Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday! You can also try a week for free!
Okay, so I’m getting married in a month and a half, and it really is the biggest thing on my mind right now. It’s hard to believe it’s just around the corner, but I am getting so, so excited! I think I’ve mentioned this before, but we were invited to 7 weddings this year, not including our own. We are the first of the bunch, which to me is ideal, but starting in May, we will be traveling all over the country for a variety of nuptials, in addition to bachelorette parties and family trips. PHEW.
I wish I could say I was relishing in the calm before the storm, but “free time” isn’t exactly on my radar at the moment. Between moving into a new house, planning the wedding, work, and trying to balance all of that with everything else there is in life (working out, other self-care activities, seeing friends and family, spending quality time as a couple), I have been BUSY BUSY BUSY. But honestly, I kind of like it. As long as I’m not stressed or anxious about serious matters, I don’t mind having a lot on my plate, and if I balance it correctly, I can thrive! Sure, I wish I didn’t have to do some of the wedding tasks that I find mundane and unexciting, but I would take this type of action over covid quarantining any day!
Also, we are honeymooning in Portugal, so please send recs if you have!!
I made this tuna salad recipe the other day and shared the bowl on my story, and everyone freaked out! I had to recreate it so I could share the recipe in full.
I have been LOVING pepperoncini lately, so I knew I wanted to throw it into a tuna salad. I looked up what else I could add to a pepperoncini tuna salad, along with the herbs I had, and many of the ingredients I was considering really coincided with this tuna recipe by Toby Cecchini in the New York Times, so I pulled some inspiration from there by adding in the pistachios for crunch (they used almonds).
This tuna salad doesn’t need to be served on toast or with burrata, but I loved the creaminess the cheese added!
Tuna Salad on Burrata Toast
Ingredients (serves 2-3)
2-3 slices sourdough bread, toasted
2 4 oz balls of burrata
Handful of arugula
2 5 oz cans of tuna, drained
2 large stalks green onion, thinly sliced at a diagonal
1/4 cup finely chopped red onion
1/4 cup chopped pistachios
1/3 cup sliced pepperoncini from a jar
2 tbsp Dijon mustard
2 tbsp mayo
2 tbsp dill
Handful of chopped parsley
Pinch of salt and pepper
1/4 tsp aleppo pepper or crushed red pepper
Optional: pinch of sumac
1. Break apart the burrata balls, and spread them on to the toast. Top with a handful of arugula.
2. In a large bowl, mix together tuna salad ingredients. Distribute the tuna salad on top of the toast, and finish off with another sprinkle of sumac and aleppo pepper!
IN CASE YOU MISSED IT!
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