Tag: heirloom tomatoes

Nicoise Tuna Bean Salad (Gluten-Free, Dairy Free)

Nicoise tuna bean salad is an easy meal prep recipe for weekday lunches. A brightly flavored lemon-mustard dressing makes it extra delicious.

Tuna Chickpea Salad

I’m a sucker for cute packaging. I know it’s silly, but they always draw me in. For some reason, tuna of all things always seems to have the cutest cans! The Trader’s Joes packaging is especially adorable, but I also love this Bella Portofino packaging. (I got these as samples, but you can buy it at Shop Rite.)

The problem is that I usually buy tuna, then let it sit in my cabinet for ages before finally tossing it into some pasta sauce with capers and feta. Which is delicious, but a little boring.

Back in the summertime, I had a delicious Nicoise salad with seared tuna at Busboys & Poets in DC. It had a bright, lemony dressing that reminded me of the ones in my mayo-free chicken salad. I was inspired to use those same flavors in this tuna and bean salad that’s perfect to prep ahead for a week of packable lunches.

Beans, Shallot, Tomato, and Lemon

This salad is really simple, and it’s the kind of recipe that gets better as it sits in the fridge and the flavors meld. It has a fantastic combination of creamy, salty, fresh, and tangy flavors.

Since the ingredients are so simple, it’s important to use the best ingredients you can. I use fresh green beans, heirloom tomatoes, and organic lemons. I  always look for tuna that’s packed in olive oil instead of water, but you can use whatever your favorite happens to be. Tuna in oil has a little more fat, but I personally think it has a better texture (more silky, less dry) and a more mellow flavor that makes it worth it.

if you have them, this salad is also delicious with two chopped hard boiled eggs mixed in. I don’t usually bother only because I hate making them.


Nicoise Tuna Bean Salad

Serves 4

Ingredients

  • 1/4 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can chickpeas, rinsed and drained
  • 1 can tuna, preferably packed in oil, drained
  • 1 cup diced fresh tomatoes
  • 1/4 cup Nicoise or kalamata olives, pitted
  • 2 celery ribs, thinly sliced
  •  2 lemons, juiced
  • 2 Tablespoons Dijon mustard
  • 1/2 shallot, minced
  • 2 Tablespoons olive oil
  • salt and pepper

Directions

Bring a small pot of water to a boil. Add the green beans and cook for 3-4 minutes, or until bright green and tender crisp. Drain and immediately run under cold water to stop the cooking process. 

In a medium bowl, combine the green beans, chickpeas, tuna, tomatoes, olives, and celery. Mix well. 

In a small bowl, whisk together the lemon juice, mustard, shallot, and olive oil. Pour the dressing over the salad and mix to combine. Season to taste with salt and pepper.  Serve immediately, or refrigerate. 

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MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don’t forget to sign up for email updates so you’ll never miss a new recipe.

I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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Caprese Pasta (Gluten-Free, Lactose-Free)

Gluten-Free pasta and zucchini noodles coated in lactose-free garlic-mozzarella sauce and topped with fresh tomatoes and basil highlight the best the season has to offer.

I created this recipe for my client, GO VEGGIE. Thank you for supporting that brands that keep me inspired in the kitchen. 

bowl of pasta with tomatoes, basil, and mozzarella cream sauce

I wasn’t joking when I wrote that I’ve been completely obsessed with tomatoes lately. I think 3 of the last 4 things I’ve cooked have featured them prominently. I love that you can find beautiful local and heirloom tomatoes at almost any neighborhood grocery store this time of year! Besides Greek-inspired tomato and cucumber salads, I’ve practically been living off of caprese salad. It really doesn’t get much better than ripe tomatoes, creamy mozzarella, and fresh basil – especially when you can use GO VEGGIE’s lactose-free mozzarella.

I could probably make a whole meal out of caprese salad, but serving it over a tangle of gluten-free pasta and zucchini noodles really take it to the next level. That’s what I call a meal!

Ingredients for Gluten Free Caprese Pasta

I read a caprese salad recipe the other day that called for salting the tomatoes and letting them sit for a few minutes to draw out the moisture. I’d never tried that before, but it really makes a huge difference in the texture of the tomatoes! For this caprese pasta recipe, I lightly salted the tomatoes and let them sit while the pasta cooked.

To cut carbs and add nutrients, I used half gluten-free pasta and half zucchini noodles. If you place the zucchini noodles in the bottom of your colander before you strain your pasta, the residual heat will cook them the perfect amount. I used the angel hair setting on my spiralizer, but thicker, store-bought zucchini noodles also work perfectly fine.

Three blue bowls filled with caprese pasta

When I was dreaming up this recipe, the biggest thing I kept going back and forth on was if I should use the cheese to make a creamy sauce or if I should keep it cold and mix it into the tomato topping. GO VEGGIE melts so beautifully that keeping it all cold seemed like a shame, so I decided to do both. More is more, right? I ended up with a creamy, garlic-cheese situation that lightly clings to each strand of pasta. It was definitely the right call.

I really love GO VEGGIE’s shredded lactose-free cheeses, but they’ve been more difficult to find lately. Here’s a link to their store locator so you can find your favorite variety at a store near you!

bowl of pasta with tomatoes, basil, and mozzarella cream sauce

Gluten-Free Caprese Pasta

Serves 4

Ingredients

  • 1/2 pound gluten-free thin spaghetti
  • 1 medium zucchini
  • 2-3 large, ripe tomatoes
  • 2 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon gluten-free flour
  • 1-1/4 cup GO VEGGIE lactose-free mozzarella shreds, divided
  • 1/4 cup fresh basil, thinly sliced

Directions

Bring a large pot of heavily salted water to a boil. Follow the directions on the pasta box for al dente pasta. 

Meanwhile, use the thinnest setting of your spiralizer to spiralize the zucchini. Place the zucchini in your colander. 

Roughly chop the tomatoes. Sprinkle with a generous pinch of salt. 

Reserve 1 cup of pasta water. Pout the rest, along with the pasta, into the colander with the zucchini. 

Return the pot to the stove and set to medium heat. Add the garlic and cook 2-3 minutes, or until the garlic is fragrant but not brown. Stir in the flour to form a thick paste. Whisk in half of the reserved pasta water. Slowly sprinkle in 1 cup of the mozzarella, allowing it to melt completely. If needed, add the remaining pasta water to thin the cheese to a sauce-like consistency. 

Return the pasta and zucchini the to pot and stir to coat with the cheese sauce. Top with the tomatoes, basil, and remaining cheese. Season to taste with cracked black pepper. 

5.0 rating

3 reviews

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MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don’t forget to sign up for email updates so you’ll never miss a new recipe.

I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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Everything Bagel Hummus Board (Gluten-Free)

Hummus makes a great backdrop for my favorite bagel toppings. With this everything bagel hummus board, everyone can customize their own plate!

This post was sponsored by Sabra. As always, thank you for supporting the brands that keep me inspired in the kitchen.
Everything Bagel Hummus Board

It seems like everyone always goes crazy for fall flavors as soon as September 1st rolls around. I get it – I’m as excited for apples and pumpkin and chili as anyone else. But before we dive headfirst into soup season, let’s take a second to appreciate the fact that summer produce is at its peak.

September is the perfect time to hit up your local farmer’s market. For the most part, the weather is cooler so you can walk around leisurely without melting. And the produce selection is on point. I can’t get enough heirloom tomatoes right now.  They’re sweet and juicy and not at all mealy. Plus they’re absolutely gorgeous!

I grabbed a few over the weekend and made them the centerpiece of this fantastic everything bagel hummus board. It’s loaded with creamy Sabra hummus, juicy tomatoes, seedless cucumbers, pickled red onions, boiled eggs, briny capers, and everything bagel seasoning. This hummus board is an amazing snack to pick at any time of day, but it’s also an awesome idea for brunch. Serve it with bagels (I love pumpernickel) and let everyone customize their own sandwich. Or do what I’ve been doing lately and make a hummus bowl that you can scoop up with pretzel chips (or a spoon!)

Everything Bagel Hummus Board

Sabra has a ton of amazing flavors, but I love using their classic hummus for boards like this one because it acts as a pretty neutral backdrop that lets the vegetables shine. If you want something bolder, their olive tapenade hummus would also be amazing – you could omit the capers since the olives have that briny flavor.

How to make the perfect medium boiled egg every time

Perfect medium boiled eggs take these hummus bowls to the next level. After a ton of experimenting, I finally found a method that gives me the perfect boiled egg every time. The whites are firm without being grainy and the yolks are thick and jammy. That thick egg yolk combined with hummus? HEAVEN.

To make them the way I do, place your eggs in a pot and add enough cold water to cover them by about an inch. Put them on the stove and bring the water to a boil. It will seem like the eggs are cooking for forever, but I promise it’s worth the wait. Once the water is at a rolling boil, set your timer for 4-1/2 minutes. Keep boiling the eggs until your timer goes off, then immediately put them into some ice water to stop the cooking. The eggs are ready to peel when they feel cool to the touch.

Everything Bagel Hummus Bowl

Everything Bagel Hummus Board

Yields 6

Ingredients

  • 1 container Sabra classic hummus
  • 6 soft boiled eggs
  • 2-3 large heirloom tomatoes, diced
  • 1 seedless cucumber, diced
  • 1/4 cup pickled red onions
  • 3 Tablespoons capers, drained
  • Everything bagel seasoning 
  • Bagels, bagel chips, or gluten-free pretzel chips, for serving (optional)

Directions

Arrange all ingredients on a board. 

To make individual hummus bowls, spread 2-3 tablespoons of hummus onto a bowl or plate. Top with remaining ingredients, as desired. Serve with bagels, bagel chips, or pretzel chips for scooping. 

5.0 rating

1 reviews

MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don’t forget to sign up for email updates so you’ll never miss a new recipe.

I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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