This is the time of year for food that celebrates the vine-ripened tomatoes and squash, fresh from the overflowing garden. Paired with the Reduced Gluten Cheesy Rustic Pie Crust, Savory Rustic Tomato-Squash Pie is a substantial brunch, lunch, or even dinner with an extra slice. We switch back and forth between this recipe and the Summer Quiche, with distinctive flavors for each. Try them both – the garden produce is easier to give away if you cook it first before handing it to the neighbors. Just sayin.’
We don’t grill on rainy days during the summer, but sometimes we want a hearty meal without heating up the oven. Sheila’s mom taught this recipe to her when she was learning how to cook. Easy, tasty, foolproof, and ready a few minutes after the macaroni is done. If you want to serve it absolutely cold, it takes a little longer, but we never wait that long.
Sheila laughed and pronounced it dead-body-proof as well, since she practiced the recipe on her mom and dad several times as a teen, and they lived.
8 oz box small elbow macaroni uncooked – about 2 cups
1/2 teaspoon butter/margarine for macaroni water
1 teaspoon sea salt for water
2 5oz cans tuna
1 8oz can very young small sweet peas
1 cup mayo
1/2 cup crumbled, seasoned croutons
Fill 4 quart pot halfway with water and bring to a boil.
Add teaspoon sea salt to water or to taste.
Add uncooked macaroni to water, and return to boil.
Add teaspoon margarine to water (keeps macaroni from sticking to itself).
Boil for 8-10 minutes until ‘al dente’ (firm), stirring occasionally.
Pour into colander, drain well, and return macaroni to the pot.
Drain water/oil from the tuna cans and add tuna to the macaroni pot.
Drain liquid from peas and add to the macaroni pot.
Add mayo to the pot and lightly toss all ingredients together.
Arrange contents of pot in serving dish and sprinkle crumbled croutons on top.
Chill in refrigerator for up to an hour and serve.
Note: The versatility of this dish is that it can be served hot as well. The prep is exactly the same, except that once the ingredients are combined in the pot, they should be transferred to a baking dish. Bake at 350 for about 30 minutes or until heated through.
Tastes great hot or cold, but in the summer, we always serve it cold.
There are many delicious Greek dishes, but a Greek salad can be tossed together easily and in our house, it’s a tasty partner to sandwiches. Make the salad big enough, with a lot of feta cheese on top, and it could be a meal all on its own as the temperature climbs above 90 degrees.