Wednesday, August 24, 2016

Oodles of Zoodle Fun!

pad-thai-zoodle
Raw Vegetable "Pad Thai" Salad

At first, I was skeptical of the spiralized vegetable trend, but the more my friends raved about spiralizing nearly everything that came out of their gardens, the more curious I became. I went to the kitchen store for a simple, hand-held model, but came home with an upgraded, hand-crank version and began experimenting.

zucchini-capay-organic-farm
Thaddeus showing off the early zucchini crop

My friends were right - vegetables do indeed taste different in noodle form, and when traditional noodles aren’t a part of your diet, it’s a delight to have a healthy alternative to serve with your favorite sauces. Spiralized vegetables and fruits add visual interest and delicious texture to a variety of dishes. Here are a few that have been a hit with my family.

zoodles-with-mushrooms-and-walnut-basil-pesto
Zoodles with Mushrooms and Basil Walnut Pesto

Zoodles with Mushrooms and Basil Walnut Pesto
Serves 4-6

Many spiralized zucchini recipes recommend draining the moisture from zucchini noodles before cooking, but I find this process to be time consuming and the results not worth the effort.

INGREDIENTS:
4 zucchini, spiralized
1 cup shiitake mushrooms, chopped
3 garlic cloves, sliced
Avocado oil or olive oil
Basil Walnut Pesto (recipe to follow)
Toasted walnut pieces, optional

DIRECTIONS:
Heat 2 tablespoons avocado oil in a large skillet over medium heat. Add mushrooms and sauté for 6-7 minutes, then add sliced garlic and sauté for several more minutes, until mushrooms are soft and garlic is fragrant. Remove mushrooms and garlic from skillet and set aside.

Add a little more oil to the skillet along with the spiralized zucchini and sauté for 8-10 minutes.

Add mushrooms and garlic back to skillet along with pesto and stir to combine. Serve warm topped with toasted walnuts.

Basil Walnut Pesto

INGREDIENTS:
1 ½ cup basil leaves (about 40 leaves)
½ cup walnuts
½ cup freshly grated Parmesan cheese
2 garlic cloves
¼ teaspoon salt
¼ cup olive oil

DIRECTIONS:
In a food processor, combine basil, walnuts, Parmesan cheese, garlic and salt, and pulse until finely minced. Slowly add olive oil, and pulse to combine.

For a print friendly version of this recipe click here.

pad-thai-zoodle-close-up
Raw Vegetable "Pad Thai" Salad


Raw Vegetable “Pad Thai” Salad
Serves 4-6

SALAD:
4 yellow squash
4 sweet peppers, red and orange
4 green onions, white and light green part, cut into two-inch lengths
Thai Basil for garnish

DRESSING:
¼ cup almond or peanut butter
2 tablespoons tamari or soy sauce
2 tablespoons water
2 teaspoons lime juice (about ½ lime, juiced)
2 teaspoons coconut sugar
¼ teaspoon sesame oil

In a food processor or blender, combine dressing ingredients, and blend until smooth.

Spiralize yellow squash.

Julienne sweet peppers, green onions and Thai basil.

Layer the vegetables on a plate or in a large bowl, and top with dressing just prior to serving.

For a print friendly version of this recipe click here.

How To Add Produce and Farm Products for these Recipes To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

Wednesday, August 17, 2016

Pesto Recipe Roundup - from Classic to Creative


We adore the classic, rich flavor of a traditional basil pesto, but we also have fun playing with alternative ingredients to create different flavor and texture combinations. Check out some of our favorite pestos and suggested recipes for pesto meals.

Basil Pesto
Lemony Basil Pesto
Makes about 1 1/2 cups pesto

INGREDIENTS:
2 cups fresh basil leaves, packed
4 cloves fresh garlic
1/2 cup extra virgin olive oil
1/2 cup pine nuts
3/4 cup grated Parmesan cheese
1/4 cup fresh squeezed lemon juice
sea salt and fresh ground black pepper to taste

DIRECTIONS:
Wash basil leaves and thoroughly dry by patting with paper towels. Place basil leaves and garlic into a food processor and pulse until the basil and garlic is finely chopped then slowly add the oil until well combined.

Add in the pine nuts, Parmesan cheese, and lemon juice and process until the pesto is mostly pureed and well mixed.

Season to taste with salt and fresh ground black pepper and pulse a few times more.

Store in the refrigerator in a sealed reusable container for up to a week. 

Carrot Top Pesto

Carrot Top Pesto
Serves a crowd

INGREDIENTS:
1 bunch carrot tops, washed and roughly chopped
3 tablespoons capers
2 cloves garlic, peeled
1/4 cup pistachios, shelled
2/3 cup olive oil
salt & pepper to taste

DIRECTIONS:
This recipe is actually kind of a pesto and tapenade mash up, with nuts (which is typical of pesto) and capers (which is typical of tapenade).

In a food processor or blender, mix the carrot tops, capers and garlic until roughly combined. Add the pistachios and while blending, drizzle the olive oil in. Add salt and pepper to taste.

Cilantro Parsley Pesto

Cilantro-Parsley Pesto
Makes 1 cup pesto

INGREDIENTS:
1 bunch cilantro
1 bunch parsley
2 tablespoons pistachios, shelled
1-2 cloves garlic
1 teaspoon lemon juice
2 tablespoons olive oil
salt & pepper to taste

DIRECTIONS:
You can make this pesto in a food processor or by hand. If you make it by hand, just chop everything up very fine and mix together until well combined. .

Remove the large parts of the stems from the cilantro and parsley. Put them in a food processor and pulse for a few seconds to make room for the other ingredients.

Add in the pistachios, garlic and lemon juice and blend. With the food processor running, pour the olive oil into the pesto. Season with salt and pepper to taste.

Mix into your favorite pasta, eat with crackers, mix into scrambled eggs or spread on a tortilla.

Fennel Frond Pesto

Fennel Frond Pesto
Makes approximately 1/3 cup pesto

INGREDIENTS:
1 cup fennel fronds, torn from stalk and roughly chopped
3 tablespoons pistachios
1 garlic clove
3 tablespoons olive oil

DIRECTIONS:
Using a food processor or blender, combine all ingredients until smooth and combined. Enjoy on sandwiches, stirred into your favorite pasta or as a dip.


Find more pesto variations and suggested recipes for a delicious pesto meal any time of the year.  
Pesto Pasta Salad with Cherry Tomatoes, Avocado & Chickpeas

Oven Risotto with Kale Pesto

Glowing Green Pesto Pasta

Walnut-Sage Pesto Corkscrews with Chanterelles

Pistachio Pesto with Zucchini Noodles


How To Add Produce and Farm Products for these Recipes To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery. 

Not part of our farm family? Find out if we deliver to your neighborhood.


Thursday, August 11, 2016

Add A Mini Service To Your Produce Delivery!

Add A Mini Service To Your Produce Delivery!
Did you know you can add a Mini Service to your regular produce deliveries and receive recurring items like organic farm fresh trail mix, organic french roast coffee, farm-fresh eggs and organic apple juice? When you schedule a Mini Service these items will arrive conveniently at your doorstep with the same frequency as your produce box, on your regular delivery day. Check out all of the Mini Services we currently offer:

Organic Fruity Deluxe Trail Mix
 
This delicious mix features huge, juicy organic golden and crimson raisins, and organic dried cherries from Hidden Star Orchards, organic walnuts from Old Dog Ranch, and organic whole almonds from Capay Hill Orchards.

Organic Pachamama French Roast Coffee
This organic French Roast premium blend coffee is brought to you by The Pachamama Coffee Cooperative, a unique global cooperative that is wholly-owned by small-scale coffee farmers. This tried-and-true blend is roasted in small batches in California and is well known for its bold, strong and smooth flavor with subtle notes of dark chocolate.

Organic Cage-Free Eggs
Our organic, cage-free eggs are produced in sunny hen houses that feature 100% natural ventilation, except during the cold winter months when the hens need protection from the elements. During the day, hens have open access to the outside.

Organic Pasture-Raised Eggs
Pasture-raised eggs come from hens that enjoy access to green pastures during the day. At night, the hens sleep in hen houses to protect against natural predators. The hen houses contain roosts, scratching areas and hay for comfort. Hens are raised without hormones and antibiotics. In additional to natural foraging, hens have access to supplemental feed and water.


Organic Gravenstein Apple Juice
Grown in Sonoma County, this organic apple juice is made from freshly squeezed, whole, double-washed, ripe organic apples. Many of these Gravenstein apples were grown on trees that are over 100 years-old. Especially delightful for those that prefer a less 'sweet' apple juice with a tart edge to it.

HOW TO ADD A MINI SERVICE TO YOUR DELIVERIES
Log in to your online Farm Fresh To You account at www.farmfreshtoyou.com to easily add your choice of trail mix, coffee, eggs or apple juice as a Mini Services.

From your My Account Summary page, click "edit" in the Manage Services box. Look for the orange button labeled "MODIFY". Click "Add Eggs, Coffee or Juice To Your Deliveries" to add any or all of the Mini Services we offer and receive them as recurring items.

Friday, August 5, 2016

Summer Feast On Suzie's Farm in San Diego

Summer Feast On Suzie's Farm in San Diego

It's been such an amazing experience hosting farm events over the years. We appreciate the opportunity to partner with talented community members and a chance to get to know many of you on a more intimate level. We are grateful to everyone who attended our recent dinner on Suzie's Farm benefiting The Jacobs and Cushman San Diego Food Bank

A special thank you our co-host and partner Lucila De Alejandro, chief farmer at Suzie's Farm  for a fabulous location. Kudos to chef Jeff Rossman of Terra American Bistro for an outstanding meal, Benchmark Brewing Company, Los Pilares, Domaine Artifact, Golden Coast Mead and Vinavanti Urban Winery and Pachamama Coffee for exquisite libations. Thank you to the courteous staff at CSE Event Services for their service of the food and beverages throughout the event. 

The stories shared by those who attend out events really allow us to experience the event in a whole new way and make the very best stories. Here's one such story shared with us by Farm Fresh To you member Jennifer, on her own blog Stylishly Social, and graciously reposted here so we could share it with all of you! Thank you Jennifer!!

Summer Feast On Suzie's Farm in San Diego

On Saturday, July 30th, Suzie's Farm and Farm Fresh To You hosted another wonderful Summer Feast on the Farm. The meal was prepared farm-to-fork style by Jeff Rossman of Terra American Bistro. We were treated to beverages provided by Benchmark Brewing Company, Golden Coast Mead and Vinavanti Urban Winery as well as cold brew coffee from Pachamama Coffee Farmers. We were surrounded by beauty as we wandered around the farm and learned about exactly where our meal came from.

Summer Feast On Suzie's Farm in San Diego

The farm location was the perfect setting to meet new people and chat with Suzie's Farm owners Lucila de Alejandro and Robin Taylor. We enjoyed the selection of cold beer and mead as well as flavorful wine while dining on Chef Jeff's delicious appetizers. The tray-passed appetizers included Heirloom Tomato Flatbread, BBQ Pulled Pork Bao Bon, Bahn Mi Sandwiches and Beet & Feta Empanadas. Yum!

Summer Feast On Suzie's Farm in San Diego

We were treated to a talk from Farm Fresh To You owner Thaddeus Barsotti and a Q & A with the very passionate Lucila de Alejandro, owner of Suzie's Farm. We were then seated for our 4-course family style meal that began with a first course of Freekah Salad with Thai basil, kumquats, toasted hazelnuts, arugula and lemon vinaigrette. Our main courses consisted of Dukkah Crusted Fish with fennel orzo and Smoked Pork Tenderloin with a corn salad. We then capped off the meal with a fabulous Roasted Strawberry Tart with ricotta-thyme crema and white balsamic syrup.

Summer Feast On Suzie's Farm in San Diego

One of the best things about this entire experience was that it benefited a great cause. Part of the proceeds from this wonderful 4-course meal were donated to the Jacobs and Cushman San Diego Food Bank. The Director of Corporate & Community Partnerships from the Food Bank, Sandra Rabourne, was in attendance at the event as well and spoke about the many ways in which our local food bank helps provide meals to those in need. The San Diego Food Bank also raises funds through numerous other local events including the San Diego Blues Festival in September.

Summer Feast On Suzie's Farm in San Diego

This dinner was a wonderful opportunity to learn more about exactly where our food comes from. If you ever have the opportunity to attend a similar Farm Fresh To You event, it truly is a great experience! You will walk away educated, inspired and moved by the passion involved in planning and preparing a meal like this from start to finish. You will also leave with a greater understanding of why it's so important that we put the right foods into our bodies and those of our children.

Summer Feast On Suzie's Farm in San Diego

I’m thrilled that I was able to attend another fabulous Farm Fresh To You event and can’t wait for the next one. I’ve loved being a Farm Fresh To You member and knowing that I’m giving my children the very best options for produce.

Summer Feast On Suzie's Farm in San Diego

If you ever want to talk about my personal experience with the service, feel free to visit my blog at StylishlySocial.com or drop me an e-mail at jen@stylishlysocial.com. Hope to see you all at a Farm Fresh To You event soon!

Thursday, August 4, 2016

A Sauce Fitting for Summer

capay_organic _cherry_tomatoes

As kids, the long warm days of unbroken sunshine that made summer seem lasting and slow are the very things, that to farmers, make the season fly by with burgeoning lists of things to do—plants to watch and water—crops to harvest, sell and preserve.

Here’s a quick sauce that allows you to revel in summer flavor without keeping you in a hot kitchen. Preserve every last precious drop of summer time.

prepping-cherry-tomatoes

Little tomato, big flavor:
This sauce captures the bright, bursting flavor tucked inside little, sun-ripened cherry tomatoes. Flavor wise, they are such a reliable player in the tomato game. They’re juicy but not mealy, and their thin little skins don’t need to be peeled for sauces. Actually, the skins give a rustic charm and body to the sauce.

cooking-cherry-tomatoes

This calls for something shallow:
Put away your tall-walled sauce pot and grab a shallow-sided pan to let the tomatoes cook down and concentrate flavor quickly. Our favorite is a well-seasoned cast iron skillet.

herbs

Free wheel with the ingredients:
It the spirit of the summer season, it’s a loose recipe that allows you to lazily use what you have on hand. If you don’t have cured olives, reach for another flavor booster like salty anchovies or pancetta. On occasion, I’ve even snuck in a cup or two of already-cooked, roasted summer veggies – eggplant, zucchini, mushrooms. Raw veggies can add a little too much liquid and bring down the intensity of flavor. It’s okay that this sauce turns out a little different every time because that’s how summer tastes.

The sauce is delicious with chunks of rustic sourdough dipped in, as a topping for tender fish or over any of our artisan pastas.

How are you enjoying simple summer flavors?

cherry-tomatoes-final

Fresh Cherry-Tomato Sauce
Serves 4-6

INGREDIENTS
3 pints (approx. 6 cups) cherry tomatoes, halved if large – assorted types okay
2 tbsp extra-virgin olive oil
3 cloves garlic, whole
½ cup, Kalamata olives, pitted and halved
3–4 tbsp fresh oregano, leaves chopped
1 cup fresh basil, cut into ribbons or coarsely chopped
2 tsps unsalted butter (optional)
Freshly-ground black pepper and salt, to taste
Freshly-grated Parmigiano-Reggiano (optional for serving)

DIRECTIONS
Add olive oil to cold pan. Smash garlic cloves directly into oil, slowly softening garlic over gently heat to infuse the oil with flavor. Turn down heat if garlic starts to brown too quickly.

Once garlic is soft and lightly golden, turn heat up to medium and add Kalamata olives or other flavor boosters mentioned above and sauté briefly to warm and soften.

Add cherry tomatoes and oregano to pan. Turn up the heat to medium high and allow to simmer, cooking for 20 minutes or until tomatoes are fully cooked, juices incorporate and sauce thickens. Sauce shouldn’t be rapidly boiling but a heavy simmer is okay.

Remove sauce from heat and gently stir in fresh basil and butter. Salt and pepper to taste.

How To Add Cherry Tomatoes To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery. 

Not part of our farm family? Find out if we deliver to your neighborhood.



Thursday, July 28, 2016

Know Your Farmer: Capay Mills

bluebeard-durum-wheat
Photo of heirloom wheat growing at Capay Mills (Photo provided by Capay Mills)

We are thrilled to now be offering Capay Mills' fresh and delicious heirloom flours in our online Farm Stand. There's an heirloom-grain resurgence taking place in local communities to reclaim the flavor of wheat. Once upon a time, flour used to be milled fresh to order, and there was a multitude of tastes and textures to choose from. Today, the flour we find in the grocery stores can be stale and lacking in taste and sustenance. Lucky for us, we didn't have to look further than our own Capay Valley community to find some of the most delicious heirloom flours on the market.

david-kaisel-capay mills
David Kaisel inspecting the grain yielded (Photo provided by Sally Fox)

David Kaisel, flour miller and local wheat expert, launched Capay Mills in 2014 to develop markets and provide infrastructure for re-introducing small-scale heritage grain production. Drawing inspiration from traditional community farming practices, Capay Mills focuses on increasing the availability of traditional grain varieties, fresh stone-milled flour and fostering collaborative relationships between growers, millers, bakers and chefs. With an emphasis on 100% whole grain flour, Capay Mills sources sustainably grown local grain and mills to order using an Italian stone mill, the old-fashioned way.

emmer-(farro)-flour
Capay Mills emmer flour
Since many of us on the farm are still experimenting with heirloom flour, we decided to pick one (we chose emmer) and whip up a batch of Apple Breakfast Muffins to pass around the office.  I have to say, they were quite the success, and I definitely enjoyed the unique flavor. This flour produces a robust dark red/brown grain, high in fiber and minerals, which adds to its rich earthy flavor, texture and deep color. It is also used for rustic pastas, that may be better tolerated by those sensitive to modern wheat flours. Emmer's relatively low gluten make it a great choice for pie crusts, gallettes, scones or hearty biscuits. Give it a try and share your creations with us.

apple-breakfast-muffin

Apple Breakfast Muffins (made with emmer flour)
Makes 12

These apple breakfast muffins are made with emmer (farro) flour, delicious seasonal apples and a touch of maple syrup, which will have you dreaming of a crisp fall morning and a hot cup of coffee.

Ingredients:
1-2/3 cups all-purpose flour
1 cup emmer flour (spelt or einkorn flour would also work)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
½ teaspoon salt
2 eggs
½ plain yogurt
½ cup brown sugar
¼ cup apple sauce
2 tablespoons of maple syrup
½ cup olive oil
1-3/4 cups finely chopped peeled & apples (Braeburn, Golden Delicious and Granny Smith work well)

Topping:
¼ cup brown sugar
4 tablespoons of emmer flour
3 tablespoons rolled oats
½ teaspoon ground cinnamon
2 tablespoons of olive oil

Directions:

Preheat the oven to 350 degrees F and line a muffin tin with papers.

In a large bowl, whisk together the two flours, baking powder and baking soda, cinnamon and salt.

In a separate bowl, whisk together the eggs, yogurt, apple sauce, maple syrup, sugar and oil.

Pour the wet ingredients into the dry ingredients and stir just until combined (the mixture is thick and a bit more dry than a typical muffin mix).

Spoon batter into each muffin cup so cups are about three-fourths full.

In a small bowl, mix together the topping ingredients with your fingertips. Sprinkle a little of the topping ingredients over each muffin, then bake for about 20-23 minutes or until firm to the touch. Enjoy!

How To Add Capay Mills flour To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery. 

Not part of our farm family? Find out if we deliver to your neighborhood.

Thursday, July 14, 2016

The Perfect Egg - Cookbook Giveaway & Recipes!

The Perfect Egg
The Perfect Egg, Photo by Teri Lyn Fisher

There is no doubt about it, eggs are a super-star food: protein-rich, versatile and a delicious crowd pleaser. Teri Lyn Fisher and Jenny Park, authors of the Spoon Fork Bacon blog, have teamed up to create The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night. Most of us always have eggs on hand, but beyond a quick scramble or a team player in your cake mix, we aren’t always sure what to cook with them. So if you are looking to expand your egg knowledge and culinary palette, this book is for you.

And let me just say, the photographs are lovely. For anyone overwhelmed by the plethora of egg-based sauces and condiments, there’s a side-by-side comparison to answer any lingering questions. Similarly, the introductory “101” section covers all the basics (cooking techniques, storage, etc.) that you always think you know but, in actuality, aren’t really sure of. The authors also included many basic recipes for pasta doughs and breads as well as new dishes that you may not be familiar with like gyeran bbang, chawanmushi and foi thong.

The Perfect Egg is a good book for people of all cooking levels. If you aren’t comfortable with the harder recipes, the more basic recipes will get you started and help you feel more comfortable with all the egg’s many uses. To wet your appetite, we have included two recipes below to get you started on your next creative egg concoction while you jump online to order your copy.


We're so excited to have a copy of this egg-celent book to give away to one of you!
Here's How To Enter -

To win a copy of The Perfect Egg, simply leave a comment below answering this question by Monday, August 1, 2016 (one entry per person please).

GIVEAWAY IS NOW CLOSED

How do you like to prepare your eggs? Why?

No purchase required. Limit one entry per person, please. Entries will close on Monday, August 1, 2016 at 3:00 pm. Winner is chosen by Random Number Generator and announced on our blog on Tuesday, August 2, 2016.


Thank you all for participating! 
The winner chosen at random is Marianne who said:

"My favorite dish when I need some comfort is milk toast. It is something my Grandmother made us when we were little and it is basically an egg poached in milk and everything poured over buttered toast cut into slices. It is really good if you are feeling under the weather or if you just want something comforting. Plus I see and hear my Grandmother whenever I make it. It is funny how some foods are associated so closely with someone in your life. She has been gone almost 30 years now and I still think of her every time I make a milk toast." 
No Leafy Green Salad
No Leafy Green Salad, Photo by Teri Lyn Fisher


NO LEAFY GREENS SALAD
Serves 4

BALSAMIC VINAIGRETTE
2 tablespoons minced shallot
1 clove garlic, minced
2 teaspoons light brown sugar
1 teaspoon Dijon mustard
1⁄2 cup balsamic vinegar
2 ⁄3 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste

SALAD
1 cup uncooked farro, rinsed and drained
4 cups chicken stock
Salt
8 baby zucchini, sliced in half lengthwise
10 French green beans, sliced in half lengthwise
2 radishes, trimmed and thinly sliced
4 soft boiled eggs, halved (see page 11)
Microgreens, crushed pistachios, and grated lemon zest, for garnish

Place all the vinaigrette ingredients, except the olive oil, into a small mixing bowl and whisk together. While whisking, pour in the oil in a slow and steady stream. Continue to whisk until the mixture has emulsified. Taste, adjust the seasoning if needed, and set aside until ready to use.

Pour the farro and stock into a medium pot and bring to a boil. Once the stock has come to a boil, reduce heat to medium and simmer for 30 to 40 minutes or until most of the liquid has been absorbed and the grains have softened and split. Drain any remaining liquid and allow the farro to cool, about 1 hour.

Fill a small pot with water and bring to a boil. Once water has boiled, generously season with salt and drop in the zucchini and French green beans. Blanch vegetables for 2 to 3 minutes and then transfer them to an ice bath to ensure the vegetables retain some texture. Once cooled, drain the vegetables and place into a large mixing bowl with the cooked farro and sliced radishes. Drizzle half of the vinaigrette over the mixture and toss together (you can reserve the remaining vinaigrette for another use). Top the salad with microgreens, crushed pistachios, and grated lemon zest, and serve.

TIP: To cool farro quickly, spread onto a sheet pan, in a thin layer, and place in the refrigerator for about 15 minutes.

Egg Salads
Egg Salad Sandwiches, Photo by Teri Lyn Fisher
What was once one of my mom’s standard lunches has morphed into an adult favorite. When I was a child and my body ached from after-school sports, my mom would fry an egg and then sandwich it between two slices of white bread slathered with mayo. It was my comfort food. My grown-up versions are these egg salad variations, all of which are made with ingredients that are usually on hand. - Teri

EGG SALAD SANDWICHES
Serves 4

INGREDIENTS
8 hard-boiled eggs (page 11)
2 tablespoons diced dill pickle
3 tablespoons mayonnaise (page 15)
2 teaspoons Dijon mustard
11⁄2 teaspoons thinly sliced fresh chives
1⁄2 teaspoon cider vinegar
1 ⁄4 teaspoon salt
1 ⁄4 teaspoon freshly ground black pepper
8 slices country white bread, lightly toasted

DIRECTIONS

Peel and chop the eggs and place in a bowl. Add the pickle, mayonnaise, mustard, chives, vinegar, salt, and pepper and mix well.

Divide the egg salad evenly among 4 toast slices and top with the remaining 4 toast slices. Press gently and then cut each sandwich in half.

VARIATIONS:

CAPER & DILL: Stir 1 tablespoon diced capers and 11 ⁄2 teaspoons minced fresh dill into the egg mixture.

OLIVE & WHOLE-GRAIN MUSTARD: Replace the Dijon mustard with 11 ⁄2 tablespoons whole-grain mustard and stir 11 ⁄2 tablespoons chopped Castelvetrano olives and 1 tablespoon chopped black olives into the egg mixture.

BACON, AVOCADO & RED ONION: Replace the hard-boiled eggs with soft-boiled eggs. Omit the chives and stir 21 ⁄2 tablespoons crumbled cooked bacon; 1 ⁄4 avocado, peeled and diced; and 11 ⁄2 tablespoons minced red onion into the egg mixture.

FOUR HERB: Reduce the chives to 1 teaspoon. Stir 1 teaspoon each minced fresh thyme, oregano, and sage into the egg mixture.

GREEN ONION & SESAME: Replace the hard-boiled eggs with soft-boiled eggs. Omit the mustard and chives and stir 1 teaspoon toasted sesame oil; 1 teaspoon sesame seeds, toasted; and 11 ⁄2 green onions, white and green parts, thinly sliced, into the egg mixture.

CURRY: Replace the hard-boiled eggs with soft-boiled eggs. Omit the mustard and chives and stir 2 teaspoons curry powder and 1 ⁄2 teaspoon ground cumin into the egg mixture.

JALAPEÑO & CILANTRO: Stir 2 tablespoons diced, seeded jalapeño chile and 1 tablespoon minced fresh cilantro into the egg mixture.

EGG WHITE: Omit all of the egg yolks, add 2 additional hard-boiled egg whites, and replace the black pepper with white pepper.

Reprinted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Photographs copyright © 2015 by Teri Lyn Fisher