Open-Faced Tuna Sandwich with Avocado

Tuna sandwiches can be really boring, but so convenient when you need a fast lunch.  I think adding the avocado to this sandwich dresses it up a bit, but more importantly gives you a dose of healthy fats.

Ingredients:
Whole wheat bread, sliced
1 can tuna- packed in water
2 tbsp.  mayo
1/4 cup chopped flat leaf parsley, and dill
1 green onion chopped
1/2 a lemon's juice
1 hass avocado
1/4 cup shredded mozzarella cheese
1 tsp olive oil
salt and pepper to taste

First toast the bread with a little olive oil. Next take the can of tuna and drain well. Make sure you get rid of all of the excess liquid. Combine the tuna, mayo,  lemon juice, onions, herbs and salt until the mixture is nice and creamy. Top the bread with the tuna salad and then top it with cheese. Next take the avocado and slice thinly. Place on top of the sandwich and drizzle with olive oil. Season the top with a little salt and fresh ground pepper.

Knickerbocker- the perfect girly umbrella drink

I am not into strong cocktails. I like the ones that taste like juice, but take the edge off. This drink will do just that. I admit, it's a bit girly, but fellas, embrace your sensitive side and give this one a try- it's delish. The original recipe called for less pineapple juice, but I bumped up the quantity. It also called for light rum, which I substituted for key lime rum. It really gives it a nice little zing. So here's how you make it:

Ingredients:
1 part key lime rum
1/2 part Cointreau
1 part pineapple juice
1 splash of lime juice
2 teaspoons raspberry syrup
1 lime wedge and maraschino cherry to garnish
Combine all liquid ingredients and shake vigorously with crushed ice. Add shaved ice into a tumbler and strain the cocktail into the glass. Decorate with lime wedge and cherry.

Smoked salmon platter with creamy dill spread

I absolutely love smoked salmon.  Usually if there is an item on the menu with this ingredient I will order it. It is one of the reasons I came up with this dish. The saltiness of the capers, combined with the cool touch of the dilled cream cheese spread, and the crunch of the fresh greens and red onion allow for the perfect balance of flavors, not to mention, really stand up to the pungent taste of the salmon. So here's how you make it.


Ingredients:
1 package smoked salmon
1/4 cup freshly chopped dill
1 lemon (juice)
1/4 cup sliced red onion
1 garlic clove, grated
1 tbsp. capers (with brine)
1 1/2 cups spring greens
2 tbsp. light tasting olive oil

For the Spread
4 oz. cream cheese
1 handful of  fresh dill, chopped
3 tbsp. lemon juice


Take the package of salmon and thinly slice it.


Peel the red onion, and grab a large handful of dill and finely chop. Next using your microplane finely grate the garlic clove. Add all of the ingredients to a bowl.


Take the juice of a lemon and squeeze into the mixture. With your microplane, zest a quarter of the lemon and combine with the ingredients


Add two tablespoons of olive oil and mix with the rest of the ingredients.The next thing you do is add the salmon to this mixture and let it marinade while you make the spread.

For the spread:
Add the cream cheese and a handful of dill and run through the food processor. Mix well until the dill is finely chopped and the mixture is nice and creamy. Serve on a platter with the salmon and greens and flatbread. Enjoy!