INGREDIENTS

• 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
• 1/4 cup minced red onion
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon freshly ground pepper
• 4 tablespoons reduced-fat cream cheese
• 8 slices pumpernickel bread, toasted
• 8 slices tomato
• 2 large leaves romaine lettuce, cut in half

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Written by Lea Barlow • Leave a comment

INGREDIENTS

• 3 teaspoons olive oil, divided
• 1 14-ounce package firm water-packed tofu, rinsed and crumbled
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• 1 small zucchini, diced
• 3/4 cup frozen corn, thawed
• 4 scallions, sliced
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup prepared salsa
• 1/4 cup chopped fresh cilantro

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Written by Lea Barlow • Leave a comment

INGREDIENTS

GRILLED TUNA WITH OLIVE RELISH

• Olive Relish
• 1/2 cup finely chopped fresh parsley
• 1/3 cup chopped pitted imported black olives, such as kalamata
• 1/4 cup finely chopped celery
• 1 small clove garlic, minced
• 1/2 teaspoon dried oregano
• 1 tablespoon lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon salt
• Freshly ground pepper, to taste

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Written by Lea Barlow • 1 Comment

INGREDIENTS

• 12 large hard-boiled eggs , peeled
• 1/3 cup nonfat cottage cheese
• 1/4 cup low-fat mayonnaise
• 3 tablespoons minced fresh chives, or scallion greens
• 1 tablespoon sweet pickle relish
• 2 teaspoons yellow mustard
• 1/8 teaspoon salt
• Paprika , for garnish

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Written by Lea Barlow • 1 Comment