posted August 10, 2014 04:53 AM            

New favorite

I was given a bunch of cucumbers so I've stashed a few recipes to use them in. Will share others when I make them.

Creamy and tangy, this simple side comes together in a flash. Don't make the salad ahead--the cucumbers will release too much water.

Ingredients

posted August 10, 2014 05:01 AM            

1 lb cooked/cold elbow macaroni
cup of mayo
one can of sweet peas
half diced sweet onion
chopped dill pickes
chopped cooked ham

and it was soooo good.

surprisingly delicious.

posted August 10, 2014 05:32 AM            

it seems to come out better each time so I will wing it here
like I do every time i make it in the kitchen.....sorry i can't be exact
can only approximate.

I suppose its all about taste.
I like a good bitingly tangy, vinegary salad.

This one is always a million times better the next day btw,
after it's had time to marinate/flavors meld together.

okay

1lb elbow macaroni
cooked, drained, cooled

cup or two of mayo
half cup of sour cream

2 tbls white wine vinegar
1 tbsp white vinegar
2 dashes of balsamic vinegar

1/2 cup lemon juice

2 tbsp dijon mustard

1.5 teaspoon (or more) creamy horseradish

15 or so, sliced/chopped baby gherkin dill pickles

a few sprigs of fresh chopped dill

two tablespoons of dill pickle juice

fresh parsley chopped

at least a half of sweet onion chopped.
and same for a red onion (i usually use a whole red onion along with a med. sized sweet)

add the can of sweet peas last
for obvious reasons
(frozen cooked peas can be substituted)

add ham or chicken or keep it meatless

and there you have it.

posted August 10, 2014 06:50 AM            

it pretty much went like this:

warm organic breaded sliced and fried red tomatoes
sliced bacon
on a
bed of locally grown fresh picked green salad
w/
house made parmesan peppercorn dressing

That is next on my menu.

posted August 13, 2014 12:50 PM            

I also thought chopped hard boiled eggs might be good in it. But I haven't tried that yet.

I've become a fan of fresh dill (i remember telling you a long time ago that I did not like it, even tho i love dill pickles).

My current herb garden currently produces, Dill, Basil, Parsley, Rosemary, Thyme, Mint, Cilantro.

posted August 14, 2014 01:25 PM            

So glad you love dill!
Dill is something I am still trying to figure out a way to introduce to a certain picky eater here.

posted August 14, 2014 10:46 PM            

baby carrots are good roasted in butter, honey and rosemary and parsley too.

posted August 15, 2014 10:06 AM            

quote:

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Originally posted by T:
I want to make a chicken salad with dried cranberries and green grapes. I tried that once and loved it.

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posted August 16, 2014 07:07 AM            

just did a search for a recipe to see what came up. Here's one

posted August 16, 2014 07:10 AM            

quote:

---

Originally posted by Yin:
My go to salad is fresh tomatoes (not chilled!) with onions, oil, salt and parsley. I can eat that all day, especially if I'm using the tomatoes I grew.

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posted August 16, 2014 07:28 AM            

There are many variations of this online. I could not get enough of the one I tasted and the ingredients were:

Finely shredded or angel hair young cabbage
thinly sliced hard-boiled eggs (most of the following ingredients are matchsticked size)
thinly sliced/shredded imitation or real crabmeat
cucumber sliced finely
celery sliced very thin
sweet corn
mayo &/or sour cream
lemon juice
(there might have been some vinegar in it too)
salt and pepper
cayenne pepper
green onion

what really makes the salad is:

plenty of fresh dill
some dijon mustard
and creamy horseradish (don't overdo it)

Some people put rice in it.
Some add shrimp
Some add a thinly sliced apple too

You'd have to find a recipe online and play around with it.

should look something like this:

posted August 16, 2014 07:32 AM            

Tomato Carpaccio Crab Salad

quote:

---

1 Heirloom Tomato (or just a "regular" tomato)
1/4 cup Jumbo Lump Crabmeat (it comes in a can)
1/2 avocado, smashed
salt & pepper, to taste
1-1/2 tblsp Greek yogurt (plain)
1/2 tsp rice vinegar
Zest & Juice of half a lemon
1/2 tsp parsley
[I did not add capers...yuk]
1 tsp red onion, diced really small
1 small Roma tomato, seeded and diced really small

Dill for garnish
In a medium bowl, combine avocado, yogurt, vinegar, zest & lemon juice, parsley, onion, diced tomatoes and mix well.
Gently fold in the crab and season with salt & pepper.
Place in refrigerator, tossing every hour for 2 hours or until ready to serve.
To serve: Slice the heirloom tomato paper-thin and arrange them around the center of the plate. Place the crab mixture in a circle-mold.
Squeeze the other half of lemon over top and top it off with some dill. http://cookinformycaptain.blogspot.com/2012/06/tomato-carpaccio-crab-salad.html

---

posted August 16, 2014 07:38 AM            

love this idea

Ingredients

2 large zucchini, cut in half lengthwise, seeds removed and then cut into 1-2 inch pieces
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons dijon mustard
2 tablespoons extra virgin olive oil
1 teaspoon cajun spice
1/2 teaspoon cayenne pepper
salt
pepper
3/4 pound lump crabmeat
1/4 teaspoon paprika
green onions, sliced (garnish)
Instructions

Bring a large pot of salted water to a rolling boil. Add the zucchini and cook for 4-5 minutes or until they are slightly tender. Drain, pat dry and set aside.
In a large bowl, whisk together the mayonnaise, Greek yogurt, dijon mustard, olive oil, cajun spice, cayenne pepper and a dash of salt and pepper to taste. Gently fold in the lump crab meat and set aside.
Scoop about a tablespoon or two of the crab salad onto each piece of zucchini. Sprinkle with paprika and green onions. Refrigerate for an hour before serving.