Truffled Deviled Eggs

Truffled Deviled Eggs

Most of the time, this blog is a really nice distraction from real life.  I can immerse myself in cooking, and not even think about what is going on in the rest of the world.  This week, it was a little difficult.  Between the random acts of violence everywhere lately, and then learning about our friend Eden – I would say that not much was a successful distraction.  I am sending good thoughts out everywhere right now, but in particular to Eden, who I believe is a model of strength, dignity and grace.  Eden, if anyone can get through this, you can – we are all sending you lots and lots of love!  And soon some food :)

This month’s awesome opportunity from Stonyfield Farms was just too good to be true.  I feel like I have every kitchen gadget and serving dish that anyone could want – although there was always the missing egg tray.  I love making deviled eggs, but I just never saw the absolute need to get one.  You can find many deviled egg recipes on this blog, with pictures either taken on a regular tray or a slightly interesting shape – but none on a traditional egg tray.  When Le Creuset sent this deviled egg platter – I was beside myself.  But wait, there was more – I also received some amazing kitchen tools from Kitchen IQ.  Some stackable measuring spoons, and cutting boards.  These very flexible cutting boards have a non-slip surface underneath – shear genius. I have been using flexible cutting boards for a while, but I always have to add a non-slip mat underneath so they don’t slide all around.  Both of those came in handy when making these eggs – and now those cutting boards are the ones I go to first when I start chopping.

I had never tried making deviled eggs with yogurt before, but now that I have – I am a convert.  The yogurt made the filling creamy and delicious – although I must say that the truffle mustard stole the show.  Wow.  Needless to say, they didn’t last long – but now that I have a deviled egg tray, I will be making these more often…

Please note: As a Team Stonyfield ambassador, I am being compensated. All opinions about StonyField Farm’s products, Le Creuset and Kitchen IQ are always my own.



Boil 12 large eggs so the yolks are medium-rare, about 8 minutes. This keeps the mixture rich and not dry. Shock the eggs in a bowl of ice water, then peel and halve the eggs lengthwise with a sharp knife, wiping the knife clean between each egg. You can just mash the yolks with a fork in a small bowl, but for a totally lumpless filling you can use a food processor.

Add 1/2 cup of yogurt and 1 tablespoon truffled mustard to the mashed yolks. Season the mixture with kosher salt and pepper and stir until creamy. If you’re making the filling ahead, store it in the fridge and fill the egg white halves just before serving.

Spoon or pipe about a tablespoon of filling in each of the egg whites.  Fry the chopped pancetta in a saute pan until crispy.  Drain the fat and let cool on some paper towels then sprinkle on top of egg filling along with the chopped chives. Do this just before serving so the pancetta stays crispy.

For a printer-friendly version of this recipe, please click here:  Truffled Deviled Eggs

Yogurt-Cheese Tarts with Mint

Yogurt-Cheese Tarts with Mint

It is definitely summer in Seattle, as I sit here in the dark typing this, because even turning on the lights will heat the house up more than I can tolerate at this point.  That decision we made 12 years ago to forgo air conditioning comes back to haunt us every year – more and more as our climate seems to be changing.

So what do I crave in the summer?  Well, I certainly crave sleeveless dresses.  I have way too many in my closet, but as soon as it gets above 80 degrees, that’s what you will find me in.  And what am I eating?  Well, even in the sweltering heat last summer in Paris – we had cheese at every meal.  So this summer, when I am craving cheese – you will definitely find me with these delicious tarts (adapted slightly from Cooking Light) – made with the creamiest yogurt ever – Stonyfield Farm’s organic whole milk greek yogurt – because with mint, it is a wonderful refreshing combination.

prAna so graciously gave me this dress in the photograph, and if you have made it this far in the post – you too can get yourself one of these!  This dress fits perfectly, and is so comfortable that I want to wear it everyday.  I am such a sucker for soft cotton, and this is exactly what I love to wear.  Please leave a comment to be entered into a drawing for a summer prAna dress of your own, and free yogurt coupons!  Drawing will take place on June 15th, and I will announce the winner shortly afterwards.

My readers can save 15% off your prAna order with this special code: SCS16DAKL

This offer is not valid for prAna Influencers, on Gift Certificates or with any other offers.

Offer valid from now until July 7!

Please note: As a Team Stonyfield ambassador, I am being compensated. All opinions are always my own.


  • 3 1/2 tablespoons cornstarch
  • 3 tablespoons 2% reduced-fat milk
  • 2 cups plain Stonyfield Farm’s Organic Whole Milk Greek yogurt
  • 1/4 cup packed fresh mint leaves
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 ounces reduced-fat feta cheese, crumbled (about 1/2 cup)
  • 2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
  • 1 large egg
  • 1 egg white
  • 12 small fresh mint leaves


Preheat oven to 325°.

Combine cornstarch and milk in a small bowl. Place cornstarch mixture, yogurt, mint, rind, pepper, salt, feta, and Gorgonzola in a food processor; pulse to blend. With processor on, add egg and egg white; process until creamy.

Spoon 1/4 cup yogurt mixture into each of 12 small ramekins or custard cups. Bake at 325° for 25 minutes or until tarts are almost set but still slightly wobbly. Turn off heat; leave in oven 5 minutes. Remove from oven; cool 15 minutes. Top each tart with a mint leaf.

For a printer-friendly version of this recipe, please click here: Yogurt-Cheese Tarts with Mint

Israeli-Style Hummus

Israeli Style Hummus

Hummus is one of those go to appetizers that everyone loves.  It is great with vegetables and crackers, and much healthier than the traditional “onion dip” which is why it has such a great reputation, and you can pretty much find it anywhere.  But how many of you have actually tried to make it from scratch?  I am not just talking about making it with canned chickpeas, I am talking the real deal – nothing from a can.

Last year my dear friend and colleague from Israel brought me some real Israeli tahini during one of her visits to the states.  At that point, I thought about making hummus, but the canned chickpeas where dragging me down.  I just didn’t want to ruin that authentic tahini with something canned.  Then something happened.  A pound of dried chickpeas showed up in my weekly market basket.  I had never even seen them before – but they had hummus written all over them.  Again though – they sat in my pantry for months – until the last and final sign came.  It was this recipe printed in Bon Appetit.  Seriously, the universe was somehow telling me that I had to make this.  So this time I listened – and wow.  This is no ordinary hummus – this is silky smooth, and packed with a nutty fresh flavor.  I could eat it with a spoon.  And it was so good, I made another batch two weeks later.  I know, I have no time to cook, bake, or post on this blog anymore, but somehow I carved out enough time to make this hummus twice in a month.  That’s saying something right there…


  • 1 cup dried chickpeas
  • 2 teaspoons baking soda, divided
  • 4 garlic cloves, unpeeled
  • cup (or more) fresh lemon juice
  • 1 teaspoon kosher salt, plus more
  • cup tahini
  • ¼ teaspoon (or more) ground cumin
  • Olive oil (for serving)


Place chickpeas and 1 tsp. baking soda in a medium bowl and add cold water to cover by 2″. Cover and let sit at room temperature until chickpeas have doubled in size, 8–12 hours. Drain and rinse.

Combine soaked chickpeas and remaining 1 tsp. baking soda in a large saucepan and add cold water to cover by at least 2″. Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart, 45–60 minutes. Drain; set aside.

Meanwhile, process garlic, lemon juice, and 1 tsp. salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.

Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add ¼ cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin as desired.

Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top as desired.

For a printer-friendly version of this recipe, please click here:  Israeli Style Hummus

Warm Spiced Cashews

Warm Spiced Cashews

Sometimes you feel like a nut, sometimes you don’t…one of my all-time favorite jingles.  Even though they were talking about candy, I relate it to my state of being.  Most of the time I feel like a nut because of all that I have going on in my life.  I remember a couple of years ago my New Year’s resolution was simplify – and I really feel like I did a good job – I simplified my personal life so that my work life could continue to get crazier and crazier.  These days, if I can spend more than a couple of hours in the kitchen actually being creative, I feel like a new person.  I am very sorry that my blog posts are getting more and more infrequent, but that’s reality these days.  And as far as my New Year’s resolution this year, it’s called thrival.  I know it is not a real word, but I am sure you can imagine what it means.

A few years ago I started getting into making cocktails – not because I drink a lot of alcohol, but because it was a way for me to create something with almost instant gratification – I didn’t need to wait for it to cook or bake, and all of a sudden, I had a complex flavor creation that I could share with others.  Because at the end of the day, that’s what this is really all about – sharing.  Now what goes great with a nice cocktail, some awesome nuts!  I saw this recipe in Cooking Light, and I was so excited to be able to whip these up in an instant – seriously it was that easy.  They made the house smell like an exotic restaurant – and they went great with our New Year’s Eve cocktails.  At this moment, I was definitely experiencing thrival.


  • 2 teaspoons peanut oil
  • 2 teaspoons dark brown sugar
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 teaspoons water
  • 1 cup roasted, unsalted cashews
  • 1/2 teaspoon kosher salt


Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper.

Heat peanut oil in a medium saucepan over medium heat. Add brown sugar, five-spice powder, cumin, black pepper, red pepper, and water to pan. Stir until sugar dissolves and mixture begins bubbling. Add cashews to pan; cook 2 minutes or until well coated, stirring constantly.

Spread cashews evenly on prepared baking sheet, using 2 forks to separate them and leaving as much room as possible between nuts. Sprinkle nuts evenly with salt. Bake at 350° for 7 minutes or until fragrant. Cool slightly on pan before serving.

For a printer-friendly version of this recipe, please click here:  Warm Spiced Cashews

Caramelized Onion, Tomato and Blue Cheese Galette

Caramelized Onion, Tomato and Blue Cheese Galette

It has never felt so good to be back in the kitchen.  I had the summer of a lifetime, but there was one thing missing…my kitchen.  I thought it would be strange to cook after no kitchen time for a couple of months, but I got right back into it – with a little help from my market basket.  I still miss all the produce and wonderful food products from France and Italy, but this is the best time of year in Seattle – the markets are overflowing with beautiful produce.

It is also hard to believe it is September – not only the beginning of my favorite season – but the IFBC is just around the corner!  I can’t want to hear about the latest food/blogging trends and share them with you.

This week I had the opportunity to visit Coyle’s Bakeshop where she showed us how to make a delicious flakey pie crust.  It is very similar to my recipe (without the sugar) – and she made us a savory and a sweet galette.  It just so happened that the next day when my market basket arrived, it came with the perfect ingredients.  So here you go, my re-entry galette…  If you would rather make your own crust (which I highly recommend), please follow my recipe – omitting the sugar – and then use one disk for galette.


  • Pie crust dough (found in the refrigerator section)
  • 1 sweet onion
  • 1 red bell pepper
  • 1 tablespoon olive oil
  • 1/2 cup sherry or white wine
  • 1 tablespoon butter
  • 1 cup cherry tomatoes
  • 1/4 cup crumbled blue cheese


Melt the olive oil and butter in a saute pan, over medium heat. Add thinly sliced onion and red bell pepper.  Saute, stirring, for a while, until the onions start browning and getting soft.  Add 1/4 cup of the sherry or white wine to deglaze the pan.  Keep stirring until all the liquid is evaporated and then add the rest.  The entire process should take around 25 minutes, and the onion and pepper should be nice and soft.

Preheat the oven to 350 degrees.  Roll out the pie crust in a 10″ circle.  Place on a baking sheet lined with parchment.  Add the caramelized onion and pepper mixture, leaving a rim around the edge (to fold over).  Cut the cherry tomatoes in half, and sprinkle on top.  Then sprinkle the blue cheese.  Fold over the dough, creasing every couple of inches.  Bake for about 20-25 minutes, or until the crust is golden brown.  Serve warm or at room temperature.

For a printer-friendly version of this recipe, please click here:  Caramelized Onion, Tomato and Blue Cheese Galette

Cheesy Sausage Balls

Cheesy Sausage Balls

My younger daughter was looking over my shoulder as I was loading up this picture…and I could tell she had something to say about this.  So, today’s post will be done by her.  Enjoy!

Yummy!  I am in 3rd grade, and I loved these cheesy sausage balls – they even had quinoa in them, and I couldn’t even tell.  The minute I saw those cheesy sausage balls, I couldn’t wait to eat them.  My mom sometimes gets a little crazy about making food – and so I never know if it is going to have too many vegetables for me.  But these cheesy sausage balls were on the spot.  But I shouldn’t be surprised, because my mom does make pretty good food.  In the picture it looked like we had a big party – but actually it was just me and my sister.  When we were done though, it looked like we did have a party since they were pretty much all gone.  She didn’t let us use the pretty napkins, although we wanted to.  She let us use the fancy toothpicks though, and I just loved them.  Everything tastes better when you use a fancy toothpick.

Well, there you have it – I couldn’t have written it better myself…thanks Cooking Light for another great healthy and delicious recipe!


  • 1 cup cooked quinoa, chilled
  • 1 tablespoon cornstarch
  • 1/4 teaspoon black pepper
  • 4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)
  • 1 pound reduced-fat pork sausage (such as Jimmy Dean)
  • Cooking spray


Preheat oven to 375°.

Combine first 5 ingredients in a bowl. Shape mixture into 40 (1 1/2-inch) balls. Place balls on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 18 minutes or until lightly browned and done.

For a printer-friendly version of this recipe, please click here:  Cheesy Sausage Balls

Green Eggs and Ham

Green Eggs and Ham

I don’t deal with this much anymore, but when my children were younger, I felt like I should change their name to Sam.  And for those of you who have made the connection, you are correct, they did not like green eggs and ham. Now if they were just eggs and ham, move out of the way.  But anything green just turned them off.  It was funny, when they were babies, they LOVED their green peas, avocados, and pretty much anything I put in front of them.  It was such a treat to have anything other than milk, that they could actually touch and play with, and more often than not find a way into their mouth.

When I hear from new parents that say their baby is not a picky eater, I congratulate them – and then tell them not to freak out when that ends.  It will come back – particularly if you don’t make a big deal about it.  We never forced our kids to eat anything, and always asked that they took a “no thank-you bite.”  If they ended up liking it, they could have more.  No pressure.  I actually thought I was a genius and was the only one to have it all figured out – and then I read this book.  It was seriously one of the best parenting books I have ever read (ok, maybe I have only read a couple, but still).  I felt like he had written this book about me.  And it just so happens that he is the father of a parent at my daughter’s school.  Still, affirmation feels good.

So, when I saw this recipe in Cooking Light, it actually made me laugh.  Then after I finished laughing, I ran to the kitchen to try them out.  I have been hanging on to this post for quite a while, waiting for the perfect opportunity – and I decided that now was the time.  When you are trying to figure out what to bring to that holiday potluck, or what to bring to that party you were invited to – look no further.  These were amazing.  They were polished off instantly – and my children helped out.  Fortunately they are over their green fetish now.  These are good for any season, but I have to admit, the red and green is just a little festive.  So just like the book, give them a try, and I am sure that you will eat these little babies just about anywhere…


  • 1 dozen eggs
  • 3/4 cup diced avocado
  • 2 tablespoons grated red onion
  • 1 1/2 tablespoons canola mayonnaise
  • 1 tablespoon lemon juice
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 ounce prosciutto slices, crisped and crumbled


Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Stir avocado, onion, mayonnaise, lemon juice, garlic powder, crushed red pepper, black pepper, and salt into yolks. Divide among whites; top with prosciutto.

For a printer-friendly version of this recipe, please click here:  Green Eggs and Ham