As much as I love eggs, I never make egg salad. I guess it just always seemed a little too heavy, ooey, and gooey. This egg salad, on the other hand, is light, fresh, and summery! The combination of lemon juice and fresh herbs provides tang and a light herbal flavor to contrast the rich eggs
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I made this to go alongside a pork butt Brandon smoked this weekend. I figured why not chop up some standard guac ingredients, toss in some refresher veggies like cukes and voila, I’ve made a chewable guacamole, though that title doesn’t sound quite as appetizing as guacamole salad, to me anyway. When we sat down
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So here’s what happened: this stuff was in the fridge + I needed to eat = this recipe Ingredients 1 head romaine lettuce, chopped 2 greedy handfuls baby spinach, chopped 3 oz prosciutto, sliced into strips 3 eggs, hard boiled and chopped 1 ripe pear, chopped goat cheese, optional For the Dressing 1/2 lemon, juiced 2
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I bought a raw corned beef brisket from U.S. Wellness Meats. Free overnight shipping? Unheard of! In a pinch, you could just go to your deli counter at the grocery store and pick up a pound or so of pastrami, get it sliced thick and heat it up in the oven. We made a quick sauerkraut,
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Okay, I’m going to start right out by saying these suckers have the same carbohydrate load as a regular corn chip set of nachos. We just had a hankering for a cheat night, but really didn’t want to ingest corn, wheat or other cereal grains. We are so embarrassingly barbaric with these, we lay down
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