TREASURE AMONG THE BLOOMS
Begins on page 33
Beet-Pickled Deviled Eggs p.34
Makes 6 to 8 servings
1 cup beet juice
2 cups water
1 cup white wine vinegar
2 tablespoons granulated sugar
2 teaspoons kosher salt, divided
12 hard-cooked eggs, peeled
½ cup mayonnaise
2 teaspoons Dijon mustard
Garnish: micro greens
1. In a large bowl, combine beet juice, 2 cups water, vinegar, sugar, and 1½ teaspoons salt, stirring until sugar is dissolved.
2. Add eggs to mixture, making sure the eggs are fully submerged but not touching. Cover and refrigerate for at least 2 hours.
3. Rinse eggs and pat dry. Cut in half and separate whites from yolks.
4. In a small bowl, add yolks and break up with a whisk or fork. Stir in mayonnaise, mustard, and remaining ½ teaspoon salt, stirring until smooth.
5. Transfer mixture to a piping bag, and pipe into whites. Serve immediately or refrigerate for up to 4 hours. Garnish with micro greens, if desired.
Spring Pea Dip p.35
Makes 6 to 8 servings
2 cups shelled fresh peas
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons tahini
½ teaspoon lemon zest
¼ cup fresh lemon juice
1 teaspoon kosher salt
¼ cup plus 1 tablespoon olive oil, divided
Crudité, for serving
Crackers, for serving
Garnish: fresh dill fronds, split snap pea pods, pea shoots, smoked paprika
In the container of a blender, combine peas, dill, parsley, tahini, lemon zest, lemon juice, and kosher salt. Process until smooth. (If mixture doesn’t blend
