6 eggs
1/4 cup mayonnaise
3-ounce can tuna, drained
5 anchovy fillets, coarsely chopped
1 tablespoon capers, drained
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
Celery leaves and Niçoise olives, for garnish
Place eggs in a large saucepan and pour in enough cold water to cover by 1 inch. Bring to a boil over high heat. Remove from heat, cover and set aside for 15 minutes. Cool completely in ice water and peel. Cut the eggs in half lengthwise and remove the yolks. Sieve yolks, add mayonnaise and stir until smooth. Combine tuna, anchovies, capers, lemon juice and olive oil in a food processor. Process until smooth. Stir into yolks and season with salt and pepper. Fill whites with the yolk mixture. Garnish. Keep chilled until ready to serve. Makes 12 stuffed eggs.
SARA MOULTON
Sara Moulton, Gourmet magazine’s executive chef, a Food Network celebrity host and author of Sara Moulton Cooks at Home (November 2002), shares one of her favorites.
Waylay hunger pains with this tasty delectable.
1 baguette
2 cups shredded Sorrento/Precious Mozzarella Cheese
1/2 cup chunky salsa (hot or mild)
1/4 teaspoon garlic powder
1 dash hot pepper sauce (optional)
Babé Farms Greek Salad Chef Rick Manson, of Chef Ricks in Orcutt, California, shares his Babé Farms recipe.
1-pound bag Babé Farms Continental Salad Blend*
1 basket Babé Farms Yellow or Red Teardrop Tomatoes, cut in half* 1/2 each red and green bell pepper, cored, seeded and diced Preheat oven to 400˚F. Cut 1/2 small red onion, diced baguette into 1/4-inch slices; 1 cucumber, peeled and diced place on foil-lined baking 3 sheet. Bake 5-8 minutes, /4 cup olive oil or until lightly browned. 2 tablespoons fresh lemon juice Combine remaining ingredi- 2 tablespoons red wine vinegar ents and blend well. Spread 1 teaspoon minced garlic about 2 teaspoons of cheese 1 teaspoon fennel seeds mixture on each bread slice. Continue baking 5-6 minutes, 3 tablespoons roughly chopped fresh oregano or until cheese has melted. Salt and pepper to taste Makes about 3 dozen. 1/2 cup Kalamata olives 1/2 cup feta cheese, crumbled
Place salad blend, tomatoes, bell peppers, onion and cucumber in a bowl. Combine oil, lemon juice, vinegar, garlic, fennel, oregano, and salt and pepper. Add dressing to taste. Sprinkle with olives and feta. Makes 12 servings. *Brands may vary by region; substitute a similar product.
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