A mini ARF/5-A-Day roundup tonight – everyone must be out enjoying the Springtime weather; I know we were!
Mediterranean Cooking in Alaska is up first with her Zucchini and Eggs dish, but just as important is the history behind it, so do stop by her site and check it out:
Diet, Dessert and Dogs was thinking eggs this week too, and offers her Frugal Frittata:
What Smells So Good breaks in a new cookbook with her Macaw Muffins:
Claire from Cooking Is Medicine reinvigorates leftovers with one of my favorite vegetables … asparagus!
Newcomer Genesis of a Cook finishes us off with an ARF/5-A-Day friendly dish of Blueberry Ice Cream:
As for the Sweetnicks kitchen? I was feeling lazy tonight and went with a tried-and-true salad, this ham one from an old episode of Rachael Ray‘s 30 Minute Meals. Easy peasy to make, and a perfect recipe to have in your repertoire when the weather starts getting h-o-t. Until I made this recipe for the first time, I actually never used the tops of celery bunches (this recipe calls for it), but I’ve since become a convert. Enjoy!
Miss Leslie’s Ham Salad
Recipe courtesy of Rachael Ray
2 tubes, 6 pieces each, large bake-off biscuits (recommended: Pillsbury brand, from dairy aisle of market)
1 pound cooked ham from the deli, 1/4-inch thick slices, diced
3 ribs celery, from the heart, finely chopped
1/2 cup salad olives with pimento, drained, chopped
1 jalapeno pepper, seeded, finely chopped
4 scallions, finely chopped
1/4 cup chopped flat-leaf parsley – a couple of handfuls of leaves
1/3 cup mayonnaise, just enough to bind salad
3 tablespoons prepared yellow mustard
3 tablespoons dill pickle relish
Salt and black pepper
Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack. Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
Split cool biscuits and fill with Leslie’s DEEELICIOUS ham salad.