Have you heard the expression “salad days?” It’s the phrase coined in Shakespeare’s Antony and Cleopatra when Cleopatra referred to “my salad days, when I was green in judgment, cold in blood.” The Wikipedia defines it “an idiomatic expression, referring to a youthful time, accompanied by the inexperience, enthusiasm, idealism, innocence, or indiscretion generally associated with a young person.”
I use the expression in a rather more literal way; salad days are days we eat salad. And those days are upon us, thanks to summer’s full-blown arrival. But it’s a time of year that passes so quickly, rather like youthfulness, don’t you think? Don’t miss out on the small pleasures of summer. Take time for leisurely meals, eat outdoors often and spend time with your family and friends.
Here’s three recipes from the Manitoba Egg Producers’ website’s recipe section that will produce a tasty salad, a purple pickled egg and delicious spinach quiche tarts – all perfect for summer eating. Enjoy!
6 hard-cooked eggs, cooled
4 medium potatoes, chopped into small cubes
2 medium eating apples, chopped
2/3 c. chopped celery
1/3 c. chopped green onion
Peel and chop four eggs; cut remaining two eggs into wedges for garnish. Cook potatoes 5 to 7 minutes or until tender; drain well. Combine, in large bowl, eggs, potatoes, apple, celery and onion. Whisk together dressing ingredients in small bowl. Pour dressing over potato mixture and fold to coat well. Cover and chill until serving.
Variations: Replace curry powder with 1 tbsp. chopped fresh dill, parsley or cilantro. Servings: 8
Preparation: 20 minutes Cooking: 5 minutes
We don’t have any recipes that we haven’t already published submitted to our swap this week, but I did want to acknowledge one more contributor who helped a reader asking for that butter tart square recipe. Carol Van Damme of Belmont also sent us one last week. Thanks for all your support and offers of recipes, readers! Don’t forget about us over summer! We love to hear from you.
CURRIED EGG AND POTATO SALAD
1/3 c. fat-free yogurt or sour cream
1/4 c. low-fat mayonnaise
1 tbsp. vinegar
2 tsp. mild curry powder, or to taste
Salt and pepper, to taste
1 c. beet juice*
1 c. vinegar
1/2 c. water
1/4 c. sugar
2 tsp. pickling spice
In a medium saucepan, combine beet juice, vinegar, water, sugar, pickling spice, salt and onion. Bring to a boil over medium heat, stirring constantly just until the sugar dissolves; reduce heat and simmer 10 minutes. Strain and cool at room temperature. In a large glass jar or container, pour beet juice mixture over whole hard-cooked eggs. Cover and marinate 2 to 3 days in the refrigerator before serving.
Makes 12 pickled eggs. Preparation: 10 minutes Cooking: 10 minutes
*1 can (19 oz./540 ml) beets, drained, yields 1 cup beet juice.
Tip: Once a jar of pickled eggs has been opened, keep refrigerated for up to 30 days. Keep a supply of pickled eggs in your refrigerator for a quick snack.
18 medium pastry tart shells
1/2 c. plain yogurt
1/2 c. 2% milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. tarragon
Preheat oven to 375F (190C). Beat eggs until blended and mix in yogurt, milk, salt, mustard, tarragon, spinach, and feta cheese. Spoon into pastry-lined tart tins. Bake at 375F (190C) for 25 minutes, until set. Cooked tarts may be refrigerated for up to 3 days or frozen for one month. Reheat in 325F (160C) oven for 20 minutes.
Makes 18 quiche tarts.
Manitoba Co-operator Recipe Swap
Box 1794, Carman, Man. R0G 0J0
BLUSHING PICKLED EGGS
GREEK SPINACH TARTS
1/2 tsp. salt
1 onion, sliced and separated
12 hard-cooked eggs, peeled
1/2 c. finely chopped red onion
1 (10-oz/500-g) package
frozen spinach, cooked and
drained (or equivalent fresh
from your garden)
3/4 c. crumbled feta cheese