All in One Basket: Miso and sriracha deviled eggs

 by Sarah Steimer

These might be my favorite deviled eggs of the group. I love the saltiness of the miso and soy sauce complimenting the easy smoothness of the egg white. Definitely something that could make your Easter table a little more exciting.

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Green bean slaw sandwiches with hard-boiled eggs and feta dressing

by Sarah Steimer

I could see this sandwich at a funky, updated diner. It has all the American classics — green beans, hard-boiled eggs, creamy dressing — all redone in a modern fashion.

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Spring Toasts: Pesto and radish crostini

by Sarah Steimer

I’m sort of new to the radish game, and I definitely have learned to appreciate them this spring. Mostly, I love the color and bite they give simple dishes.

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Meatless Monday: Carrot salad with yogurt and coriander

by Sarah Steimer

Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.

• 1/2 cup walnuts halves
• 1/2 tablespoon vegetable oil
• 1 teaspoon sugar
• salt and pepper
• 1/4 cup low-fat Greek yogurt
• 1 tablespoon Sherry vinegar (I substituted red wine vinegar)
• 1/2 teaspoon honey
• 1/8 teaspoon ground coriander
• 2 large carrots, scrubbed and sliced thin either with a peeler or mandoline
• 3 medium radishes, cut into thin wedges
• 1 scallion, sliced thin on a sharp diagonal
  

  Make sure the carrots are sliced very thin. A few of mine were too thick and would not curl.

Toss the walnuts with the vegetable oil on a rimmed baking sheet. Bake at 375 degrees for about 6-7 minutes, or until lightly toasted and fragrant. Add the sugar, along with a pinch of salt and pepper, immediately after the walnuts are removed from the oven. Toss to coat.

Whisk together the yogurt, vinegar, honey, coriander, and a pinch of salt and pepper.

Place the carrots in colander, set in a bowl of ice water. Let sit until the carrots begin to curl, 2-4 minutes. Remove from the water and let dry, patting lightly with a towel.

Combine the carrots, radishes and scallions. Toss with as much salad dressing as you would like (I didn’t use it all). Serve topped with the sugared walnuts.

Makes about 2-3 servings.

Recipe adapted from: Bon Appetit

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Basmati rice salad with summer vegetables

by Sarah Steimer

This is a good make-ahead salad. Just cook the rice in advance and get everything cut up so all you have to do before the actual meal is toss it all together. The nuts in this recipe really are optional, in my opinion, because the basmati rice already has a nice, nutty flavor.

• 1 small shallot
• 2 tablespoons flat-leaf parsley
• 2 tablespoons red wine vinegar
• 2 teaspoons fresh thyme leaves
• 1/4 cup extra-virgin olive oil
• salt and pepper, to taste
• 2 cups cooked basmati rice, cooled
• 2 cups bite-size pieces assorted vegetables (I used radishes, edamame and summer squash)
• 3/4 cup torn mixed leafy greens (I used spinach)
• 1/4 cup chopped red, yellow or white onion or scallions
• 2 tablespoons toasted walnuts or pine nuts (optional)

Finely mince the shallot, thyme and parsley and place in a small bowl. Add the vinegar and, while whisking with a fork, slowly pour in the olive oil. Season with salt and pepper, set aside.

In a serving bowl, combine the rice, vegetables and nuts. Drizzle and toss with about half of the dressing, allowing others to add more if they please.

Makes 2-4 servings.

Recipe adapted from: Bon Appetit

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