Traverse City Record-Eagle

Food

October 4, 2012

Herbed eggs, pea salad in Fustini's new book

Herbed Boiled Eggs

Contributed by Shannon Olshove, Traverse City

Serves 2

4 hard-boiled eggs

2 t. Fustini's basil extra virgin olive oil

2 t. Fustini's oregano balsamic vinegar

salt

fresh or dried herbs (rosemary, oregano and/or basil)

How to hard cook eggs: Cover eggs with cold water. Bring to a boil. Remove pan from heat and cover. Set a timer for 12 minutes. Drain. Place eggs in cold water for 5-10 minutes to cool, then peel.

Chop eggs. Splash with basil extra virgin olive oil and oregano balsamic. Season with salt and herbs of choice. Serve warm or cold.

Baby Pea Salad

Contributed by Terry Hooper, Traverse City

Serves 10

5 c. baby peas (fresh or frozen)

6 slices prosciutto or bacon

Cook peas 2-3 minutes in just enough unsalted boiling water to cover. Drain and immerse peas immediately in an ice bath to retain their color. Drain again and set aside.

Cook prosciutto or bacon till crisp. Drain and crumble. Set aside.

Sour Cream Dressing

1 8-oz. container of sour cream

1 T. finely chopped scallions or green onion tops

½ t. salt

½ t. pepper

2 T. Fustini's Sicilian Lemon Balsamic Vinegar

In a small bowl, stir together sour cream, scallions, plus salt and pepper to taste.

Gradually add Fustini's Sicilian Lemon Balsamic, stirring until blended well. Cover and refrigerate.

Just before serving, combine peas with sour cream mixture; sprinkle prosciutto or bacon on top.

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