Parsley egg salad + Quick pickled fennel
I never realized that I would be a fan of the big salads—you know—egg salad, chicken salad, potato salad. I'm not sold on potato salad, but with the others, the right mixture feels just a bit fancier than a regular sandwich. Perfect lunch fare, if you ask me. You don't need to serve this on bread; I really enjoy it with these homemade crackers for a little bit of crunch. It packs well, and can be prepared a day or so in advance. I make a batch of the fennel an hour or so before lunch and eat it the over next few days with crackers, cheese, or this egg salad. The flavor becomes even more complex (and tastier) overnight, so I'd recommend making it in advance if you're able to do so.
Makes one serving. Duplicate quantities to serve a larger number of people.
- 2 eggs, hard boiled*
- a small handful of fresh parsley, chopped
- 2-3 T plain yogurt (however much you need for the salad to come together)
- 1 tsp mayo
- dash of sage
- dash of paprika
- a few walnuts, chopped
- salt + pepper
- optional: a splash of fresh lemon juice
Prepare and combine all ingredients in a bowl and eat right away (or save for lunch the next day).
Makes about 2 cups with a medium-sized fennel bulb. Suitable for topping egg salad, other sandwiches, or wherever else you want to add a little tangy crunch.
- A bulb of fennel
- 2 T olive oil
- salt + pepper
- juice of one lime
Wash a bulb of fennel and remove the greens. Slice into thin slices (similar to how you slice an onion). Place in a bowl. Add all other ingredients and stir. Allow to sit for at least an hour, or overnight.
*No-fail way to hard boil eggs
Sans the off-putting green yolks
Prepare an ice bath (just ice cubes + cold water in a bowl). Place your preferred number of uncooked eggs in a saucepan, and fill with water until the eggs are just covered.
Bring to a boil over medium heat, noting the moment the water starts to boil. Setting a timer, allow the water to boil for one minute, then immediately remove the eggs and place in the ice bath until cool. That's it!
Hearty Beef and Vegetable Stew (Slow Cooker recipe)
I am certainly not a food blogger, and it has been some time since I shared a recipe on the blog. However, I wanted to share a "recipe" or method, if you will, for our very favorite beef roast in the crockpot.
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Baked peanut butter oatmeal (our favorite breakfast)
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.