Tuna Burgers for 2

In an effort to stay away from the grocery store and use up some ingredients we had on hand, Tuna Burgers were brought to life- not a tuna salad sandwich and not a beefy burger, but a merging of the two… the result was a delicious warm patty of perfectly seasoned tuna on a bed of spinach and fresh tomato- give it a try,

20 ounces of tuna in water, drained VERY well
1/4 cup bread crumbs
1 green onion, finely chopped
1 jalapeno, seeded and finely chopped
1 carrot, peeled and finely chopped
1 tablespoon Teriyaki
1 egg
salt and pepper to taste
Canola Oil
Combine all ingredients together (save the Canola) and form in to 4 equal sized patties. In a large frying pan, distribute Canola oil to cover bottom of the pan, and heat over medium high heat. Add the burgers and cook till browned, about 3 minutes per side. Serve with your favorite sliced cheese, spinach, tomato, and avocado on a bun. Enjoy!

Cajun Halibut with Swiss Chard

1 bag of frozen Trader Joe’s Halibut Pieces, thawed and pat dry

1 tablespoon Cajun Hot seasoning ( ours is from Stanleys)
1 tablespoon unsalted butter
1 chopped onion
1 tablespoon olive oil
1 bunch thinly sliced Swiss chard
1/4 cup pitted green olives, chopped
1/4 cup golden raisins


Season Halibut pieces with Cajun mix. In a large frying pan over medium high heat, melt the butter. Place the pieces in the pan and cook for 5-6 minutes, till seared and cooked through but not dry. Serve with Swiss Chard recipe below.

Swiss chard with olives and golden raisins

Brown 1 chopped onion in 1 tablespoon olive oil. Add 1 bunch thinly sliced Swiss chard, chopped pitted green olives, and golden raisins; sauté for about 6 minutes or until soft. Season with salt and pepper.

Bob’s Corn

Every year for the past 18 years, Amber’s family has celebrated TEVA fest ( Terry and Eva’s wedding anniversary Pig Roast, camp out fest!) Bob’s corn is the highlight of the meal, ok the pig roast is amazing too, but there’s something special about the freshest corn on the cob that you could ever imagine… perfect crisp bite, savory sweetness, grilled in it’s husk to perfection and dipped in real butter to make it the most incredible food you have ever eaten… you can’t duplicate it- so sorry, but this post is just to brag.


Tomato and Artichoke Orzo

We came across a great article on the web with some ideas for using the top super foods, Artichokes are one of them; this is some info from that article- followed by a recipe they shared and we adapted in to a meal!
“A study in the British Journal of Nutrition showed that artichokes had the highest antioxidant capacity of 40 vegetables and herbs tested. “Like broccoli, cabbage, and cauliflower, artichokes are rich in flavonoids, which help slow the growth of breast and other types of cancer cells in lab studies,” says Dong Moon Shin, M.D., a professor and Frances Kelly Blomeyer chair in cancer research at the Emory Winship Cancer Institute in Atlanta. “
4 fresh artichokes
2 celery stalks, chopped
1/2 white onion, chopped
1 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1 cup red wine
28-ounce can of chopped tomatoes
4 cloves minced garlic
fresh grated parmesan cheese
2 cups cooked orzo pasta
salt and pepper to taste

Boil 4 artichokes for 30 minutes; drain. In the same pot, brown 2 chopped celery stalks, 1 chopped onion, and 1 teaspoon dried oregano in 1 tablespoon olive oil. Add 1 cup red wine, a 28-ounce can of chopped tomatoes, and 4 cloves minced garlic. Place artichokes in tomato mixture; spoon mixture over then. Cover and simmer for about 35 minutes or until artichokes are tender. Serve over a bed of orzo pasta topped with grated cheese. Enjoy knowing that you are eating SUPER food!