3 tablespoons pesto
3 tablespoons balsamic vinegar
2 tablespoons olive oil
19 ounces canned cannellini beans, cooked
19 ounces canned black beans, cooked
6 ounces tuna, drained and flaked

1. Combine pesto, balsamic vinegar and olive oil.
2. Combine both beans and tuna in a bowl and toss with prepared dressing.
3. Refrigerate overnight and serve chilled.

Makes 6 servings

4 bone-in, skinless chicken thighs
1/4 cup sherry
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
4 sprigs thyme
1 tablespoon olive oil
1/2 teaspoon sugar
28 ounces canned plum tomatoes
3/4 cup orzo
salt and pepper

1. Combine sherry, onion, garlic, parsley, thyme and sugar and marinade chicken overnight.
2. Heat olive oil in a large pot over medium heat. Remove chicken from the marinade and brown in batches, then transfer to a warmed plate and cover.
3. Pour marinade into the pot and raise the heat to high. Continue cooking, stirring often, until reduced to a thick syrup.
4. Stir the tomatoes and orzo to the pot, then add the chicken and reduce heat to a simmer. Cook covered until chicken and orzo are cooked, about half an hour. Season with salt and pepper to taste and serve.

Makes 4 servings

I've really come to appreciate having a fully stocked pantry, even though I prefer to eat things fresh. If it weren't for the fact that I have an abundance of half opened bags of pasta and rice and numerous canned goods, I'd likely be starving right now. It's still so bizarre that we're moving so soon and the cupboards are so bare. I came across some of the orzo I bought when making Portobello Orzo and thought I'd give it another try. This prompted me to make Tomato Thyme Chicken with Orzo. It's starting to feel as though I'm running out of unique ideas with the same ingredients. Perhaps I just happen to enjoy tomato sauces too much. This was also a good excuse to use up a bit more sherry. I am unable to finish the bottle before leaving without drinking it, but considering that it was just a cheap cooking sherry, I think I'll just let it go to waste. I really prefer it to red wine in sauces and such though, so I'm glad I decided to try it out.

Not surprisingly, since it incorporates things I am already familiar with and enjoy, this was delicious, especially for a last minute tossed together dinner. What was not so good is that I anticipated being able to eat this for lunch tomorrow and forgot that I no longer have a microwave. So now I have a huge pot of leftovers that I do not particularly want to reheat on the stove top. At least it served one meal.

On the side I made a simple White and Black Bean Salad with a pesto dressing and chunks of tuna. This is the kind of salad that I simply cannot get enough of and will continue to eat until the flatulence drives away all my friends. This is similar to the Balsamic 6 Bean Salad, but with a bit more complexity. Shannon disliked the 6 bean salad but happened to enjoy this one, so I'll have to figure out what component changed that up. Definitely a simple, easy to make dish that can be stretched over several meals.