Last week we ventured out to the Rhinebeck Farmer's Market, and Steve was smitten with some wild turkey and partridge eggs. He's forever looking for the perfect egg for the perfect egg sandwich. Even though he thinks he found it in the duck egg, he's still open to other eggs. He'd decided that the partridge egg makes a good english muffin egg sandwich, because of it's size. The yolk to white ratio is high, too, which is a plus. But then we had a real excess of eggs so I made some fancy curried egg salad. I sort of went along with this recipe from 101 Cookbooks. I must say I was a little iffy on the apple, but did it anyway. Well, personally, I should have stuck to my gut and left them out. I'm just not on the egg/apple train. Vidalia onions in a chunky dice was just right though.
The soba noodles I tossed with some apricot chutney dressing I made with soy sauce, sesame oil, dijon, and of course, apricot chutney from the pantry. And the rest of the arugula that's bolting, wilted and chopped and folded right in. Now, all I have to make is some rhubarb-strawberry pops, and we are set for summer!