Pirates of the Caribbean Salad

You might think this is a strange name for a mixed greens salad, but not if you delve into the history of the Pirates that roamed the seas.

 Without vitamin C in their diets, they suffered from scurvy.  They needed citrus foods in their diets.  Thus, the inspiration for this salad.

 Our city is being invaded by Gaspar and his crew next weekend.  Make sure you keep the invaders healthy and happy with good food.  This salad might be  a great way to keep the Pillaging Pirates satisfied so they'll leave your treasures alone.





Tuna and Mandarine Orange Salad with Salad Greens

2 tablespoons Joe and Son’s Blood Orange Olive Oil

2 tablespoons Joe and Son’s Grapefruit Balsamic Vinegar

2 (6 ounce) cans Albacore tuna, drained and flaked

1 (10 ounce) package mixed baby greens

½ cup drained pineapple tidbits

1 (11 ounce) can mandarin orange segments, drained 

½ cup sliced green onions, green and white parts

Chow Mein noodles for garnish

Salt and pepper as desired

  

In a sealable jar or cruet, combine the Blood Orange Olive Oil and Grapefruit Balsamic and shake to form an emulsion. 

In a large salad bowl, combine the next 4 ingredients.  Add the salad dressing and toss to thoroughly coat the salad ingredients with the dressing.

Garnish with the chow mein noodles before serving.

Pasta with spinach,sausage and mushrooms

For those of you in the Tampa area who will be celebrating the Pirate invasion of Tampa this weekend, this might be one of the party foods you would enjoying preparing for your guests. It's a one pan meal, quick to prepare, it's healthy and nourishing and has an appealing look.

Actually, it's good for fixing anytime of the year that you'd like to get out of the kitchen fast, but want your meal to look as though you spent hours preparing it.

Cooking the pasta in the broth will thicken it a bit, but this is not a soup. Instead you'll find it's a light kind of sauce.

Pasta with Spinach, Sausage and Mushrooms

 

 

2 teaspoons Joe and Son’s Mushroom Sage Olive Oil

1 pound sliced Kielbasa sausage

1 pound sliced (cleaned) mushrooms

1 medium onion, red or yellow, sliced

5 cloves garlic, chopped

4 cups chicken broth

I cup canned diced tomatoes + juice

10 ounces uncooked penne pasta

5 cups baby spinach leaves

1 tablespoon Joe and Son’s Espresso Balsamic Vinegar

Salt and freshly ground pepper to taste

 

Heat the oil in a deep saute pan and add the sausage, mushrooms, onion and garlic.  Stir often over medium heat until the mushroom liquid has evaporated and the onions are soft.

Add the broth and tomatoes and bring this to a boil.

Add the pasta and cook  for about 10 minutes.  Add the spinach and Balsamic vinegar  and cook for about another 5 minutes until the pasta is al dente.