Russian Monday: Carrot Salad with Walnuts & Garlic

I would like to present you a simple salad recipe from my own childhood times. There has not ever been a complete holiday table in our house without this salad. I recall myself a little girl helping my mom to peel garlic and chop walnuts, and later, it has become my own dish I cooked preparing for the arrival of guests.

Avocado-Egg Salad & Poached Salmon Sandwich

Succulent poached salmon and eggs combined with creamy avocado, sautéed onions and fresh basil makes a substantial sandwich. The ingredients all blend together perfectly to create a gourmet-tasting experience. This sandwich takes a little work to prepare, but is not short on taste. It can be served warm or chilled.

Barbecue Turkey Burger with Lettuce, Tomato & Mustard Coleslaw

This is an ultimate burger with "the works", all in one plate. You have to spoil yourself occasionally-))

Basil Chicken Salad with Mushrooms, Walnuts and Avocado on a Whole Grain Bread

Ingredients:

• 3 chicken breast halves, about 1 1/2 lb. total, cooked (roasted)
• 1/4 cup of fresh basil leaves, chopped
• 2 scallions chopped
• 1 small red onion, diced (more for serving, optional)
• 1 large avocado, firm but ripe, pitted, peeled and diced (more for serving, optional)
• 3/4 lb. mushrooms of your choice
• 2 Tbsp. butter
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup mayonnaise 
• juice of 1/2 lemon
• salt and freshly ground black pepper
• 4 slices of Whole Grain Bread, toasted

Directions:

In a sauté pan over medium-high heat, melt the butter. Add the mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Season with salt and pepper.

In a large mixing bowl dice your chicken into 1/4 inch pieces. In a bowl, whisk together the mayonnaise, the lemon juice, and scallions until blended and smooth. Fold in the chicken, and everything else. Mix together. Serve on the toasted bread.

It does not get any simpler, or delicious.

Bass-Terre, Maine, Part Three and Lobster Salad with Scrambled Eggs for Breakfast

Goose Cove and Bass-Terre are the very Best of Maine and one of the most beautiful and relaxing places in the world. What a place. We stayed there for one week, and had one of the most memorable vacations ever. It was hard to tear ourselves away from the deck, with its gorgeous view and lovely breezes. Even at night; the stars are spectacular. When we did leave the deck, we went hiking, biking and kayaking and eagle spotting, all within minutes of this home. We went to Bar Harbor as well, but couldn't wait to get back to the Quiet Side and our vacation home. We like to cook and have had some great meals. Please, enjoy my recipe of the Lobster salad we had for breakfast on our last day.



Ingredients:

• 1 live lobster, about 1 1/2 lb.
• 1 cup cooked fresh corn (or 1/2 can corn)
• 1 small onions, chopped 
• 1 Tbsp. capers
• 2 Tbsp. mayonnaise
• 1 tsp Champagne or white wine vinegar
• 1 tsp mustard
• 1 1/2 Tbs. chopped fresh tarragon
• Salt and freshly ground pepper, to taste
• Organic, free range eggs - scrambled

Directions:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobster, headfirst. Cover and cook until the lobster is red, about 7 minutes. Transfer the lobster to a large bowl filled with ice water and let cool completely. Remove the meat from the claws, knuckles and tail, and discard the shells. Cut the meat into 1/2-inch pieces.

In a small bowl, whisk together the mayonnaise, vinegar, mustard, tarragon, salt and pepper until smooth and blended.

In the medium bowl, combine the lobster meat with corn, onions, capers and mayonnaise mixture and gently toss to coat the lobster and vegetables evenly. Serve on the toast with organic scrambled eggs.

Have a good breakfast!