Pickled Deviled Eggs

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 tsp. black peppercorns

• 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:

Calories 210 Fat 19 g Sodium 400 mg Carbohydrates 2 g Saturated fat 4 g Total sugars 2 g

Protein 7 g Cholesterol 195 mg Dietary fiber 0 g

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


Tomato and Zucchini Casserole With Crisp Cheddar Topping

Serves 8.

Note: From Melissa Clark of the New York Times.

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

• 1 1/2 c. whole milk ricotta

• 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. high-quality pitted black olives, roughly chopped

• 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

• Pinch cayenne pepper

• Extra-virgin olive oil, as needed


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.

In a medium bowl, combine flour, oats, cheese, oregano or marjoram, lemon zest, cayenne and a large pinch of salt. Use your fingertips to work in the 5 tablespoons butter; you should end up with small clumps. Scatter clumps over vegetables, then drizzle liberally with olive oil.

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

Nutrition information per serving:

Calories 280 Fat 19 g Sodium 460 mg

Carbohydrates 19 g Saturated fat 10 g Total sugars 6 g

Protein 10 g Cholesterol 50 mg Dietary fiber 3 g

Exchanges per serving: 1 vegetable, 1 starch, 1 high-fat protein, 2 fat.


Sweet and Spicy Fruit Salad

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

• 7 to 8 c. mixed cut fruit, like kiwi, peaches, plums, raspberries, blueberries, blackberries, mango, pineapple, oranges, grapefruit, pears or bananas

• 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:

Calories 75 Fat 0 g Sodium 0 mg Carbohydrates 19 g Saturated fat 0 g Total sugars 16 g

Protein 1 g Cholesterol 0 mg Dietary fiber 2 g

Exchanges per serving: 1 fruit.