jump to navigation

Deviled eggs for the Fourth. July 4, 2011

Posted by ourfriendben in Ben Franklin, recipes.
Tags: , , ,
1 comment so far

Silence Dogood here, wishing everyone a very happy Fourth of July from all of us here at Poor Richard’s Almanac, including myself, our friend Ben, Richard Saunders and, of course, our hero and blog mentor, the great Benjamin Franklin!

We suggest that you break out that all-American beverage, bourbon, make a pitcher of Planter’s Punch, Old Fashioneds, Mint Juleps, or Bourbon and Coke, watch “Independence Day” (or, if your taste turns to history, the “John Adams” series or even the musical “1776”). Then enjoy some summer picnic fare and head out to watch some fireworks later.

Speaking of picnic fare, I’d promised everyone my favorite deviled egg recipe, so easy and delicious. So here it is:

                Silence’s Bedeviled Eggs

However much I enjoy other versions, I still haven’t found one to top this.

6 hardboiled eggs

mayonnaise (Hellman’s or grapeseed, please)

mustard (we like Jim Beam bourbon-honey mustard)


hot sauce (we like Pickapeppa)

salt (we like RealSalt, or try Trocomare instead)

Hungarian paprika, sweet or hot

Shell and halve hardboiled eggs, removing and mashing the yolks in a bowl. Mash yolks with a fork. Drain 1 teaspoon prepared horseradish (the secret ingredient). Stir in mayonnaise and mustard, a teaspoon at a time, until yolk mixture is no longer crumbly but is still stiff, not runny. Add horseradish. If the yolk mix is still too dry, add more mayonnaise first, then taste, and add more mustard and/or drained horseradish to adjust seasonings to taste. Once the yolks are set, add a dash of hot sauce and salt or Trocomare to taste, stirring well to blend. Mound yolk mix back into egg halves, top each with a sprinkling of paprika, and refrigerate to set up. 

Needless to say, these are great all summer or any time, not just on the Fourth. But if you haven’t had them before, now’s a great time to start!

                  ‘Til next time,



A dozen ways to eat an egg. April 23, 2011

Posted by ourfriendben in recipes, Uncategorized.
Tags: , , , ,
add a comment

Silence Dogood here. Easter is almost upon us, and with Easter come the inevitable hardboiled Easter eggs. Our next-to-next-door neighbors have already gifted me and our friend Ben with two they’d dyed with onionskins to a beautiful red-brown. And I’d just made six this morning!

So what do you do with all those colorful eggs once the kids have oohed and aahed and it’s Easter Monday? Well, let’s hope you took them out of those baskets and put them in the fridge on Sunday. Now it’s time to let them go to the devil.

This abrupt descent from the exalted realms of Eastertide into the nether regions has nothing to do with theology and everything to do with everybody’s favorite, deviled eggs. You probably have a family recipe, but devilling an entire batch of Easter eggs all the same way can get a bit boring. So I’m going to give you a dozen variations on classic deviled eggs. With summer and picnic season coming on, you’ll have plenty of time to try them all and choose your favorites!

In my experience, two eggs (four halves) a person is about right, though some deviled-egg fans (are you reading this, Ben?!) have been known to consume an outrageous number all by themselves. I just spoon and shape the filling back into the eggwhite halves, and am lucky enough to have an egg plate, a gift from our friend Delilah, that holds them all upright. But if you lack an egg plate and/or would like to create perfectly-shaped, uniform fillings for your deviled eggs, I recently came across two tips that will help you.

They’re in my favorite cooking magazine, Cook’s Country, and both were submitted by readers. One suggested using a small ice-cream scoop to make perfectly shaped, perfectly sized filling balls for your egg halves. The other suggested using mini-cupcake (or mini-muffin) liners to hold the eggs and keep them from slipping and sliding. Pack the cupcake liners in a container sized to hold as many as you have egg halves, then put a half in each liner. Voila! If you choose to use both tips, you might want to position the eggwhite halves in their respective liners before adding the scoops of filling.

Moving on to the recipes, I’ll start with my own go-to recipe, Silence’s Bedeviled Eggs, and we’ll take it from there:

             Silence’s Bedeviled Eggs

However much I enjoy other versions, I still haven’t found one to top this.

6 hardboiled eggs

mayonnaise (Hellman’s or grapeseed, please)

mustard (we like Jim Beam bourbon-honey mustard)


hot sauce (we like Pickapeppa)

salt (we like RealSalt, or try Trocomare instead)

Hungarian paprika, sweet or hot

Shell and halve hardboiled eggs, removing and mashing the yolks in a bowl. Mash yolks with a fork. Drain 1 teaspoon prepared horseradish (the secret ingredient). Stir in mayonnaise and mustard, a teaspoon at a time, until yolk mixture is no longer crumbly but is still stiff, not runny. Add horseradish. If the yolk mix is still too dry, add more mayonnaise first, then taste, and add more mustard and/or drained horseradish to adjust seasonings to taste. Once the yolks are set, add a dash of hot sauce and salt or Trocomare to taste, stirring well to blend. Mound yolk mix back into egg halves, top each with a sprinkling of paprika, and refrigerate to set up. 

               Deviled Eggs with Relish

This version has a wonderful balance between spicy, sweet, pungent, and salty.

6 hardboiled eggs

1 tablespoon sweet pickle relish, drained


stoneground mustard

salt and black or lemon pepper to taste

Mash yolks and add drained sweet pickle relish. Add mayonnaise and stone-ground mustard, a teaspoon at a time, until you have a smooth, creamy consistency. Add salt and black pepper to taste, stir well to mix, mound into eggwhite halves, and refrigerate to set up.

               Deviled Blue Cheese Eggs

Blue cheese is a marvelous addition to deviled eggs, giving them some punch, while the chutney and pecans add sweetness, spice, and depth and the onion and peppers provide a savory crunch.

6 hardboiled eggs

3 tablespoons blue cheese

3 tablespoons mayonnaise

2 tablespoons chutney (sweet or hot to taste)

2 tablespoons chopped pecans

2 tablespoons finely chopped red, orange, or yellow bell pepper

2 tablespoons finely chopped sweet onion (such as Vidalia or WallaWalla)

salt to taste

sweet or hot paprika

Mash yolks and add all other ingredients except paprika, stirring well to blend. Fill halves, sprinkle on paprika, and refrigerate to set up.

                  Greek Deviled Eggs

Opa! Why eat those beautiful red-dyed eggs plain when you can make these?

6 hardboiled eggs

3 tablespoons feta cheese

2 tablespoons minced kalamata olives

3 tablespoons mayonnaise

2 tablespoons minced drained artichoke hearts

2 tablespoons finely minced arugula

2 tablespoons finely chopped sweet onion

salt and lemon pepper to taste

thyme or oregano

Mash yolks and combine all ingredients except thyme or oregano. Fill eggwhite halves, sprinkle thyme or oregano on top, and refrigerate to set up. 

           Smokin’ Southwest Eggs

Turn the heat up on your Easter celebration with these spicy, smoky treats.

6 hardboiled eggs

1 drained, finely minced chipotle pepper

1 teaspoon liquid smoke

1 scallion (green onion), minced

3 tablespoons mayonnaise

1 teaspoon powdered cumin

salt or Trocomare and black or crushed red pepper to taste

1 small jalapeno, very thinly sliced

Mash yolks and mix in all ingredients except jalapeno slices, stirring well to blend. Mound yolk mixture in eggwhite halves and top with jalapeno slices. Serve as is or wrapped in warmed tortillas with fresh salsa, sour cream, and shredded Mexican or white Cheddar cheese.

           The Devil Went Down to Georgia Eggs

No wonder he went down there.

6 hardboiled eggs

3 tablespoons mayonnaise

2 tablespoons barbecue sauce

2 tablespoons minced sweet onion

2 tablespoons chopped sweet gherkin or garlic dill pickles

salt and pepper to taste

garlic and cheese crispy onions (or your favorite)

shredded sharp white Cheddar cheese

Romaine lettuce leaves

small ripe tomatoes, quartered

Mash yolks and mix in all ingredients up to the crispy onions. Place on Romaine lettuce leaves, top with crispy onions, and serve with quartered tomatoes, sprinkling shredded cheese over all.

             Curried Eggs

India and eggs? You betcha. This version is adapted from a couple of traditional Indian egg dishes.

6 hardboiled eggs 

3 tablespoons unsalted butter or vegetable oil

3 tablespoons minced sweet onion

1/2 teaspoon peeled, finely minced fresh ginger

1/2-1 small hot green chilli, finely chopped

1/4 teaspoon ground turmeric

1 teaspoon ground cumin

1/2-1 teaspoon garam masala 

salt and cayenne pepper to taste

1 tablespoon finely chopped cilantro

Saute all ingredients except eggs and cilantro; allow to cool. Mash yolks and combine with sauteed ingredients; mix well. Fill eggwhite halves, top with chopped cilantro, and refriegerate to set up.

            Devil’s Delight

These eggs are sinfully delicious.

6 hardboiled eggs

12 yeasted dinner rolls, tops removed and reserved, hollowed out

1/2 cup cream cheese, softened

1/2 cup shredded Swiss cheese

2 tablespoons red wine, such as Cabernet Sauvignon, or white wine, such as a dry Riesling

1 teaspoon fresh-ground mixed pink, green and white peppercorns

salt, Trocomare, or Herbamare to taste

3 tablespoons butter, melted 

Mash the yolks and mix together with the cream cheese, Swiss cheese, wine, ground peppercorns, and salt. Spoon the mixture back into the eggwhite halves. Brush the insides and inner top of each dinner roll with melted butter. Tuck half a deviled egg inside each roll. Heat ’til just warmed through, roughly 10-15 minutes at 300 degrees F., and serve. 

             Deviled Eggs Settlement Style

This 1941 cookbook claimed to be “The way to a man’s heart.” See if your man agrees when you serve these!

4 hard cooked eggs

1/4 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1 teaspoon vinegar

1 tablespoon melted butter

Take eggs when cold, remove shell [eggcellent precaution—Silence] and cut each in two, lengthwise. Remove yolks and set whites aside. Rub yolks smooth and mix thoroughly with the rest of the ingredients and roll into balls size [sic] of original yolk. Place a ball in each half white of egg, and send to the table on a bed of crisp lettuce leaves. 

                   Deviled Eggs Fit for a King

Assuming the King is Elvis.

6 hardboiled eggs

marinated red onions, drained

6 tablespoons shredded pepper Jack cheese

3 tablespoons canned shoepeg corn, drained and chopped

3 tablespoons diced red or green bell peppers

3 tablespoons mashed ripe avocado

1 teaspoon pickled diced jalapenos

1 teaspoon ground cumin

salt and cayenne pepper to taste

sour cream

taco sauce


shredded lettuce

To make the marinated red onions, dice 2 red onions. Combine in a glass bowl with 2 tablespoons cider vinegar, 1 tablespoon light brown sugar, and salt and freshly ground black pepper to taste. Refrigerate, covered, overnight. (You’ll have plenty of leftovers to top salads, burgers, or barbecue, or just halve the recipe.)

To assemble the eggs, mash the yolks and combine them with all the ingredients except for the last four. (You will probably have more filling than will fit in the six eggwhite halves, but no worries; you can fill hollowed tomato halves with any leftovers or make an egg salad sandwich with the egg mixture, Romaine lettuce, tomato slices and sliced Monterey Jack on whole-grain bread with mustard and mayo.) If the mix is too dry, add a little sour cream. Serve on a bed of shredded lettuce topped with taco sauce, sour cream, parsley, and (if desired) more marinated red onions and shredded pepper Jack cheese. 

            Deviled Eggs in Aspic

This classic recipe dates back to 1943, when it appeared in The Joy of Cooking back in the days when it was still written by Irma S. Rombauer. My parents loved aspic, but you won’t catch me making this!

tomato aspic

deviled eggs

Place half an egg (sunny side up) in 1/2 cup aspic that is about to set. Chill the apsic and when it is firm invert it on lettuce leaves [Hey, what happened to the sunny side up?!—Silence]. Serve it with mayonnaise.

           Devil in the Blue Dress Eggs

Courtesy of Ruby Ann Boxcar’s Ruby Ann’s Down Home Trailer Park Cookbook, this recipe is not for the faint of heart. And that includes us! But if you’re looking for something completely different, this is definitely it. How you could get a blue egg mix when you’re using yellow yolks and French dressing is beyond me; I’d think you’d be lucky to get green and not brownish-grey (or worse). But mine not to reason why! At least it probably tastes better than it looks. And don’t forget that you can always omit the blue food coloring…

1 dozen hard-boiled eggs

1/2 cup French dressing

1/2 teaspoon salt

1 teaspoon dry mustard

blue food coloring

Shell eggs and cut in half lengthwise. Remove the yolk and mix with the French dressing, salt, dry mustard, and enough food coloring to make it a bluish color. Replace the filling into the whites.

Well, there you have it, a full dozen recipes for deviled eggs. Let me know what you think, please share your own favorite recipes with us, and most of all, have a happy and blessed Easter!

                ‘Til next time,


Fun food for the Fourth. July 2, 2010

Posted by ourfriendben in recipes.
Tags: , , , , , , , , , , ,

Silence Dogood here. The Fourth of July is coming, and that means picnics, grilling, food, and plenty of it! Do you know what you’re going to make? Potato salad, egg salad, deviled eggs, coleslaw? Maybe some pimiento cheese spread, refreshing gazpacho, or a big salad? How about a yummy summer squash casserole or crock of mac’n’cheese or a big vat of quick, crunchy hot-sweet refrigerator pickles?

Over the years we’ve been writing Poor Richard’s Almanac, I’ve posted a wealth of summertime recipes. We love them, and I think you will, too. So I’m going to do a post roundup here so you can find them. Just search the post title in our search bar at upper right. (Mind you, as I discovered, even if you type in the exact title, you may hit a few other posts before you get to the right one. But no worries—you can read the other posts and find even more great recipes, or just skip down to the one you’re looking for.)

I couldn’t decided how to organize this post—by type of food, or by post title with recipes listed for each post—so I’m going to do it both ways. That way, you can check out a post’s contents and see which ones appeal most to you, or look for a food (such as deviled eggs) and then see which posts have recipes for it. Either way, enjoy!

Let’s start with the posts themselves:

Perfect picnic fare: Silence’s Refrigerator Pickles, Caprese Salad, Quick Coleslaw, Deviled Blue Cheese Eggs

Time for potato salad: Mr. Hays’s Baked Potato Salad, Penn State’s American Flag Potato Salad, Janice Lichtenwalner Wetzel’s Favorite Potato Salad, Betty Lichtenwalner’s German Potato Salad, Mama Dip’s Southern-Style Potato Salad, Indian Potato Salad a la Silence

Silence makes coleslaw: Silence’s Green and Gold Slaw, Coleslaw with Cilantro and Scallions

Some eggcellent picnic fare: Silence’s Bedeviled Eggs, Delilah’s Egg Salad, Chard Quiche, Potato and Sugar Snap Salad, Veggies and Dips

Painless pickles, potato salad, and pimiento cheese spread: Mr. Hays’s Baked Potato Salad, Alice’s Primo Pimiento Cheese Spread, Silence’s Hot Sweet Refrigerator Pickles

Some celebratory salads: Silence’s Red, White and Blue Salad, Silence’s Simple Greek Salad, ‘Mater Madness

Super summer squash recipes: Silence’s Super Squash Casserole

The ultimate mac’n’cheese: Delilah’s Crock-Pot Macaroni and Cheese

A gazpacho rainbow: Silence’s Think Pink Gazpacho, White Gazpacho, Southwestern Yellow Gazpacho, Green Tomatillo Gazpacho, Red Garden Gazpacho, Red Bread Gazpacho with Avocado Salsa

Okay, let’s start again and list ’em by category:

Potato salad: Time for potato salad; Painless pickles, potato salad, and pimiento cheese spread; Some eggcellent picnic fare

Deviled eggs: Perfect picnic fare; Some eggcellent picnic fare

Coleslaw: Perfect picnic fare; Silence makes coleslaw

Egg salad: Some eggcellent picnic fare

Veggies and dips: Some eggcellent picnic fare

Pimiento cheese: Painless pickles, potato salad, and pimiento cheese spread 

Refrigerator pickles: Perfect picnic fare; Painless pickles, potato salad, and pimiento cheese spread

Salads (other than coleslaw and potato and egg salad): Perfect picnic fare; Some celebratory salads

Summer squash casserole: Super summer squash recipes

Macaroni and cheese: The ultimate mac’n’cheese

Gazpacho: A gazpacho rainbow

You’ll find a few recipe repeats as you look through these posts, since some recipes are so good and so appropriate I wanted to make sure they were available during picnic season. I know you’re going to love them! And please, share your Fourth of July favorites with us.

             ‘Til next time,


Some eggcellent picnic fare. May 25, 2008

Posted by ourfriendben in gardening, recipes.
Tags: , , ,

Silence Dogood here. Memorial Day weekend kicks off picnic—or, at least, outdoor eating—season, and with a whole summer of outdoor fare ahead of us, it seemed only right to share a few picnic favorites from the Hawk’s Haven recipe archives.

Needless to say, with our six chickens laying eggs like no tomorrow (we give them a rest over winter so they can devote their energy to staying warm and healthy, and they always seem to try to make it up to us the rest of the year), we love recipes that use a lot of eggs. So I’ll kick off with one of my all-time faves, deviled eggs, and give you a few more egg-based treats as well. Just be sure to keep those egg- and mayo-rich dishes on ice in a cooler or in the fridge until it’s time to eat! In the case of the deviled eggs, I doubt you’ll have a problem, though—I can’t seem to keep them around long enough to even set out! (Ben and Richard, are you reading this?!!) So of course I call them…

           Silence’s Bedeviled Eggs 

6 hardboiled eggs (or as many as you need)

mayonnaise (Hellman’s—hmm, what an appropriate name!—or grapeseed, please)

mustard (we like Jim Beam bourbon-honey mustard)


hot sauce (we like Pickapeppa) or seasoning (such as Trocamare)


Hungarian paprika (sweet or hot)

Drain 1 teaspoon horseradish (the secret ingredient). Shell and halve hardboiled eggs, dropping yolks into a bowl. Mash yolks with a fork. Stir in mayonnaise, mustard, and horseradish, a teaspoon at a time, to bind yolks into a thick paste (you don’t want yolks that are either runny or crumbly). If yolk mix is too dry, add more mayonnaise first, then taste, and add more mustard and/or drained horseradish to adjust seasonings to taste. Once the yolks are the right consistency, add a dash of hot sauce or Trocamare and salt to taste, stirring well to blend. Mound yolk mix back into egg halves, top each with a sprinkling of paprika, and refrigerate to set up. You can dress these up with a bit of pimiento or a slice of black or green olive on top of each if you’d like (or if nobody, ahem, eats them first), but they’re luscious as is. Maybe my family and friends are more deviled-egg crazy than yours, but I count on two eggs (four halves) per person and never have leftovers.  

Your may recall our friend Delilah from her wonderful Crock-Pot mac’n’cheese recipe. (See my earlier post, “The ultimate mac’n’cheese,” if you missed this recipe; believe me, that’s one you don’t want to miss!) She’s a great cook and a great gardener, and she and Chaz have chickens as well as ducks, so using eggs is a priority at their house, too. Here’s another “eggcellent” egg recipe from Delilah:

           Delilah’s Egg Salad

6 hardboiled eggs

sweet pickle relish


mustard, preferably stone-ground

salt and pepper to taste

Drain a tablespoon of the pickle relish. Shell the hardboiled eggs and chop them fine in a bowl. Mix relish, mayo, and mustard into the chopped eggs, starting slowly and adding more until you have the taste and consistency you want. Add salt and pepper to taste, then cover and chill until ready to serve. Serve on toast, Melba toast, or Ritz crackers, or on celery. Or eat it the way we love to here: on a sandwich of toasted multigrain or whole-wheat bread with lettuce, tomato and mayo. Yum!!!!

Moving right along, let’s check out another favorite egg-based dish, quiche. An advantage of quiche as far as outdoor eating is concerned is that it tastes great at room temperature as well as hot (as long as you have enough salt!), so it’s fine picnic fare, especially when you make crustless quiche in muffin pans and serve everyone their own quiche “muffins”! This recipe, based on one from our CSA, Quiet Creek Farm, uses Swiss chard, which is coming in now here at Hawk’s Haven.

           Chard Quiche

1 pie crust (optional)

3 eggs

1 1/2 cups milk, cream, yogurt, or combo

1 teaspoon salt and 1/2 teaspoon white pepper (or to taste)

1 bunch chard, chopped (preferably ‘Rainbow Lights’, ‘Bright Lights’, ‘Pink Passion’, or other colorful types)

1/2 large sweet onion (‘WallaWalla’ or ‘Vidalia’ type), diced

1 cup Swiss or Parmesan cheese, shredded or grated

Steam chopped chard until tender; let cool. Place in colander and squeeze out excess liquid. Saute diced onion in butter until onion clarifies. Mix eggs, milk, salt, and pepper in a bowl. Add onions, chard, and Swiss or Parmesan cheese. Fill crust or pour into greased muffin pan and bake at 350 degrees F. for 30 minutes. (If using a muffin pan, the individual quiches may take less time to cook, so keep an eye on them.) Let stand for at least 15 minutes to set before serving.

Sugar Snap peas and new potatoes are more of our springtime favorites. Here’s a potato salad that uses both, from our friends at Pheasant Hill Farm in nearby Emmaus, Pennsylvania:

          Potato and Sugar Snap Salad

2 pounds new potatoes, scrubbed and cut into bite-size chunks

2 tablespoons white wine vinegar

1 tablespoon finely minced onion

juice and grated zest from 1 lemon

1/3 cup extra-virgin olive oil

1/2 teaspoon sugar

12 ounces Sugar Snap peas, blanched for 30 seconds in boiling water, then refreshed by plunging into very cold water

1/4 cup minced fresh chives

salt and pepper

Place potatoes in large pot and cover with cold water. Salt and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are fork-tender, about 10 minutes. Drain and transfer to large bowl. While potatoes are still warm, sprinkle vinegar over them, toss, and set aside to cool to room temperature. In a small bowl, whisk onion, lemon juice and zest, oil, and sugar. Season with salt and pepper to taste. Add snap peas and chives to potatoes. Pour dressing over and toss.  

           Veggies and Dips

Finally, let’s talk about veggies and dips. Here at Hawk’s Haven, we love varying the veggies we use for dipping by what’s ready to harvest. That way, we never get tired of crudites. Right now, we’re enjoying sliced radishes, rolled lettuce leaves, scallions, Sugar Snap (aka edible-podded) peas, and steamed asparagus. Of course, you can use sweet pepper slices, cherry tomatoes, celery sticks, broccoli and cauliflower florets, and carrot sticks or chips if you’d like. We say, what’s important is to eat your veggies!

Let’s not forget those all-important dips. We love dips as much as anybody, but we hate the idea of turning healthful raw veggies into an artery-clogging calorie fest. So rather than using mayonnaise or cream cheese as a base for dips, we use cottage cheese or (our favorite) yogurt cheese.

What’s yogurt cheese, you ask? It’s nothing but plain yogurt that’s been drained to form a thick, cream-cheese like paste. It is so easy to make at home, you simply must try it! And if you can’t stand the acidic tang of plain yogurt, rest assured, it seems to drain out with the yogurt whey (which our dog, cats, and chickens all love, and it’s so good for them, though you can also add it to soup stock). We really can’t tell the yogurt cheese from cream cheese.

Here’s all you do: Pour a large container of plain yogurt into a fine-meshed sieve and set it over a bowl or pan to drain. Cover with plastic wrap and set in the refrigerator overnight (or longer, for even thicker yogurt cheese). Give the watery whey to your pets or use it in soup or pour it over your compost. Spoon out the yummy yogurt cheese and you’re ready to make your dip! (Taste it first to see for yourself how good it is. You’ll be amazed!) Confession: Since we really love yogurt cheese, I actually bought a special yogurt cheesemaker called The Wave, and that’s what I use to make mine. It’s nothing more than a Tupperware-like rectangular plastic container with an insert containing a fine mesh in a “M” pattern (thus the name “Wave”). I got it from Lehman’s Non-Electric Catalog; there’s a link on our blogroll at right to their blog, and you can get to the online store from there. But the sieve-and-bowl option will work just fine, as long as the sieve mesh is really fine. 

For a cottage cheese-based dip, I like to start with a drier cottage cheese and whisk it into a creamy mass, breaking up the curds (you could use a blender or food processor for this as well). Then I add shredded Swiss, white Cheddar, or Parmesan cheese, salt to taste, and a splash of hot sauce. Finely chopped black olives are great in this, too. (Our heat-loving friend Richard Saunders likes to add minced, drained jalapenos to his, but if you go that route, skip the black olives and go for a bolder cheese like Cheddar rather than Swiss.)

For a yogurt cheese dip, you can add anything you’d normally add to cream cheese and/or mayo, from ranch or other dressing mix to a fiery blend of Southwestern spices. But our all-time favorite yogurt-cheese dip mix is simply yogurt cheese with a bunch of very finely minced veggies (with salt or a blend like Herbamare or Trocamare to taste) blended in. We like to add scallions, carrots, radishes, and sweet red pepper, then refrigerate, covered, to give it time to “set” before serving with raw veggies and/or tortilla chips. Try it, you’ll love it! And please, enjoy this beautiful late spring, summer, and fall by sitting and eating outdoors as often as you can.

As always, if you have picnic or outdoor eating favorites you’d like to share, we would love to hear them!

           ‘Til next time,