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"    No more asking, &amp;quot;What&amp;#039;s for dinner?&amp;quot; Each afternoon, Kim will reveal what she whipped up in her home kitchen the night before. She&amp;#039;ll also provide advice and recipes so you can make a similar meal yourself. Technically summer may be a couple more weeks away, but the dawdling pace of the setting sun means my 2-year-old and I like to hit the playground in the afternoon and linger right up until dinnertime. So it makes sense to pull something together during his nap; then all we have to do is wash up and set the table when we walk in the door. (Sounds good for the kind of job that doesn&amp;#039;t involve swingsets and dirt, too, huh?)     This white bean and tuna salad can be served in lots of ways: tossed with pasta hot or cold, rolled into a tortilla or stuffed into a pita with some lettuce, on top of some fresh baby spinach or big crostini, or on its own with crisp grissini and halved grapes. To pull it together, I make a vinaigrette in the bottom of a big bowl with red wine vinegar, mustard, salt and pepper whisked together, then some olive oil drizzled in. Add about 1/4 cup finely minced red onion, a drained, rinsed can of white beans, a drained can of tuna (I like this brand called King of the Sea, which is relatively low in mercury) and some minced parsley. This serves 2 with leftovers, but I think I&amp;#039;d double it for 3 or 4 big eaters. It&amp;#039;s good after it&amp;#039;s been sitting for a while, so you can refrigerate it and eat it later. This is what I do each weekday, planning the best way to feed my family. Sometimes it&amp;#039;s just about filling bellies, but somewhere in there I hope to make dinner an enjoyable experience for everyone, even me. I&amp;#039;m going to share my efforts with you every day at 4 p.m., successes and failures. It&amp;#039;ll be a mix of my old standbys and new recipes I try, and I&amp;#039;ll let you know how each meal went over with a typical 2-year-old and a picky grown man who grew up on meat-and-potato dinners. (The above salad, you can probably guess, is not one of my husband&amp;#039;s favorite dishes. Alas, because it is one of mine.) I hope you get some ideas here, and maybe pass on a few of your own tricks. Some good accompaniments for the salad: Raspberry Lemonade Tea Layered Fresh Fruit Classic Brownies What are you making for dinner tonight? I&amp;#039;ll meet you back here on Monday to compare notes!\u2014Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43586/weare-ready-to-eat-6870/>