Spaghetti with Tuna,Pasta Marinara with Zucchini & Chinese Eggplant Stir-Fry

Ingredients:

• One 16 oz box of spaghetti 
• Two 5 oz cans of tuna 
• One yellow onion 
• One stalk of Celery  
• Olive oil 
• Juice of half a lemon  

Directions:

1. Cook spaghetti to al dente in salted water, drain, toss with olive oil, and set aside 
2. Fine mince celery and place in mixing bowl 
3. Dice onion and cook in pan until sweated (around 5 minutes) the set aside 
4. Open can of tuna and drain 
5. In a bowl mix tuna, celery, onions, salt, and pepper. (olive oil, salt, and pepper to taste)
6. Toss cooked spaghetti with the tuna and serve 

Ingredients: 

• 1 box of pasta of your choice (16 oz)
• 1 can of chopped or diced tomatoes (15 oz) 
• 1 yellow onion 
• 2 garlic cloves 
• Optional herbs of your choice 

Directions: 

1. Small dice onion, chop garlic finely, chop zucchini into medallions, and add to hot pan with olive oil 
2. Add can of tomatoes (and herbs if using) to pan and cook down to sauce like consistency approx. 7-10 min
3. While sauce is cooking bring water to boil, add salt and cook pasta 
4. After draining pasta add to sauce (you can add pasta water for flavor or if sauce got too thick)
5. Taste, season, and serve 

Ingredients:

• 2 Chinese eggplants 
• 2 red or yellow onions 
• 1 head of broccoli 
• 1 tablespoon soy sauce 
• 1 tablespoon water 
• 1 tablespoon cornstarch to thicken 
• 2 garlic cloves chopped 
• Honey for sweetness optional 

Directions:

1. Chop vegetables to even sizes 
2. Mix stir fry sauce 
3. Cook vegetables in oil on wok or pan until fully cooked 
4. Pour stir fry sauce over vegetables and cook briefly (soy sauce will burn) 
5. Serve 

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