The Best Antiques Are Old Friends

How fun to be able to cook for old friends this week while we are in Phoenix! The honorary guests were a three generation combo who share years of history with our family. Although I have a full working kitchen down here, it isn’t stocked like mine at home. I had to “make do” like my mom taught me years ago.

I always have cans of tuna in the cupboard and luckily Paradise Bakery is just across the street. They make a fantastic multi-grain bread. So, the sandwich decision was an easy one.  To the tuna, I added chopped peppers, red onion, dill weed and raisins. I had a  small stale package of raisins that I soaked in boiling apple juice, for a few minutes until softened. Then I chopped them fine and added to the tuna mixture, along with mayo. I don’t like a real sloppy tuna sandwich so I am pretty scotch on the dressing.

I sliced an apple into very thin slices and drizzled lemon juice over them so they wouldn’t turn brown. I also cut thin cucumber slices. Then I started making sandwiches.

This is an arugula/spinach blend that was the first layer, followed by apple slices, tuna  and then cucumber slices.

Trader Joes came to my rescue with these…

Some cut-up fruit for another side…

We bought a lot of fruit our first day here, so more fruit  for dessert was on the menu. However, it needed a bit of a sweet creamy twist, so here is what I came up with.

A carton of Peach Chobani Greek yogurt, mixed with Jello vanilla pudding, with grated lime and lemon zest. I mixed it well and spooned some of the mixture into the bottom of a small dessert bowl. Then, I proceeded to top it with a mixture of fresh fruit.

I forgot to take any photos of the cookies I purchases at Paradise Bakery, but they are wonderful…little bite size Oatmeal Chocolate Chippers. When my son and daughter-in-law were living in Denmark, she actually wanted us to mail her some of these!

So…having guests for lunch is easy schmeezy when you have a bakery and Trader Joe’s nearby! The best part of the lunch however, was the sweet fellowship we shared. Truly the best antiques are old friends!

Dill Tuna Salad with Apples & Raisins

4 small cans tuna, drained well

1/4 c. finely chopped red & yellow bell pepper

2 T. red onion, chopped fine

1 t. dill weed

Salt and pepper to taste

1/4-1/2 c. raisins (personal choice)

1/2 c. apple juice

1 apple, very thinly sliced

1/2 cucumber thinly sliced

Salad greens of choice

Mix tuna with peppers, onions and seasonings. Plump raisins by soaking in boiling water for 10 minutes. Drain and chop raisins in small pieces. Add to tuna mixture and stir in mayo. (personal choice on how much) To assemble sandwiches, place sliced apple and cucumber on bread, followed by tuna mixture then salad greens. Top with another slice of bread. Use a sharp break knife to cut in halves.