Again I found myself with just a cup or so of Runner Cannellini in the fridge, so I strained them through a fine mesh wire strainer and made a salad with a drained can of tuna, a quarter of a red onion chopped, a handful of mesclan from Star Route Farms and my own vinaigrette. If bell peppers were in season, I would have added them as well.

We've been sampling Cellini runner beans at the farmers market and I always manage to save an extra cup or so for me to use at home. This morning I made an omelet and the filling was a few spoonfuls of the drained beans and a big handful of grated Vintage white cheddar cheese, from the Point Reyes Cheese Company. It was a winner.