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Devilled Eggs


    A yummy flashback to the 1950s.


    4 free-range eggs
    2 Tbsp (30 mL) low-fat mayonnaise
    1 Tbsp (15 mL) plain low-fat yogourt
    1 Tbsp (15 mL) red onion or fresh chives, minced
    2 tsp (10 mL) capers, rinsed and minced
    1/4 tsp (1 mL) freshly cracked pepper
    Sprinkle of paprika

    Tip: Eggs that have been in your fridge for about a week are the best eggs to hard-cook, and easier to peel too. Store hard-cooked eggs in the fridge for up to seven days.

    Place eggs in medium pot; cover with cold water and bring to a boil. Once water is boiling, cover pot, remove from heat, and let sit for 18 to 20 minutes. Drain water and run cold water over eggs to cool them.

    The night before the picnic, peel eggs. Rinse under cold water to make sure there isn’t a speck of shell left. Pat dry. Cut into halves. Remove yolk by gently popping it out.

    Place yolks in bowl and mash gently with a fork. Stir in mayonnaise, yogourt, onion or chives, capers, and pepper. Scoop out about 1/8 of the mixture and spoon into halved egg whites. Sprinkle with paprika.

    Place snugly in container with tight-fitting lid so eggs won’t slide around in transit. Store in fridge overnight and pack into an insulated cooler the day of the picnic.

    Makes 8 halves.

    Two halves contain:
    94 calories; 6 g protein; 7 g total fat (1.6 g sat. fat, 0 g trans fat); 1 g carbohydrates; 0 g fibre; 116 mg sodium

    Source: "Picnics & Potlucks", alive #344, June 2011


    Devilled Eggs




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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.