Horseradish Tuna Salad
Inspired by the viral tuna salad that is making it’s way around social media, this is a more pantry and cupboard friendly version. Simple ingredients most will have available. We replace classic celery with frozen peas and corn and we add some kick with the horsey sauce. You really can’t go wrong here, and I can guarantee this will be the new go to recipe for your tuna melts and salads. I personally prefer to build some custom bites on some crispy crackers. Let’s dive in!
Pan Style Breadsticks
This has become one of our weekly Saturday or Sunday dinner additions over the the last couple months. Usually served aside a saucy pasta dish or for an appetizer on a movie night.
These mimic the fluffy pan style bread stick we all are familiar with form some of the popular chain pizza joints.
While these need to be prepped about 8 hours before you bake, they are pretty hands off. About 10 min of set up, a couple check-in’s and a 10 min bake and you are set!
Roasted Carrot Sauce
Our family has some dietary restrictions in relation to tomato based products. We are always looking for alternatives to common go-to recipes. I have swapped out the acidic tomato base for a more earthy orange alternative.
Carrots are known for their vibrant orange hue and sweet flavor. Harnessing the natural sweetness and earthy undertones of carrots make it the perfect candidate for a pasta sauce.
Carrot-based sauces not only introduce a unique flavor profile but also come with a plethora of health benefits.
Carrots are rich in beta-carotene, a precursor to vitamin A, which is essential for maintaining healthy vision, skin, and immune function. Additionally, they are a good source of fiber, vitamins C and K, as well as various antioxidants.
Carrots offer a smoother texture when pureed, allowing for a velvety consistency in sauces without the need for excessive cooking or thickening agents.