A couple summer recipes...
Well, egg salad isn't really a summer recipe, but it's cold and I just made some. Here's my own recipe:
- 1 shallot
- 4 hard boiled eggs
- 4 heaping TBSP mayo (I use a big spoon and not a measuring spoon)
- salt, pepper, parsley flakes and paprika to taste
Combine all in a food processor and process until finely chopped and combined. If you don't have a food processor, you can push the eggs through a garlic press (I'm not joking...I've done this before) and chop the shallot up as finely as possible and then mix with the other ingredients. This makes more of an egg paste, which can be spread on bread or crackers.
And I came across the recipe while I was going through old magazines. This may be my lunch this coming week:
Cold Cucumber Salad
Place 3 medium seedless cukes, peeled and chopped; 3/4 c. thinly sliced green onions, 1 TBSP. lemon juice, 1 tsp. lemon zest; 1 tsp. sea salt; 1/2 tsp. fresh cracked pepper; and 1-1/2 c. veggie broth in a blender or food processor and puree. Stir in 1/2 cup of sour cream and chill until very cold, about 1 hour. Serve topped with additional chopped cucumber, green onion, and lemon zest.
- 1 shallot
- 4 hard boiled eggs
- 4 heaping TBSP mayo (I use a big spoon and not a measuring spoon)
- salt, pepper, parsley flakes and paprika to taste
Combine all in a food processor and process until finely chopped and combined. If you don't have a food processor, you can push the eggs through a garlic press (I'm not joking...I've done this before) and chop the shallot up as finely as possible and then mix with the other ingredients. This makes more of an egg paste, which can be spread on bread or crackers.
And I came across the recipe while I was going through old magazines. This may be my lunch this coming week:
Cold Cucumber Salad
Place 3 medium seedless cukes, peeled and chopped; 3/4 c. thinly sliced green onions, 1 TBSP. lemon juice, 1 tsp. lemon zest; 1 tsp. sea salt; 1/2 tsp. fresh cracked pepper; and 1-1/2 c. veggie broth in a blender or food processor and puree. Stir in 1/2 cup of sour cream and chill until very cold, about 1 hour. Serve topped with additional chopped cucumber, green onion, and lemon zest.