Cooking is not to every ones liking. There are some people who like to cook regularly. And then there are some who hate even thinking about cooking. And then there are the ones who are in the middle. Those of us, who can go for a quick recipe any time, and at the same time, do not have the patience to try out some thing, which needs a lot of preparation and time. Here are a couple of easy to make recipes for the ones in the final group of the above three.

Tuna and Vegetable Salad

Ingredients

8 ribs of celery from the heart with leafy tops - chopped

6 plum tomatoes - chopped

1 fifteen-ounce can of drained chickpeas.

1 medium sized onion - chopped

A handful of flat-leaf parsley leaves - coarsely chopped

1/2 cup of pitted black olives - coarsely chopped

2 six-ounce cans of drained Italian tuna

2 lemons

1/3 cup of EVO oil

Salt and freshly ground black pepper as per your liking

Directions

Combine celery, tomatoes, chickpeas, onions, parsley and olives in a bowl. Flake tuna and add it to the salad. Dress the salad with juice taken from 2 lemons and roughly 1/3 cup of EVO oil. Season the salad with salt and pepper as per your liking.

T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and Herbs

Ingredients

6 one-inch-thick T-bone steaks

1/4-cup EVO oil, and some more oil for drizzling

6 vine-ripe tomatoes - tops removed - seeds scooped out

Salt and pepper as per your liking

3 slices of good quality bread, crusts trimmed and torn into pieces

1/2 cup pitted good quality olives, a couple of handfuls

3 handfuls of flat-leaf parsley tops

5 to 6 stems of fresh sage - stripped

3/4 cup of grated Romano, 3 handfuls

2 cups of arugula - chopped

1 cup or 20 leaves of shredded or torn basil

1/2 lemon for its juice

Directions

First heat the oven to 375 degrees F.

Heat a large griddle or large skillet over high heat. Apply roughly a quarter cup of EVO oil on the meat with the help of a brush. Sear the steaks 2 minutes on each side, 3 of them at the same time. Set the steaks on a baking sheet. Once the steaks are all seared off, transfer them to oven and roast for 5 to 6 minutes to get it done medium, subtract or add 2 minutes to this time for making it medium- rare or medium-well.

Place tomatoes on a broiler pan and season them with enough salt and pepper. Combine the bread, olives, parsley, sage and Romano in the food processor and then pulse grind the mixture. Dress the mixture with some EVO oil, salt and pepper, and fill the tomatoes.

Dress chopped arugula and basil with a little lemon juice, EVO oil, salt and pepper.

Remove the steaks and let them rest for a while. Switch the broiler on and broil the tomatoes for a couple of minutes until the cheese and breadcrumbs on top turns brown.

Serve the steaks with greens on the top and broiled tomatoes along side.