Recipes: Pickled Deviled Eggs, Tomato and Zucchini Casserole

Serves 12.

Note: These eggs need to be in the brine at least overnight. From Melissa Clark of the New York Times.

• 12 large eggs

• 1 1/2 c. rice vinegar

• 6 garlic cloves, smashed and peeled

• 2 1/2 tbsp. packed light brown sugar

• 1 1/2 tbsp. kosher salt, more as needed

• 1 large red onion, halved and very thinly sliced

• 1 c. mayonnaise

• 2 tsp. Dijon mustard

• 1/2 tsp. ground black pepper

• Flaky sea salt, for serving

Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.

Meanwhile, in a medium saucepan combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.

Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and the liquid brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.

Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.

Nutrition information per 2 halves:

Protein7 gCholesterol195 mgDietary fiber0 g

Exchanges per serving: 1 medium-fat protein, 3 fat.

Serves 8.

Note: From Melissa Clark of the New York Times.

• 5 tbsp. cold unsalted butter, cubed, more for buttering casserole dish

• 1/2 c. fresh basil or mint leaves

• 2 garlic cloves, finely grated or minced

• 2 1/2 lb. tomatoes, cut into 1 1/2-in. wedges

• 1 lb. slim zucchini, thinly sliced

• 1 tsp. fine sea salt, more as needed

• 1/2 c. flour

• 1/2 c. rolled oats

• 1/2 c. shredded Cheddar cheese

• 1 1/2 tsp. fresh chopped oregano or marjoram

• 3/4 tsp. finely grated lemon zest

• Extra-virgin olive oil, as needed

Directions

Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.

In a food processor or blender, purée the ricotta, basil and garlic.

Toss tomatoes, zucchini and 1 teaspoon salt in casserole dish to combine, then spread into an even layer. Dollop with ricotta mixture and scatter olives evenly across the top.

Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.

Nutrition information per serving:

Calories280Fat19 gSodium460 mg

Carbohydrates19 gSaturated fat10 gTotal sugars6 g

Protein10 gCholesterol50 mgDietary fiber3 g

Serves 8 to 12.

Note: This is a more sophisticated take on the fruit salad. The star anise- and chile-infused simple syrup add sweetness and a musky, spicy complexity. Other garnishes include fresh ricotta, creme fraiche or sour cream. For something salty, use shaved Parmesan, crumbled feta or goat cheese. From Melissa Clark of the New York Times.

• 1/3 c. sugar

• 1 serrano chile, halved

• 1 whole dried star anise

• 2 tsp. chopped tarragon

• 2 tsp. chopped basil

• Flaky sea salt, to taste

• Black pepper, to taste

• Mascarpone or crumbled ricotta salata, for garnish, optional (see Note)

Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup and cool. (Syrup can be made up to a week in advance; store in the refrigerator.)

Toss fruit with half of the sugar syrup, and the tarragon and basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.

Nutrition information per each of 12 servings:

Calories75Fat0 gSodium0 mgCarbohydrates19 gSaturated fat0 gTotal sugars16 g

Protein1 gCholesterol0 mgDietary fiber2 g