Did you know that there is a week every year devoted to egg salad?? National Egg Salad Week is celebrated on different dates every year, starting on the Monday following Easter. (It all makes sense.) Both Christians and Jews use eggs in their traditional celebrations of Easter and Passover, with the eggs symbolizing new life. A beautiful and logical sentiment to be sure, but practically, it does result in an abundance of left-over eggs. In a CNN article from 2013, Americans were predicted to purchase 180 million eggs for decorating in that year. I can’t imagine that’s gone down a whole lot this year… So I’m assuming a few people might be looking for left-over egg recipes this week!
With that in mind, this seems as good a time as any to share my accidental new egg salad creation! I know egg salad is one of those divisive substances that you either love or hate, but I love it! (Selim isn’t really a fan…) My mom used to make delicious egg salad sandwiches for me growing up, and as per usual, I’ve never been able to make mine as good as hers. Awhile back, I craved egg salad and so I got up and hard-boiled a few eggs to make a batch for the week, only to open the fridge to see we were out of mayonnaise! What was a girl to do?? Run to the store or whip up some homemade mayo? Nah, I was feeling lazy per usual.
I looked around the house, trying to think what I could substitute for the mayonnaise and my eyes landed on the hummus. Hmm… I like hummus, it’s spread-able, and would probably hold the eggs together, I thought to myself. Then I thought, that’s weird Ally, hummus and eggs don’t go together… But I tried it and it’s actually good! You can’t mentally compare it to standard egg salad, because it just isn’t the same. But it works as its own new identity! And since the hummus itself is so flavorful, you really don’t need any extra ingredients (although you certainly could doctor it up some more if you wanted – I like a drizzle of hot sauce on top of mine!) So without further ado…
Hummus Egg Salad
- 4 hard boiled eggs
- 2 tbsp hummus
- Few turns of fresh ground black pepper
- Take those left-over hard boiled eggs (or cook some up) and chop them up.
- Mix together with the hummus and pepper.
- That’s it!
Makes enough for ~3 sandwiches.
Awhile back I shared one of my favorite lunches, this Couscous Salad. It’s pretty easy to make, pretty healthy, and pretty delicious. In that post, I talked about how I find lunch very uninspiring. I still do. I love going out to lunch though… why is it that a sandwich, soup, or salad at a restaurant is so much better than the exact same dish you made at home? Is that just me??
Maybe it’s because I don’t eat a wide variety of lunches. There’s only so many things that are portable and easily eaten on a brief lunch break. This salad is one of my go-tos. It takes about 5 minutes to make, so you can throw it together the night before. It’s healthy, with very simple ingredients. And since the whole avocado is in there, it’s filling enough to last you through the afternoon.
I like to use the small pickling cucumbers in this salad because I don’t think they leech as much water and stay more crisp in the fridge. You obviously can use a regular cucumber if you’d like. I usually make a double or triple batch at eat it all week. I kept this recipe small, because when it sits in the fridge for a day or two, the avocado gets brown and less pretty. I don’t mind this because it still tastes good despite its appearance, but I don’t want you people to make a big batch and be sad a few days later.
Fresh Avocado & Cucumber Salad
- 1 avocado
- 2 pickling cucumbers
- Juice from ~2/3s of a lime
- 1/2 tsp garlic powder
- 4 turns of fresh ground black pepper
- A pinch or two of Kosher salt, to taste
- Slice the cucumbers and cut the avocado into chunks.
- Combine all ingredients in a bowl. Stir to combine.
- Refrigerate until serving.
In mental preparation for a dinner of Baked Jerk Chicken Wings, I knew I needed a cooling contrast to those fiery-hot wings. I mentally tossed around a few ideas while perusing Pinterest. When I came across this blog and recipe while Pinteresting, I knew I found the perfect accompaniment! It was, and since we’ve been using the crema for all sorts of different dishes. It is incredibly versatile. Not only have we topped the chicken wings with it, but also a nice spice-rubbed steak. It works well as a sauce spread inside of a wrap with just about any protein and vegetable (our easy, go-to weeknight dinner). Try it as a dip for crudites, spread on a cracker, or as an alternative to your boring ketchup next time you have potatoes wedges. The possibilities are endless 😉
Simple Green Crema
(Adapted from this recipe at Turning Clock Back)
- 1 ripe avocado
- 1/4 cup Mexican table cream*
- 1/2 cup fresh cilantro, roughly chopped
- Juice of 1/2 lime
- Pinch of salt & pepper
*Many standard grocery store chains carry crema or Mexican table cream these days – usually in the cheese section or by the sour cream. If not, it can be found in a Mexican grocery, or substituted with sour cream.
- Wait for it, this is super complex.
- Combine all the ingredients in a food processor. Blend.
- Chill before serving.
This side dish has a great flavor that belies its simplicity and ease of cooking. I could eat this as a meal (I really love couscous), but it’s perfect as a side dish with pretty much any dish with Middle Eastern, Mediterranean, or North African flavors. I made it tonight with these braised chicken thighs!
Simple Olive Couscous
- 2/3 cup pearl couscous
- 1 1/3 cup chicken stock
- 8 kalamata olives, chopped
- 2 tbsp juice from olive jar, divided
- Fresh-ground black pepper
- Place the couscous, chicken stock, and 1 tbsp of olive juice to a small pot. Bring to a boil.
- Lower heat to a light simmer. Cover and cook for ~12 minutes. (Cooking times and liquid amounts may vary by brand – check your cooking instructions.)
- At the very end, add the olives and other tablespoon of olive juice to the pot. Stir well and re-cover.
- Once all the liquid is absorbed, top with a bit of fresh ground black pepper before serving. See, simple!
We’re a big Trader Joe’s household, as we’ve probably mentioned a few times. There are several Trader Joe’s staples that we always have around for quick dinners or late night snacks. Their Greco-Roman little pizzas come two to a box and are one of our favorites. So you can imagine our disappointment when two weeks in a row there were not any in the store! What were we supposed to stock our fridge with?? Assuming they were on back-order, we asked a staff member when they’d be back. We were informed that they might have been permanently discontinued!
I was disappointed for a little while, and then I realized that I could recreate our favorite little pizza. While we usually like to post from-scratch recipes on here, I wanted to keep with the quickness and ease of a freezer boxed pizza. And since I was already at Trader Joe’s when I had this brilliant idea – all of the ingredients are from there too!
Easy Weeknight Mediterranean Pizza
Ingredients / What you need at Trader Joe’s 🙂
- 1 package of naan (4 pieces)
- 1 bottle of truffle oil (1 tsp per pizza)
- 1 container of pizza sauce (1-2 tbsp per pizza)
- 1 bag of mozzarella cheese (~1 oz per pizza)
- 1 red bell pepper (chopped, divided between pizzas)
- 1 jar kalamata olives (chopped, ~5 per pizza)
- 4oz log goat cheese
- Pre-heat oven to 350 degrees.
- Pour truffle oil onto each piece of naan. Spread around, all the way to the edges, with your fingers or the back of a spoon.
- Spoon pizza sauce on next. Spread around, leaving the edges uncovered for a crust.
- Top the sauced area with the shredded cheese.
- Follow this with the red peppers and kalamata olives. Crumble some goat cheese and add a few dollops here and there on top.
- Place directly on the middle rack. Bake for 15-20 minutes, depending on how crispy you like your edges!
Sometimes you just need a more traditional, creamy coleslaw, am I right?. Although I confess to prefer a less creamy, more vinegary coleslaw in most situations, that just doesn’t always cut it. After all, some things became “traditional” for a reason right?
In even better news, this coleslaw is really delicious. I have memories of coleslaws from childhood cookouts and picnics that seemed to just be a blob of mayonnaise, with a few slivers of of vegetables thrown in. That this is not. It’s still nice and creamy, but still has great flavor and texture.
This is enough coleslaw to top burgers, BBQ, or other dishes for ~4 people. It is not enough to be a stand-alone side dish for your family reunion. Double or triple it if that’s your plan for the day.
- 10oz (pre-mix bag or shredded by yourself) of mixed cabbages and carrots
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar
- 2 tsp brown mustard
- 1 tsp granulated onion
- 1/4 tsp salt
- 4 turns of black pepper
- Stir together all of the ingredients except the cabbage mix in a large bowl.
- Once well-combined, add the vegetables and stir to thoroughly coat.
- Refrigerate until serving. Can be made in advance.
Have we mentioned yet how much I (Ally) love Triscuits? My obsession may be slightly unhealthy… We have to buy a box pretty much every time we go to the grocery store. And when they’re on sale… watch out! We’ll pick up like 5 or 6 boxes. Most of the time I just eat them with cheese or hummus on top. Which is delicious and probably accounts for 80% of my lunches.
But today I a) wanted some strawberries and b) was feeling fancy. So I peered into the fridge and concocted this snack. While simple, it was too good not to share. It’s so easy to throw together, you have most of the ingredients laying around anyway, it takes just a few minutes to make, and looks and tastes like you put way more effort into it than you did! This would be a great appetizer for having friends over or to take to a last minute get-together. (Or to eat for lunch every day for the next week…)
Balsamic Strawberry Triscuits
- 10 Triscuits (Original or Cracked Pepper & Olive Oil)
- 4-5 strawberries, sliced
- 1 tbsp plain cream cheese
- 1 tsp balsamic vinegar
- Fresh mint leaves
- Mix together the cream cheese and balsamic vinegar.
- Spread onto each Triscuit.
- Top with a slice or two of strawberry and a piece of the fresh mint.
Makes 10 crackers.