Yield: 6 servings.
1 pound cooked ham, trimmed of fat
2 stalks celery, sliced
2 green onions, sliced
3 teaspoons sweet pickle relish
2 hard-boiled eggs, chopped
¾ cup mayonnaise
Salt and pepper to taste
Fresh tomatoes and/or saltines
Cut ham into chunks and place in food processor. Pulse ham chunks 6 to 8 times to desired consistency. In a mixing bowl, combine ham, celery, onions, pickle relish, eggs, and mayonnaise. Fold ingredients together until well incorporated. Add salt and pepper to taste. Refrigerate at least 2 hours before serving. Stuff salad into fresh tomatoes or serve with crackers.
print it
An Asheville nonprofit is helping farmers develop seeds tailored to western North Carolina’s climate and community.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
At a Wrightsville Beach resort, a most unexpected resident frolics through sandy dunes and secret gardens.
With just a dash of vanilla and nutmeg, the beauty of this cool and creamy pie lies in its simplicity.
