A Monday Night Dinner For One. . .

Zesty Beans And Onions

1/2#  mix of wax, green and purple beans

           take off stem end and cut each in half

1/2    Vidallia onion sliced lengthwise

1T     extra virgin olive oil

1T     white Balsamic vinegar

a little lemon thyme - strip the leaves off the stems

Simmer-steam the beans, covered, in a little water for about 8 minutes.  Add onions and simmer another 4 minutes.  By now water should be evaporated.  Drizzle on the oil and vinegar, add the thyme, toss, cover and let stand a few minutes.  I was SO surprised to see that the purple beans changed to dark green when cooked!  They all sure were good though. . .Lin

Smoky Sardine Spread

1  3.5oz  can of smoked sardines in oil - drained

3 T  sour cream, soft cream cheese or plain Greek yogurt

1     scallion - green onion - chopped

a little fresh dill weed

pepper and a pinch of sea salt

Combine everything in a small bowl.  Spread on a rice cake or some good rye bread.  (Next time I make this, I'll add a little Dijon or horseradish mustard). . .Lin

This dinner came about when one of my Facebook friends posted something about sardines in a way that made it clear, they were not his favorite food.  Then I had sardines stuck in my head.  That recipe and the one for the beans evolved from there.

Sardines, salmon and tuna are excellent sources of Omega-3 oil.  A wonderful anti-inflammatory and all-around good thing for our bodies.  We don't get enough of that here in the U.S. . . .Lin