Tuna Pasta Salad:

Ingredients:

• 4 cups pasta of your choice
• 4 tbsp. olive oil
• sea salt
• black pepper
• lemon juice
• 30 cherry tomatoes, cut in half
• 2 stalks celery, diced small
• 1 can (12 oz.) chunk white albacore tuna (packed in water - no other ingredients)
• 1/2 cup grated cheese (Parmesan, Romano, Reggiano or a mixture)
• 2 hard-cooked eggs and shredded or diced

Directions:

• Cook the pasta according to the package - drain and place in a large bowl
• Add the olive oil
• Season to taste with salt, pepper and lemon juice
• Drain the tuna and add to the bowl
• Add cheese and mix well
• Chill

This actually gets better in a couple days - good leftovers

Breakfast Scramble

Ingredients:

• 1 lb. ground beef
• 1 medium onion, diced
• sea salt
• black pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 8 eggs
• 4 oz. grated cheese of your choice (cheddar, Italian or Mexican all work)

Directions:

1. In a large non-stick skillet, cook ground beef until no longer pink
2. Add salt, pepper and tomatoes, cook about 5 minutes longer
3. Scramble the eggs and pour over ground beef mixture
4. Cook until eggs are set, mix in the cheese and cook until cheese is melted and thoroughly mixed in

4 servings - we like it as a leftover, too, so I fixed it on Sunday, then reheated it on Wednesday when Nita was off work

Potato Gratin

Ingredients:

• 2 russet potatoes, sliced very thin
• 3/4 cups heavy cream (see note below if not available)
• sea salt
• pepper
• 1 tsp. minced garlic
• 1/2 lb. sliced gruyere cheese
• butter

Directions:

1. Melt butter and coat glass baking dish well - bottom and sides
2. Pre-heat oven to 375 degrees
3. Layer potatoes in dish, overlapping
4. Combine cream, salt, pepper and garlic and heat to a simmer. (I rarely have heavy cream in the refrigerator, but I often have sour cream that I have left over with no plans. I have found that by mixing sour cream with milk, I have an equivalent to heavy cream that does just fine)
5. Pour mixture over the potatoes to just cover them.
6. Cover dish with aluminum foil and bake about 30 minutes.
7. Lay slices of gruyere on top and put under low broil until melted

Makes 4 servings - good for 2 people for 2 meals.

Okra Fritters

Ingredients:

• 2 cups canola oil
• 1/2 cup okra, diced small, tips discarded
• 1/2 cup flour
• sea salt to taste
• black pepper to taste
• 1/4 yellow onion, diced small
• 1 egg
• 1/4 cup milk (can use cream or buttermilk

Directions:

1. Heat oil on medium in a large, heavy non-stick skillet
2. Combine all ingredients and mix well
3. Drop the mixture in 2 tbsp. segments into the oil
4. Cook until golden brown on each side - flipping once

Serves 2

Asparagus and Gruyere Frittata

Ingredients:

• 6 Asparagus spears cut into 1/2 inch segments
• 2 tbsp. olive oil
• 1 tsp. minced garlic
• 4 eggs
• 1 cup milk
• 1/2 tsp. sea salt
• 1/4 tsp. pepper
• 1/3 lb. Gruyere cheese cut into 1/4 inch squares

Directions:

1. Preheat oven broiler on high
2. Heat olive oil in oven proof skillet on medium
3. Saute asparagus about 10 minutes to your desired crispness or tenderness
4. Add garlic and continue to saute for 1 minute
5. Whisk eggs with salt, pepper and milk
6. Add eggs to skillet and cook 5 minutes until eggs are nearly set
7. Spread cheese over the eggs and transfer to broiler
8. Broil until eggs are fully set and cheese is melted and golden brown

2 servings

Increase proportionately for a brunch serving guests.