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Dill Deviled Eggs

3/31/2015

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Deviled eggs are perfect for a Springtime Sunday lunch or dinner. Enjoy this fresh twist on a classic!

You will need~

12 local eggs, hard boiled, peeled and cut in half length wise
1 teaspoon of dried dill or 1 tablespoon of fresh dill
1 tablespoon of lemon juice
1 tablespoon of relish
1 teaspoon salt 
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup of mayonnaise or substitute 

1 teaspoon of paprika for garnish

Once the hardboiled eggs have cooled, peel them and remove the yolks. Mix all ingredients except paprika with the yolks until smooth. Salt and pepper to taste. Spoon the mixture, or with a pastry bag, pipe the mixture into the white halves. Refrigerate for 1 hour up to overnight. Sprinkle tops with paprika. Serve chilled. 
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Versatility of Pesto

3/24/2015

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When most people think of pesto they might assume it is composed of basil, Parmesan and pine nuts when in reality it can be any combination of greens, nuts and cheeses- it's so very versatile. One of my favorite ways to make it is with half basil, half spinach or arugula, walnuts and any cheese I have on hand. I love pesto on grilled seafood, salads, pasta - you name it! You really can't go wrong with a combination as long as the basics are correct. You will need a food processor for this recipe.

2 cups of greens
2-4 garlic cloves
1/4 cup of shredded cheese 
1 teaspoon of salt and pepper
1/2 cup of olive oil + a few tablespoons of water

*omit cheese to make vegan

To store after use either freeze or keep covered in olive oil in an air tight container. To kick it up for a certain dish try adding a bit of citrus or crushed red pepper.

Enjoy!


Jacquie McClintock
Marketing/PR
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Warming Apple Pi

3/10/2015

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Picture

1 pre- made pie crust
6-7 large apples, peeled and diced
1 teaspoon lemon juice
1/2 stick of unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
For topping~
1 to 1-1/2 cups of Grandola Granola- enough to cover pie
*Optional- one shot of bourbon

In a large pan, on medium heat, cook down the apples in the butter, bourbon*, salt, cinnamon, vanilla, lemon and sugars. Cook down for approximately 5-10 minutes.
Pre-heat the oven to 375 degrees. Add apple mixture into the pie crust. Cover with granola. Bake for 30-40 minutes or until crust is browned. Around half way through check the pie. If granola becomes brown before the crust, cover lightly with aluminum foil.

Enjoy!

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