I always feel a little silly writing recipes for salads. I mean: Cut up stuff. Put in bowl. Mix together dressing. That said, this is a perfect easy springtime lunch salad or snack. The radishes that I found had quite the bite, so I added a touch of sugar to the dressing. Yummy!
Browsing Tag
veggies
Springtime Lunch: Prosciutto wrapped Asparagus is a pretty classic combo and I happen to have Prosciutto in the house, so decided to go with a quiche for lunch. My quiche attempts have been hit-or-miss in the past, with some of them turning out quick dense. This one was light and fluffy though, and which a touch on the salty side (I should have compensated for the saltiness of the Prosciutto more), it was great. The recipe is written for a full-sized quiche (9 inch pan), but I just made a small one for me (6 inch pan). Lunch for tomorrow then too!
I should do my best Dr. Seuss impression call these Green Eggs and Ham Deviled Eggs, except they are with bacon, and not much rhymes with bacon, so I’ll just have to stick to boring old Develied Eggs Florentine. Eggs, Spinach and Bacon. Quite yummy and used up the last of my colored eggs from Easter. On to other adventures!
Bake-a-Long “Savory Bakes” contribution #1: Chicken Curry Pot Pie. This one isn’t much of a looker, I will admit. I rolled the pastry too thin and it started breaking from the edge of the skillet. That said, what it doesn’t have in looks, it definitely has in taste!
My mom has an expression that roughly translates as “sideways through the refrigerator”; what it means is take all your leftovers and smaller ingredients and make a meal out of it. Well, these days, I have all sorts of random bits and bobs in the fridge — a few carrots, a potato and onions, a package of boneless chicken thighs in the freezer and some pantry staples. I ended up making a yummy chicken curry last night and turned it into a pot pie for lunch (and dinner) today. It’s very yummy, even if it isn’t pretty.