<p>Nymom:</p>
<p>I will have to try tuna with curry. The recipe sounds yummy. Thanks! I go to Formaggio for cheese. 
I haven’t checked in the Garage whether there is a branch there.</p>
<p>Northeastmom:
I recently had the chicken with curry (and other ingredients) on pumpernickel bread triangles at a holiday reception. It was great. That was why I thought it might work for brunch as well.</p>
<p>Marite, it would work well for a brunch, it is just that original plans were for a quick meal, but really earlier than a traditional brunch. Those plans have now changed because of weather. I am saving this thread for the variations of tuna, chicken salad, eggs, egg salad. Hopefully these recipes will inspire me to try some of these ideas.</p>
<p>Here is an unusual egg salad recipe (from my European friend): a cup of shredded cheese; 4 hard-boiled eggs, shredded; 4-5 fresh garlic cloves, finely chopped; 2-3 tablespoons of mayo. Mix everything well (it becomes paste-like), let stand in the fridge for a couple of hours before serving.</p>
<p>BunsenBurner, do you recall what type of cheese your friend used? Did you like the egg salad prepared that way?</p>
<p>My friend makes it with a blend of Mozzarella/cheddar cheese. I was out when I wanted to make it and used the Mexican blend (Costco). I like it, but I have to warn: it is very garlic-y.</p>
<p>OOOOH! Formaggio! I loved their bags of leftover bread. They made the only roast beef sandwiches I’ve ever liked, with boursin cheese on rye. And the Coffee Connection! I still have the Melior plunger pot I bought there. Brought back memories on this cold, snowy day.</p>
<p>Over30: Our Costco does not have dried cranberries and pecans…is it seasonal?</p>
<p>marite, I am talking 20 years ago! Besides the store outside the square, there was a Formaggio sandwich shop in the garage. They made great sandwiches on very fresh bakery bread that they would slice as they used it. </p>
<p>silvervestersmom, when did you frequent Formaggio?</p>
<p>I do recall both Formaggio and the Coffee Connection. The latter is definitely gone. I have not gone inside The Garage for years so I had not checked whether Formaggio still has an outpost there. Over the summer, S took some of his roommates to Formaggio where they spent a small fortune on cheeses.</p>
<p>I like my tuna salad with a good bit of lemon. My younger son puts ketchup in it. I thought it would be disgusting, but the slightly sweetness is actually quite good. Instead of egg salad have you thought of doing deviled eggs? They always fly off the plates when I make them.</p>
<p>In Germany I loved getting Russian Salad. Here’s a typical recipe:</p>
<p>1/2 kilo roasted chicken meat, cut in small cubes
4 medium boiled potatoes, cooled, peeled and sliced
4 hard boiled eggs, cut in eighths
2 half-sour pickles, sliced thinly
3/4 cup mayonnaise
1/2 cup sour cream
salt and pepper
6 - 8 hearts of lettuce
2 tomatoes, cut in wedges
16 green olives
2 Tbsp. capers</p>
<p>In a mixing bowl combine the chicken, potatoes, eggs and pickles. Fold in the mayonnaise and sour cream, season to taste and mix gently but well. Serve the salad on a bed of the lettuce hearts and garnished with the tomatoes, olives and capers.</p>
<p>Formaggio has stores in the South End and on Huron Street in Cambridge. Here’s a recipe for deviled eggs from Ana Sortun (Oleana Restaurant in E. Cambridge). You can get these at the restaurant–I order them every single time I go there.</p>
<p>[Deviled</a> Eggs With Tuna, Black Olives and Tomato - Recipe - AOL Food](<a href=“http://recipe.aol.com/recipe/deviled-eggs-with-tuna-black-olives-and-tomato/76451]Deviled”>http://recipe.aol.com/recipe/deviled-eggs-with-tuna-black-olives-and-tomato/76451)</p>
<p>Lorelei, I don’t know if it’s seasonal. I think I’ve bought it year-round though. It’s in a round plastic container in the meat department, and is called “Cape Cod Chicken Salad.”</p>
<p>We like egg salad with dill, a little lemon juice and chopped kalamata olives. And I’m also a fan like others of tuna salad with chopped up apples, some nuts, and a little curry powder. I use yogurt instead of mayo with this version.</p>
<p>References to The Garage and The Coffee Connection bring back great memories. We lived in Boston BK (Before Kids) and also with two kids. I used to work for a firm on a top floor of The Garage and LOVED the coffee at The Coffee Connection.</p>
<p>The Coffee Connection is no more, but the man who started it (George Howell) is back in business selling his own coffee (Terrior Select Coffee). It’s great coffee. I know it’s available in Whole Foods in the Boston area, don’t know about other parts of the country. You can also order online. Here’s a link to the company website with some pictures of the old Coffee Connection shop.</p>
<p>[Terroir</a> Select Coffees - All About George](<a href=“http://www.terroircoffee.com/about/george/]Terroir”>http://www.terroircoffee.com/about/george/)</p>