Egg, Asparagus + Pickled Onion Sandwich

This sandwich was so freakin' amazing.  It combines my love of asparagus, hard boiled eggs and baguette - what isn't to like?  Next time, I will chop up the asparagus to make the sandwich stay together better, because it is messy trying to bite through those stalks.

I also ate this open-faced.  Because I wanted it to last forever.

Serves 2

Ingredients:

1 bundle Asparagus, chopped
2 small Baguettes (or 1 large, divided)
4 Eggs, hard boiled and sliced
2 tbsp Olive Oil, divided
1/4 Red Onion, diced
French Mustard, to taste
1/4 cup Red / White Wine Vinegar
Lemon Juice, to taste
2 tbsp Fresh Dill, diced
Salt + Pepper

1. Place eggs in a pot and add water until eggs are just covered.  Boil water, then simmer for 10 minutes.  Place eggs in freezer to cool quickly.

Hard boiled eggs are also one of my favorite healthy snacks, so I made extras.

2. Dice red onion and place in a small bowl with the red wine vinegar to pickle.  Set aside.

3. Trim asparagus and chop into 1-inch pieces.  In a large pan, heat 1 tbsp olive oil and add asparagus.  Sear for 3-4 minutes on each side.  Don't move asparagus too much, to get a good char.

4. Dice dill.  Peel and slice eggs. Drain onions.

5. Split baguettes and toast.  Smear with olive oil and mustard.  Top with asparagus, eggs, dill, onions, and spray lemon juice on top.  Add salt + pepper to taste.

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Original Recipe:

The Kitchn

Tzatziki Sauce OR Cool Cucumber Soup

This is a delicious sauce to put on anything - fish, meat, and anything Mediterranean.  It works really well on falafel...mmm.  But this time, I put it on the Salmon Croquettes.

This recipe makes for a lot of it - so I halved it below.  But it's so light that it also would make for a delicious cold cucumber soup too, if you wanted more.

Ingredients:

1 Cup Greek Yogurt
1 Garlic Clove
1 Cucumber, chopped
1.5 tbsp. Lemon Juice
1 tbsp. Salt
2 tbsp. Dill

The two cartons of Greek Yogurt pictured above were what I originally added, which made way too much.

1. Cut cucumber in half lengthwise and scoop out seeds with a spoon if necessary.  Try to get the less juicy cucumbers, and you can skip this step.  Chop coarsely.

2. Place cucumber in a colander and sprinkle liberally with salt.  Let sit for 30 minutes to draw water out.

3. Place all ingredients in blender and blend until smooth.  Refrigerate for 2 hours in order for flavors to settle and blend.

And there you go.

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Original Recipe:

Kalyn's Kitchen

Spanikopita Dip

I was having a dinner party, so I wanted a dip for pre-supper munching.  This one is outstanding, and does really taste like Spanikopita.  I'll take anything with spinach and feta.

Ingredients:

1 Garlic Clove, chopped
1/4 Red Onion
2 Cups Greek Yogurt
1 Package Frozen Spinach
1 Tbsp. Fresh Dill (or 1 tsp dried)
1/2 Tsp. Salt
? Feta Cheese (1/3 of a package - I used Mediterranean Spiced)

 The original recipe called for sun-dried tomato and onion powder, both of which I eliminated because I didn't have them.  I also would now use only greek yogurt, but the original called for mayo as well.

1. Thaw spinach.  Place in a strainer and press out all the water you can.  Then put spinach into dish towel and press out the rest.  (The towel will turn green, so use an old one!)

2. Place all ingredients into blender and blend until smooth.  Refrigerate for 1 hour to let flavors combine.

Super easy. And a huge hit!

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Original Recipe:

Sumptuous Spoonfuls