Spring At Last

Last night there was a warm shower of rain, a golden sunset, a beautiful rainbow blazened across the evening sky and flowers positively everywhere. Yes, ladies and gentlemen, Spring has finally sprung in North Carolina. There is no time more beautiful in this state. Azaleas are in bloom, Dogwoods are in bloom, Red Buds, and Crocuses are in bloom. Everywhere you turn is a burst of color and breath of warm, fragrant, balmy air. Birds are chirping their lungs off. Its pretty amazing! This time of year takes me back to our farmhouse. It makes me think of Dad digging the grass and weeds up for his huge garden, the rooster yelling is head of at 4AM, and my sister and I picking strawberries and preserving them. It reminds me of getting up early and baking all day long and then packaging until the wee hours of the night, only to get up at 5am the next morning and head downtown to sell our wares. I miss you vange. This time of year also starts me thinking about cutting down on the heavy casseroles and soups and getting into more fresh fish and crisp salads. Here is a lovely cold salad recipe. I hope you like it!

Ingredients
1 pouch (4.5 oz.) StarKist Tuna Creations®, Zesty Lemon Pepper
1 garlic clove
1 Tbsp. lemon juice
2 Tbsp. olive oil
1 can (16 oz.) Cannellini beans, drained and rinsed
½ red pepper cut in cubes
¼ cup chopped red onion
Fresh Basil, chopped, to taste
Salt and pepper, to taste
Directions
Mince garlic and mash to a paste with the back of a spoon. Mix garlic paste with lemon juice, salt and pepper and slowly whisk in olive oil.
Toss red pepper, onion, and beans together.
Break apart tuna and mix in to bean mixture.
Add dressing and toss well. Add basil just before serving. Serve at room temperature.
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