Easy curried egg salad sandwiches

To enjoy the last few days of summer, the BF and I decided to spend some time outdoors at the park. There is something about taking a walk or sitting at a beautiful park that makes me feel at peace....I highly recommend it.
 I opted to bring some food and drink and turned it into a mini picnic as well.
If you are thinking of having a picnic and are not sure what food to bring, the easiest option is make sandwiches. A favorite of mine are curried egg salad sandwiches with lettuce and arugula, these are super easy to make and very delicious. 

4 slices of Quinoa bread toasted (substitute with wholegrain bread)
4 large hard boiled eggs (substitute with chicken)
2 tbsp mayonnaise
1 tbsp mild curry powder
1 clove garlic minced
1/4 small onion chopped finely
1/2 tsp grainy mustard
1 tsp Dijon mustard
1/2 medium celery stalk chopped
I tomato sliced
1 tbsp fresh parsley
1 tsp fresh chives
salt and pepper

- Boil eggs for about 10-12 minutes until they are hard boiled. 
- While eggs are boiling mix garlic, mustard and mayonnaise in a small bowl and set aside.
- Add chopped onion, celery and herbs in a big bowl. 
- Once eggs are cooked and cooled, roughly chop them and add to bowl. 
- Add curry powder, salt and pepper followed by the mayo dressing and mix gently. 

 - Let egg mixture sit for about 10 minutes to allow flavors to develop, 
- Toast bread and begin layering the sandwich.
- I like to start with lettuce as it creates a barrier that prevents the egg mixture from leaking into the bread and making it soggy. 
- Place egg salad over lettuce followed by tomatoes then top with arugula. The arugula will create another moisture barrier. 
- Wrap in tin foil or cling wrap and place in a insulated picnic bag. 

Remember to brink something to drink. I made a grapefruit, watermelon juice and added some grapes and water to the picnic bag. 

Easy weekight meal: Tortellini and arugula salad

Since I have a demanding job the last thing I want to do on a weeknight is spend hours in the kitchen and I am sure many would agree. Quick meals are essential during the week and this vibrant Tortellini arugula salad will save you time in the kitchen. The use of fresh herbs and vegetables make this a tasty and healthy option for those watching their diets. 

1 package fresh cheese tortellini
4 handfuls Arugula
1 cup cherry tomatoes halved
1/2 cup roasted peppers (can be found at whole foods antipasto bar)
2 green onions thinly sliced
1 handful of fresh basil torn
2 cloves garlic minced
1/2 lemon juiced
1/4 cup olive oil
salt and freshly ground pepper


- Boil water in a large pot, add 1/2 tsp salt then add tortellini and cook for about 10-15 minutes till pasta is soft and cooked through. 

- whisk together the olive oil , lemon juice, garlic, salt and pepper. Set aside

- Slice green onions, peppers, tomatoes and rinse arugula. 

- Gently mix all the ingredients is a big bowl and sit for about 10 minutes to allow flavors to combine.

- Serve with your favorite grilled meat. I marinated some turkey wings the night before and put them in the oven before I started making the salad. The entire meal was ready in less than a hour. 

Delicious Mayo free potato salad

Summer is the season where we get invited to numerous barbeque's and there is one dish that always seems to make an appearance....potato salad. I love potato salad however there are times I like to switch things up and make a lighter version. This version excludes mayonnaise and uses a mustard vinaigrette instead. The results are just as great if not better than the traditional potato salad. Try it and you might like it too!

1 1/2 lb's mini red potatoes cut in halves
1 tbsp grainy mustard
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp apple cider vinegar
2 tbsp olive oil
2 green onions thinly sliced
1 handful Italian parsley chopped
1 tbsp fresh chives sliced
salt and freshly ground pepper

-  Boil potatoes for 15-20 minutes or until tender. Make sure not to over cook and set aside to cool.
- While potatoes are cooking, whisk together the rest of the ingredients in a small bowl, remember to leave some fresh herbs for garnish. 
- Once potatoes are cool pour dressing into potatoes and gently mix. Let salad stand for at least 30 mins before serving to allow flavors to combine. 
- Sprinkle remaining herbs over salad and serve with your favorite grilled meat. 

Your comments are welcome, I would love to know your thoughts on the mayo free potato salad.

Store Review: My Russo's experience

In my last post I mentioned trying out a popular produce Market named Russo's and boy am I addicted to this store. This fresh fruit and veg market has become one of my go to stores in addition to Whole foods and Trader Joe's which I now call the fabulous trio.
The quality and wide selection of produce in this store is amazing. The moment you get out of your car you will see an array of beautiful fresh flowers for sale, take a few steps and you are in their organic produce section.....heaven. 

I went a little crazy shopping in their organic section as I love to use organic produce for my daily juices, only to realize 20 minutes later that I hadn't ventured inside the store. When I entered the store I couldn't believe they had even more fruit and veg....this place is huge. At the entrance I grabbed 3 large grapefruit for $.95 a lb and I thought I was losing my mind when the pint of blueberries I got cost only $1.98. 

An hour later my cart was filled with all sorts of fresh goodies from yummy wholegrain bread to bok choy. Did I mention they make pasta in the store! I got some freshly made cheese tortellini and next time I will try their spaghetti.
I could write about this store all day so I will conclude by recommending you visit this store if you are in the Metro west area. Russo's is located at 560 Pleasant street , Watertown, MA .... Happy shopping

It all started with a salad

Hi Everybody! Its good to be back blogging after my little hiatus. 
While visiting France last month I ordered a Chicken Salad which included delicious tender chicken on a skewer served with an array of greens, corn and an unbelievable dressing. I was so impressed at how they turned a simple meal into one of the best salads I have had. I have always known the french to be great cooks but the salad experience taught me that fresh ingredients and good seasoning are key to good meals. 

Since my french salad encounter my cooking has changed and I am glad to share with you my kitchen experiences. First, my mission is to find a good produce store and one of my workmates has been raving about a place called Russo's near my work area. Cant wait to try this place and I will be sure to tell you about it.