Cottage Prep

Today I'm prepping for a hot weekend at the cottage. Although right now it is a lot cooler there than it is here. Hopefully that will be the story all weekend even though the forecast says otherwise. I'm trying to get as much stuff done here, in the cool house before we head down. I've got a potato salad made (leftover from last night). I made a tuna and white bean salad. You have to use the tuna packed in olive oil to get the good flavor. It's a yummy salad to take on the go. Nothing to spoil in the heat either so it makes a great picnic lunch. Here's the recipe:

• 1 6 0z can of tune packed in olive oil - DON'T DRAIN
• 1 12 oz can of white kidney beans or cannelini beans,rinsed and drained.
• 1 small red onion, thinly sliced
• 3 tablespoons red wine vinegar
• handfull of cherry tomatoes or a small tomato diced
• about 1 tablespoon of fresh basil, chopped but if you don't have fresh basil, italian seasoning will do in a pinch. I had some pesto so I threw that in instead.

Mix it all together and your done.

I'm going to do a beer can chicken and some fresh veggies I get at the market that is handy to our cottage. And I'm also going to make the following for lunch.

• Mutigrain bread
• Proscuitto
• Grilled Peppers
• Grilled Red Onion
• Arugula
• Basil
• and whatever cheese is already at the cottage but a fresh mozzarella would be nice but I'm might try Havarti.

I'll grill the peppers and onions and then throw the bread on just to get a little crispy. Then I'll assemble it all into a sandwich. I can't wait to try it.

And this is the plan for Sunday's dinner. Portobello Burgers!

1. Portabellos Mushrooms
2. Whole Wheat Buns
3. And, depending on what I find, I could go with

• Feta, Tomato, Olives, Cucumber, Peppers Oregano OR
• Mozzarella, Tomatoes, Summer Squash (Zucchini), Arugula, Basil

I'll dice it up and make it as a topping for the Portabellos. Grill up the Portabellos on the grill and call it a burger!