Recipes, Snacks & Condiments

Green Eggs, No Ham

Avocado Deviled Eggs 2

Quite possibly my favorite part of doing a Whole30 is the mandatory encouraged consumption of avocados. Smashed up into guacamole, chopped up in a salad or scooped right from the shell, I’ll take them any way I can get them. Lately my go to breakfast has become scrambled or soft-boiled eggs, a piece of fruit and depending on what kind of day it is, a quarter or half sliced avocado. There have been days where avocado has appeared in all three meals–sliced for breakfast, guacamole on carnitas for lunch and diced in a salsa for dinner. Excessive, maybe, but I don’t ever regret it.

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Recipes, Snacks & Condiments

DIY Christmas: White Wine Mustard

White Wine Mustard

Whelp, it’s here. I know retailers have been threatening us with Christmas decorations since June but today is officially the first day of December and Christmas is just around the corner. Shopping days are very limited and nobody wants to spend their evenings or weekends at a store. My favorite place has always been the kitchen and the holidays are no different. Whether it’s baking a (now gluten-free) dessert, whipping up some sides or creating some delicious gifts, the kitchen is where I spend most of my time.

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Recipes, Secret Recipe Club, Snacks & Condiments

Not So Perfect (But Delicious) Deviled Eggs

Deviled Eggs

One of my favorite things about being part of the Secret Recipe Club is getting to know new blogs. When I was assigned to The Egg Farm, I knew I found a new favorite blog. Mary is an amazing person. Over a decade ago she was diagnosed with a terminal illness that has since been upgraded to incurable and progressive. Yet, even still Mary knows how to enjoy life. Four years ago she bought a 5 acre farm in California and has been living there ever since.

With a blog called the egg farm, a lot of her recipes involve, of course, eggs! One of my favorite food groups. As always I had more ambitious plans. Mary’s Potatoes O’Brien and Eggs looks amazing and I’ve yet to attempt hash, like Mary’s Homemade Corned Beef Hash. Sadly, as with most best intentions, life gets in the way. The past few weeks have been a bit hectic and it doesn’t seem to be ending anytime soon. All good things of course–vacation, family visits, weddings–but less time to spend trying new things in the kitchen. For quick and easy I was instantly drawn to Mary’s Perfect Deviled Eggs.

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Recipes, Snacks & Condiments

Cool Yogurt Salad

Yogurt Salad

A few years ago, tzatziki was all I could think about. These days I’ve moved on to yogurt salad. The influx of Mediterranean and middle eastern restaurants in Bay Ridge has certainly contributed to the habit. Finding a lack of “tzatziki” listed on the menu I was driven to enjoy my pita with other yogurt dips like haydari and yogurt salad. In honestly, I think haydari might be my new favorite, but I haven’t yet perfected the home recipe. In the meantime, yogurt salad is a perfectly satisfying replacement.

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Beef, Main Dishes, Recipes, Snacks & Condiments

What to do with that Giant Bunch of Cilantro

Homemade Chimichurri Sauce

I hate cilantro. Like really, REALLY HATE the stuff. It tastes very green and grassy, but not necessarily in a good way. I can pick out even the tiniest hint of cilantro added to a dish. My guacamole would never include the stuff and I find myself picking around it when served guacamole at a restaurant. When bunches of cilantro come my way in my CSA shares, I find myself (probably visually) cringing. It’s not their fault that I hate cilantro. They didn’t know. I take the stuff, cram it in my bag only to find myself discarding the wilted bunch a week later. That is until I discovered chimichurri.

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