Spring Food 2014!

 "Fancy" Baked Eggs

• Eggs - cracked into muffin tins (to prevent sticking, butter the tins)
• salt & pepper the tops
• Bake until set halfway on 350
• Add toppings - combinations we like are:
• leftover asparagus & blue cheese
• avacado, tomato, and cheddar
• leftover spinach, tomato, & swiss
• Finish baking in the oven until set to your liking

Sweet Crab Slaw: (sorry! No picture available)

• 1/2 package cole slaw mix
• Package of surimi "crab" meat
• Beans (for extra fiber & protein) - black or white northern beans (rinse thoroughly)
• Slaw dressing
• salt, pepper & old bay
• Directions: Combine in a bowl and enjoy!

Tomato & Cucumber Salad (with a spicy sweet dressing)

• Tomatoes (whatever is on sale and in season)
• Cucumber (I like English because they last longer)
• Red onion or shallot
• Dressing: brown mustard, horseradish, honey (or sugar), balsamic vinegar, garlic, oil
• Note: if you use a prepared balsamic vinaigrette, you can leave out the oil
• Directions: combine in a bowl and let marinate for a few hours for best flavor. 

Asian Vege Noodle Soup: (sorry! No picture available)

• cooked noodles (long ones, but it doesn't matter what kind really) - I like using leftover spaghetti or linguine
• broth base - onion, garlic, ginger, soy, sesame oil, vinegar, sugar, pepper, chicken or vege stock optional: fish sauce (if you want a thai flavor), chili paste or a fresh thai chile (be careful!)
• veges - carrots, celery, mushrooms (shitake or some other kind with actual flavor if you can), brocolli (for bulk and fiber)
• optional meat - leftover roast/london broil (sub in beef broth)
• garnishes - cole slaw mix (put on top of the noodles and pour the boiling broth over the top to cook), soft boiled eggs, cilantro (if you're going thai), matchstick shredded radish or jicama, hot peppers
• Directions: create the broth base and bring to a boil. Add the veges and cook until done. Build your soup bowl with noodles, optional meat, and slaw mix. Pour over the boiling broth mixture. Top with garnishes of your choice

Cold Beef Salad:

• thinly sliced roast beef, cucumbers, and red bell pepper
• Dressing - garlic, onion (shallot if you have it), brown mustard, vinegar, sugar, dash of Worcestershire sauce, salt & pepper, oil
• Garnish: spring onion
• Directions: arrange beef, peppers, and cucumbers and top with the dressing. Let it marinate and cool in the fridge.

Amazing Guacamole: (Sorry! No picture available)

• 4 not-to-overripe avacados, big dice
• 1-2 spring onions OR 1 shallot OR small amount of a very finely diced onion
• lime juice (lemon in a pinch, but lime is better)
• salt & pepper
• cilantro (optional...although it hurts my heart not to put it in)
• garlic
• Directions: smash it all together to the consistency of your liking. Eat it up immediately cause it will turn a yucky brown color overnight (though it still tastes good).

Rainbow Black bean Salad:

• two cans of black beans (thoroughly rinsed)
• variety of small dice "cold salad" veges -  red & yellow bell pepper, cucumber, leftover cooked corn (fresh, please), red onion
• dressing: oil, lime juice, fresh garlic, cumin, coriander, salt & pepper
• Directions: Mix in a bowl and enjoy!

Edemame &Squash Salad: (sorry! No picture available)

• Bag of frozen unshelled edemame beans (which are called mukimame...I don't know why)
• 4-5 yellow squash
• Boil the edemame according to the package directions - usually 3-4 minutes in salted, boiling water - add the squash in for the last 2 minutes of boiling. You want the squashed cooked, but not soggy. Al Dente, really.
• Drain well and pour into a serving bowl. Mix in your favorite italian dressing - Good Seasonings is my favorite, hands down. Do this while it is hot, the dressing will be absorbed by the veges.
• Serve hot or chill and serve cold - great picnic food. High in protein, dairy free, gluten free, vegetarian (if not vegan).

Cuban Black Beans:

• veges - celery, onion, fresh garlic, bell pepper (not green)
• 2 cans of black beans (rinsed)
• spices - salt, pepper, cumin, oregano, coriander
• stew with 1 c. of water for about 15 minutes (hard boil)
•  smash them up a bit
• 2 "good squirts" of lime juice or red wine vinegar
• Optional: for a super tasty and hearty breakfast, serve them with poached eggs on top. Bring a sauce pan of water to a low boil/simmer, add a big squirt of vinegar to the water, crack and egg into a little dish/cup, stir the water to get a vortex going, gently pour the egg into the center of the vortex. Let it poach for about 4 minutes - you can usually tell by feel whether it is "done" enough for you.