the very fine angel hair, with shrimp and crab meat. This is a great idea for leftover seafood. Another is using pasta in soup. You can do a variation of noodle using regular spaghetti. Buttered spaghetti makes a great side for goulash too.

Pasta isn't just for marinara or pesto sauce. It's versatile to use in a variety of ways for a variety of cuisines. Try to break away from the traditional kind and create your own unique dish!