Sesame Sriracha Egg Salad

Here's my second egg salad experiment. And, I must say� this one rocks. It rawks, even. 

Before we get to the goodness of this recipe, can I tell you something sort of embarrassing? So, I've had lower back pain on and off for years, and recently, as I've amped up my outdoor running for spring, my backs been killing me. So I went to a sports rehab doc, and guess what? My glutes aren't doing their job, forcing all the effort on my lower back. Basically, in a nutshell, my butt muscles aren't working right. So now, in order to retrain my muscles to do what they're supposed to do, I have four weeks of PT. To relearn how to walk. My butt is broken.

In other news� Sesame Sriracha Egg Salad! After my deconstructed egg salad, I was brave enough to try a mixed up version with lots of fun flavors. This has sesame oil, soy sauce, and sriracha, and the flavor totally kills. So, so good. I seriously want to eat this every day. Egg salad convert!

Sesame Sriracha Egg Salad

This is the 4-egg version, which basically made two overloaded baguette slices. Double the recipe for more, or cut in half for less.  

1 teaspoon soy sauce

1 teaspoon Sriracha

2 teaspoons mayonaise

1 teaspoon sesame oil

4 hardboiled eggs

Salt & pepper 

Baguette slices

Micro greens or spring greens

Extra Sriracha

Black sesame seeds

Whisk together soy sauce, Sriracha, mayo, and sesame oil. Chop eggs in fairly small pieces, add to mayo mixture, and gently toss to combine. Salt & pepper to taste. Top baguette slices with greens, a big scoop of egg salad, an extra squirt of Sriracha, and a sprinkle of black sesame seeds. 

Avocado & Orange Salad with Sesame Soy Dressing

I love to walk. My mom is a walker too. As long as I can remember, Mel has walked 2-4 miles every day, up and down the wooded country road I grew up on. When we were kids, Amanda and I went with her. I would inevitably fall and scrape my knees, which often led to me fainting right there on the side of the road. In addition to being a walker, I�m a fainter.

My family also went on evening strolls after dinner�up the street a mile, then back down a mile. Sometimes I stopped a few yards before the turn-around spot, and waited. Then, when they got to me, I pretended I was an orphan, and that they found me on the road and were adopting me. I watched a lot of All Dogs Go to Heaven and Annie.

Seattle is a small city, and you can easily go from one end of downtown to the other on foot. I�ve done it plenty of times. I walk from my office to the gym, from my doorstep to the farmer�s market. I have a car and a bus pass, but I just prefer to get around on foot.

Lately, with the cherry blossoms blooming like crazy, the temperatures rising, and the sun staying out later and later each evening, I have a strong desire to just get out there and walk. Not to go anywhere in particular, but just to walk. To take in the fresh air and give my computer-strained eyes a break.

I can usually bribe Evan with snack-stops, but he prefers walks that have a destination in mind (I mean, what he actually prefers is driving). The other day, I tricked him into walking across town to my favorite grocery store and back. The sunny walk and the store�s bountiful produce inspired me to make this springy salad with buttery bibb lettuce, red onions, creamy avocados, juicy oranges, umami filled dressing, feta for tang, and almonds for crunch.

Evan, the non-salad lover, even asked for seconds. Maybe it was all that fresh air. I�ll give partial credit to the walk, but you can taste this salad and decide for yourself!

Avocado & Orange Salad with Sesame Soy Dressing

Serves 2

Dressing

1 tablespoon sesame oil

1 tablespoon soy sauce

1/2 tablespoon mustard (I use spicy brown)

juice from 1/2 lemon

1 teaspoon olive oil 

salt & pepper

Mix ingredients together (either shake in a jar, or whisk in a bowl). 

Salad

1/2 head bibb lettuce, torn into largish bite size pieces

1 orange, peeled and cut into bit size chunks

1 tablespoon diced red onion
Dressing (recipe above)

1 avocado, sliced

1/4 cup almonds, roughly chopped

1/4 cup feta

Fresh ground pepper

Put lettuce, orange, and onion in a bowl, and toss with about half the dressing. Arrange on plates or a platter, and top with avocado slices, almonds, feta, fresh ground pepper, and if desired, more dressing. Note: wait til just before serving to toss dressing with lettuce, to avoid soggy salad. 

Baja-Maui Zucchini Tacos

Ok, I know the name for these tacos is a bit confusing. What's a Baja-Maui zucchini taco, you ask? 

Well� the Baja comes from Baja-style fish tacos. You know, battered/breaded fish tacos with creamy white sauce and cool, crunchy cabbage. So good! That's basically what these are. Except, instead of fish, they're filled with zucchini. Maui-style zucchini! When Evan and I went to Maui a million years ago, we had this awesome fried zucchini at a fish stand. It was coconutty and crunchy, breaded in panko, coconut, and black sesame seeds. 

I decided to recreate that delicious zucchini (but baked, instead of fried), and throw 'er in a Baja-style taco with tangy white sauce. Meatless Monday, at your service. Also guys and gals, this is a great way to use up those loads of zucchini you have on your hands. Not that I would ever complain about loads of zucchini (um, hello� gimme that goodness!), but I've heard you� you lucky jerks with your overflowing gardens. 

Get on these tacos, ASAP! 

Baja-Maui Zucchini Tacos

Makes 4-6 tacos

4 small-medium sized zucchini

1 cup flour

1 cup panko

1/4 cup desiccated coconut

1 tablespoon black sesame seeds

2 eggs

1/2 cup coconut milk

Salt & Pepper

Baja White Sauce (recipe below)

Shredded cabbage

Sliced green onions

Corn tortillas
lime wedges

Preheat oven to 425 degrees, and line baking sheet with parchment paper. 

Cut zucchini in half, then cut lengthwise in quarters. 

Set up your breading station:

Plate #1: Flour, salt, pepper

Plate #2: panko, coconut, sesame seeds

Plate #3: eggs and coconut milk, whisked together until mixed

To bread, first coat zucchini stick in flour, then egg, then panko mix. It's best to do just one at a time, to avoid making a big messy breading clump. 

Arrange zucchini on baking sheet, with a little bit of space between each one. Salt breaded zucchini. Bake for around 15 minutes, until panko is crispy and golden, and zucchini is cooked but not soggy. 

To assemble: Heat corn tortillas, and fill with cabbage, zucchini, sauce, and green onions. Serve with lime wedges. 

Baja White Sauce

1/3 cup sour cream

1 tablespoon mayonnaise 

Juice from 1 lime

1 tablespoon coconut milk

Hot sauce (like Tapatio) 

1/2 teaspoon granulated garlic

Salt & Pepper

Whisk all ingredients together until smooth, add more hot sauce or coconut milk, to taste.