Deviled Quail Eggs

This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Ingredients:
6 quail eggs
1 teaspoon high-quality mayonnaise
¼ teaspoon Dijon mustard
Dash of Tabasco sauce
Sea salt, to taste
1 teaspoon chopped fresh herbs, such as parsley or chives

Method:
1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.

2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with herbs and arrange on a decorative cocktail tray.

Late Summer Bounty Recipes

From juicy heirloom tomatoes and eggplant to fragrant peaches and mixed summer squash, the late-season bounty continues this week with a fresh and flavorful lineup also starring two varieties of eggs—those from our flock of heritage-breed hens, plus petite local quail eggs. Add alongside sun dried tomato-kissed Pomodoro bread, plus fresh feta cheese and other crisp produce including celery, fennel and Basque peppers, and you’ve got all the makings of an al fresco feast this holiday weekend. Enjoy!

Here are a few recipe ideas for the week:

Pisto
Serve this Spanish pepper stew, called a pisto, with poached or fried eggs!

Basque-Style Chicken with Peppers & Potatoes
A flavorful one-pot meal, accented by meaty potatoes and summery peppers.

Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright dressing is wonderful tossed with a cold pasta salad.

Celery & Fennel Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.

Pisto

Serve this Spanish pepper stew, called a pisto, with poached or fried eggs!

Ingredients:
1 Walla Walla sweet onion
¼ cup olive oil
2 tablespoons minced garlic
1 tablespoon mashed roasted garlic
2 Basque peppers, seeded and diced
1 small zucchini, diced
½ cup dry white wine
2-3 heirloom tomatoes (about 3 cups), diced
1 tablespoon sherry vinegar
2 tablespoons freshly-chopped parsley leaves
¼ cup Manchego cheese, finely grated
Sea salt

Method:
1. In a large skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the onion and the fresh and roasted garlic and cook until the onion is translucent, about 8 minutes. Add the peppers and zucchini and cook for 3 minutes, stirring often. Pour in the white wine and simmer, stirring occasionally, until the wine has reduced to 2 tablespoons, about 5 minutes.

2. Reduce the heat to low. Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes. Stir in the vinegar, parsley and the remaining 2 tablespoons of olive oil. Season with salt. Transfer the pisto to bowls and sprinkle with the grated Manchego.

Deviled Eggs

Made with creamy, farm-fresh eggs, this appetizer is sure to impress.

Ingredients:
6 eggs
2 teaspoons high-quality mayonnaise
½ teaspoon Dijon mustard
Dash of Tabasco sauce
Sea salt, to taste
2 teaspoons chopped chives

Method:
1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil, cover and remove from heat and allow to sit for 15 minutes. Drain, rinse under cold water and peel. Pat dry.

2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with herbs and arrange on a decorative cocktail tray.

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