glorious greek deviled eggs

Makes 2 dozen.

Note: Pepperoncini are 2- to 3-inch peppers, usually pickled. From "D'Lish Deviled Eggs" by Kathy Casey (Andrews McMeel Publishing, $14.99).

• 12 hard-cooked eggs

• 3 tbsp. mayonnaise

• 3 tbsp. plain Greek yogurt

• 1 tbsp. freshly minced garlic

• 2 tsp. freshly minced oregano

• 1/4 tsp. red pepper flakes

• 1/4 tsp. salt

2 tbsp. minced pepperoncini (see Note)

• 2 tbsp. finely diced red pepper

2 tbsp. finely diced kalamata olives

• 1/3 c. crumbled feta cheese

• 1 tbsp. freshly minced parsley


Halve the eggs lengthwise and transfer yolks to a mixing bowl. Set egg white halves on a platter. Cover and refrigerate.

With a fork, mash yolks to a smooth consistency. Add mayonnaise, yogurt, garlic, oregano, pepper flakes and salt, and mix until smooth. Stir in pepperoncini. Taste and season accordingly.

Using a small spoon, fill egg white halves with yolk mixture, dividing the mixture evenly (or spoon mixture into a pastry bag fitted with a plain or large start tip, then pipe mixture evenly into egg white halves).

In a small bowl, mix together bell pepper, olives, feta and parsley, Top each egg half with about 1 teaspoon of the mixture and serve.

Nutrition information per each egg half:

Calories 60 Fat 5 g Sodium 97 mg

Carbohydrates 1 g Saturated fat 1 g Calcium 27 mg

Protein 4 g Cholesterol 96 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ medium-fat meat, ½ fat.

bacon, pear and goat cheese salad

Serves 4.

Note: From "Bacon Nation" by Peter Kaminsky and Marie Rama (Workman, $14.95).

• 6 slices bacon

3 tbsp. plus 1 1/2 tsp. extra-virgin olive oil

1 tbsp. plus 1 1/2 tsp. white wine vinegar

• 1 small shallot, finely chopped

Salt and freshly ground black pepper

• 2 ripe but still firm Bosc pears

About 4 handfuls Bibb or Boston lettuce, rinsed well, dried and torn into bite-sized pieces

20 sprigs watercress, rinsed and dried

5 oz. chèvre, at room temperature, sliced into 4 pieces

12 raspberries (or 4 large strawberries, stemmed and cut in half)


Position a rack in the center of the oven and preheat oven to 400 degrees.

Line a broiler pan with aluminum foil. Place broiler pan rack over pan (over the foil) and arrange bacon in a single layer on rack. Bake bacon until it is browned and most of the fat is rendered, about 11 to 14 minutes (exact baking time will depend upon the bacon's thickness). Transfer bacon to a paper towel-lined plate to drain. When cool, break bacon into 1-inch long pieces.

In a small bowl, whisk together olive oil and vinegar. Add shallot. Season with salt and pepper to taste and reserve.

Using a paring knife, cut each pear in half lengthwise. Remove core, stem and blossom end, then cut pears lengthwise into 1/4-inch-thick slices. Place lettuce and watercress in a large bowl. Add dressing and toss well. Divide salad greens equally among 4 salad plates. Divide pear slices, goat cheese, bacon pieces and raspberries (or strawberries) equally and arrange on top of salad greens and serve.

Nutrition information per serving:

Calories 330 Fat 25 g Sodium 420 mg

Carbohydrates 17 g Saturated fat 8 g Calcium 93 mg

Protein 12 g Cholesterol 30 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 fruit, 2 high-fat meat, 2 fat.

goat cheese gnocchi

Serves 5.

Note: From "New Vegetarian" by Robin Asbell (Chronicle Books, $19.95).

2 tbsp. extra-virgin olive oil, plus extra for drizzling

• 1 c. chopped onion

• 1 rib celery, chopped

• 1 medium carrot, chopped

• 3 c. chopped broccoli rabe

• 1 c. vegetable stock

• Juice from 1/2 lemon

Salt and freshly ground black pepper

• 2 eggs

• 1 tsp. salt

• 1 c. flour

1 lb. chèvre, at room temperature

Freshly grated Parmesan cheese


In a large skillet over medium-high heat, heat olive oil and sauté onion, celery and carrot. Reduce heat to low and cook, stirring occasionally, for 10 to 25 minutes or, if you have the time, up to 30 minutes to fully caramelize the onion. Add broccoli rabe and just enough stock to cover. Simmer until all vegetables are very soft, then purée them in a food processor or blender. Add lemon juice and season with salt and pepper. Keep warm.

In a large bowl, using a potato masher or big spoon, mix eggs, salt and 1/2 cup of the flour into the chèvre. Gradually add flour to make a very soft, slightly stick dough. Chill for 30 minutes. Bring a pot of salted water to a boil. Spread flour on a work surface and lightly over a baking sheet.

Pinch off a 1-inch piece of dough and roll it in flour to make a ball, then shake off excess flour. Drop the single gnocco into boiling water and wait 1 minute, then gently stir to make sure it is not stuck to the bottom of the pot. When ball floats, remove it using a slotted spoon. Let it cool slightly, then taste; if gnocco falls apart, or if it is so soft that it turns to mush, add more flour to the dough. If gnocco is tender, proceed with forming the rest of the dough (if desired, press each against the tines of a fork to make characteristic markings) and place them on the floured baking sheet.

Drop 12 or so gnocchi into boiling water at a time. As they come to the surface, remove them with a slotted spoon. Place gnocchi in a casserole dish and drizzle with olive oil, shaking gently to distribute.

Reheat sauce. Carefully toss with gnocchi and taste for salt and pepper. Top with grated Parmesan and serve.

Nutrition information per serving:

Calories 440 Fat 27 g Sodium 1,040 mg

Carbohydrates 26 g Saturated fat 15 g Calcium 185 mg

Protein 23 g Cholesterol 116 mg Dietary fiber 2 g

Diabetic exchanges: 1 vegetable, 1½ bread/starch, 2½ high-fat meat, 1½ fat.

feta scramble

Serves 4.

Note: From "Mollie Katzan's Sunlight Cafe" by Mollie Katzen (Hyperion, $29.95).

• 6 to 8 eggs

• 3 tbsp. freshly minced mint

1 tbsp. freshly minced flat-leaf parsley

• 1 tsp. freshly minced oregano

• 2 tbsp. minced green onion

• Freshly ground black pepper

• 1 tbsp. olive oil

• 2 c. (packed) spinach

• 1 c. crumbled feta cheese

1 c. diced ripe tomatoes or halved cherry tomatoes


In a medium-sized bowl, whisk eggs until smooth. Stir in mint, parsley, oregano and green onion and grind in a good amount of black pepper.

Place a 10-inch skillet over medium heat. After several minutes, add olive oil, wait 10 seconds, then swirl to coat pan. Increase heat to medium-high, add spinach and sauté until spinach has wilted and turned a deep green, about 2 to 3 minutes. Pour beaten eggs into pan. As eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into contact with pan, blending the spinach in with the eggs. When eggs are mostly set but still slightly wet, sprinkle in crumbled feta. Continue scrambling slowly, allowing cheese to melt slightly into eggs. After about 1 minute, stir in tomatoes. Cook for a few seconds longer, or until eggs are done to your liking. Serve immediately.

Nutrition information per serving:

Calories 260 Fat 19 g Sodium 530 mg

Carbohydrates 5 g Saturated fat 9 g Calcium 250 mg

Protein 16 g Cholesterol 310 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 2 medium-fat meat, 2 fat.