Happy National Canned Food Month

Tuna and Cannellini Bean Salad
Did you know: Cannellini Beans were originally cultivated in Argentina by Italian immigrants and was later taken back to Italy, where they are now grown commercially.

Ingredients
- 1 large lemon
- 2 cans of cannellini beans
- 1 jar sliced pimientos
- 3 tbsp. olive oil
- 2 tbsp. dried parsley flakes
- salt & pepper to taste
- 1 can tuna in oil

Directions
1. Zest and juice one lemon
2. In medium serving bowl, combine 1 tsp. lemon zest, 3 tbsp. lemon juice, cannellini beans, pimientos, olive oil, parsley, salt and pepper.
3. Gently stir in tuna and serve over a bed of mixed greens.

Provided by GoodHousekeeping.com

Chicken with Artichokes, Peppers, and Sun-Dried Tomatoes
Did you know: Artichokes are a versatile food, and although most consider artichokes a vegetable, they are actually an unusual variety of thistle!

Ingredients
- Nonstick cooking spray
- 1 medium onion, sliced into half moons
- 4 bone-in chicken breasts
- 2 cloves garlic, minced
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. lemon zest
- 1 cup canned sun-dried tomatoes, packed in oil, chopped
- 2 roasted red peppers, jarred in water, sliced thin
- 1 14 ounce can of quartered artichokes packed in water
- 1/3 cup dry white wine
- 3 Tbsp. lemon juice

Directions
1. Preheat oven to 400 degrees.
2. Spray a large baking dish with cooking spray.
3. Spread sliced onions on bottom of baking dish and place chicken breasts on top.
4. Using your hands, massage garlic, rosemary, lemon zest, and sun-dried tomatoes with oil on chicken breasts.
5. Use additional olive oil as needed to make sure the chicken is well coated and moist.
6. Spread red peppers and artichoke hearts around chicken.
7. Whisk together wine and lemon juice and pour over chicken and vegetables.
8. Season with freshly ground pepper and enjoy.


Hearty Veggie Soup
Did you know: Evidence of the existence of soup can be found as far back as about 20,000 BC!

Ingredients
- 2 tsp. olive oil
- 1 large onion
- 1 Tbsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 2 cans canned potatoes, diced (rinsed and drained)
- 2 cans canned carrots, diced (rinsed and drained)
- 10 cups low-sodium vegetable broth
- 1 can of tomatoes, finely diced (undrained)
- 1 can of canned navy beans (rinsed and drained)
- 1 can of canned corn kernels (rinsed and drained)
- 1 can of green beans (rinsed and drained)

Directions
1. Heat olive oil in a large stockpot over medium heat.
2. Add onion, Italian seasoning, and salt.
3. Once onions begin to soften, add potatoes and carrots and cook for 5 more minutes.
4. Add broth and tomatoes, scraping bottom of pan with a wooden spoon to loosen any brown bits.
5. Increase to high heat and bring to a simmer.
6. Once simmering, stir in remaining ingredients.
7. Reduce the heat to low and simmer for 15-20 minutes or until vegetables are tender.