Tag Archives: egg salad

Weekly Menus: Labor Day Edition, Week of 9/1/2013

Gentle Readers, never has a holiday been more confusingly named or welcomed with more open arms. Hello, Labor Day, we need you. A bit of a break after the bustle of school starting, recovery from travel season for me, it’s time to roll up sleeves and cook again. How to do so without too much labor? Invite yourself to someone else’s cookout.

Tea wth the Ladies Who Lunch: China Edition

Tea wth the Ladies Who Lunch: China Edition

I’m bringing a dessert, or a salad, or both. But I digress. The weather is getting cooler, and more cooking ahead is possible. Seize the day, or at least the weekend, between naps.

Turmeric Tea from Samovar: Gold, Spicy, Amazing

Turmeric Tea from Samovar: Gold, Spicy, Amazing

For this week, the weekly menus are:

Weekly Menus: 9/1/2013

Weekly Menus: 9/1/2013

And the Four-Square Grocery List is:

The Four-Square Grocery List: 9/1/2013

The Four-Square Grocery List: 9/1/2013

Which all means:

Sunday: Rotisserie Chicken
It’s been too long. Great for eating and reusing in salads, plus stock from the bones. Will serve with Brussels sprouts and glazed carrots, or mac-n-cheese if I run low on time.

Speedy Salad: Strawberries, rotisserie chicken, almonds, goat cheese, greens.

Speedy Salad: Strawberries, rotisserie chicken, almonds, goat cheese, greens.

Monday: Not Dogs?
Since we’re heading to a cookout, we may do one lighter meal on this Labor Day. There are great options for vegetarians and for anyone looking to balance their caloric consumption.

Hot Dog from The Pig with Ketchup, Mustard, and Relish

Hot Dog from The Pig with Ketchup, Mustard, and Relish

Tuesday: Veggie Chili
Breaking out the Red, Gold, and Green Veggie Chili here, in honor of the fall that finally feels like it’s on the way. Perfect to make ahead and eat for a while in different forms.

Veggie Chili Simmering

Veggie Chili Simmering

Wednesday: Salmon and Couscous
Light and simple, I think I’ll pan-roast this and serve with confetti veggie couscous (aka, use the last bits of diced veggie up from previous meals, shhh, don’t tell).

Orange Salmon, Broiled Asparagus, Accidental Butternut Bulgar

Orange Salmon, Broiled Asparagus, Accidental Butternut Bulgar

Thursday: Egg Sammies
If we’re short on time, the eggs will be scrambled or fried. More time = egg salad sammies. This was a favorite summer meal in my youth, and it’s fun to recapture a little of that feeling as we start the school year.

Eggs on their way to becoming egg salad.

Eggs on their way to becoming egg salad.

Friday: Leftover Delight
The Eldest asked what this was, and I told her it was marketing. She got that. Friday is a clean-up hitter today. Prep for Saturday practice, recover from a week of early rising, gather around the table and enjoy.

Saturday: Dine Out!
We’re on the hunt for a new country to visit. All suggestions welcome!

What’s on your grill this season? Send ideas this way, post a comment or send a Tweet!

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Coming up Wednesday: Road Salad, A How-To Survive Guide.

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Filed under Kitchen Philosophy, Weekly Menus

Ode to Eggs: One Ingredient, Three Ways

Gentle Readers, it’s that time again. It seems like TPCs Jr and I are in our suitcases more than we are out of them. But have no fear, we have meals to cover the in between times. This summer, the overwhelming winner of the protein Olympics has been the incredible, edible egg.

Sunflower Yellow Egg Yolk from Farm Fresh Egg

Sunflower Yellow Egg Yolk from Farm Fresh Egg

On its own, or in something, eggs have saved the day on multiple occasions. Here are some ideas on how to bring more eggs into your lunch and dinner plans.

Eggs on asparagus with lardons from Guglhupf. It's like a salad, right?

Eggs on asparagus with lardons from Guglhupf. It’s like a salad, right?

One Ingredient, Three Ways: Eggs

1. Egg Salad: The classic and a fantastic way to use up eggs that are on the edge. I boil mine just enough: using the 5 minutes of boiling and 10 minutes of sitting method. Cool, shell, toss with just a touch of mayo, a healthy dose of Dijon mustard, and salt and pepper to taste. Delightful.

Eggs on their way to becoming egg salad.

Eggs on their way to becoming egg salad.

2. Pasta Tossed with Eggs: We fake carbonara all the time here. Eggs make a fantastic sauce tossed with pasta. Beat three eggs with some olive oil, grated Parmesan or Romano, and juice from half of a lemon. Toss fresh herbs in to taste. Toss with hot pasta, using the residual heat of the pasta and pasta water that clings to drained pasta to form the sauce and just cook the eggs. Toss with chopped bacon or quick pan roasted cherry tomatoes, or leftover grilled zucchini and squash. Sigh.

Not Quite Pasta Carbonara with Spinach

Not Quite Pasta Carbonara with Spinach

3. Eggs on Salad: Either hard-boiled and diced or egg salad itself, this is a great way to use very little dressing and make a big impact. I always do this on the work salad bar with balsamic and olive oil to dress. Really fattens up a dull salad nicely, while avoiding the salad bar cream-based dressings that are full of who knows what and nasty.

The Practical Salad

The Practical Salad

Dinner or lunch, no problem. Eggs are not just for breakfast anymore! What’s your summer meal these days? Post a comment below!

Croque Madame? Oui. (From Vin Rouge)

Croque Madame? Oui. (From Vin Rouge)

Send your farm fresh eggs, your insightful questions, and lucrative deals to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

Follow practicalcook on Twitter

Up next on Sunday: Weekly Menus, NOLA style.

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Filed under One Ingredient Three Ways