Deviled Eggs with Dates and Dill

12 eggs

2 small onions, finely chopped

1 ounce (25 grams) roasted almonds, finely chopped

2 tablespoons mayonnaise

5 pitted dates

Pinch each of pepper, salt, celery seeds, caraway, summer savory, and safflower

½ tablespoon garum

1⅛ teaspoon mustard

½ tablespoon olive oil

1 tablespoon dill relish

½ cup defrutum

¼ tablespoon dill weed

Paprika, to taste (optional)

1. Boil eggs until hard boiled. Peel eggs carefully under running cold water (you want them to be as perfect as possible). Slice eggs in half lengthwise. Scrape all the yolks into a bowl and mash them into a paste.
2. Stir onions, almonds, mayonnaise, dates, and spices into yolk paste. Add garum, mustard, oil, dill relish, defrutum, and dill weed. Mix well. Place empty egg whites on a serving dish and scoop egg filling mixture into each egg half. Garnish: sprinkle the top of each egg with paprika.

Pink Sweet-and-Savory Spread

½ cup vermouth

2 tablespoons apricot preserves (of choice)

½ cup dry white wine

2 tablespoons cranberry sauce

2 slices whole-wheat bread

1½ ounces (50 grams) pine nuts

1 small onion

¼ cup olive oil

pinch each of pepper and rue

½ teaspoon garum

Crackers, small bagel halves, and apple slices

4-ounce cream cheese block

1. In a small microwaveable bowl, stir together vermouth, preserves, wine, and cranberry sauce. Remove the crust from the bread and soak the remainder in the wine mixture.
2. Meanwhile, chop the pine nuts and the onion. Mix pine nuts, onion, oil, pepper, rue, and garum together with wine mixture.
3. Microwave on high for 15 seconds. Stir once again to blend; let cool completely. Arrange crackers, bagels, and apple slices on serving tray. On a dish placed in center of tray put cream cheese topped with sauce; serve.

Smoky Japanese Portobello and Veggie Sliders

Serves 4

8 baby portobello mushrooms, stems removed

1½ tablespoons olive oil, divided

1 Grilled BBQ Tomato Bruschetta

1 large egg white

1 medium egg

1 medium yellow or white onion, thinly sliced

½ teaspoon herbes de Provence

1¼ teaspoon toasted sesame oil

½ pound fresh snow peas (1½ cups), trimmed and halved

6 shiitake mushroom caps, sliced (¾ cup)

¾ cup frozen shelled edamame, thawed

4 green onions, cut into 1-inch pieces

1 tablespoon minced fresh ginger

1½ tablespoons low-sodium soy sauce

½ tablespoon sake

½ tablespoon mirin

Salt and pepper to taste, if desired

¼ cup prepared barbecue sauce

1 ounce shredded smoked Gouda (6 tablespoons)

1. Toss portobello mushrooms with ½ tablespoon olive oil and bruschetta. Set aside.
2. Whisk together egg white and whole egg in small bowl; set aside.
3. Heat remaining olive oil in large skillet over medium heat. Add onion and herbes de Provence, and cook 23 minutes, or until golden, stirring occasionally. Increase heat to high and add sesame oil. Add snow peas, shiitake mushrooms, edamame, and green onions; stir-fry 3 minutes, or until vegetables begin to brown. Add ginger and water; stir-fry 3 minutes more.
4. Add egg mixture to wok, along with soy sauce, sake, and mirin. Stir-fry 30 seconds, or until egg is just cooked through. Break up any large egg pieces with spoon. Remove from heat, and season with salt and pepper, if desired.
5. Heat grill or grill-topper over medium-high heat. Rub grate or grill-topper with vegetable oil. Place portobello mushrooms stem-side down and tomato from bruschetta on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges. Flip, and grill 3 minutes more. Divide Gouda and mozzarella from bruschetta among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted.
6. Meanwhile, warm buns on grill. Cut tomato into eight slices and crumble toast from bruschetta. Spread barbecue sauce on bottom buns, then top each with 1 shiso leaf, 1 portobello mushroom, vegetable mixture, tomato slice, toast crumbles, and top bun.

Tangy Marinated Rice Salad with Vegetables

Serves 8

½ cup basmati rice

1 cup water

½ 8-ounce package baked flavored tofu, diced

1 cup cherry tomato, sliced

1 cup broccoli florets

2 green onions, chopped (¼ cup)

¼ orange bell pepper, chopped (¼ cup)

½ cup carrot sticks or baby carrots

½ small cucumber, peeled, quartered, and sliced (¼ cup)

½ small yellow squash, diced (¼ cup)

½ cup small button mushrooms, halved

¼ cup vegetable oil

14 teaspoons olive oil

3 tablespoons red wine vinegar

1 tablespoon dried oregano

1 tablespoon Dijon mustard

1 tablespoon dried basil

1 tablespoon dried parsley

½ teaspoon red pepper flakes

Salt and black pepper to taste, if desired

1. Bring rice and water to a boil in covered saucepan. Reduce heat to medium-low, and simmer 15 minutes, or until rice is tender and has absorbed all water. Cool. Transfer to small bowl.
2. Stir tofu, tomatoes, broccoli, green onions, bell pepper, carrots, cucumber, squash, and mushrooms into rice.
3. Whisk together remaining ingredients in large bowl until mixture forms smooth marinade. Season with salt and black pepper, if desired.
4. Pour marinade into 1-quart canning jar with lid or large resealable plastic bag. Add vegetable mixture and shake to coat.
5. Refrigerate 4 hours, or overnight, shaking mixture occasionally, and serve.

Shaved Fennel in Thin Avocado-”Sprite”-Chipotle Bisque

Serves 4

SOUP:

1 medium avocado, diced (1 cup)

4½ tablespoons olive oil

2 tablespoons lime juice

1 tablespoon white miso paste

2 tablespoons lemon juice

¾ teaspoon minced fresh rosemary or ⅓ teaspoon dried rosemary

¼ teaspoon chipotle powder

½ clove garlic, minced (½ teaspoon)

3¼ cups water

Sea salt and pepper to taste, if desired

TOPPING:

½ small fennel bulb, shaved (¼ pound)

¼ cup diced cherry tomatoes

½ green onion, finely chopped, for garnish (1 tablespoon)

¼ cup diced orange or yellow bell pepper

1. To make Soup: blend all ingredients except salt and pepper in blender until smooth and no large droplets of olive oil remain. Season with salt and pepper, if desired.
2. Divide soup among 4 serving bowls, and top each serving with 2 tablespoons shaved fennel, 1 tablespoon diced tomatoes, ¾ teaspoon green onion, and 1 tablespoon diced bell pepper.