Innie or Outie

A simple spring meal hubby came up with, Papa’s Tuna Salad with Bleu Cheese-Basil Wraps:

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Hubby used arugula, iceberg lettuce, fresh rosemary, fresh parsley, black olives, white onion, avocado, and cherry tomatoes for the salad. The dressing of choice was sesame thousand island. He added bleu cheese-basil tortilla wraps to complete the meal.

Here is relaxing springtime seafood brunch that tastes great after working in the yard. The entrée can be prepared ahead of time and then placed in the refrigerator, Seafood Salad:

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This salad can be made with a variety of ingredients including sashimi. I took what was already in the house and used canned tuna, shrimp, iceberg lettuce, seaweed, cherry tomatoes, black olives, scallions, oregano, basil, parsley; herbed croutons, soy sauce, and a creamy salad dressing (Don’t dress the salad until ready to serve).

To go with the salad, we saved some time and energy with premade grocery store Sushi:

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And to top off the meal we added Miso Soup:

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In the early ‘90s I created a St. Patty’s Day appetizer as a joke, Deviled Green Eggs:

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This year hubby and I decided to use the appetizer as part of a complete St Patrick’s Day meal so this is what we had for the occasion, Green Eggs and Ham Meal:

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The meal consisted of Green Egg Salad, Stir-Fried Ham and Broccoli, and Herb New Potatoes. (Although it’s difficult to tell from the pictures, the eggs are avocado-colored and the ham and broccoli had a light chicken bouillon and cornstarch green-colored sauce.)

Although St. Patrick’s Day is still a few days away, someone is back in the kitchen and getting a little green:

Papa’s St. Patty’s Herb Pesce Dinner

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For this dinner, hubby braised new potatoes and basil, sautéed Russian Red Fish in olive oil, added asparagus, then smothered it all in herb sauce. The plate was accompanied by a small bowl of salad greens, sweet peppers, and red radish topped with Sesame Thousand Island dressing.