Recipes

1 small Hass Avocado

1 can Premium Solid White Tuna, packed in water

1 TBSP Light Mayonnaise

2 tsp Red Wine Vinegar

2 TBSP Diced Carrots

2 TBSP Diced Celery

Salt and pepper to taste

2 cups Mesclun Greens or Spring Mix

2 TBSP Maple Balsamic Dressing, Stonewall Kitchen (or any creamy balsamic dressing)

1. Drain liquid from tuna, place in a bowl and flake until tuna is in fine pieces.
2. Add mayo, vinegar, carrots, celery, salt and pepper and mix until well blended.
3. Cut avocado in half, remove pit and scoop avocado out from skin.
4. Place the greens on a plate; fill avocado halves with tuna.
5. Drizzle dressing over avocado and greens.

1/2 lb. dry spaghetti

2 TBSP extra virgin olive oil

2 cloves garlic, chopped

12-15 jumbo shrimp, peeled and deveined

3 cups chopped escarole, thoroughly washed

10-12 cherry tomatoes, halved

1 cup reserved pasta cooking water

1 TBSP butter

Salt and Pepper to taste

1. Bring a large pot of salted water to boil.
2. Add pasta and cook to one minute less than packaged directions. 
3. While pasta is cooking, heat a pan with extra virgin olive oil. 
4. While pan is heating, pat dry shrimp and season with salt and pepper. 
5. Once oil is hot, cook shrimp one minute per side or until pink and lightly browned; remove shrimp from pan. 
6. Add garlic and saute for one minute. 
7. Immediately add tomatoes; add chopped escarole and cook until slightly wilted.
8. Add shrimp back to pan. 
9. Drain pasta but keep 1 cup of the pasta cooking water.
10. Add pasta to the pan and mix to combine. 
11. Add butter to the pan; If there is not enough liquid in the pan, add up to a cup of reserved pasta water.
12. Place in dish and serve. 
13. *OPTIONAL* Add grated parmesan cheese on top.