Ahh, summertime when veggies are fresh and you really don’t want to eat hot food anyway, right? Right. So I made this lovely Lemon-Dill Salmon Pasta Salad with Cucumbers and Peas for lunch. Made it up on the fly as I had salmon for dinner last night. In the end, it turned out to be more “northern” influenced… these flavours remind me of Scandinavia, though I doubt this would be authentically Swedish or Norwegian. At any rate, it *is* delicious. I have plenty of leftovers so it may turn into dinner as well as lunch.
So looping back to the last of the “Use up all those extra eggs!” dishes that I made last week, here is one more. It only uses 4 eggs, but that was (along with all the other stuff that I made) enough to use up the overload. This is a cross between cheesecake and pie, the best of both worlds, and in this case, topped with blueberry compote, although you could swap that out with other flavours too!
One of the other things that I have made on my recent strawberry kick is this Spicy-Smokey Strawberry BBQ Sauce. I’ve made a similar Roasted Strawberry and Chipotle BBQ sauce before — this one is a little smokier and a little spicier. And these crazy ribs…. which are phenomenal (recipe is here). Obviously the BBQ sauce also works on wings, for pulled pork, brisket, etc. Yum!
