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Arugula Pesto

4/27/2022

Ingredients

2 cups tightly packed fresh arugula
1 clove garlic
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
pinch of red pepper flakes (optional)
⅓ cup shredded Parmesan cheese
½ cup good extra virgin olive oil
handful of walnuts, pine nuts or almonds (optional)
salt and pepper, to taste

Instructions

Combine arugula, garlic, lemon juice, red pepper flakes and parmesan cheese and nuts (if using) in a blender or a small food processor.
Pulse until combined and then, with the blender or food processor running, drizzle in olive oil until a pesto forms, scraping down sides as needed.
Taste and season with salt and pepper as needed.

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Bunny Deviled Eggs

4/13/2022

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INGREDIENTS

1 doz. hard-cooked eggs
4 oz. softened cream cheese
½ cup mayonnaise
1 Tbsp. yellow mustard
1/8 tsp. onion powder
4 large radishes
3 pitted black olives, each cut into 16 small pieces
12 fresh chives, cut into 1-inch lengths

PREPARATION
1. Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
2. Spoon yolk mixture into egg whites.
3. Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
4. Decorate eggs with radishes, olives and chives as shown in photo.

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Arugula Pesto

Bunny Deviled Eggs

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