| Farm Fresh Delivered to Your Door! |
My friend Maria Mizzi, a personal trainer and owner of Beach Physique Fitness,says, "Our bodies require an abundance of fresh, clean greens, vegetables and fruits. A great way to insure you are getting these delicious foods in your body...have them delivered to your doorstep. I do!" Farm Fresh to You is a CSA, Community Supported Agriculture, delivering local, organic, high quality greens, fruits and vegetables on a weekly basis. Maria has been using this service for over a year and recommends it to her clients. This is a great way to guarantee getting fresh, nutrient rich, organic produce on a daily basis. The convenience is such a welcome bonus as well as an introduction to try new fruits and vegetables.
As a gift to you when you place your first order - you will save $10 by writing Maria Mizzi's name and her promo # 6164 on the order form. You can receive your first delivery for as low as $15!
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Another way to get your fill of fruits and vegetables is to visit Leafy Greens a new "Salad Bar" restaurant at 308 Manhattan Beach Blvd. in Manhattan Beach. Perfect if you're too busy to get away from your desk for lunch or want a healthier take-home dinner option. And they now deliver! www.orderleafy.com or go to www.leafy-greens.com
Meet up with Maria Mizzi every Wednesday at noon at Leafy Greens for a free Lunch-n-Learn session for nutrition tips on how to eat for a healthy glow!
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Easter Eggs!
"Sun-dried Tomato and Basil Stuffed Eggs"
I developed this recipe as part of a cover story article when I worked at the L.A. Times. The topic was Easter favorites. I developed many recipes that year and was surprised to learn that this was the one chosen for a "Top Ten Recipe of the Year" award. The paper publishes this recipe again every spring!
The stuffed eggs are best eaten the day they are made. If that isn't possible, you can make them a day ahead, up to the point of piping the filling into the eggs. Just keep everything refrigerated, and press plastic wrap directly on the surface of the yolk mixture to keep fresh.
12 large eggs
8 sun-dried tomatoes in oil, rinsed, drained, finely chopped
1 shallot, finely chopped
2 tablespoons capers, drained and chopped
1 tablespoon Dijon mustard
½ cup mayonnaise
4 tablespoons very thinly sliced basil, divided
Place the 12 eggs in a large saucepan. Fill with cool water. Bring the water to a boil, turn down and simmer on low heat for 10 minutes. Fill a bowl with ice cubes and cold water and set aside.
Remove one egg from simmering water, crack open and check for doneness. Remove all of the eggs and place in the ice water for a minute. Eggs are easier to peel when still hot. Peel and slice in half length-wise. Place a fine meshed strainer over a large bowl and push the egg yolks through with the back of a spatula. Stir in the tomatoes, shallot, capers, mustard, mayonnaise and 2 tablespoons of basil.
Fill a pastry bag fitted with a star tip with the egg yolk mixture. Pipe the filling into the egg whites and garnish with the remaining basil. If you don't have a pastry bag, you can cut the tip off a Zip-loc bag to pipe in the filling. Fill eggs up to several hours ahead and refrigerate until ready to serve.
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Testimonial from Barb in Redondo Beach...
"I have attended a number of Mary Ellen's group cooking classes and come away not only more knowledgeable but have had a wonderfully relaxed social evening as well. The menus are well planned and not intimidating; they are impressive enough for entertaining and I never fail to get rave reviews. I have prepared meals for my family for years but am learning basic skills for the very first time. Stocking your pantry, combining foods and spices to maximize flavor and local shopping tips all help to make me an efficient and confident cook. Mary Ellen is the ultimate professional yet she manages to make everyone comfortable enough to ask the most basic questions. It's a great experience to share with friends, family or a date. "
Thank you Barb you were a "fun" addition to our class!"
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