Effortless Summer Dining: Homemade Flax Crackers, Savory Ham ‘n Egg Salad & Fresh Asparagus with Hazelnut Vinaigrette
Summer is synonymous with relaxed living and delicious, fuss-free meals. This collection of recipes embodies that spirit perfectly, offering a delightful trio: crisp homemade flax crackers, a creamy and savory ham ‘n egg salad, and tender fresh asparagus adorned with a delectable, nutty vinaigrette. It’s an ideal spread for a light lunch, a celebratory picnic, or a simple, satisfying dinner on a warm evening. (Jump to recipes.)
When the sun is shining, dragonflies dance in the air, and vibrant flowers beckon from the garden, the last thing anyone wants is to be cooped up in a hot kitchen. Summer days call for culinary simplicity, embracing fresh, seasonal ingredients that require minimal effort but deliver maximum flavor. As much as I cherish my time experimenting in the kitchen, there’s an undeniable allure to being outdoors when the weather is this inviting. This weekend, marking Canada Day, promises to be one of the warmest July 1sts in recent memory – a perfect excuse to keep meals light, refreshing, and easy to prepare.
With chilled Jamaica tea ready and the ice-cream maker bowl tucked in the freezer, my thoughts naturally turn to quick, satisfying meals that allow more time for enjoyment. This particular menu, a simple cold platter, truly felt like a celebration of everything wonderful about summer! It’s a testament to the joy of seasonal eating and making the most of fresh produce.
Early yesterday morning, before the summer heat truly permeated the house, I efficiently boiled eggs, toasted hazelnuts to perfection, and prepared a batch of these incredibly simple yet satisfying flax crackers. These hazelnut and flax crackers are surprisingly easy to whip up, adding a wonderful crunch and wholesome goodness to any meal. However, if cracker-making isn’t on your agenda today, don’t fret! A thick slice of good seedy bread generously slathered with fresh salted butter makes a magnificent and equally delicious substitute. The goal is easy enjoyment, after all.
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Beyond this delightful ham ‘n egg salad, hard-boiled eggs are incredibly versatile. Here are a few more fantastic ways to use up those extra eggs and add protein to your meals:
Creamy Egg and Quinoa Bake
Springtime Egg and Chive Pasta Salad
Bacon, Egg, and Spinach Salad with Mustard Vinaigrette
Eiersalat – German Egg Salad with Apples & Pickles
Classic Pickled Eggs
Turmeric Pickled Eggs
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Kitchen Frau Notes: Essential Tips for Perfect Ingredients
When it comes to hard-boiled eggs, a common kitchen dilemma is peeling them cleanly. While fresher eggs are generally preferred for most culinary applications like poaching or scrambling, slightly older eggs (about a week old) are actually ideal for boiling and peeling. The air pocket inside an older egg expands as it cools, making the shell easier to separate from the cooked white. Since I often have very fresh eggs straight from my chicken coop, I make a point to set aside a batch for at least a week before using them for hard-boiling. This simple trick ensures a smoother, less frustrating peeling process.
The hazelnut oil called for in the vinaigrette adds a wonderful, distinct nutty flavor that truly elevates the dish. You can often find it in specialty food stores or, increasingly, in the gourmet section of larger supermarkets. If hazelnut oil isn’t readily available, fear not! Walnut or almond oil make excellent substitutes, offering similar rich, earthy notes. Should nut oils be hard to come by, don’t let that deter you from preparing this simple yet elegant asparagus dish. A high-quality grapeseed or even a light olive oil will still provide a delicious base for the vinaigrette, allowing the fresh flavor of the asparagus to shine.
Our homemade flax crackers are not only delicious but also incredibly healthy, packed with beneficial flax seeds. Flaxseeds are renowned for their omega-3 fatty acids, fiber, and lignans, making them a fantastic addition to your diet. While this recipe highlights flax, if you don’t have them on hand, you can certainly use an all-nut base, much like the original recipe from Green Kitchen Stories. Flaxseeds do have a distinct, earthy flavor that some find strong, but personally, I’ve grown to love it, associating its robust taste with its impressive nutritional profile. For convenience, you can purchase ground flaxseeds (always store them in the freezer or refrigerator to maintain freshness and prevent rancidity) or easily grind whole flaxseeds yourself using a blender or coffee grinder. Freshly ground flaxseeds offer the best flavor and nutrient absorption.
Ham ‘n Egg Salad: A Summer Classic
This delightful ham ‘n egg salad is a perfect blend of creamy texture and savory flavors, making it an ideal filling for sandwiches, a scoop for lettuce wraps, or a delicious component of a cold platter. The addition of ham gives it a hearty, satisfying depth that elevates it beyond a simple egg salad.
- 6 large eggs, hard-boiled and chilled *see below for perfect boiling instructions
- ½ cup (80 gms) finely diced cooked ham
- ¼ cup (60ml) plain Greek yogurt
- ¼ cup (60ml) good quality mayonnaise
- ¼ cup (60ml) minced fresh chives or green onions
- 1 teaspoon Dijon mustard
- ¼ teaspoon white pepper
- ¼ teaspoon salt (adjust to taste, considering ham’s saltiness)
- 4 crisp lettuce leaves, for serving
Instructions for Perfectly Hard-Boiled Eggs:
Place the eggs in a saucepan large enough to accommodate them in a single layer. Cover them completely with cold water, ensuring there’s at least an inch of water above the eggs. Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to a gentle simmer and set a timer for precisely 10 minutes. After 10 minutes, carefully drain the hot water from the eggs. Immediately cover the eggs with cold water from the tap to halt the cooking process. Drain and refresh the cold water as needed, especially if it starts to warm up from the residual heat of the eggs. Continue this cold water bath for about 10 minutes until the eggs are cool to the touch. For thorough chilling, transfer them to the refrigerator for an hour or so, as well-chilled eggs are easier to peel.
Once chilled, peel the eggs under running water for ease, then transfer them to a large mixing bowl. Using a potato masher, fork, or even the back of a spoon, mash the eggs to your desired consistency – some prefer a fine mash, others a chunkier texture.
Add the finely diced ham, Greek yogurt, mayonnaise, minced chives or green onions, Dijon mustard, and white pepper to the mashed eggs. Stir gently until all ingredients are thoroughly combined. At this stage, you might find the salad tastes slightly under-salted. However, as the egg salad rests, the salt from the ham will gradually meld into the mixture, enhancing the overall flavor. Since different types of ham have varying salt levels, it’s best to taste it after it has rested and then adjust the salt if necessary, or simply pass a salt shaker at the table for individual preference.
To serve, simply scoop a generous portion of the ham ‘n egg salad into a crisp lettuce leaf, creating a fresh and light wrap. Alternatively, serve it alongside your homemade flax crackers or spread it on toasted bread.
This recipe yields 4 generous half-cup servings, perfect for a family meal or meal prepping for the week.
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Asparagus with Hazelnut Vinaigrette: A Bright Side Dish
This elegant asparagus dish, dressed with a delicate hazelnut vinaigrette, is a testament to how simple ingredients can create something truly special. It’s a fantastic way to enjoy seasonal asparagus, offering a balance of freshness, crunch, and nutty flavor that complements almost any main course.
- 20 to 24 spears fresh asparagus
- 3 tablespoons (45 ml) hazelnut oil (or a suitable alternative like walnut, almond, grapeseed, or light olive oil)
- 2 tablespoons (30ml) white wine vinegar
- Pinch of red pepper flakes (add more to taste for a spicier kick)
- ¼ teaspoon fine sea salt
- ¼ cup (40gms) whole hazelnuts
Preparation and Assembly:
Preheat your oven to 350°F (175°C). Spread the whole hazelnuts in a single layer on a small baking pan. Toast them in the preheated oven for 8 to 10 minutes, or until you begin to smell their wonderfully nutty aroma and their skins start to crack. Alternatively, if you’re already baking the crackers at 325°F, you can toast the hazelnuts for a few minutes longer in that oven. Once toasted, remove them from the oven and let them cool completely. After cooling, coarsely chop the hazelnuts; a rustic chop is perfect for texture.
To prepare the asparagus, simply snap off the tough, woody ends of each spear; they will naturally break at their tender point. Lay the prepared asparagus spears in a single layer in a large pan or skillet. Depending on the size of your pan, you may need to cook them in batches to avoid overcrowding. Add just enough water to barely cover the bottom of the pan, approximately ¼ of an inch (0.5 cm). Cover the pan with a lid and bring the water to a boil over medium-high heat. Steam the asparagus just until the stalks turn a vibrant bright green, which usually takes about 2 minutes. It’s crucial not to overcook them, as they should retain a slight crispness. Immediately after steaming, drain the hot water and run cold water over the asparagus spears to stop the cooking process and preserve their bright color and tender-crisp texture. Drain thoroughly.
In a small bowl, whisk together the hazelnut oil, white wine vinegar, red pepper flakes, and salt until well combined. Taste and adjust seasoning as desired.
Arrange 5 or 6 asparagus spears artfully on each serving plate. Drizzle a generous amount of the hazelnut vinaigrette over the asparagus, ensuring each spear is lightly coated. Finally, scatter the coarsely chopped toasted hazelnuts over the dressed asparagus for added crunch and flavor. This dish is best served immediately as a delightful accompaniment.
This recipe serves 4 as a light and refreshing side dish.
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Homemade Gluten Free Hazelnut Flax Crackers: Crunchy & Wholesome
These homemade crackers are a game-changer! Not only are they gluten-free, but they’re also packed with the nutty goodness of hazelnuts and the incredible health benefits of flax seeds. They offer a satisfying crunch and a rich flavor that makes them perfect for scooping up egg salad, cheese, or your favorite dips. This recipe is adapted from the wonderful Green Kitchen Stories, with a flax-forward twist.
- 1¼ cups (125gms) ground hazelnuts (hazelnut meal or flour)
- ½ cup (65gms) ground flax seeds, packed
- ¼ cup (45 gms) whole flax seeds
- 1 teaspoon fine sea salt
- 3 tablespoons (45 gms) water
- Optional: Sesame seeds or additional flax seeds for garnish
Step-by-Step Cracker Perfection:
Preheat your oven to 325°F (160°C). This lower temperature allows the crackers to bake evenly and become perfectly crisp without burning.
In a large mixing bowl, combine all the dry ingredients: the ground hazelnuts, ground flax seeds, whole flax seeds, and fine sea salt. Mix thoroughly. Gradually add the water and mix everything together, either with an electric mixer fitted with a paddle attachment or by hand using a sturdy spoon or your clean hands, until a stiff, cohesive dough forms. Ensure all ingredients are well incorporated.
Shape the dough into a ball and let it rest for a minimum of 10 minutes, or up to an hour. This resting period is crucial as it allows the ground flax seeds to fully absorb the water, which helps the dough become more pliable and prevents the crackers from becoming crumbly. After resting, divide the dough in half.
Take one half of the dough and place it between two sheets of parchment paper. Using a rolling pin, roll out the dough evenly until it is approximately ⅛ of an inch (about 3 mm) thick. Aim for a consistent thickness to ensure even baking. Carefully peel off the top sheet of parchment paper.
Lightly sprinkle the rolled-out dough with a little water, spreading it gently with your fingers. This helps any optional garnishes adhere. If desired, sprinkle the dough with sesame seeds or additional whole flax seeds for extra flavor and visual appeal.
Using a knife or a pizza cutter, score the dough into your desired cracker shapes – squares, rectangles, or even triangles work beautifully. Don’t worry if they are a bit irregular; that’s part of their rustic, homemade charm! Leave the dough on the bottom sheet of parchment paper and carefully slide the entire sheet onto a baking tray. Repeat the rolling and cutting process with the remaining half of the dough.
Bake the crackers for about 20 minutes, or until the edges begin to turn a light golden brown and the crackers feel firm. The baking time may vary slightly depending on your oven and the thickness of your crackers.
Once baked, remove the pans from the oven. While still warm, carefully re-cut the crackers along the scored lines to separate them. Transfer the individual crackers to a wire rack to cool completely. They will crisp up further as they cool.
This recipe yields approximately 30 to 36 delicious gluten-free flax crackers, depending on the size you choose to cut them. Store them in an airtight container at room temperature for several days for fresh, crunchy snacks.
Guten Appetit!
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