In the Kitchen – June 2025
It’s time to pick. you know, “pick” after a baseball game, or maybe during the game. Going to the pool or beach, or returning home, you need to “pick” at something quick and easy. We offer just that this month. Hummus is a favorite and add the suggested toppings, well, you’ve got a sure winner. My grandkids love the Tuna Bowls. Actually, they love anything in a “bowl.” Feel free to switch around the veggies and protein and make your own creation. Bon Appetit!
WHITE BEAN PESTO (FOR CHEATERS!!)
1 15-oz. can cannellini beans, drained (do not rinse)
1/3 C. pesto (store bought), plus more for topping
Combine the cannellini beans and pesto in a food processor. Puree until smooth, thinning with water as needed. Season to taste. Serve with crudites and/or chips.
HUMMUS W/TOPPINGS
Hummus
Combine 1 can chickpeas (reserve some liquid from can) ¼ C. tahini, 2 garlic cloves, 1 tsp. salt, pinch of pepper in a food processor.
Puree slowly adding 1 Tbsp. olive oil plus 2 Tbsp. reserved liquid from can of chickpeas. Run machine until mixture is smooth.
Toppings
Roasted Curry Vegetables
Preheat oven to 375F.
Peel 2 sweet potatoes and cut into 1-inch chunks. Wash 1 medium eggplant and cube into 1-inch chunks.
Place cubed veggies on sheet pan and drizzle with ¼ C. olive oil, 1½ tsp. garam masala, ¼ tsp. nutmeg, ¼ tsp. cinnamon, ¼ tsp. paprika and 1 tsp. curry. Roast for 45 minutes or until veggies are tender. Serve warm on top of hummus with ¼ C. date syrup.
Barbecue Pastrami
Cube 1 pound pastrami and set aside. Saute ½ C. onions with 1 Tbsp. oil until translucent. Add cubed pastrami and cook on medium high heat for 10 minutes until pastrami is golden. Add ½ C barbecue sauce. Cook for 15 minutes on low heat and serve warm on top of hummus. Scoop up with warm pita bread triangles.
KATIE LEE’S MACARONI SALAD
2 C. elbow macaroni
1 C. halved grape tomatoes 8 radishes, thinly sliced
1/2 green bell pepper, diced
6 scallions (white and green parts only) thinly sliced
1/2 English cucumber, diced 1/2 C. mayonnaise
1 Tbsp. apple cider vinegar 1 Tbsp. yellow mustard
1 tsp. sugar
1/2 tsp. garlic salt ground pepper
Bring large pot of water to boil. Add macaroni and cook as directed al dente. Drain and let cool. Toss macaroni with tomatoes, radishes, bell pepper, scallions and cucumber in large bowl. In a small bowl, whisk mayonnaise with vinegar, mustard, sugar and garlic salt. Add dressing to macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.
SPICY TUNA BOWLS
1/4 C. mayonnaise 1/4 C. plain yogurt
1 Tbsp. siracha hot sauce
2 Tsp. soy sauce 1 tsp. sesame oil
3.5 oz. tuna in oil, drained well 15oz. brown rice, cooked
1 English cucumber halved, thinly sliced 1 avocado, pitted and sliced
1 tsp. sesame seeds
1 .35 oz pkg. roasted seaweed snacks for serving
In medium bowl, combine mayonnaise, yogurt, siracha, soy sauce and sesame oil. Season with salt and pepper. Add drained tuna and mix until coated.
Divide prepared, warm rice among 4 bowls. Top each bowl with spicy tuna. sliced cumbers and avocado. Sprinkle with sesame seeds. Serve with seaweed snacks.
