Asparagus and Zucchini Crudi

This one comes straight from Giada De Laurentiis, and is soon up for me to try!

* 2 zucchini, trimmed
* 1 bunch asparagus, trimmed
* 1/4 cup extra-virgin olive oil
* 2 tablespoons lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 ounce shaved Pecorino Romano, for garnish

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

Note: I think I may blanch the asparagus first so that its not too raw tasting.

Peach French Toast Bake

Spray a 9x13 pyrex baking dish with cooking spray. Tear up a baguette of french bread into big chunks, layer into the dish. Whisk together 4 eggs, and 4 egg whites, 1 cup of milk, and 1 tbl vanilla extract. Pour over the bread. Slice up 3 peaches, and a couple handfuls of blueberries, toss with juice of 1 lemon, cinnamon, and brown sugar. Scatter the fruit over the bread. Sift on more cinnamon and brown sugar. Refrigerate overnight. Bake in the morning at 350 for 40 minutes. Also good cold the next day. Can be enjoyed alone or with yogurt or maple syrup!

Spicy Tuna Pasta with Peas

Easy...peasy! Mix all into a bowl: Cooked farfalle pasta, frozen peas, peeled & chopped cucumber, and one tin of white tuna. Finish off with: Mayo, Salt, Celery Salt, Cayenne Pepper, Cayenne Flakes.

The perfect amount of sweetness, softness, and crunch. Satisfying!