[source]Wow, it’s Thursday already. I feel like i just wrote the Thankful Thursday – 12 week post and I am at it again….Where has this week gone? Oh well, it is what it is – I worked, played with Mili-Mali, did some shopping, and started reading an amazing book – The Help, I am sure you’ve read it already – yes, I am a little late for this party. But in case you haven’t picked it up yet, it’s really a must! Something I am definitely thankful for.
Something else I am thankful for is excellent customer service. Some companies just get it. One of them being Starbucks. On Monday I received an email letting me know that I have a gift card with the amount more than $5.00 that has not been used since September 2009.
The email offered two options:
A) to donate the amount to the charity
B) to transfer the amount to my current card
Wow, on so many levels I was amazed. I have always loved Starbucks and respected the way they do business, but this has taken them to the new levels of perfection. Of course, I chose B, for a second I thought of A, but who was I kidding. So guess what arrived in mail today? My gift card…. guess where I am going tomorrow for a little morning treat?
Tonight I played a chef in the kitchen and I had audience. I think they were a little confused to see me in the kitchen instead of the chef. Luckily I didn’t burn anything, and my dinner was a beautiful summer delight.
I made chicken salad with cannelinni beans, mixed greens, tomatoes, red onion, olive oil, salt and pepper.
It was quick, easy and healthy – my favorite type of meals. As much as I want to think it’s perfect for a summer night, it’s actually perfect for any time of the year.
The beans were buttery and tomatoes sweet and juicy – my new favorite combination.
I also had a glass of Vermentino, now this is a perfect summer wine! I want some more!!!!
1 can white beans, rinsed
2 cans oil-packed tuna/grilled chicken breast
1 large tomato, chopped
1/2 small red onion finely shopped
3 tbsp chopped flat leaf parsley
3 tbsp EVOO
salt and pepper
3 cups spring mix
1 loaf ciabatta bread
In a large bowl, combine the beans, tuna/chicken, tomato, onion, parsley, lemon zest, lemon juice and EVOO, season with salt and pepper. Toss gently with baby mix.
Drizzle the cut sides of the toasted ciabatta with EVOO. Assemble the sandwiches.
TIP: Take out the extra bread from the ciabatta from its center to create a cavity for the filling. Make the tuna/chicken salad several hours ahead, but don’t toss with the baby mix until you are ready to make the sandwiches.
Enjoy this summer light creation and let me know what are you thankful for this week.
xoxo, The Faux Foodie GirlStarbucks, Thankful Thursday