Beets, Eggs, Tomatoes, Peppers -Coming Soon To A Plate Near You!

As we approach the beginning of the best of summer produce (your blog mistress picked the first two tomatoes this past weekend!), our thoughts turn to the best ways to highlight all of these amazing fresh flavors. We've pulled a couple of recipes that are not only easy and delicious, but as pleasing to the eyes as they are to the palate. Best of all, either recipe can be made with infinite variations on what you have on hand!


The first, Pickled Beet Deviled Eggs, we've made with the leftover juice from both the spicy mushrooms and the spicy bread and butter pickles offered by HPFC producer Busy D's. Not only were the eggs delicious, we were so happy to have a good use for that amazing pickling brine! We also add lots of herbs to the yolks and often a little bit of feta. Mmmmmm.


Do view the blog post from May 20th of this year for more information on eggs and handy tricks to successfully boil fresh eggs!


PICKLED BEET DEVILED EGGS

Yield: Makes 24

Total Time: 50 minutes, plus pickling time

Ingredients

1 cup apple cider vinegar, plus 3 tablespoons, divided


1 tablespoon granulated sugar, plus a pinch, divided


2 1/4 teaspoons kosher salt, plus a pinch, divided


1 small red beet, peeled and shredded


12 hard-boiled eggs, peeled


1/2 cup mayonnaise


1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish


1 teaspoon anchovy paste (optional)


1/4 teaspoon freshly ground black pepper


2 hot chiles, thinly sliced


Preparation


In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.


Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.


Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.

This herbed tomato salad can also be made with feta or goat cheese. There are really so many variations, just add what you have on hand and enjoy!


MARINATED HERBED TOMATO SALAD

Ciliegine mozzarella is fresh mozzarella that comes in the shape of small, cherry-sized balls. Save this salad for when you have really ripe, juicy tomatoes.

Salad Ingredients:

6 ripe tomatoes cut into wedges

3 bell peppers, slivered (combination of green, red and yellow)

1 Vidalia onion, slivered

1 cup pitted black olives, drained

1 pound fresh mozzarella ciliegine

Dressing:

1/3 cup extra-virgin olive oil or vegetable oil

¼ cup red wine vinegar

¼ cup chopped fresh parsley or cilantro

¼ cup chopped green onions

1 teaspoon salt