Month: April 2015

Tuna Artichoke Pasta Salad

Ingredients: 8-10 oz cooked pasta 14 oz canned artichoke hearts in brine, drained and chopped 15 oz canned solid albacore tuna in water, drained 2 stalks celery, diced 1 onion, diced 2 tablespoons nonpareil capers zest of 1 lemon dressing: 1/2 cup mayonnaise juice of 1 lemon 2 teaspoons Dijon […]

Blue Crab Celeriac Remoulade

Ingredients: 1 cup finely grated celeriac (aka celery root) 8 oz blue crab meat (I used leftovers from steamed crabs) dressing: 1/3 cup mayonnaise 1 1/2-2 tablespoons Dijon 1 tablespoon lemon juice sea salt freshly ground black pepper Directions: Whisk together the dressing ingredients in a small bowl. Set aside. […]

Creasy Green Egg Salad

Ingredients: 8 hard-boiled eggs 1/4 cup mayonnaise 2 teaspoons Dijon 3/4 (loose) cup chopped creasy greens* 1/4 cup finely diced red onion dash hot sauce** Directions: Slice 3 eggs in half and remove the yolks. Place the yolks in a food processor or mini chopper. Set aside. Chop up the […]

Cheesy Creasy Green Grits

Ingredients: 2 cups yellow stone-ground grits 6 cups water or chicken stock 1 cup grated extra sharp cheddar* 4 bunches creasy greens, leaves finely chopped (about 3 1/2-4 loose cups of chopped greens) 1-2 cloves garlic, minced 1/2 tablespoon crushed red pepper flakes Directions: Heat a small amount of oil […]