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Oregano & Olive Egg Salad




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Egg salad is a good ‘ol favorite recipe of mine. It’s good by itself or with a piece of bread. But, it’s even better on a sandwich with some chips. Enjoy!

Ingredients

  • 12 bacon slices
  • 8 large hard-boiled eggs, peeled, coarsely chopped
  • ⅓ cup finely chopped celery
  • 1 tablespoon finely chopped fresh tarragon
  • 2 tablespoons finely chopped shallot
  • ¼ cup chopped pimiento-stuffed green olives
  • ½ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 12 slices “whole-wheat” bread
  • 12 red leaf lettuce leaves

Directions

    1. Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
    2. Combine chopped eggs, celery, oregano, shallots and olives in bowl. Mix in ¼ cup mayonnaise and mustard. Season with kosher salt and pepper to taste.
    3. Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.
Photo by Flicker user monkeycat! / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




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