Waffled Falafel Sandwiches

Waffled falafel sandwiches are made by cooking your homemade falafel mix in a lightly oiled waffle iron which gets the falafels crispy outside and fluffy inside without frying. Stuff them in flatbread, drizzled with tahini sauce.

 

We were living in Sydney almost 30 years ago when my husband came home from work one day with the news that he had been offered a transfer to Abu Dhabi. What did I think? 

We had been in Australia for a number of months on a temporary project, and I had resigned from my dream job to follow along. The friendly yet unaccommodating folks at Australian immigration had stamped my passport Employment Prohibited and, because of strict quarantine laws, we had left our furry son in the care of friends. 

My first question was, can I work there? The second was, can we import the dog? When the answers were yes and yes, we looked the United Arab Emirates up on the map and made our decision.

Abu Dhabi in the 1980s was a special place, a city that felt like a small town. The only fast food joints were Kentucky Fried Chicken – where the only choice was original recipe – and the small, family run shawarma and falafel places. After a busy day at the office, we’d stop by and order shawarma sandwiches to go. 

The falafel guy sat on the sidewalk just outside the small café, his enormous pot of boiling hot oil heated by a gas burner, much like the ones we use in the US to heat water for boiling crawfish and crabs. As we waited for our wrapped sandwiches, he’d hand us each a freshly fried falafel in a bit of paper, compliments of the house. They reminded me of southern hush puppies. Crispy on the outside, fluffy on the inside. In a word, just perfect.

When we left the Middle East for Southeast Asia a couple of years later, I pined for the falafel guy. Eventually I got over him, but I’ve never forgotten how a real, freshly cooked falafel should taste.

Sure, you can buy falafel mixes at the grocery store, but homemade falafels are super easy and so much more tasty. You control the salt and spices and all the ingredients are wholesome and good for you. The only downside of falafels, healthy-wise, it that they are fried. I know, I know, some people say you can bake them, but I’ll be honest, if I’ve managed to get them crunchy on the outside, the inside is often dried out.

Waffle iron to the rescue!

Homemade falafels are as quick to put together as the mixes but just require a little advance planning since the chickpeas need to be soaked first overnight. Some cookbook writers will tell you that you can use canned chickpeas – I’m looking at you, Nigel Slater. And don’t even get me started on Jamie Oliver who serves his canned bean falafels in wholewheat tortillas. – but don’t listen to them. 

Waffled Falafel Sandwiches 

Using raw soaked chickpeas is not only more authentic but the traditional recipe is the best because the resulting falafels taste right and have the right texture. Trust me.

Ingredients
For the falafels:
1 1/2 cups or 285g dried chickpeas, soaked overnight in cool water
1 small onion, (about 100g roughly chopped)
1/4 cup, packed, or 13g chopped fresh parsley
1/4 cup, packed, or 13g chopped cilantro
3 cloves garlic
1 3/4 teaspoons salt
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 egg

1 tablespoon vegetable oil for your waffle iron – oils with a high flash point are best. I use peanut oil.

For the tahini sauce:
1/2 cup tahini sesame seed paste
1/3 cup lukewarm water, or more for consistency
1 clove raw garlic
2 tablespoons fresh lemon juice (or more to taste)
Good pinch salt (or more to taste)

To assemble the sandwiches:
Arabic or Lebanese flatbread or pita
Tahini sauce
Sliced tomatoes
Sliced onions
Sliced cucumbers

Method
Cover your dried chickpeas with ample cool water and leave them to soak overnight or even as much as 24 hours. Drain your chickpeas.

Put the soaked, raw chickpeas in a food processor and pulse a few times until the chickpeas look like big crumbles. It should still be very loose and dry. Add in the onions and herbs and seasoning and pulse until quite fine. Use a spatula to scrape down the sides a couple of times.

Add in the egg and pulse until you have a fairly smooth paste where little bitty bits of chickpea are still visible. Scrape down the sides of the processor as you do.

Transfer the paste into a clean bowl and cover well with cling film. Refrigerate for half an hour.

Preheat your Belgian waffle iron. That’s the kind with the deep squares that makes thick waffles.

Use a spoon to scoop our about on one tenth of your paste. It should fit comfortably in the palm of your hand. Form it into a patty of even thickness.

Lightly oil the waffle iron with using a pasty brush and place the patty in it.  Make more patties and add them to the waffle iron as well.

Some Belgian waffle irons have four squares. Some, like mine, have only two. Close the lid and let gravity determine how it falls. Do not push down on the lid.

Cook until the light on your waffle iron says "ready" then leave them in for about another minute or so to ensure that the outsides are lovely and crispy.

Keep the waffled falafels warm in a slow oven until all are cooked and you are ready to serve.

To make the tahini sauce

Crush the garlic clove with a garlic press or with the side of a knife. Add it to a small bowl with the lemon juice and good pinch of salt. Whisk in the tahini paste then add the water, whisking well until you achieve the consistency you want.

Slice up your tomato, cucumber and onion.

To assemble the sandwiches, put a few slices of tomato and cucumber on the flatbread. Top with the falafel, drizzle on the tahini sauce and sprinkle with the sliced onions.

Enjoy!

I love creative waffles, don't you?

Here are a few I've loved and make sure to scroll down to see a great list of others from my Sunday Supper group.

Cheesy Ham Waffles made with smoky ham and lots of cheese in a buttermilk waffle batter. 

Cauliflower Cheese Waffles with steamed cauliflower, loads of cheese and a little English mustard.

Loaded Baked Potato Waffles with potatoes, cheddar, green onion, sour cream and, of course, bacon!


Guess what? June 29th is National Waffle Iron Day! Who knew, right? My Sunday Supper group is celebrating by bringing you a plethora of wondeful waffle recipes, both sweet and savory. Many thanks to Sue of Palatable Pastime, our host for this tasty event, as well as Renee of Renee’s Kitchen Adventures, our campaign manager.

Sweet and Sinful Waffles

• Banana Split Waffle Cake by The Bitter Side of Sweet
• Blueberry Buttermilk Waffles by Alida's Kitchen
• Boston Cream Pie Waffles by Crazed Mom
• Chocolate Cherry Beet Waffles by Sew You Think You Can Cook
• Chocolate Chip Waffle Ice Cream Sandwiches by Turnips 2 Tangerines
• Chocolate Pizelles – The Italian Waffle by GirlAbroad
• Churro Waffles by The Redhead Baker
• Coconut Waffles by Omnivore’s Cookbook
• Dark Chocolate Waffles with Cherry Syrup by The Chef Next Door
• Easy Peasy Blueberry Sauce for Waffles by Pine Needles In My Salad
• Fluffernutter Waffles by Cindy’s Recipes and Writings
• Irish Cream Waffles with Whiskey Strawberries by Tramplingrose
• Japanese Green Tea Matcha Cream Topped Vegan Waffles by NinjaBaker
• Maple Bacon Waffle Ice Cream Cake by Dizzy Busy and Hungry
• Pineapple Upside Down Cake Waffles by Cookin’ Mimi
• Red, White and Blueberry Sourdough Waffles by Cooking With Carlee
• S’Mores Waffles by The Freshman Cook
• Spiced Banana Nut Waffles by Magnolia Days
• Strawberry Shortcake Waffles with Cinnamon Whipped Cream by Hezzi-D’s Books and Cooks
• Strawberry Waffle Cake by That Skinny Chick Can Bake
• Waffle Kebobs with Maple Yogurt Dipping Sauce by A Mind Full Mom
• Yeasted Waffles with Peach Syrup by Pies and Plots

Savory Brinner Winners:

• Asiago Waffle Egg Sandwiches by Grumpy’s Honeybunch
• Bacon Cheeseburger Waffles (Low Carb) by My Life Cookbook
• Bacon Waffles by Cosmopolitan Cornbread
• Biscuit Waffle Breakfast Stacks by The Weekend Gourmet
• Bleu Pig Potato Waffles by Culinary Adventures with Camilla
• Breakfast Poutine Waffles by She Loves Biscotti
• Cheesy Bacon Waffles with Spicy Ketchup by Momma’s Meals
• Cheesy Polenta Waffles by Cupcakes and Kale Chips
• Cheesy Spinach Waffles with Ham by Wholistic Woman
• Chicken & Waffles by Family Around the Table
• Corn Waffles Nachos-Style by Caroline’s Cooking
• Croque Monsieur Waffles by Un Assaggio of Food, Wine & Marriage
• Eggs Benedict Cauliflower Waffles by Life Tastes Good
• Korean Fried Chicken and Ramen Waffles by kimchi MOM
• Loaded Gluten Free Cornbread Waffles by Angels Home Sweet Homestead
• Luau Egg Benedict Waffle by Brunch-n-Bites
• Mexican Cornbread Waffles by Sunday Supper Movement
• Monte Cristo Waffle Sandwich by Palatable Pastime
• Pulled Pork Waffle Tacos by The Crumby Cupcake
• Pumpkin Cornbread Waffles with BBQ Chicken Thighs by Our Good Life
• Scallion Waffles by A Kitchen Hoor’s Adventures
• Sweet and Spicy Pecan Shredded Beef Waffles by Family Foodie 
• Waffled Falafel Sandwiches by Food Lust People Love

Pin it! 

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Natural Pink Pineapple Lemonade

For Sunday Suppers or special occasions like when we’d visit, my grandmother always added crushed pineapple to pink lemonade. It was especially welcome in the hot summertime. 

My grandmother and grandfather worked hard every day. Running their own store and appliance repair service made it a challenge to take time off. In fact, I don’t recall that they ever took a vacation except to visit us once when we lived overseas. Looking back, I have no idea who they would have left in charge. They did love it when we’d come to visit though and the refrigerator was always stocked with our favorites from ice cream sandwiches to cookies to hot dogs.

Back in the olden days, we could take a train from Houston that would stop off in New Iberia, on its way to New Orleans and other points east. I remember going to spend a week or two with my grandparents, often taking a friend with me. We’d either ride the train there and Mom would come for a visit as well and pick us up, or she’d bring us and we’d take the train back home again. What was a four- or five-hour car ride took a couple of extra hours on the train. But we didn’t care! We were on our own with a packed lunch, books to read and snacks – no adult supervision! – and riding the train was an adventure. I just checked out the Amtrak schedules and that route is still do-able and reasonably priced, but children under 12 must have an adult traveling with them now. More's the pity.

We’d arrive parched from the heat, the clackety clack of the rails still echoing in our ears, and Mo would mix up a big pitcher of pink lemonade, made from a canister of instant lemonade powder – you probably know the one – and add a can of crushed pineapple and ice. Talk about refreshing! Pink lemonade with pineapple was one of her favorite drinks to serve at lunch on Sundays as well, or other special occasions.

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I’ve figured out that if I make regular fresh lemonade and add some cranberry or pomegranate juice, I can get the pretty effect of pink lemonade without the pink food dye. It’s not as pink as my grandmother’s concoction, unless you add a bunch of red juice but it’s probably better for you.

Ingredients for one 2 quart or 1.89 liter pitcher
1/2 cup or 100g sugar
1 (15 oz or 425g) crushed pineapple in light syrup
1 1/2 cups or 355ml freshly squeezed lemon juice
3/4 cup or 177ml (or more to color to your liking) cranberry or pomegranate juice
Cold water
Ice

Note: If you can only find the crushed pineapple in heavy syrup, you might be able to skip making the simple syrup. The pineapple syrup should sweeten the lemonade enough without additional sugar.

Method
Make simple syrup by dissolving the sugar in 1/2 cup or 120ml of hot water. Set aside to cool.

In your large pitcher, combine the crushed pineapple with its syrup and lemon juice. Add some ice and water to almost fill your pitcher. Remember that you need room for the cranberry or pomegranate juice and some simple syrup. Stir well.

Add the red juice and taste the lemonade.

Add enough of the simple syrup till it’s sweet enough for your liking. (See note above if using crushed pineapple in heavy syrup.)

Stir well before you pour each time to get the pineapple moving. Serve over ice.

Enjoy!

As a bonus, if you happen to have a small hand crank ice shaver like those ones they sell at Pampered Chef, this pineappley pink lemonade freezes great and makes wonderfully refreshing shaved ice. You can use it for popsicles as well, but the pineapple ends up near the top of the popsicle.

Nostalgic summer recipes are our theme for this week’s Sunday Supper. Many thanks to Coleen from The Redhead Baker for hosting! What’s your favorite summertime food memory?

Summertime Recipes

Beverages

• Blueberry Lavender Lemonade by Beauty and the Beets
• Natural Pink Pineapple Lemonade by Food Lust People Love

Breakfast

• Rhubarb Muffins by Wholistic Woman
• Strawberry Cream Cheese French Toast by Cindy's Recipes and Writings

Appetizers

• Gazpacho Shooters by That Skinny Chick Can Bake
• Grilled BLT Kebabs by Eat, Drink and be Tracy
• Strawberry Fruit Dip by Books n’ Cooks

Main Dishes

• Classic Shrimp Roll Sliders by Crazed Mom
• How to Cook Hot Dogs by Life Tastes Good
• Wiener Schnitzel by Caroline's Cooking

Side Dishes

• Baked Beans with Bacon by Magnolia Days
• Creamy Ranch Potato Salad by Dash of Evans
• Grilled Zucchini Salad by Sunday Supper Movement
• Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
• Southern Fried Squash by Peaceful Cooking
• Spätzlesalat (German Spaetzle Pasta Salad) by Tara's Multicultural Table
• Summer's Best Tomato Cucumber Salad by Delaware Girl Eats

Desserts

• Ambrosia Salad by Angels Home Sweet Homestead
• Bavarian Almonds by Palatable Pastime
• Blueberry Cobbler by Cosmopolitan Cornbread
• Boardwalk Funnel Cake by The Redhead Baker
• Buttermilk Pound Cake by Renee's Kitchen Adventures
• DIY Drumsticks by A Mind Full Mom
• Double Corn Buttermilk Cake by What Smells So Good?
• Frosted Grapes by Culinary Adventures with Camilla
• Gluten Free S'mores Magic Bars by Cupcakes and Kale Chips
• Homemade Banana Pudding by Cooking with Carlee
• Homemade Drumsticks by Pies and Plots
• Japanese Melon Ice Cream by Ninja Baker
• Lemon Coconut Bars by The Finer Cookie
• Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
• Poke Cake by Our Good Life
• Maple Sugar Candy by Grumpy's Honeybunch
• Mom's Rhubarb Cake by Monica's Table
• Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
• Pineapple Upside Down Cake by The Freshman Cook
• Pudding Pops by Hezzi-D's Books and Cooks
• Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
• Sherbet Float by Cookin' Mimi
• Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
• Strawberry Jello Pie by Tramplingrose
• Tita’s Fruit Dessert by Basic N Delicious
• Toasted Coconut Puppy Chow by Helpful Homemade
• Watergate Salad by Flavor Mosaic

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Personal Banana Cream Pie

A personal banana cream pie is the perfect way to tell Dad how much you love him. All the delicious sweetness of a full size pie that he doesn’t have to share.

It’s a tradition in our house that my husband gets a banana cream pie at least twice a year, for his birthday in March and Father’s Day in June. For years I made it. When they got old enough, our girls took over, at least on Father’s Day. Now they both live away from home and it’s back to me again. Making banana cream pie is something I do willingly because the joy on his face is worth the time and effort.

This year, with only two of us at home, and one who doesn’t really eat sweet things much (me), I decided it made more sense to make a personal banana cream pie. Cut in half, it’s two very generous pieces and you can guess who enjoyed both of them!

When a whole 10-inch pie is just too much pie, downsize! If you want to make a full size banana cream pie.<click there.

Ingredients 
For the custard:
1/3 cup or 66g sugar
1/4 cup or 31g flour
Good pinch salt
1 2/3 cups or 395ml milk
3 egg yolks
1 teaspoon vanilla extract
2 teaspoons butter

For a 7-in pie crust:
1 cup or 125g all-purpose flour, plus more for rolling out
1⁄4 cup or 57g shortening
1/4 teaspoon salt
2-3 tablespoons cold water

To assemble the pie and serve:
2 medium bananas, ripe but not soft
3/4 cup or 180ml heavy whipping cream

Method
To make the custard:
In a large saucepan (no heat!) mix sugar, flour and salt.  Stir in milk until smooth.

Over medium heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 minutes). Boil one minute. Remove immediately from heat and set aside.

Separate your egg yolks from your whites, putting the whites directly into a sealable plastic container for the refrigerator. (You can make meringues or almond macaroons with these later.) Put the yolks in a bowl with enough room to whisk.

Beat egg yolks quickly with a whisk, while drizzling in about a 1/8 cup of the hot milk mixture. Quick beating and slow drizzling are essential so that you don’t end up with cooked eggs.

Slowly pour egg mixture into the saucepan, stirring rapidly to prevent lumping. I stopped whisking briefly to take the photo. You just keep whisking!

Over low heat, cook, stirring constantly, until very thick (do not boil) and mixture mounds when dropped from spoon.

Remove from heat; stir in butter and vanilla.  Congratulations, you have made homemade vanilla custard.  Once the butter has melted and you've mixed it and the vanilla completely in, pour the custard into a metal bowl. Cover its surface with plastic wrap to prevent a skin from forming. Refrigerate until chilled and set, about two hours.

While the custard is chilling, we'll make the pie crust. Preheat your oven to 425°F or 218°C.

In medium bowl using a fork, lightly stir together the flour and salt.

With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.

Sprinkle in the cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.

Use your hands to shape the pastry into a ball. Wrap it in cling film and refrigerate 30 minutes.

Lightly flour your clean work surface. With lightly floured rolling pin, roll pastry into circle 1⁄8 inch thick and about 2 inches larger all around than pie plate.

Transfer the circle to your pie plate.

Fold overhang under; then pinch to make a decorative edge. Prick bottom and side of crust all over with a fork, to prevent puffing during baking.

Line the crust with a circle of baking parchment and cover with baking beads or dried beans.

Bake for 15 minutes or until golden. Remove the baking beads. Set aside.

Once your custard is cool, you can peel your bananas. Cut them in half lengthwise. Spread a little of the custard in the bottom of your baked piecrust and then add a layer of bananas.

Spread the rest of the custard all over the bananas, making sure to fill in the gaps so that there is no air around the bananas.  This will prevent them from going brown.

Securely cover the custard with plastic wrap once more and put the pie back in the refrigerator until you are ready to serve.

Just before serving: In small bowl with mixer at medium speed, beat cream until stiff peaks form. Heap cream on pie. One of my husband's policies is that there is no such thing as too much cream.

Enjoy!

Check out this great list of recipes from my Sunday Supper family! Everybody is sharing their dads' favorites today. Many thanks to our host this week, Sarah from The Chef Next Door.

Appetizers, Snacks and Beverages

• Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
• Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread
• Easy Homemade Pretzel Recipe by April Golightly
• Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures

Breakfast

• Dad’s Favorite Blueberry Pancakes by Family Around The Table
• Steak & Egg Breakfast Skillet by Caroline's Cooking

Condiments & Sauces

• Beerinara by What Smells So Good?
• Homemade Refrigerator Pickle Relish by Renee’s Kitchen Adventures

Side Dishes

• Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
• The Ultimate BLT Pasta Salad by Cooking with Carlee

Main Dishes

• Bacon Patty Melts by Cookin’ Mimi
• BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
• Beef Shepherd’s Pie Casserole by Cooking Chat
• Buffalo Chicken Tacos by Palatable Pastime
• Carolina-Style BBQ Burger by The Redhead Baker
• Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
• Fried Chicken by Tramplingrose
• Grilled Chicken and Beef Stir Fry by The Freshman Cook
• Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
• Italian Sausage and Peppers by Monica's Table
• Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
• Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
• Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
• Skillet Spaghetti and Meatballs by From Gate to Plate
• Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
• Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
• Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
• Walnut Cauliflower Zucchini Boats by Beauty and the Beets

Desserts

• Apple Crisp by Ninja Baker
• Banana Berry Bread by Desserts Required
• Blackberry Chocolate Chunk Ice Cream by Simple and Savory
• Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
• Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
• Cherry Garcia Bars by Pies and Plots
• Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
• Pineapple Upside Down Cake by Grumpy's Honeybunch
• Coconut Cream Pie by Hezzi-D’s Books and Cooks
• Tempura Strawberries by Baking Sense
• German Chocolate Brownie Pie by That Skinny Chick Can Bake
• Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
• Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
• Peach Crumble Bars by The Finer Cookie
• Personal Banana Cream Pie by Food Lust People Love
• Strawberry Rhubarb Pie by The Chef Next Door
• Maizena Tamal by Basic N Delicious
• Mom's Carrot Cake by Jennifer Cooks

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Coronation Chicken Deviled Eggs

These coronation chicken deviled eggs combine the British classic coronation chicken salad with the American classic deviled eggs for a cross-cultural potluck dish that is sure to please on both sides of the Atlantic.

Not familiar with Coronation Chicken? Read my post all about it here.

A number of weeks ago we were invited to a Champagne tasting at a friend’s home. He holds them about once a year, quite casual evenings with good food and good friends. We taste and rate the various Champagnes – the theme this time was rosé - first with appetizers and then we drink the balance of the many bottles with our meal. Of course, my first question is always, “What can I bring?” When the response came back “appetizers,” I knew I wanted to make deviled eggs but not plain Jane ones. Something unusual but still delicious. Where I come from we put eggs in both our chicken salad and tuna salad so adding eggs to coronation chicken seemed like a fine idea. And making it all into something handheld like deviled eggs was ideal for appetizers.

This week my Sunday Supper family are sharing our best recipes for a potluck so those coronation chicken deviled eggs came to mind. Like all deviled eggs, they are the perfect dish to bring along to share with friends and family. Make sure you scroll down to the bottom to see our wonderful link list of all of our best potluck recipes. Many thanks to our host today, T.R. of Gluten-free Crumbley!

Ingredients
For the deviled eggs:
10 eggs
1/2 cup or 70g chopped, cooked chicken
1/2 teaspoon fine sea salt
2 teaspoons curry powder, plus a little to sprinkle for garnish
3-4 tablespoons mayonnaise
2-3 tablespoons plain Greek yogurt
1 tablespoon spicy chutney
1/2 tart apple
Good squeeze lemon juice (to keep the apple from browning)
2 tablespoons pomegranate arils, plus extra for garnish

For garnish:
Curry powder
A little chopped parsley
Extra pomegranate arils

Method
In a pan where they can sit in in one layer, cover the eggs with cool water and bring to the boil over medium heat. Cover the pan, remove it from the stove and set a timer for 10 minutes.

Drain and cover the eggs with more cool water.

When they are cool enough to handle, peel the eggs. Cut them in half and put the yolks in a mixing bowl. Cover the whites with cling film so they don’t dry out, and refrigerate them.

Use a fork to mash the egg yolks until they are a fine crumble.

Add the chicken, salt and curry powder to the egg yolks and mix well.

Add three tablespoons of mayonnaise, two tablespoons of Greek yogurt and one of spicy chutney to the egg mixture. Mix well again.

If the mixture seems dry, add the final tablespoons of mayo and yogurt. Mix again.

This looks about right!

Squeeze some lemon juice into a small bowl. Peel and dice your half apple, pushing the pieces off the cutting board and into the lemon juice as you cut so they don’t turn brown.

Add your apple and pomegranate to the mixture and, you guessed it, mix well.

Lay your egg whites out in a serving dish.

Spoon the egg mixture into the egg whites or put it into a Ziploc bag and cut off the corner so you can squeeze the filling into the whites.

Decorate them with a sprinkling more of curry powder, some pomegranate arils and some chopped parsley.

Enjoy!

How many invitations do you have for potluck get-togethers this summer? I hope you didn't answer too many, because we've got you today covered with 47 recipes perfect for potlucks.

Appetizers

• Calamari salad with Fennel and Avocado by Caroline’s Cooking
• Coronation Chicken Deviled Eggs by Food Lust People Love
• Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
• Roasted Corn Salsa by Casa de Crews
• Walnut Grapes by Eat, Drink and Be Tracy
• Watermelon Salad with Feta Cheese and Mint by April Golightly

Sides and Salads

• Amish Broccoli and Cauliflower Salad by My World Simplified
• Antipasto Pasta Salad by A Mind “Full” Mom
• Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
• Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
• Chopped Caprese Salad by Angels Home Sweet Homestead
• Crunchy Coleslaw by A Day in the Life on the Farm
• Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
• Easy Summer Chickpea Salad by She Loves Biscotti
• Elotes by Culinary Adventures with Camilla
• Frog Eye Salad by Turnips 2 Tangerines
• Gluten Free Grilled Corn Salad by Gluten Free Crumbley
• Layered Salad with Green Goddess Dressing by Delaware Girl Eats
• No Mayo Potato Salad by Simple and Savory
• Roasted Vegetable Couscous Salad by My Life Cookbook
• Spaghetti Salad with Italian Dressing by Kitchen Gidget
• Summer Grain Salad by Pook’s Pantry
• Summer Tortellini Salad by Palatable Pastime
• Tarragon Marinated Brussels Sprouts by Beauty and the Beets

The Main

• Steve’s Fried Chicken by Monica’s Table

Desserts

• Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
• Blueberry Slab Pie by The Chef Next Door
• Caramel Icebox Cake by Cookin’ Mimi
• Caramel “Doughnut” Cake by What Smells So Good?
• Cherry Crumb Bars by The Redhead Baker
• Chocolate Eclair Cake by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
• Coconut Lime Ice Cream by Cosmopolitan Cornbread
• Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
• Double Chocolate Blondies by Family Around The Table
• Frozen Champagne Salad by Moore or Less Cooking
• Lemon Icebox Bars by Hezzi-D’s Books and Cooks
• Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
• No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
• Peach Dumplings by Fantastical Sharing of Recipes
• Peanut Butter Bars by Confessions of a Cooking Diva
• Pineapple Summer Cake by Asian In America
• S’mores Blondies by Alida’s Kitchen
• Strawberry Pretzel Pie by My Imperfect Kitchen
• Summertime S’Mores by The Freshman Cook
• Triple Peanut Butter Cookies by Cooking With Carlee
• White Sheet Cake by That Skinny Chick Can Bake
• Whole Wheat Strawberry Galette by The Bitter Side of Sweet

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Grilled Shrimp Corn Salad with Avocado Vinaigrette

This beautiful grilled shrimp corn salad with avocado vinaigrette can be enjoyed as a main course for two or three or as an appetizer for more. 

This week my Sunday Supper group is sharing grilling recipes. Since weather is unpredictable, the powers that be are being flexible and allowing us to use grill pans too. Or share recipes associated with grilling like sauces, rubs and spices. You will find lots of inspiration and deliciousness in the link list below. Many thanks to our host this week, Sue from Palatable Pastime.

Use your grill pan or actual grill to roast the corn on the cob and cook the seasoned shrimp before adding them to a fresh salad of tomatoes, cucumbers and feta. The vinaigrette with avocado adds a subtle creaminess that is bright with flavor. Serve the whole shebang on top of some leafy greens.

Ingredients
For the salad:
2 ears corn
1 lb 13 3/4 oz or 860g cleaned, peeled shrimp (I leave the little tail on though because I like the way they look.)
Sea salt
Black pepper
Cayenne
2 tablespoons olive oil
2 medium cucumbers
4.4 oz or 125g grape tomatoes
1 shallot or purple onion
6 1/3 oz or 180g goat’s milk feta, crumbled
Good handful flat leaf parsley

For the avocado vinaigrette:
3 tablespoons white balsamic vinegar
1 clove garlic, minced
Few grinds black pepper
Healthy pinch flakey sea salt
1 teaspoon whole grain mustard
4 tablespoons extra virgin olive oil
2 medium avocados

To serve: Clean mixed greens or arugula

Method
Season your shrimp with a good sprinkle of fine sea salt, freshly ground black pepper and cayenne. Add in the two tablespoons of olive oil, mix well and set aside.

Heat your grill pan till it’s smoking hot and cook the corn on the cob, turning several times until it’s got charred marks all over. Remove from the pan and allow to cool.

Add shrimp to the hot grill pan and cook for just a few minutes on each side until they are cooked through. Remove from the pan and set aside.

Halve then quarter your cucumbers lengthwise. Use a sharp knife to remove the seeds from the middle. Then cut them into bite-sized pieces.

My helper is a huge fan of cucumber innards so he’s always poised waiting for this part of the job.

When the corn is cool enough to handle, use a sharp knife to slice the kernels off.

Half your grape tomatoes, chop your purple onion and parsley. Pile them all in a big bowl with the cucumber, corn and crumbled feta. Toss to combine.

Add in the shrimp and toss again.

Add all of the dressing ingredients, except the avocado, to another glass bowl and whisk to combine.

When you are almost ready to serve the salad, scoop the avocado into the dressing bowl and stir well to coat the avocado pieces.

Pour the dressing over the salad and toss gently to mix it in.

Serve as is or on top of some fresh mixed greens.

Enjoy!

Check out this great link list for grilling inspiration:

Patio Libations

• Grilled Peach and Pineapple Sangria by Hezzi-D’s Books and Cooks

Let’s Get This BBQ Started!

• Bruschetta with Grilled Bread by Wholistic Woman
• Cilantro Lime Grilled Shrimp with Pineapple Salsa by Taste And See
• Grilled Avocado with Cilantro-Lime Cream by Grumpy’s Honeybunch

The Main Event

• Bison Sliders with Special Sauce by Un Assaggio of Food, Wine & Marriage
• Bourbon & Brown Sugar Marinated Grilled Steak by Books n’ Cooks
• Buffalo Wing Burger by Red Cottage Chronicles
• Chicken Mazatlan by Palatable Pastime
• Greek Lamb Burgers by Positively Stacey
• Grilled Avocado with Confetti Shrimp Salad by The Weekend Gourmet
• Grilled Shrimp Corn Salad with Avocado Vinaigrette by Food Lust People Love
• Grilled Duck with a Red Wine Reduction by Monica’s Table
• Grilled London Broil Steak Tacos by The Freshman Cook
• Grilled Pork and Pineapple Salad by Caroline’s Cooking
• Grilled Ribeye with Simple Spice Rub by Cooking Chat
• Grilled Salami Sandwich by Magnolia Days
• Grilled Flank Steak with Chimichurri Sauce by Angels Home Sweet Homestead
• Hawaiian Chicken Kebabs by Moore or Less Cooking
• Grilled Honey Balsamic Chicken by Alida’s Kitchen
• Grilled Tuna Steaks with Orange Tomato Sauce by Cindy’s Recipes and Writings
• Grilled Tuna Steaks with Strawberry Mango Salsa by simple and savory
• Honey Mustard Grilled Pork Chops by My World Simplified
• How to Grill Salmon and Shrimps in Banana Leaves by Asian In America
• Lemon Herbed Yogurt Chicken Kabobs by Momma’s Meals
• The Best Baby Back Ribs Ever!! by A Day in the Life on the Farm

On a Side Note

• Easy Garlicky Grilled Polenta by She Loves Biscotti
• Easy Grilled Artichokes by April Golightly
• Grilled Asparagus with Lemon and Manchego Cheese by Cupcakes & Kale Chips
• Grilled Cantaloupe Salad with Queso Fresco and Herbs by Cooking With Carlee
• Grilled Corn with Herb Butter by My Imperfect Kitchen
• Grilled Vegetable Pasta Salad by Cookin’ Mimi

Saucy Sentiments and Rebellious Rubs

• Homemade Burger Sauce by Cosmopolitan Cornbread
• Homemade Coffee Steak Rub by Renee’s Kitchen Adventures

Finishing Touches

• Grilled Banana Boats by Our Good Life
• Grilled Blueberry Cobbler by That Skinny Chick Can Bake
• Grilled Dessert Pizza by Baking Sense
• Grilled Pineapple with Vanilla Sorbet by The Chef Next Door
• Grilled Strawberry & Blue Basil Granita by Culinary Adventures with Camilla
• Super Simple Grilled Peaches by And She Cooks

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