Posts in Vegetarian
Picnic Basket Side Dishes - Deviled Red Beet Eggs
Plentiful and beautiful - beetiful!

Plentiful and beautiful - beetiful!

Picnic season is here! We're going to take the next few blog posts to talk about quick ideas for picnic sides using ingredients you can find at the farmers market. Today, it's deviled red beet eggs - what's a picnic with deviled eggs!

Sure, we could have just shared a recipe for plain old white deviled eggs, but it's red beet season, and nothing is prettier than a red beet deviled egg. There are a few steps to this recipe, but stick with it because the the outcome is well worth it!

Step One: pickle your beets! Here's an easy recipe for pickled beets, standard, quick and not complicated. You'll end up with great pickled beets.

Step Two: Make hard boiled eggs, the most important step to get right!. Now this may sound silly, but you want old eggs. Older eggs are easier to peel. Our farmers bring such fresh eggs to market that if you try to hard boil them the day you get them home you'll end up with half the white stuck to the shell. You'll be cursing at the farmer and that's just not good. Your eggs should be about 2 weeks old to make peeling easier. Follow the directions here to make a perfect hard boiled egg.

Step Three: Pickle your eggs by soaking them with your pickled beets. You'll likely need to turn them midway through the process to get them a uniform color. I like to keep them in them with the beets for about 12 hour. After that the yolks begin to soak up the beet color and, well, it just isn't pretty.

Step 4: Devil them! Where to begin? There are so many recipes for deviled eggs. I love the recipe in Food With Friends by Leela Cyd. Yep, I still buy cookbooks, still love them! I kept my filling simple for this post, but there are so many different ways to flavor your filling it's difficult to decide. 

Here's my process with my tried and true process. I make a lot of deviled eggs. My 93 year old mother-in-law loves them and I want to stay on her goos side.

Food with Friends!

The yolks are perfect. If you are getting a gray ring around your yolk, you're over-cooking your eggs! 

Mash Yolks!

I love using my potato ricer to mash my yolks - gives a smooth texture!

So Easy!

Really - you can do more than rice potatoes with your potato ricer!

Prep the filling!

I used mayo, cumin, turmeric and lemon juice.

Add-ins:

Consider adding some relishes or salsa from Hazel & Ash or Laura's Garden

Piping Bag!

I use a piping bag to fill the eggs - looks prettier!

Creative

I like to use different tips to make the filling look nice.

Add toppings

I added capers, diced pickled beets, and slivers of Laura's Garden Pickled Carrots

There you go, deviled red beet eggs - so delicious.

What's next? Tomorrow a great cabbage and cucumber slaw, plus zucchini ribbon salad. That's right - ribbons - the spiralizer is making it's debut. Wednesday we're cooking up an amazing carrot dip - delicious, simple and oh so good for you. And Thursday we're featuring a reader recipe using jams from Mamy'li Jam! 

Meatless Monday February 8th: Project Watercress

Are you a fan of Meatless Monday? It's a great practice to take one day out of your week to eat meatless. And, there's no sacrificing taste or nutrition. 

Granted this time of year veggies at the market are somewhat scarce, but you can always count on Old Homestead Farm having watercress. Love this leafy green and it's spicy flavor, nice and peppery. Don't let these tiny little leaves fool you; nutritionally, they pack a punch. They are low in calories, high in phytonutrients, and excellent source of Vitamin K, and a darn good source of Vitamins C and A!

One of these bunches of watercress finds it's way home in my market bag after every market and is usually destined for a salad, mixed up with some arugula and other leafy greens. The challenge this week - to see what else I could make with watercress other than a salad.  I came across an interesting recipe for Watercress Barlotto, basically a twist on risotto, but using barley in place of the arborio rice commonly used in risotto. Comparatively, barley packs more bang for the buck nutritionally than rice - high in fiber, antioxidants and a variety of vitamins and minerals. Plus barley has a nutty flavor and chewy texture perfect in this dish.

I followed the recipe exactly as written - it was very easy to make for a week night dinner. I also had some beautiful oyster mushrooms on hand from Down to Earth Harvest which I decided to use to top the barlotto. These mushrooms have a lot going on nutritionally as well - high in antioxidants and a host of vitamins and minerals. To prep the mushrooms I separated them into individual lobes, tossed with a tablespoon of olive oil, sprinkled with salt and roasted at 425 degrees till browned and crisp. WARNING: these are addicting - just like potato chips, you cannot eat just one. 

Give this recipe a try, you'll realize you simply don't miss the meat!