Tuna Tomato Bowl
This bowl is a perfect cross between a puttanesca and a niçoise.
1. Coat a large frying pan with olive oil and add the garlic and red chili flakes. Cook for a minute until soft and fragrant, then add the anchovies and stir until they start to melt. Add the olives, crushing them gently with the back of a wooden spoon. Add the canned tomatoes and bring the heat down to a simmer. Cook for about 20 minutes.
2. Prepare an ice bath by filling a large bowl with equal parts ice and water. Bring a medium pot of water to a boil. Add a large pinch of salt and the French beans. Cook for about 3 minutes. Drain and place in the ice bath for about a minute. Drain and set aside.
3. Place equal amounts quinoa and brown rice into two serving bowls or sealable food containers. Top with a large dollop of tomato sauce. Flake three to four large pieces of tuna into each bowl. Divide French beans into each bowl. Season with salt and pepper to taste and a drizzle of olive oil on top if desired.
Grown-up lemonade with a hint of floral lemon verbena, this might just be your new favorite cocktail. Lemon verbena can be difficult to track down (though it's easy to grow). It makes wonderful tisanes and ice creams, too.