Deviled Eggs With Green Onions & Garlic

Now that I've finally found the secret to hard boiled eggs, it is time to make deviled eggs...  You can tell Mark was out of town that week, because it was mayo-pallooza at my house!  (Mark is a strict anti-condimite, particularly of the white and creamy variety.)

Ingredients
6 hard boiled eggs
1/3 c mayonnaise (I used that olive oil kind with less fat, and didn't think anything was missing...)
1/2 tsp yellow mustard
1/2 tsp honey mustard
3 green onions, diced
1 tsp minced garlic
pinch of salt
hungarian paprika (Which is an awesome spice to have on-hand - I use it all the time!)

Directions
Cut the hard boiled eggs in half, longways.  carefully remove the yolk from the whites

Place the yolks into a bowl and mix with the mayonnaise, mustard, honey mustard, green onions, garlic, and salt.  Mix together to reach a creamy consistency, and spoon the mixture back into the egg white halves.  Sprinkle paprika over the top, and enjoy!

Spicy Cuke Salad

In case you were wondering:  still finishing up last week's delivery.  With Abby and Mark both out of town, I am going to have to cook vegetarian to ensure #novegleftbehind happens...   

However, Mark and I fell in love with the cucumber this spring in Costa Rica.  At our hotel (really reasonably priced if you are considering going), they would keep filling your glass with cucumber-infused ice water while you lounged at the pool.  It was heaven... 

Anyway, we got a green cucumber and a white cucumber, so I started remembering that trip.  And, that made me want to combine the refreshing cucumber with something spicy and Latin-American-ish...

Ingredients
1 medium green cucumber
1 medium white cucumber (Can't find this?  Just use another green one.  The taste is identical.)
3 small ears of sweet corn
1 medium-to-large tomato, diced
1/4 green bell pepper, diced
1/4 red bell pepper, diced
1/4 orange bell pepper, diced
1/4 yellow bell pepper, diced
1/4 small red onion, sliced
1 tsp minced garlic
3 tsp red pepper flakes
1/2 tsp cumin
1/4 tsp parsley
1/4 tsp salt
1/8 tsp pepper
2 Tbsp Red Wine Vinegar

Instructions

Bring a small pot of water to a boil on the stove.  Add the corn to the boiling water and boil for 5 minutes. 

Meanwhile, cut your cucumbers in half and scoop out the seeds with a teaspoon.  Chop the remaining cucumber and add to a bowl.

Remove the corn and cut the kernels from the cobs and into the bowl with the cucumber.

Add the remaining ingredients to the bowl and toss with the Red Wine Vinegar.  Chill for at least two hours before serving...  Ideally, it's best when it's had a night to combine and soak into the vegetables.  It's crunch, spicy, and somehow cool and refreshing at the same time...  YUM!  This would be perfect for a barbeque side...

Serves 6

Fresh Radish Salad

This is a refreshing vegetable salad that features giant Japanese red radishes, along with a mix of other vegetables you always have on-hand.

2 giant Japanese red radishes, inch-long julienned
half a medium cucumber, diced
1 hothouse tomato
2 Tbsp red onion, diced
1 tsp green onion, thinly sliced
1 tsp green onion, thinly sliced
red wine vinegar
extra virgin olive oil
salt & pepper to taste


Combine all vegetables in a bowl, and dress with equal parts red wine vinegar and olive oil.  Sprinkle with salt & pepper to taste.  Serve and enjoy!  Serves 2.

The Best Savory Scrambled Eggs

OK, so I realize that they are just scrambled eggs...  But, they really are the tastiest Scrambled Eggs I've ever made, and now I've made them twice.  So, I'm twice as sure that you should make them, too!

1 green garlic, clove and leaves chopped finely
1 green onion, stalks chopped finely
1 Tbsp butter
4 farm-fresh eggs
2 Tbsp skim milk
1 hothouse tomato, diced
1/4 c shredded Monterrey Jack cheese

salt & pepper to taste

Saute the garlic and onion in a pan with the butter over medium-low heat for at least 5-10 minutes.  Make sure they are not overcooking and turning brown.  You want to cook them low and slow, so remember that the key to these eggs is patience.  The time gives the aromatics the opportunity to really soak through the eggs.

Crack the eggs into a bowl and combine with the skim milk, whisking until they are fluffy.  Add the milk and egg mixture to the garlic, onion, and butter in the pan.  Reduce the heat to the lowest setting.  Cook for at least ten minutes at the lowest setting. 

At the end of the 10 minutes, mix in the cheese and diced tomato, sprinkle with salt and pepper.  Serve and enjoy.  Serves 2.

The end.  It's that simple.  But, it's so good!!!