shrimp and seafood salad on rye and caraway crackers
We peeled a few hard-boiled Easter eggs, chopped up the whites, and added that plus chopped dill pickle to our standard crab/shrimp salad. We added mayonnaise to the egg yolks; added dill, cracked pepper, and Old Bay seasoning; and stirred it into the salad. It was a tasty treat, thanks in no small part to the savory crackers.
mixed greens and vegetables salad
baked cod with creamy ham-and-potato side dish
Abigail spent a lot of time dicing and chopping and grating the items for the salad. I washed and ripped up the leafy lettuce, and Abigail added mushroom, yellow bell pepper, cucumber, radish, carrot, and tomato. We served it with cucumber Ranch dressing and croutons seasoned with sea salt and black pepper.
I seasoned the cod with Old Bay and baked it. Meanwhile, I fried potatoes and onion, added sweet peas and cubed ham (left over from Easter), made a cream sauce for it, topped it with grated Jarlsberg cheese, and served it alongside the fish. We got very, very full and still have plenty of seafood salad left, a good amount of the potatoes/peas/ham, and a gigantic bowl of vegetable salad to finish up tomorrow.
I baked sugar cookies with honey roasted almond slices pressed into them. After they had cooled, I made a powdered sugar frosting with almond extract in it and drizzled it over the cookies, sprinkling more almonds atop the frosting before it dried. These were a big hit. Even though our tummies were over-stuffed, we all had room for almond cookies.
The Norwegian elements were all the fish, the rye and caraway, the creamed vegetables, and the almond flavoring. It was kind of fun to invent this time instead of to follow a recipe. Stay tuned to see how adventurous I become for upcoming Scandinavian Saturdays!