Fridgg: What's For Dinner?

Smoked Salmon Egg Salad

As you may have noticed, I’m blogging quite a bit more often these days.

(Pretty soon, you might even mistake me for *gasp*… a real blogger! But don’t let yourself be fooled. I don’t have nearly enough readers to be a “real” blogger. 😉 )

This means I’m slowly making my way through a several-year-old backlog of recipes that I’ve made, photographed, and just never quite got around to blogging about.

(And heck, that means I might even get around to blogging about the trip to Europe that Son and I took a year ago! … eventually!)

This egg salad recipe, for example, was something I made almost four years ago.

(GEEZ!)

I have distinct memories of sitting on the edge of a counter during a break between ballet classes, eating the best egg salad sandwich I had ever made. It was wonderful.

(And before you ask, no I was not 12 years old four years ago, but I was still trying to be a ballerina when I grew up…)

So, yes. Egg salad. Four years later. With smoked salmon! Definitely a must-try, especially if you happen to have leftover Easter eggs that need to be used up.

(Or there’s always deviled eggs. Mmmm… deviled eggs.)

Recipe originally from Danny Ahern via The Washington Post.

Ingredients

• 8 hard-boiled eggs, chopped
• 1/2 cup plain yogurt (or mayonnaise)
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1/2 tsp kosher salt, or more to taste
• 1/4 tsp freshly ground black pepper, or more to taste
• 1/2 tsp garlic powder
• 1/2 tsp celery seed
• 3 oz smoked salmon, finely chopped

Cooking Directions

1. Mix all ingredients together.
2. Enjoy!
3. Serving suggestions: with a fork, in a lettuce wrap, in a sandwich with your preferred bread and toppings.

Friday Fridgg Favorites

{photo credit: No Spoon Necessary}

a few of my favorite things on Fridgg this week:

the coolest looking easter cake! {SugarHero!}

crispy, flavorful potatoes {Orgasmic Chef}

doesn’t this dish sound like the most amazing comfort food? {Girl Gone Gourmet}

i love gooey grilled cheese photos {Words of Deliciousness}

we always adore asian flavors for dinner {The Endless Meal}

these cupcakes are such fun for april fool’s, and also sound delicious! {Hezzi D’s Books and Cooks}

such pretty chocolates {My Recipe Book}

a fun, tasty way to serve deviled eggs {No Spoon Necessary}

i’ve always wanted to learn to make pasta from scratch {Cooking and Beer}

i really want to have this salad in my life {Use Real Butter}

spicy crispy potatoes, a lovely sauce… perfection {Magnolia Days}

obsessed with pad thai lately {Nourish and Nestle}

would very much love these shrimp and grits {San Pasqual’s Kitchen}

the chocolatiest of chocolate cakes {Family Table Treasures}

the best dinners are simple and satisfying {Girl Gone Gourmet}

by far the most gorgeous cookies i have ever seen {SugarHero!}

these potato stacks are so elegant! {Cooks with Cocktails}

love this delicate easter cake {Recipes from a Pantry}

this is such a cool prawn photo {Glamorous Glutton}

my Friday Fridgg Favorites are a very small selection of the photos and recipes on Fridgg that I’ve loved in the past week. this is by no means an all-encompassing list of what’s awesome on Fridgg this week. take a look, and find your favorites!

do you have a favorite that I didn’t mention? let me know in the comments!

Carrots and Radishes with Dill Butter

I was the pickiest of children, growing up. There were only a few vegetables that I’d tolerate, and only under very specific circumstances:

• steamed broccoli liberally dipped in a mixture of mayonnaise and shoyu (which is far better than it sounds, and still my favorite way to eat steamed vegetables)
• corn on the cob with butter and salt (with those little yellow corn holders, of course)
• steamed artichokes, with plenty of butter to dip it in
• potatoes. In any form. Obviously.

I was not a fan of cauliflower, hated steamed carrots, and frozen peas were my arch nemesis. Don’t even get me started on all those weird, exotic vegetables like eggplant (heh), asparagus, or brussels sprouts. And tomatoes? Totally gross.

I’d like to say this all changed when I grew up and became a bit more mature in my tastes, but what really happened was that I discovered the joys of roasting.

Pretty much any vegetable will taste great if you toss them with a little salt and olive oil, roast them until they show their sweet side, and then stand in the kitchen eating them with your fingers straight from the hot baking sheet.

Not that I do that.

Nope, definitely not.

(Although if I did, I could tell you that that is when roasted vegetables are at their best – straight from the oven, when they’re nearly so hot they burn your fingers, and nice and crispy and caramelized.)

Should you roast asparagus? Do it.

Brussels sprouts? Totally.

Carrots and radishes, and then toss them in a yummy dill butter? Obviously, do you even have to ask?!

Recipe originally from Sweet Peas and Saffron, although I can no longer find the recipe on her blog.

Ingredients

• 1 bunch of radishes, trimmed and sliced in half
• 1 bunch of carrots, trimmed and sliced in half lengthwise
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp minced fresh dill
• salt and pepper, to taste

Cooking Directions

1. Preheat oven to 400°F. Toss prepared carrots and radishes in olive oil, then arrange on a rimmed baking sheet lined with parchment paper. Roast for 20 minutes, then toss and roast for an additional 20-30 minutes, or until vegetables are tender.
2. Melt butter, then stir in minced dill. Toss the roasted carrots and radishes in butter, then season with salt and pepper to taste. Serve immediately.
3. Enjoy!