Nourish
WHAT CHEF CATHY WHIMS WHIPS UP AFTER A BARRE3 CLASS
Five years ago, celebrated Portland chef Cathy Whims was in the midst of opening Oven and Shaker, a cozy-chic bar featuring wood-fired pizzas. It was her second restaurant—her first, a rustic Italian spot called Nostrana, was already a runaway success—and she was working around the clock to keep everything going.
“I definitely needed to work out the frustration that can build up when you’re working 14-hour days,” Cathy says. “I’ve always been physically active, so I get grumpy if I’m not exercising.”
She had noticed a new barre3 studio just a few blocks from her house, and then she learned that two of her employees were barre3 instructors. She decided to give it a try.
“I got into it immediately,” Cathy says. “The whole approach to movement helped me in ways other types of exercise hadn’t. It felt so holistic.”
A long-time jogger, she especially appreciates the way barre3 strengthens and balances her entire body. “Jogging didn’t do that for me,” she says. “Barre3 makes me stronger, but it also makes me feel better. It doesn’t feel like punishment—it feels like a reward.”
Today, Cathy is busier than ever, running Nostrana, Oven and Shaker, and a new—and already wildly popular—wine bar called Enoteca Nostrana, but she still makes time for barre3 classes.
“I’ve even gone to studios in other cities when I travel!” she says.
Of course, we couldn’t help but wonder, what does an award-winning chef whip up after a heart-pumping, mind-centering class? For Cathy, it’s Italian Tuna + Bean Salad. A traditional Tuscan recipe, this dish is packed with protein, fiber, and—most important of all—flavor. It’s also incredibly easy to throw together. “When I first went to Italy, I was blown away by how simple and delicious the food was,” Cathy explains. “It seemed like for Italian cooks, it was more important to let the ingredients shine through than to put their stamp on them. It was a revelation to see chefs approaching food that way—it was my aha moment.”
We’re thrilled to share Cathy’s recipe with you. Toss it together at home or, if you’re in the Portland area, order it at Nostrana!
ITALIAN TUNA + BEAN SALAD
Serves 4
INGREDIENTS
1 small red onion, peeled, cut in half, and very thinly sliced
2 Tbsp. red-wine vinegar ( plus 1-2 more Tbsp. to taste)
2 15-ounce cans cannellini beans, drained and rinsed
1 6.5-ounce can water-packed tuna, drained
1 pint ripe cherry tomatoes, halved
1 clove garlic, minced or finely grated
4 Tbsp. chopped fresh parsley or basil
2 Tbsp. olive oil
1 Tbsp. plain yogurt, whisked smooth
Salt and Freshly ground pepper
Pickled giardiniera to garnish (optional)
INSTRUCTIONS
- Toss onion with 2 Tbsp. red-wine vinegar and a pinch of salt. Let sit for 30 minutes.
- In a large microwave-safe bowl, toss the beans with 1 tsp. salt. Cover and microwave on high until hot, about 3 minutes, stirring once halfway through. Let cool for 15 minutes, uncovered.
- Toss onions with remaining ingredients, including salt and pepper. Taste and add additional 1-2 Tbsp. vinegar if needed.
For hundreds more recipes, including our summer picks, head to the B3 Kitchen.
Five years ago, celebrated Portland chef Cathy Whims was in the midst of opening Oven and Shaker, a cozy-chic bar featuring wood-fired pizzas. It was her second restaurant—her first, a rustic Italian spot called Nostrana, was already a runaway success—and she was working around the clock to keep everything going.
“I definitely needed to work out the frustration that can build up when you’re working 14-hour days,” Cathy says. “I’ve always been physically active, so I get grumpy if I’m not exercising.”
She had noticed a new barre3 studio just a few blocks from her house, and then she learned that two of her employees were barre3 instructors. She decided to give it a try.
“I got into it immediately,” Cathy says. “The whole approach to movement helped me in ways other types of exercise hadn’t. It felt so holistic.”
A long-time jogger, she especially appreciates the way barre3 strengthens and balances her entire body. “Jogging didn’t do that for me,” she says. “Barre3 makes me stronger, but it also makes me feel better. It doesn’t feel like punishment—it feels like a reward.”
Today, Cathy is busier than ever, running Nostrana, Oven and Shaker, and a new—and already wildly popular—wine bar called Enoteca Nostrana, but she still makes time for barre3 classes.
“I’ve even gone to studios in other cities when I travel!” she says.
Of course, we couldn’t help but wonder, what does an award-winning chef whip up after a heart-pumping, mind-centering class? For Cathy, it’s Italian Tuna + Bean Salad. A traditional Tuscan recipe, this dish is packed with protein, fiber, and—most important of all—flavor. It’s also incredibly easy to throw together. “When I first went to Italy, I was blown away by how simple and delicious the food was,” Cathy explains. “It seemed like for Italian cooks, it was more important to let the ingredients shine through than to put their stamp on them. It was a revelation to see chefs approaching food that way—it was my aha moment.”
We’re thrilled to share Cathy’s recipe with you. Toss it together at home or, if you’re in the Portland area, order it at Nostrana!
ITALIAN TUNA + BEAN SALAD
Serves 4
INGREDIENTS
1 small red onion, peeled, cut in half, and very thinly sliced
2 Tbsp. red-wine vinegar ( plus 1-2 more Tbsp. to taste)
2 15-ounce cans cannellini beans, drained and rinsed
1 6.5-ounce can water-packed tuna, drained
1 pint ripe cherry tomatoes, halved
1 clove garlic, minced or finely grated
4 Tbsp. chopped fresh parsley or basil
2 Tbsp. olive oil
1 Tbsp. plain yogurt, whisked smooth
Salt and Freshly ground pepper
Pickled giardiniera to garnish (optional)
INSTRUCTIONS
- Toss onion with 2 Tbsp. red-wine vinegar and a pinch of salt. Let sit for 30 minutes.
- In a large microwave-safe bowl, toss the beans with 1 tsp. salt. Cover and microwave on high until hot, about 3 minutes, stirring once halfway through. Let cool for 15 minutes, uncovered.
- Toss onions with remaining ingredients, including salt and pepper. Taste and add additional 1-2 Tbsp. vinegar if needed.
For hundreds more recipes, including our summer picks, head to the B3 Kitchen.
