April 17, 2017

Ham & Spring Vegetable Pasta Salad


Ingredients:
1 1/2 cups cubed ham
1/2 lb asparagus, cut into bite-sized pieces
12 oz small pasta, cooked and cooled
1 cup fresh or frozen peas*
1/2 red onion, diced
1 baby cucumber, diced
1 (loose) cup baby arugula

dressing:
1 teaspoon paprika
1/4-1/2 teaspoon celery seed
1/4 cup mayonnaise
3 tablespoons Dijon


Directions:
Heat a small amount of oil in a large skillet. Saute the ham and asparagus until the ham is lightly browned and the asparagus is tender. Remove from heat and allow to cool.

Meanwhile, whisk together the dressing ingredients in a small bowl until well combined. Set aside.

In a large bowl, toss together the peas, onion, cucumber and arugula. Add the pasta, ham, and asparagus. Stir to evenly distribute. Gently stir in the dressing until the ingredients are evenly coated. Refrigerate up to one day or serve immediately.



*if frozen add the peas to the pasta while it cooks for the last 5 minutes




My thoughts:
Matt's been off on spring break so I haven't had to make my usual cold dinner for him to take on the night he goes directly from work to class. He goes back tomorrow so I thought why not kill two birds with one stone and use up the ham we bought on sale (my mom hosts holidays so we never have leftovers) and some vegetables we had on hand and make a packable dinner? I love getting my farm box delivery (although I don't get it every week until the growing season really picks up), the arugula from last Tuesday was still super fresh! I tossed that in along with some asparagus, peas, cucumbers (which aren't quite in season here yet) and red onion for crunch and bite. I wasn't sure about ham in pasta salad but it was actually really good; just resist any temptation to add salt. I'm adding this to the rotation for next spring, it is a great way to use up spring and Easter odds and ends.

We also made a great spring vegetable matzo ball soup for Passover this year if you are interested!


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April 14, 2017

Egg Salad with Ham and Watercress


Ingredients:
6 hard-boiled eggs
1/4 cup mayonnaise
1-2 tablespoons Dijon
2/3 (loose) cup watercress
4 oz cubed ham
3 scallions/green onions, chopped
1/4 teaspoon smoked paprika
salt
freshly ground black pepper


Directions:

Slice eggs in half and remove the yolks. Place the yolks in a small bowl. Set aside.

Chop up the egg whites. Place in a medium-sized bowl. Add the ham, greens and scallions. Stir.

Place the mayonnaise, mustard and spices in the small bowl with the yolks. Mash with a fork until smooth. Pour over the chopped egg mixture. Stir to combine. Refrigerate until ready to serve.


My thoughts:
I love watercress. I don't know why it isn't more popular here in the US. When we were in England nearly every grocery store (we went to a lot) and sandwich shop had something with watercress (or its cousin "cress" aka "garden cress") for sale (or as they said "on offer"). It is light, crispy and has a pleasant peppery-mustardy bite that complements creamy dishes like this one quite well. I am not a huge lettuce on sandwiches person (I always remove half of the "spring mix" that is on my beloved smoked salmon BLT) but the leaves of watercress are so small that they can be left whole and mixed into the egg salad rather than lining the bread. Adding the ham made the sandwich more satisfying and filling than egg salad normally is and added a smoky note. This recipe is a great way to use up any leftover ham or egg you might have hanging about in a satisfying (packable!) lunch.

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